WorldWideScience

Sample records for units cover meat

  1. Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

    Science.gov (United States)

    Cherroud, Sanâa; Cachaldora, Aida; Fonseca, Sonia; Laglaoui, Amin; Carballo, Javier; Franco, Inmaculada

    2014-10-01

    The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    Science.gov (United States)

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments.

  3. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  4. Declining urban and community tree cover in the United States

    Science.gov (United States)

    David J. Nowak; Eric J. Greenfield

    2018-01-01

    Paired aerial photographs were interpreted to assess recent changes (c. 2009–2014) in tree, impervious and other cover types within urban/community and urban land in all 50 United States and the District of Columbia. National results indicate that tree cover in urban/community areas of the United States is on the decline at a rate of about 175,000 acres per year, which...

  5. Should legislation regarding maximum Pb and Cd levels in human food also cover large game meat?

    Science.gov (United States)

    Taggart, Mark A; Reglero, Manuel M; Camarero, Pablo R; Mateo, Rafael

    2011-01-01

    Game meat may be contaminated with metals and metalloids if animals reside in anthropogenically polluted areas, or if ammunition used to kill the game contaminates the meat. Muscle tissue from red deer and wild boar shot in Ciudad Real province (Spain) in 2005-06 was analysed for As, Pb, Cu, Zn, Se and Cd. Samples were collected from hunting estates within and outside an area that has been historically used for mining, smelting and refining various metals and metalloids. Meat destined for human consumption, contained more Pb, As and Se (red deer) and Pb (boar) when harvested from animals that had resided in mined areas. Age related accumulation of Cd, Zn and As (in deer) and Cd, Cu and Se (in boar) was also observed. Two boar meat samples contained high Pb, at 352 and 2408 μg/g d.w., and these were likely to have been contaminated by Pb ammunition. Likewise, 19-84% of all samples (depending on species and sampling area) had Pb levels > 0.1 μg/g w.w., the EU maximum residue level (MRL) for farm reared meat. Between 9 and 43% of samples exceeded comparable Cd limits. Such data highlight a discrepancy between what is considered safe for human consumption in popular farmed meat (chicken, beef, lamb), and what in game may often exist. A risk assessment is presented which describes the number of meals required to exceed current tolerable weekly intakes (PTWIs) for Pb and Cd, and the potential contribution of large game consumption to such intake limit criteria. Copyright © 2010 Elsevier Ltd. All rights reserved.

  6. Meats Units for Agricultural Science I and Advanced Livestock Production and Marketing Courses. Instructor's Guide. Volume 18, Number 4.

    Science.gov (United States)

    Stewart, Bob R.; McCaskey, Michael J.

    These two units are designed to aid teachers in lesson planning in the secondary agricultural education curriculum in Missouri. The first unit, on meat identification, is to be taught as part of the first year of instruction in agricultural science, while the second unit, advanced meats, was prepared for use with 11th- and 12th-grade students in…

  7. An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meat.

    Science.gov (United States)

    Hoeksma, Djura L; Gerritzen, Marien A; Lokhorst, Anne Marike; Poortvliet, P Marijn

    2017-06-01

    The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329 respondents in the Netherlands who buy meat for themselves and/or for others. The results indicated that (1) TPB and VBN explain a high proportion of the variance in consumers' intention to buy MSU meat, and that (2) an extended TPB that includes peoples' attitude, personal norm, subjective norm, and perceived behavioral control turned out to be the best model to predict willingness to buy MSU meat. Further implications for future research and practice are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. CALCULATION PECULIARITIES OF RE-PROCESSED ROAD COVERING UNIT COST

    Directory of Open Access Journals (Sweden)

    Dilyara Kyazymovna Izmaylova

    2017-09-01

    Full Text Available In the article there are considered questions of economic expediency of non-waste technology application for road covering repair and restoration. Determined the conditions of asphalt-concrete processing at plants. Carried out cost changing analysis of asphalt granulate considering the conditions of transportation and preproduction processing. Given an example of expense calculation of one conventional unit of asphalt-concrete mixture volume preparation with and without processing.

  9. An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meat

    NARCIS (Netherlands)

    Hoeksma, Djura L.; Gerritzen, Marien A.; Lokhorst, Anne Marike; Poortvliet, Marijn

    2017-01-01

    The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329

  10. ‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

    OpenAIRE

    Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie

    2015-01-01

    Cultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by fe...

  11. Meat and Poultry Processing. Teacher Edition.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  12. EnviroAtlas - Land Cover for the Conterminous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This dataset represents the percentage of land area that is classified as forest land cover, modified forest land cover, and natural land cover using the 2006...

  13. 7 CFR 319.8-16 - Importation into United States of cotton and covers exported therefrom.

    Science.gov (United States)

    2010-01-01

    ... covers exported therefrom. (a) Cotton and covers grown, produced, or handled in the United States and... 7 Agriculture 5 2010-01-01 2010-01-01 false Importation into United States of cotton and covers exported therefrom. 319.8-16 Section 319.8-16 Agriculture Regulations of the Department of Agriculture...

  14. The future of meat: a qualitative analysis of cultured meat media coverage.

    Science.gov (United States)

    Goodwin, J N; Shoulders, C W

    2013-11-01

    This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and skepticism. Additionally, the information sources commonly cited in the articles included cultured meat researchers, sources from academia, People for the Ethical Treatment of Animals (PETA), New Harvest, Winston Churchill, restaurant owners/chefs, and sources from the opposing countries (e.g. US use some EU sources and vice versa). The implications of this study will allow meat scientists to understand how the media is influencing consumers' perceptions about the topic, and also allow them to strategize how to shape future communication about cultured meat. Published by Elsevier Ltd.

  15. Attitudes to in vitro meat: A survey of potential consumers in the United States.

    Science.gov (United States)

    Wilks, Matti; Phillips, Clive J C

    2017-01-01

    Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets. One potential method to alleviate these effects is to produce in vitro meat: meat grown in a laboratory that does not carry the same environmental or ethical concerns. However, there is limited research examining public attitudes towards in vitro meat, thus we know little about the capacity for it be accepted by consumers. This study aimed to examine perceptions of in vitro meat and identify potential barriers that might prevent engagement. Through conducting an online survey with US participants, we identified that although most respondents were willing to try in vitro meat, only one third were definitely or probably willing to eat in vitro meat regularly or as a replacement for farmed meat. Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. The main concerns were an anticipated high price, limited taste and appeal and a concern that the product was unnatural. It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet.

  16. Attitudes to in vitro meat: A survey of potential consumers in the United States.

    Directory of Open Access Journals (Sweden)

    Matti Wilks

    Full Text Available Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets. One potential method to alleviate these effects is to produce in vitro meat: meat grown in a laboratory that does not carry the same environmental or ethical concerns. However, there is limited research examining public attitudes towards in vitro meat, thus we know little about the capacity for it be accepted by consumers. This study aimed to examine perceptions of in vitro meat and identify potential barriers that might prevent engagement. Through conducting an online survey with US participants, we identified that although most respondents were willing to try in vitro meat, only one third were definitely or probably willing to eat in vitro meat regularly or as a replacement for farmed meat. Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. The main concerns were an anticipated high price, limited taste and appeal and a concern that the product was unnatural. It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet.

  17. THE DEMAND FOR MEAT PRODUCTS IN THE UNITED STATES: AN EMPIRICAL ANALYSIS

    OpenAIRE

    Olowolayemo, Surajudeen O.; Martin, Neil R., Jr.; Raymond, Jennie E.

    1993-01-01

    Given the importance of meat consumption, and the proportion of consumers' income spent on meat, this study estimates the demand for eight meat categories using two different functional forms. An inverse almost ideal demand system (IAIDS), and linear double-log price dependent demand models are specified. In most cases, flexibilities obtained from both methods are comparable and show that the demand for meat products is price inflexible. In addition, there are regional as well as seasonal var...

  18. Exposure rates from concrete covered cylindrical units containing radioactive waste

    International Nuclear Information System (INIS)

    Hedemann Jensen, P.

    1983-03-01

    Exposure rates from cylindrical waste units containing the nuclides 60 Co, 134 Cs and 137 Cs homogeneously mixed in a solidification product have been calculated. Analyses have been made for single drums and for two disposal geometries, one with the units placed below ground near the surface in a circular geometry, and one with the units placed on the ground in a pile behind a concrete wall. Due to self-shielding of the units, the exposure rate from the two geometries will be a factor of only 10 - 20 higher than from a single unit, even without soil or wall shielding. With one meter of soil above the circular pile below ground, a reduction factor of 5.10 3 to 5.10 4 can be achieved, depending on the nuclide considered. Placing a one-meter concrete wall in front of the drum pile on the ground gives rise to a reduction factor in the range of 5.10 5 to 2.10 7 . (author)

  19. EFSA BIOHAZ Panel (EFSA Panel on Biologicial Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat (solipeds)

    DEFF Research Database (Denmark)

    Hald, Tine; Baggesen, Dorte Lau

    2013-01-01

    A risk ranking process identified Trichinella spp. as the most relevant biological hazard in the context of meat inspection of domestic solipeds. Without a full and reliable soliped traceability system, it is considered that either testing all slaughtered solipeds for Trichinella spp., or inactiv......A risk ranking process identified Trichinella spp. as the most relevant biological hazard in the context of meat inspection of domestic solipeds. Without a full and reliable soliped traceability system, it is considered that either testing all slaughtered solipeds for Trichinella spp...... for chemical hazards should be more flexible and based on the risk of occurrence, taking into account Food Chain Information (FCI), covering the specific on-farm environmental conditions and individual animal treatments, and the ranking of chemical substances, which should be regularly updated and include new...

  20. Live-load performance evaluation of historic covered timber bridges in the United States

    Science.gov (United States)

    Junwon Seo; Travis K. Hosteng; Brent M. Phares; James P. Wacker

    2015-01-01

    The National Historic Covered Bridge Preservation Program (NHCBP), sponsored by the Federal Highway Administration (FHWA), was established to preserve the covered timber bridge structures that were constructed in the early 1800s. Today, many of the approximately 880 covered timber bridges still in existence in the United States are closed to vehicular traffic;...

  1. 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom.

    Science.gov (United States)

    Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie

    2015-04-01

    Cultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by feelings of disgust and considerations of unnaturalness. Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security. Both personal and societal risks were framed in terms of uncertainties about safety and health, and possible adverse societal consequences dealing with loss of farming and eating traditions and rural livelihoods. Further reflection pertained to skepticism about 'the inevitable' scientific progress, concern about risk governance and control, and need for regulation and proper labeling. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Durability and Wood Protection for Historic Covered Bridges in the United States

    Science.gov (United States)

    Vina W. Yang; Carol A. Clausen

    2014-01-01

    A majority of the covered wooden bridges in United States were built in the mid -1800’s. These structures represent a unique cultural and technological heritage from that era. Over time, these bridges have been deteriorated by microorganisms and insects or damaged by acts of vandalism and arson. The National Historic Covered Bridge Preservation (NHCBP) Program...

  3. Alternative method to validate the seasonal land cover regions of the conterminous United States

    Science.gov (United States)

    Zhiliang Zhu; Donald O. Ohlen; Raymond L. Czaplewski; Robert E. Burgan

    1996-01-01

    An accuracy assessment method involving double sampling and the multivariate composite estimator has been used to validate the prototype seasonal land cover characteristics database of the conterminous United States. The database consists of 159 land cover classes, classified using time series of 1990 1-km satellite data and augmented with ancillary data including...

  4. Differences among four meat goat breeds for doe fitness indicator traits in the southeastern United States.

    Science.gov (United States)

    Wang, L; Nguluma, A; Leite-Browning, M L; Browning, R

    2017-04-01

    Sustainable meat goat production begins with the identification and use of maternal breeds that demonstrate relatively enhanced levels of fitness under less-than-optimal conditions. The Myotonic goat is a heritage breed that is lacking in comparative assessment for female fitness. In this study, Boer ( = 73), Kiko ( = 115), Myotonic ( = 80), and Spanish ( = 114) meat goat does were compared for traits associated with health and reproduction. The herd was semi-intensively managed on humid subtropical pasture for 6 yr. The study included 838 doe-year matings and over 2,000 records for BW, fecal egg count (FEC), and packed cell volume (PCV). Body weights of Boer and Kiko does were heavier ( meat goat doe performance under limited-input management conditions. Myotonic does maintained the lowest FEC among all doe breeds and warrant further evaluation as a genetic resource for controlling gastrointestinal parasitism.

  5. 40 CFR 63.6092 - Are duct burners and waste heat recovery units covered by subpart YYYY?

    Science.gov (United States)

    2010-07-01

    ... Combustion Turbines What This Subpart Covers § 63.6092 Are duct burners and waste heat recovery units covered by subpart YYYY? No, duct burners and waste heat recovery units are considered steam generating units... 40 Protection of Environment 12 2010-07-01 2010-07-01 true Are duct burners and waste heat...

  6. EnviroAtlas - Percent Stream Buffer Zone As Natural Land Cover for the Conterminous United States

    Science.gov (United States)

    This EnviroAtlas dataset shows the percentage of land area within a 30 meter buffer zone along the National Hydrography Dataset (NHD) high resolution stream network, and along water bodies such as lakes and ponds that are connected via flow to the streams, that is classified as forest land cover, modified forest land cover, and natural land cover using the 2006 National Land Cover Dataset (NLCD) for each Watershed Boundary Dataset (WBD) 12-digit hydrological unit (HUC) in the conterminous United States. This dataset was produced by the US EPA to support research and online mapping activities related to EnviroAtlas. EnviroAtlas (https://www.epa.gov/enviroatlas) allows the user to interact with a web-based, easy-to-use, mapping application to view and analyze multiple ecosystem services for the contiguous United States. The dataset is available as downloadable data (https://edg.epa.gov/data/Public/ORD/EnviroAtlas) or as an EnviroAtlas map service. Additional descriptive information about each attribute in this dataset can be found in its associated EnviroAtlas Fact Sheet (https://www.epa.gov/enviroatlas/enviroatlas-fact-sheets).

  7. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States.

    Science.gov (United States)

    Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Leitzmann, Michael F; Hollenbeck, Albert; Schatzkin, Arthur; Cross, Amanda J

    2009-11-01

    The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50-71 years. During 9 years of follow-up (1995-2003), they ascertained 10,313 prostate cancer cases (1,102 advanced) and 419 fatal cases. Hazard ratios comparing the fifth intake quintile with the first revealed elevated risks associated with red and processed meat for total (red meat: hazard ratio (HR) = 1.12, 95% confidence interval (CI): 1.04, 1.21; processed meat: HR = 1.07, 95% CI: 1.00, 1.14) and advanced (red meat: HR = 1.31, 95% CI: 1.05, 1.65; processed meat: HR = 1.32, 95% CI: 1.08, 1.61) prostate cancer. Heme iron, barbecued/grilled meat, and benzo[a]pyrene were all positively associated with total (HR = 1.09 (95% CI: 1.02, 1.17), HR = 1.11 (95% CI: 1.03, 1.19), and HR = 1.09 (95% CI: 1.00, 1.18), respectively) and advanced (HR = 1.28 (95% CI: 1.03, 1.58), HR = 1.36 (95% CI: 1.10, 1.69), and HR = 1.28 (95% CI: 1.00, 1.65), respectively) disease. Nitrite (HR = 1.24, 95% CI: 1.02, 1.51) and nitrate (HR = 1.31, 95% CI: 1.07, 1.61) intakes were associated with advanced prostate cancer. There were no clear associations for fatal prostate cancer. Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene.

  8. Fine Resolution Probabilistic Land Cover Classification of Landscapes in the Southeastern United States

    Directory of Open Access Journals (Sweden)

    Joseph St. Peter

    2018-03-01

    Full Text Available Land cover classification provides valuable information for prioritizing management and conservation operations across large landscapes. Current regional scale land cover geospatial products within the United States have a spatial resolution that is too coarse to provide the necessary information for operations at the local and project scales. This paper describes a methodology that uses recent advances in spatial analysis software to create a land cover classification over a large region in the southeastern United States at a fine (1 m spatial resolution. This methodology used image texture metrics and principle components derived from National Agriculture Imagery Program (NAIP aerial photographic imagery, visually classified locations, and a softmax neural network model. The model efficiently produced classification surfaces at 1 m resolution across roughly 11.6 million hectares (28.8 million acres with less than 10% average error in modeled probability. The classification surfaces consist of probability estimates of 13 visually distinct classes for each 1 m cell across the study area. This methodology and the tools used in this study constitute a highly flexible fine resolution land cover classification that can be applied across large extents using standard computer hardware, common and open source software and publicly available imagery.

  9. Very High Resolution Tree Cover Mapping for Continental United States using Deep Convolutional Neural Networks

    Science.gov (United States)

    Ganguly, Sangram; Kalia, Subodh; Li, Shuang; Michaelis, Andrew; Nemani, Ramakrishna R.; Saatchi, Sassan A

    2017-01-01

    Uncertainties in input land cover estimates contribute to a significant bias in modeled above ground biomass (AGB) and carbon estimates from satellite-derived data. The resolution of most currently used passive remote sensing products is not sufficient to capture tree canopy cover of less than ca. 10-20 percent, limiting their utility to estimate canopy cover and AGB for trees outside of forest land. In our study, we created a first of its kind Continental United States (CONUS) tree cover map at a spatial resolution of 1-m for the 2010-2012 epoch using the USDA NAIP imagery to address the present uncertainties in AGB estimates. The process involves different tasks including data acquisition ingestion to pre-processing and running a state-of-art encoder-decoder based deep convolutional neural network (CNN) algorithm for automatically generating a tree non-tree map for almost a quarter million scenes. The entire processing chain including generation of the largest open source existing aerial satellite image training database was performed at the NEX supercomputing and storage facility. We believe the resulting forest cover product will substantially contribute to filling the gaps in ongoing carbon and ecological monitoring research and help quantifying the errors and uncertainties in derived products.

  10. Very High Resolution Tree Cover Mapping for Continental United States using Deep Convolutional Neural Networks

    Science.gov (United States)

    Ganguly, S.; Kalia, S.; Li, S.; Michaelis, A.; Nemani, R. R.; Saatchi, S.

    2017-12-01

    Uncertainties in input land cover estimates contribute to a significant bias in modeled above gound biomass (AGB) and carbon estimates from satellite-derived data. The resolution of most currently used passive remote sensing products is not sufficient to capture tree canopy cover of less than ca. 10-20 percent, limiting their utility to estimate canopy cover and AGB for trees outside of forest land. In our study, we created a first of its kind Continental United States (CONUS) tree cover map at a spatial resolution of 1-m for the 2010-2012 epoch using the USDA NAIP imagery to address the present uncertainties in AGB estimates. The process involves different tasks including data acquisition/ingestion to pre-processing and running a state-of-art encoder-decoder based deep convolutional neural network (CNN) algorithm for automatically generating a tree/non-tree map for almost a quarter million scenes. The entire processing chain including generation of the largest open source existing aerial/satellite image training database was performed at the NEX supercomputing and storage facility. We believe the resulting forest cover product will substantially contribute to filling the gaps in ongoing carbon and ecological monitoring research and help quantifying the errors and uncertainties in derived products.

  11. "Fire Moss" Cover and Function in Severely Burned Forests of the Western United States

    Science.gov (United States)

    Grover, H.; Doherty, K.; Sieg, C.; Robichaud, P. R.; Fulé, P. Z.; Bowker, M.

    2017-12-01

    With wildfires increasing in severity and extent throughout the Western United States, land managers need new tools to stabilize recently burned ecosystems. "Fire moss" consists of three species, Ceratodon purpureus, Funaria hygrometrica, and Bryum argentum. These mosses colonize burned landscapes quickly, aggregate soils, have extremely high water holding capacity, and can be grown rapidly ex-situ. In this talk, I will focus on our efforts to understand how Fire Moss naturally interacts with severely burned landscapes. We examined 14 fires in Arizona, New Mexico, Washington, and Idaho selecting a range of times since fire, and stratified plots within each wildfire by winter insolation and elevation. At 75+ plots we measured understory plant cover, ground cover, Fire Moss cover, and Fire Moss reproductive effort. On plots in the Southwest, we measured a suite of soil characteristics on moss covered and adjacent bare soil including aggregate stability, shear strength, compressional strength, and infiltration rates. Moss cover ranged from 0-75% with a mean of 16% across all plots and was inversely related to insolation (R2 = .32, p = stability and infiltration rates as adjacent bare ground. These results will allow us to model locations where Fire Moss will naturally increase postfire hillslope soil stability, locations for targeting moss restoration efforts, and suggest that Fire Moss could be a valuable tool to mitigate post wildfire erosion.

  12. Monitoring conterminous United States (CONUS) land cover change with Web-Enabled Landsat Data (WELD)

    Science.gov (United States)

    Hansen, M.C.; Egorov, Alexey; Potapov, P.V.; Stehman, S.V.; Tyukavina, A.; Turubanova, S.A.; Roy, David P.; Goetz, S.J.; Loveland, Thomas R.; Ju, J.; Kommareddy, A.; Kovalskyy, Valeriy; Forsyth, C.; Bents, T.

    2014-01-01

    Forest cover loss and bare ground gain from 2006 to 2010 for the conterminous United States (CONUS) were quantified at a 30 m spatial resolution using Web-Enabled Landsat Data available from the USGS Center for Earth Resources Observation and Science (EROS) (http://landsat.usgs.gov/WELD.php). The approach related multi-temporal WELD metrics and expert-derived training data for forest cover loss and bare ground gain through a decision tree classification algorithm. Forest cover loss was reported at state and ecoregional scales, and the identification of core forests' absent of change was made and verified using LiDAR data from the GLAS (Geoscience Laser Altimetry System) instrument. Bare ground gain correlated with population change for large metropolitan statistical areas (MSAs) outside of desert or semi-desert environments. GoogleEarth™ time-series images were used to validate the products. Mapped forest cover loss totaled 53,084 km2 and was found to be depicted conservatively, with a user's accuracy of 78% and a producer's accuracy of 68%. Excluding errors of adjacency, user's and producer's accuracies rose to 93% and 89%, respectively. Mapped bare ground gain equaled 5974 km2 and nearly matched the estimated area from the reference (GoogleEarth™) classification; however, user's (42%) and producer's (49%) accuracies were much less than those of the forest cover loss product. Excluding errors of adjacency, user's and producer's accuracies rose to 62% and 75%, respectively. Compared to recent 2001–2006 USGS National Land Cover Database validation data for forest loss (82% and 30% for respective user's and producer's accuracies) and urban gain (72% and 18% for respective user's and producer's accuracies), results using a single CONUS-scale model with WELD data are promising and point to the potential for national-scale operational mapping of key land cover transitions. However, validation results highlighted limitations, some of which can be addressed by

  13. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards, 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goats

    DEFF Research Database (Denmark)

    Hald, Tine; Baggesen, Dorte Lau

    A risk ranking process identified Toxoplasma gondii and pathogenic verocytotoxin-producing Escherichia coli (VTEC) as the most relevant biological hazards for meat inspection of sheep and goats. As these are not detected by traditional meat inspection, a meat safety assurance system using risk......-based interventions was proposed. Further studies are required on T. gondii and pathogenic VTEC. If new information confirms these hazards as a high risk to public health from meat from sheep or goats, setting targets at carcass level should be considered. Other elements of the system are risk...... the extensive production systems used, and the ranking of chemical substances, which should be regularly updated and include new hazards. Control programmes across the food chain, national residue control plans, feed control and monitoring of environmental contaminants should be better integrated. Meat...

  14. Changing Snow Cover and Stream Discharge in the Western United States - Wind River Range, Wyoming

    Science.gov (United States)

    Hall, Dorothy K.; Foster, James L.; DiGirolamo, Nicolo E.; Barton, Jonathan S.; Riggs, George A.

    2011-01-01

    Earlier onset of springtime weather has been documented in the western United States over at least the last 50 years. Because the majority (>70%) of the water supply in the western U.S. comes from snowmelt, analysis of the declining spring snowpack has important implications for the management of water resources. We studied ten years of Moderate-Resolution Imaging Spectroradiometer (MODIS) snow-cover products, 40 years of stream discharge and meteorological station data and 30 years of snow-water equivalent (SWE) SNOw Telemetry (SNOTEL) data in the Wind River Range (WRR), Wyoming. Results show increasing air temperatures for.the 40-year study period. Discharge from streams in WRR drainage basins show lower annual discharge and earlier snowmelt in the decade of the 2000s than in the previous three decades. Changes in streamflow may be related to increasing air temperatures which are probably contributing to a reduction in snow cover, although no trend of either increasingly lower streamflow or earlier snowmelt was observed within the decade of the 2000s. And SWE on 1 April does not show an expected downward trend from 1980 to 2009. The extent of snow cover derived from the lowest-elevation zone of the WRR study area is strongly correlated (r=0.91) with stream discharge on 1 May during the decade of the 2000s. The strong relationship between snow cover and streamflow indicates that MODIS snow-cover maps can be used to improve management of water resources in the drought-prone western U.S.

  15. Czech Foreign Trade with Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    Karina Pohlová

    2016-04-01

    Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

  16. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals)

    DEFF Research Database (Denmark)

    Hald, Tine; Baggesen, Dorte Lau

    for the farm-to-chilled carcass continuum using a risk-based approach was proposed. Key elements of the system are risk-categorisation of slaughter animals for high-priority biological hazards based on improved food chain information, as well as risk-categorisation of slaughterhouses according......A risk ranking process identified Salmonella spp. and pathogenic verocytotoxin-producing Escherichia coli (VTEC) as current high-priority biological hazards for meat inspection of bovine animals. As these hazards are not detected by traditional meat inspection, a meat safety assurance system...... to their capability to control those hazards. Omission of palpation and incision during post-mortem inspection for animals subjected to routine slaughter may decrease spreading and cross-contamination with the high-priority biological hazards. For chemical hazards, dioxins and dioxin-like polychlorinated biphenyls...

  17. EnviroAtlas - Percent Land Cover with Potentially Restorable Wetlands on Agricultural Land per 12-Digit HUC - Contiguous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This EnviroAtlas dataset shows the percent land cover with potentially restorable wetlands on agricultural land for each 12-digit Hydrologic Unit (HUC) watershed in...

  18. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

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

  19. Simulating three dimensional wave run-up over breakwaters covered by antifer units

    Science.gov (United States)

    Najafi-Jilani, A.; Niri, M. Zakiri; Naderi, Nader

    2014-06-01

    The paper presents the numerical analysis of wave run-up over rubble-mound breakwaters covered by antifer units using a technique integrating Computer-Aided Design (CAD) and Computational Fluid Dynamics (CFD) software. Direct application of Navier-Stokes equations within armour blocks, is used to provide a more reliable approach to simulate wave run-up over breakwaters. A well-tested Reynolds-averaged Navier-Stokes (RANS) Volume of Fluid (VOF) code (Flow-3D) was adopted for CFD computations. The computed results were compared with experimental data to check the validity of the model. Numerical results showed that the direct three dimensional (3D) simulation method can deliver accurate results for wave run-up over rubble mound breakwaters. The results showed that the placement pattern of antifer units had a great impact on values of wave run-up so that by changing the placement pattern from regular to double pyramid can reduce the wave run-up by approximately 30%. Analysis was done to investigate the influences of surface roughness, energy dissipation in the pores of the armour layer and reduced wave run-up due to inflow into the armour and stone layer.

  20. Simulating three dimensional wave run-up over breakwaters covered by antifer units

    Directory of Open Access Journals (Sweden)

    A. Najafi-Jilani

    2014-06-01

    Full Text Available The paper presents the numerical analysis of wave run-up over rubble-mound breakwaters covered by antifer units using a technique integrating Computer-Aided Design (CAD and Computational Fluid Dynamics (CFD software. Direct application of Navier-Stokes equations within armour blocks, is used to provide a more reliable approach to simulate wave run-up over breakwaters. A well-tested Reynolds-averaged Navier-Stokes (RANS Volume of Fluid (VOF code (Flow-3D was adopted for CFD computations. The computed results were compared with experimental data to check the validity of the model. Numerical results showed that the direct three dimensional (3D simulation method can deliver accurate results for wave run-up over rubble mound breakwaters. The results showed that the placement pattern of antifer units had a great impact on values of wave run-up so that by changing the placement pattern from regular to double pyramid can reduce the wave run-up by approximately 30%. Analysis was done to investigate the influences of surface roughness, energy dissipation in the pores of the armour layer and reduced wave run-up due to inflow into the armour and stone layer.

  1. Land-cover change and avian diversity in the conterminous United States

    Science.gov (United States)

    Chadwick D. Rittenhouse; Anna M. Pidgeon; Thomas P. Albright; Patrick D. Culbert; Murray K. Clayton; Curtis H. Flather; Jeffrey G. Masek; Volker C. Radeloff

    2012-01-01

    Changes in land use and land cover have affected and will continue to affect biological diversity worldwide. Yet, understanding the spatially extensive effects of land-cover change has been challenging because data that are consistent over space and time are lacking. We used the U.S. National Land Cover Dataset Land Cover Change Retrofit Product and North American...

  2. Using the FORE-SCE model to project land-cover change in the southeastern United States

    Science.gov (United States)

    Sohl, Terry; Sayler, Kristi L.

    2008-01-01

    A wide variety of ecological applications require spatially explicit current and projected land-use and land-cover data. The southeastern United States has experienced massive land-use change since European settlement and continues to experience extremely high rates of forest cutting, significant urban development, and changes in agricultural land use. Forest-cover patterns and structure are projected to change dramatically in the southeastern United States in the next 50 years due to population growth and demand for wood products [Wear, D.N., Greis, J.G. (Eds.), 2002. Southern Forest Resource Assessment. General Technical Report SRS-53. U.S. Department of Agriculture, Forest Service, Southern Research Station, Asheville, NC, 635 pp]. Along with our climate partners, we are examining the potential effects of southeastern U.S. land-cover change on regional climate. The U.S. Geological Survey (USGS) Land Cover Trends project is analyzing contemporary (1973-2000) land-cover change in the conterminous United States, providing ecoregion-by-ecoregion estimates of the rates of change, descriptive transition matrices, and changes in landscape metrics. The FORecasting SCEnarios of future land-cover (FORE-SCE) model used Land Cover Trends data and theoretical, statistical, and deterministic modeling techniques to project future land-cover change through 2050 for the southeastern United States. Prescriptions for future proportions of land cover for this application were provided by ecoregion-based extrapolations of historical change. Logistic regression was used to develop relationships between suspected drivers of land-cover change and land cover, resulting in the development of probability-of-occurrence surfaces for each unique land-cover type. Forest stand age was initially established with Forest Inventory and Analysis (FIA) data and tracked through model iterations. The spatial allocation procedure placed patches of new land cover on the landscape until the scenario

  3. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game

    DEFF Research Database (Denmark)

    Hald, Tine; Baggesen, Dorte Lau

    ranked as medium or lower potential concern. More effective control of biological hazards could be achieved using an integrated farm to chilled carcass approach, including improved food chain information (FCI) and risk-based controls. Further studies are required on Salmonella spp. in farmed wild boar...... and T. gondii in farmed wild boar and farmed deer. If new information confirms a high risk to public health from meat from these species, setting targets at carcass level should be considered. Palpation and incision should be omitted, as it will not detect biological hazards considered to be a high......Salmonella spp. in farmed wild boar and Toxoplasma gondii in farmed deer and farmed wild boar were ranked as a high priority for meat inspection. Trichinella spp. in wild boar was ranked as low priority due to current controls, which should be continued. For chemical hazards, all substances were...

  4. NLCD - MODIS land cover- albedo dataset for the continental United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — The NLCD-MODIS land cover-albedo database integrates high-quality MODIS albedo observations with areas of homogeneous land cover from NLCD. The spatial resolution...

  5. Characteristics of snow cover duration across the northeast United States of America

    Science.gov (United States)

    Leathers, Daniel J.; Luff, Barbara L.

    1997-11-01

    The presence or absence of a snow cover affects a myriad of environmental and societal systems through its modification of the surface radiation balance and its ultimate impact on near-surface air temperatures. Daily snow cover data were collected for a network of 91 stations covering the northeast USA from Maine, south through to West Virginia. The snow cover data along with ancillary temperature, snowfall and precipitation data were used to investigate the characteristics of snow cover duration in this region and the effects of the snow cover on boundary layer climate variables for the snow cover seasons 1948-1949 through to 1987-1988.Results indicate that snow cover duration is variable in both space and time. The duration of a snow cover of 2.5 cm or greater varies from greater than 100 days in northern New England to less than 20 days across areas of Delaware, Maryland and West Virginia. Temporally, snow cover duration for the region as a whole was very short from the late 1940s through to the mid-1950s. From the late 1950s to the end of the period snow cover duration has varied around a consistent mean value. No long-term trends in snow cover duration are apparent in the record for the northeast USA.Principal components analysis and clustering techniques were utilized to isolate spatially coherent regions in which snow cover duration has varied similarly over the period of record. This analysis resulted in the identification of four snow-cover-duration regions across the northeast USA: including (i) the West Virginia area, (ii) the mid-Atlantic from southern New England through to western Pennsylvania, (iii) western and central New York and (iv) northern New England. Snow cover duration is shown to be highly associated with snowfall and temperature but not strongly related to total liquid precipitation. The intra-annual variability of snow cover duration is also investigated for each region.

  6. Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom.

    Science.gov (United States)

    Gillespie, I; Little, C; Mitchell, R

    2000-03-01

    A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.

  7. Occurrence and characterisation of pathogenic Escherichia coli isolated from beef meat imported from South Africa and marketed in united Arab Emirates

    Science.gov (United States)

    Dulaimi, Samar Abdulkareem Khalifa Al; Ibrahim, Nazlina

    2018-04-01

    This study is aimed at determining the presence of Escherichia coli and characterizing the availability of Shiga toxin gene in beef meat samples imported from South Africa. Meat samples (n=47) were randomly collected from meat sections at different supermarkets in the United Arab Emirates (UAE) from the beginning of August 2016 till the end of March 2017. Samples were diluted and inoculated on MacConkey agar and Eosin methylene blue agar (EMB), and the colony forming units (CFU) were recorded. API 20E identification kit was used for biochemical identification of E. coli. Detection of the 16S rRNA and shiga toxin genes by PCR amplification was done. Our results revealed that 14 (29.7%) out of the total 47 samples were positive for E. coli. The bacterial burden of E. coli as determined by colony growth showed variable level of contamination. From the PCR amplification, the shiga toxin gene carried by the E. coli is the Stx2 gene. This study revealed moderately high contamination levels of E. coli in beef samples imported from South Africa and marketed in UAE which mostly carries the shiga toxin gene Stx2.

  8. Combining NLCD and MODIS to create a land cover-albedo database for the continental United States

    Science.gov (United States)

    Wickham, J.; Barnes, Christopher A.; Nash, M.S.; Wade, T.G.

    2015-01-01

    Land surface albedo is an essential climate variable that is tightly linked to land cover, such that specific land cover classes (e.g., deciduous broadleaf forest, cropland) have characteristic albedos. Despite the normative of land-cover class specific albedos, there is considerable variability in albedo within a land cover class. The National Land Cover Database (NLCD) and the Moderate Resolution Imaging Spectroradiometer (MODIS) albedo product were combined to produce a long-term (14 years) integrated land cover-albedo database for the continental United States that can be used to examine the temporal behavior of albedo as a function of land cover. The integration identifies areas of homogeneous land cover at the nominal spatial resolution of the MODIS (MCD43A) albedo product (500 m × 500 m) from the NLCD product (30 m × 30 m), and provides an albedo data record per 500 m × 500 m pixel for 14 of the 16 NLCD land cover classes. Individual homogeneous land cover pixels have up to 605 albedo observations, and 75% of the pixels have at least 319 MODIS albedo observations (≥ 50% of the maximum possible number of observations) for the study period (2000–2013). We demonstrated the utility of the database by conducting a multivariate analysis of variance of albedo for each NLCD land cover class, showing that locational (pixel-to-pixel) and inter-annual variability were significant factors in addition to expected seasonal (intra-annual) and geographic (latitudinal) effects.

  9. Shape indexes for semi-automated detection of windbreaks in thematic tree cover maps from the central United States

    Science.gov (United States)

    Greg C. Liknes; Dacia M. Meneguzzo; Todd A. Kellerman

    2017-01-01

    Windbreaks are an important ecological resource across the large expanse of agricultural land in the central United States and are often planted in straight-line or L-shaped configurations to serve specific functions. As high-resolution (i.e., <5 m) land cover datasets become more available for these areas, semi-or fully-automated methods for distinguishing...

  10. EnviroAtlas - Percent Urban Land Cover by 12-Digit HUC for the Conterminous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This EnviroAtlas dataset estimates the percent urban land for each 12-digit hydrologic unit code (HUC) in the conterminous United States. For the purposes of this...

  11. Estimation of evapotranspiration across the conterminous United States using a regression with climate and land-cover data

    Science.gov (United States)

    Sanford, Ward E.; Selnick, David L.

    2013-01-01

    Evapotranspiration (ET) is an important quantity for water resource managers to know because it often represents the largest sink for precipitation (P) arriving at the land surface. In order to estimate actual ET across the conterminous United States (U.S.) in this study, a water-balance method was combined with a climate and land-cover regression equation. Precipitation and streamflow records were compiled for 838 watersheds for 1971-2000 across the U.S. to obtain long-term estimates of actual ET. A regression equation was developed that related the ratio ET/P to climate and land-cover variables within those watersheds. Precipitation and temperatures were used from the PRISM climate dataset, and land-cover data were used from the USGS National Land Cover Dataset. Results indicate that ET can be predicted relatively well at a watershed or county scale with readily available climate variables alone, and that land-cover data can also improve those predictions. Using the climate and land-cover data at an 800-m scale and then averaging to the county scale, maps were produced showing estimates of ET and ET/P for the entire conterminous U.S. Using the regression equation, such maps could also be made for more detailed state coverages, or for other areas of the world where climate and land-cover data are plentiful.

  12. NOAA's Coastal Change Analysis Program (C-CAP) 2001 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  13. NOAA's Coastal Change Analysis Program (C-CAP) 2016 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  14. NOAA's Coastal Change Analysis Program (C-CAP) 2006 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  15. NOAA's Coastal Change Analysis Program (C-CAP) 1985 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  16. C-CAP Land Cover, United States Virgin Islands, St Thomas, 2012

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set consists of land cover derived from high resolution imagery and was analyzed according to the Coastal Change Analysis Program (C-CAP) protocol to...

  17. C-CAP Land Cover, United States Virgin Islands, St. Croix, 2012

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set consists of land cover derived from high resolution imagery and was analyzed according to the Coastal Change Analysis Program (C-CAP) protocol to...

  18. NOAA's Coastal Change Analysis Program (C-CAP) 1996 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  19. NOAA's Coastal Change Analysis Program (C-CAP) 1992 Regional Land Cover Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  20. EnviroAtlas - 2011 Agricultural Land Cover on Steep Slopes for the Conterminous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This EnviroAtlas dataset represents the percentage land area that is classified as agricultural land cover that occurs on slopes above a given threshold for each...

  1. EnviroAtlas - 2011 Land Cover by 12-digit HUC for the Conterminous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This EnviroAtlas dataset represents the percentage of land area that is classified as natural, forest, wetland, agricultural, natural, and developed land cover using...

  2. The effect of cover geometry on the productivity of a modified solar still desalination unit

    KAUST Repository

    Malaeb, Lilian

    2014-01-01

    Desalination methods based on renewable energy offer a promising solution to both water shortage and environmental degradation problems that continue to grow globally. The solar still is one such method that uses a sustainable energy source to produce potable water albeit at a relatively low productivity rate. A new modification has been introduced to the conventional solar still to enhance its productivity. The modification consists of a light weight, black finished, slowly-rotating drum, which leads to a sustainable, cost-effective, and low-tech amendment that preserves the key features of the still while considerably increasing its yield compared to a control still that does not include the drum. In this paper, three different cover geometries of the modified still are studied and the effect of cover design on the performance of the still in terms of measured temperatures and productivity is considered. The three cover designs are as follows: double-sloped or triangular, single-sloped and curved cover. In addition, a conventional double-sloped still without the rotating drum is operated in parallel as a control and the findings of this study are reported and discussed. © 2014 Published by Elsevier Ltd.

  3. Meet meat

    NARCIS (Netherlands)

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

    2017-01-01

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

  4. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  5. Historical Delineation of Landscape Units Using Physical Geographic Characteristics and Land Use/Cover Change

    Science.gov (United States)

    Campos-Campos, Oswaldo; Cruz-Cárdenas, Gustavo; Aquino, Roque Juan Carrasco; Moncayo-Estrada, Rodrigo; Machuca, Martha Alicia Velázquez; Meléndez, Luis Arturo Ávila

    2018-03-01

    Landscape units are conceived as a part of the territory that share similar physical and geographic characteristics. Their delineation can contribute to identify the physical and social dynamics that emerge in the spatial environment and to propose strategies of planning and management of the territory. The main objective was to make a historical delineation of landscape units in the Duero river basin that demonstrate the dynamics of changes in the territory, the description of the actors involved, and the affectations in the natural and social environment. We analyzed the vegetation change and urban growth from 1983 to 2014, incorporating climatic, edaphic, and topographic variables. A Principal Component Analysis was performed with the information and results were used in Maximum Likelihood procedure to define different clusters based on environmental characteristics. We defined five categories from the Landsat images. Results showed landscape units with homogeneous environmental characteristics and some differences in the units' delineation were mainly influenced by political and socioeconomic factors. Temporally there was an increased tendency of landscape units, three in 1983, nine in 1990, 1995, 2000 and 2011, and eight in 2014. This increase resulted from territory fragmentation because of berries and avocado cultivars expansion over wooded area.

  6. Historical Delineation of Landscape Units Using Physical Geographic Characteristics and Land Use/Cover Change

    Directory of Open Access Journals (Sweden)

    Campos-Campos Oswaldo

    2018-03-01

    Full Text Available Landscape units are conceived as a part of the territory that share similar physical and geographic characteristics. Their delineation can contribute to identify the physical and social dynamics that emerge in the spatial environment and to propose strategies of planning and management of the territory. The main objective was to make a historical delineation of landscape units in the Duero river basin that demonstrate the dynamics of changes in the territory, the description of the actors involved, and the affectations in the natural and social environment. We analyzed the vegetation change and urban growth from 1983 to 2014, incorporating climatic, edaphic, and topographic variables. A Principal Component Analysis was performed with the information and results were used in Maximum Likelihood procedure to define different clusters based on environmental characteristics. We defined five categories from the Landsat images. Results showed landscape units with homogeneous environmental characteristics and some differences in the units’ delineation were mainly influenced by political and socioeconomic factors. Temporally there was an increased tendency of landscape units, three in 1983, nine in 1990, 1995, 2000 and 2011, and eight in 2014. This increase resulted from territory fragmentation because of berries and avocado cultivars expansion over wooded area.

  7. National Land Cover Database 2001 (NLCD01) Tree Canopy Layer Tile 4, Southeast United States: CNPY01_4

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the tree canopy layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition.jpg The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  8. National Land Cover Database 2001 (NLCD01) Imperviousness Layer Tile 3, Southwest United States: IMPV01_3

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the imperviousness layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition. The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp.. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  9. National Land Cover Database 2001 (NLCD01) Tree Canopy Layer Tile 2, Northeast United States: CNPY01_2

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the tree canopy layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition.jpg The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  10. National Land Cover Database 2001 (NLCD01) Imperviousness Layer Tile 4, Southeast United States: IMPV01_4

    Science.gov (United States)

    Wieczorek, Michael; LaMotte, Andrew E.

    2010-01-01

    This 30-meter resolution data set represents the imperviousness layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition. The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp.. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  11. National Land Cover Database 2001 (NLCD01) Tree Canopy Layer Tile 1, Northwest United States: CNPY01_1

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the tree canopy layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition.jpg. The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov

  12. National Land Cover Database 2001 (NLCD01) Imperviousness Layer Tile 2, Northeast United States: IMPV01_2

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the imperviousness layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition. The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp.. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  13. National Land Cover Database 2001 (NLCD01) Imperviousness Layer Tile 1, Northwest United States: IMPV01_1

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the imperviousness layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition. The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp.. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  14. National Land Cover Database 2001 (NLCD01) Tree Canopy Layer Tile 3, Southwest United States: CNPY01_3

    Science.gov (United States)

    LaMotte, Andrew E.; Wieczorek, Michael

    2010-01-01

    This 30-meter resolution data set represents the tree canopy layer for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System, browse graphic: nlcd01-partition.jpg The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004) and http://www.mrlc.gov/mrlc2k.asp. The NLCD 2001 was created by partitioning the United States into mapping-zones. A total of 68 mapping-zones browse graphic: nlcd01-mappingzones.jpg were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping-zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  15. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  16. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market....... The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  17. Meat Cutting Classes--Popular with Adults

    Science.gov (United States)

    Mostad, James; Carpentier, Dale

    1976-01-01

    Presents a session by session description of a "meats" class, which is offered to high school students (9-week period) and adults (8-week period). The classes cover identification of cuts (beef, sheep, hogs, and veal; grades and grading of live animals and carcasses; economics of butchering and cutting your own meat; actual slaughtering; and the…

  18. A Continental United States High Resolution NLCD Land Cover – MODIS Albedo Database to Examine Albedo and Land Cover Change Relationships

    Science.gov (United States)

    Surface albedo influences climate by affecting the amount of solar radiation that is reflected at the Earth’s surface, and surface albedo is, in turn, affected by land cover. General Circulation Models typically use modeled or prescribed albedo to assess the influence of land co...

  19. Projecting the land cover change and its environmental impacts in the Cedar River Basin in the Midwestern United States

    International Nuclear Information System (INIS)

    Wu Yiping; Liu Shuguang; Sohl, Terry L; Young, Claudia J

    2013-01-01

    The physical surface of the Earth is in constant change due to climate forcing and human activities. In the Midwestern United States, urban area, farmland, and dedicated energy crop (e.g., switchgrass) cultivation are predicted to expand in the coming decades, which will lead to changes in hydrological processes. This study is designed to (1) project the land use and land cover (LULC) by mid-century using the FORecasting SCEnarios of future land-use (FORE-SCE) model under the A1B greenhouse gas emission scenario (future condition) and (2) assess its potential impacts on the water cycle and water quality against the 2001 baseline condition in the Cedar River Basin using the physically based soil and water assessment tool (SWAT). We compared the baseline LULC (National Land Cover data 2001) and 2050 projection, indicating substantial expansions of urban area and pastureland (including the cultivation of bioenergy crops) and a decrease in rangeland. We then used the above two LULC maps as the input data to drive the SWAT model, keeping other input data (e.g., climate) unchanged to isolate the LULC change impacts. The modeling results indicate that quick-response surface runoff would increase significantly (about 10.5%) due to the projected urban expansion (i.e., increase in impervious areas), and the baseflow would decrease substantially (about 7.3%) because of the reduced infiltration. Although the net effect may cause an increase in water yield, the increased variability may impede its use for public supply. Additionally, the cultivation of bioenergy crops such as switchgrass in the newly added pasture lands may further reduce the soil water content and lead to an increase in nitrogen loading (about 2.5% increase) due to intensified fertilizer application. These study results will be informative to decision makers for sustainable water resource management when facing LULC change and an increasing demand for biofuel production in this area. (letter)

  20. Projecting the land cover change and its environmental impacts in the Cedar River Basin in the Midwestern United States

    Science.gov (United States)

    Wu, Yiping; Liu, Shuguang; Sohl, Terry L.; Young, Claudia

    2013-01-01

    The physical surface of the Earth is in constant change due to climate forcing and human activities. In the Midwestern United States, urban area, farmland, and dedicated energy crop (e.g., switchgrass) cultivation are predicted to expand in the coming decades, which will lead to changes in hydrological processes. This study is designed to (1) project the land use and land cover (LULC) by mid-century using the FORecasting SCEnarios of future land-use (FORE-SCE) model under the A1B greenhouse gas emission scenario (future condition) and (2) assess its potential impacts on the water cycle and water quality against the 2001 baseline condition in the Cedar River Basin using the physically based soil and water assessment tool (SWAT). We compared the baseline LULC (National Land Cover data 2001) and 2050 projection, indicating substantial expansions of urban area and pastureland (including the cultivation of bioenergy crops) and a decrease in rangeland. We then used the above two LULC maps as the input data to drive the SWAT model, keeping other input data (e.g., climate) unchanged to isolate the LULC change impacts. The modeling results indicate that quick-response surface runoff would increase significantly (about 10.5%) due to the projected urban expansion (i.e., increase in impervious areas), and the baseflow would decrease substantially (about 7.3%) because of the reduced infiltration. Although the net effect may cause an increase in water yield, the increased variability may impede its use for public supply. Additionally, the cultivation of bioenergy crops such as switchgrass in the newly added pasture lands may further reduce the soil water content and lead to an increase in nitrogen loading (about 2.5% increase) due to intensified fertilizer application. These study results will be informative to decision makers for sustainable water resource management when facing LULC change and an increasing demand for biofuel production in this area.

  1. International red meat trade.

    Science.gov (United States)

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

    2003-07-01

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

  2. Deployment of an Alternative Closure Cover and Monitoring System at the Mixed Waste Disposal Unit U-3ax/bl at the Nevada Test Site

    International Nuclear Information System (INIS)

    Levitt, D.G.; Fitzmaurice, T.M.

    2001-01-01

    In October 2000, final closure was initiated of U-3ax/bl, a mixed waste disposal unit at the Nevada Test Site (NTS). The application of approximately 30 cm of topsoil, composed of compacted native alluvium onto an operational cover, seeding of the topsoil, installation of soil water content sensors within the cover, and deployment of a drainage lysimeter facility immediately adjacent to the disposal unit initiated closure. This closure is unique in that it required the involvement of several U.S. Department of Energy (DOE) Environmental Management (EM) groups: Waste Management (WM), Environmental Restoration (ER), and Technology Development (TD). Initial site characterization of the disposal unit was conducted by WM. Regulatory approval for closure of the disposal unit was obtained by ER, closure of the disposal unit was conducted by ER, and deployment of the drainage lysimeter facility was conducted by WM and ER, with funding provided by the Accelerated Site Technology Deployment ( ASTD) program, administered under TD. In addition, this closure is unique in that a monolayer closure cover, also known as an evapotranspiration (ET) cover, consisting of native alluvium, received regulatory approval instead of a traditional Resource Conservation and Recovery Act (RCRA) multi-layered cover. Recent studies indicate that in the arid southwestern United States, monolayer covers may be more effective at isolating waste than layered covers because of the tendency of clay layers to desiccate and crack, and subsequently develop preferential pathways. The lysimeter facility deployed immediately adjacent to the closure cover consists of eight drainage lysimeters with three surface treatments: two were left bare; two were revegetated with native species; two were allowed to revegetate with invader species; and two are reserved for future studies. The lysimeters are constructed such that any drainage through the bottoms of the lysimeters can be measured. Sensors installed in the

  3. Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

    International Nuclear Information System (INIS)

    Ross, Ralph T.; Engeljohn, Dan

    2000-01-01

    Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

  4. Fire patterns in piñon and juniper land cover types in the Semiarid Western United States from 1984 through 2013

    Science.gov (United States)

    David I. Board; Jeanne C. Chambers; Richard F. Miller; Peter J. Weisberg

    2018-01-01

    Increases in area burned and fire size have been reported across a wide range of forest and shrubland types in the Western United States in recent decades, but little is known about potential changes in fire regimes of piñon and juniper land cover types. We evaluated spatio-temporal patterns of fire in piñon and juniper land cover types from the National Gap Analysis...

  5. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  6. A synthesis of terrestrial mercury in the western United States: Spatial distribution defined by land cover and plant productivity

    Science.gov (United States)

    Obrist, Daniel; Pearson, Christopher; Webster, Jackson; Kane, Tyler J.; Lin, Che-Jen; Aiken, George R.; Alpers, Charles N.

    2016-01-01

    A synthesis of published vegetation mercury (Hg) data across 11 contiguous states in the western United States showed that aboveground biomass concentrations followed the order: leaves (26 μg kg− 1) ~ branches (26 μg kg− 1) > bark (16 μg kg− 1) > bole wood (1 μg kg− 1). No spatial trends of Hg in aboveground biomass distribution were detected, which likely is due to very sparse data coverage and different sampling protocols. Vegetation data are largely lacking for important functional vegetation types such as shrubs, herbaceous species, and grasses.Soil concentrations collected from the published literature were high in the western United States, with 12% of observations exceeding 100 μg kg− 1, reflecting a bias toward investigations in Hg-enriched sites. In contrast, soil Hg concentrations from a randomly distributed data set (1911 sampling points; Smith et al., 2013a) averaged 24 μg kg− 1 (A-horizon) and 22 μg kg− 1 (C-horizon), and only 2.6% of data exceeded 100 μg kg− 1. Soil Hg concentrations significantly differed among land covers, following the order: forested upland > planted/cultivated > herbaceous upland/shrubland > barren soils. Concentrations in forests were on average 2.5 times higher than in barren locations. Principal component analyses showed that soil Hg concentrations were not or weakly related to modeled dry and wet Hg deposition and proximity to mining, geothermal areas, and coal-fired power plants. Soil Hg distribution also was not closely related to other trace metals, but strongly associated with organic carbon, precipitation, canopy greenness, and foliar Hg pools of overlying vegetation. These patterns indicate that soil Hg concentrations are related to atmospheric deposition and reflect an overwhelming influence of plant productivity — driven by water availability — with productive landscapes showing high soil Hg accumulation and unproductive barren soils and shrublands

  7. Potential interactions among disease, pesticides, water quality and adjacent land cover in amphibian habitats in the United States

    Science.gov (United States)

    Battaglin, William A.; Smalling, Kelly L.; Anderson, Chauncey; Calhoun, Daniel L.; Chestnut, Tara E.; Muths, Erin L.

    2016-01-01

    To investigate interactions among disease, pesticides, water quality, and adjacent land cover, we collected samples of water, sediment, and frog tissue from 21 sites in 7 States in the United States (US) representing a variety of amphibian habitats. All samples were analyzed for > 90 pesticides and pesticide degradates, and water and frogs were screened for the amphibian chytrid fungus Batrachochytrium dendrobatidis (Bd) using molecular methods. Pesticides and pesticide degradates were detected frequently in frog breeding habitats (water and sediment) as well as in frog tissue. Fungicides occurred more frequently in water, sediment, and tissue than was expected based upon their limited use relative to herbicides or insecticides. Pesticide occurrence in water or sediment was not a strong predictor of occurrence in tissue, but pesticide concentrations in tissue were correlated positively to agricultural and urban land, and negatively to forested land in 2-km buffers around the sites. Bd was detected in water at 45% of sites, and on 34% of swabbed frogs. Bd detections in water were not associated with differences in land use around sites, but sites with detections had colder water. Frogs that tested positive for Bd were associated with sites that had higher total fungicide concentrations in water and sediment, but lower insecticide concentrations in sediments relative to frogs that were Bd negative. Bd concentrations on frog swabs were positively correlated to dissolved organic carbon, and total nitrogen and phosphorus, and negatively correlated to pH and water temperature.Data were collected from a range of locations and amphibian habitats and represent some of the first field-collected information aimed at understanding the interactions between pesticides, land use, and amphibian disease. These interactions are of particular interest to conservation efforts as many amphibians live in altered habitats and may depend on wetlands embedded in these landscapes to

  8. Potential interactions among disease, pesticides, water quality and adjacent land cover in amphibian habitats in the United States.

    Science.gov (United States)

    Battaglin, W A; Smalling, K L; Anderson, C; Calhoun, D; Chestnut, T; Muths, E

    2016-10-01

    To investigate interactions among disease, pesticides, water quality, and adjacent land cover, we collected samples of water, sediment, and frog tissue from 21 sites in 7 States in the United States (US) representing a variety of amphibian habitats. All samples were analyzed for >90 pesticides and pesticide degradates, and water and frogs were screened for the amphibian chytrid fungus Batrachochytrium dendrobatidis (Bd) using molecular methods. Pesticides and pesticide degradates were detected frequently in frog breeding habitats (water and sediment) as well as in frog tissue. Fungicides occurred more frequently in water, sediment, and tissue than was expected based upon their limited use relative to herbicides or insecticides. Pesticide occurrence in water or sediment was not a strong predictor of occurrence in tissue, but pesticide concentrations in tissue were correlated positively to agricultural and urban land, and negatively to forested land in 2-km buffers around the sites. Bd was detected in water at 45% of sites, and on 34% of swabbed frogs. Bd detections in water were not associated with differences in land use around sites, but sites with detections had colder water. Frogs that tested positive for Bd were associated with sites that had higher total fungicide concentrations in water and sediment, but lower insecticide concentrations in sediments relative to frogs that were Bd negative. Bd concentrations on frog swabs were positively correlated to dissolved organic carbon, and total nitrogen and phosphorus, and negatively correlated to pH and water temperature. Data were collected from a range of locations and amphibian habitats and represent some of the first field-collected information aimed at understanding the interactions between pesticides, land use, and amphibian disease. These interactions are of particular interest to conservation efforts as many amphibians live in altered habitats and may depend on wetlands embedded in these landscapes to survive

  9. Technological demands of meat processing-An Asian perspective.

    Science.gov (United States)

    Zhang, Wangang; Naveena, B Maheswarappa; Jo, Cheorun; Sakata, Ryoichi; Zhou, Guanghong; Banerjee, Rituparna; Nishiumi, Tadayuki

    2017-10-01

    A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed. Copyright © 2017. Published by Elsevier Ltd.

  10. Spatial patterns of land cover in the United States: a technical document supporting the Forest Service 2010 RPA Assessment

    Science.gov (United States)

    Kurt H. Riitters

    2011-01-01

    Land cover patterns inventoried from a national land cover map provide information about the landscape context and fragmentation of the Nation’s forests, grasslands, and shrublands. This inventory is required to quantify, map, and evaluate the capacities of landscapes to provide ecological goods and services sustainably. This report documents the procedures to...

  11. Meeting the demand for meat?

    NARCIS (Netherlands)

    Yates-Doerr, E.

    2012-01-01

    Renewed fears expressed by the United Nations about worldwide population growth have coincided with international concerns about the increased consumption of meat. This article, which draws upon long-term fieldwork in the Guatemalan highlands and ongoing scientific research in the Netherlands,

  12. Cover Crop-Based, Organic Rotational No-Till Corn and Soybean Production Systems in the Mid-Atlantic United States

    Directory of Open Access Journals (Sweden)

    John M. Wallace

    2017-04-01

    Full Text Available Cover crop-based, organic rotational no-till (CCORNT corn and soybean production is becoming a viable strategy for reducing tillage in organic annual grain systems in the mid-Atlantic, United States. This strategy relies on mechanical termination of cover crops with a roller-crimper and no-till planting corn and soybean into cover crop mulches. Here, we report on recent research that focuses on integrated approaches for crop, nutrient and pest management in CCORNT systems that consider system and regional constraints for adoption in the mid-Atlantic. Our research suggests that no-till planting soybean into roller-crimped cereal rye can produce consistent yields. However, constraints to fertility management have produced less consistent no-till corn yields. Our research shows that grass-legume mixtures can improve N-release synchrony with corn demand and also improve weed suppression. Integration of high-residue inter-row cultivation improves weed control consistency and may reduce reliance on optimizing cover crop biomass accumulation for weed suppression. System-specific strategies are needed to address volunteer cover crops in later rotational phases, which result from incomplete cover crop termination with the roller crimper. The paucity of adequate machinery for optimizing establishment of cash crops into thick residue mulch remains a major constraint on CCORNT adoption. Similarly, breeding efforts are needed to improve cover crop germplasm and develop regionally-adapted varieties.

  13. NOAA's Coastal Change Analysis Program (C-CAP) 2006 to 2016 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  14. NOAA's Coastal Change Analysis Program (C-CAP) 2001 to 2016 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  15. NOAA's Coastal Change Analysis Program (C-CAP) 1985 to 2006 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  16. NOAA's Coastal Change Analysis Program (C-CAP) 1996 to 2001 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  17. NOAA's Coastal Change Analysis Program (C-CAP) 1992 to 2006 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  18. NOAA's Coastal Change Analysis Program (C-CAP) 2001 to 2006 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  19. NOAA's Coastal Change Analysis Program (C-CAP) 1996 to 2010 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  20. NOAA's Coastal Change Analysis Program (C-CAP) 2006 to 2010 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  1. NOAA's Coastal Change Analysis Program (C-CAP) 1992 to 2001 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  2. NOAA's Coastal Change Analysis Program (C-CAP) 1975 to 2010 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  3. NOAA's Coastal Change Analysis Program (C-CAP) 1996 to 2016 Regional Land Cover Change Data - Coastal United States

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  4. The use of Prussian Blue to reduce radiocaesium contamination of milk and meat produced on territories affected by the Chernobyl accident. Report of United Nations Project E 11

    International Nuclear Information System (INIS)

    1997-02-01

    Within the framework of a collaborative project investigations were conducted between 1990 and 1995 to evaluate the use in cattle of Prussian Blue compounds (in the form of boli, salt licks, or direct addition to the diet) for reducing the radiocaesium content of milk and meat, and the subsequent effect of dung from treated animals on the transfer of radiocaesium from soil to plants. In association with these studies, investigations were conducted to monitor the possible effects of Prussian Blue administration on milk and meat composition and the physiological well-being of cattle. The possible toxicological effects of feeding rats with milk and meat from animals treated with Prussian Blue was also investigated. Figs, tabs

  5. The use of Prussian Blue to reduce radiocaesium contamination of milk and meat produced on territories affected by the Chernobyl accident. Report of United Nations Project E11

    International Nuclear Information System (INIS)

    1997-03-01

    Within the framework of a collaborative project investigations were conducted between 1990 and 1995 to evaluate the use in cattle of Prussian Blue compounds (in the form of boli, salt licks, or direct addition to the diet) for reducing the radiocaesium content of milk and meat, and the subsequent effect of dung from treated animals on the transfer of radiocaesium from soil to plants. In association with these studies, investigations were conducted to monitor the possible effects of Prussian Blue administration on milk and meat composition and the physiological well-being of cattle. The possible toxicological effects of feeding rats with milk and meat from animals treated with Prussian Blue was also investigated

  6. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (poultry)

    DEFF Research Database (Denmark)

    Hald, Tine

    2012-01-01

    be risk categorisation of flocks based on FCI and classification of abattoirs according to their capability to reduce carcass faecal contamination. It is proposed that post-mortem visual inspection is replaced by setting targets for the main hazards on the carcass, and by verification of the food business......A qualitative risk assessment identified Campylobacter spp., Salmonella spp. and ESBL/AmpC gene-carrying bacteria as the most relevant biological hazards in the context of meat inspection of poultry. As none of these are detected by traditional visual meat inspection, establishing an integrated...... food safety assurance system, achievable through improved food chain information (FCI) and risk-based interventions, was proposed. This includes setting targets at carcass level and, when appropriate, flock level indicating what should be achieved for a given hazard. Elements of the system would...

  7. Continuous fields of land cover for the conterminous United States using Landsat data: First results from the Web-Enabled Landsat Data (WELD) project

    Science.gov (United States)

    Hansen, M.C.; Egorov, Alexey; Roy, David P.; Potapov, P.; Ju, J.; Turubanova, S.; Kommareddy, I.; Loveland, Thomas R.

    2011-01-01

    Vegetation Continuous Field (VCF) layers of 30 m percent tree cover, bare ground, other vegetation and probability of water were derived for the conterminous United States (CONUS) using Landsat 7 Enhanced Thematic Mapper Plus (ETM+) data sets from the Web-Enabled Landsat Data (WELD) project. Turnkey approaches to land cover characterization were enabled due to the systematic WELD Landsat processing, including conversion of digital numbers to calibrated top of atmosphere reflectance and brightness temperature, cloud masking, reprojection into a continental map projection and temporal compositing. Annual, seasonal and monthly WELD composites for 2008 were used as spectral inputs to a bagged regression and classification tree procedure using a large training data set derived from very high spatial resolution imagery and available ancillary data. The results illustrate the ability to perform Landsat land cover characterizations at continental scales that are internally consistent while retaining local spatial and thematic detail.

  8. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  9. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

    DEFF Research Database (Denmark)

    Hald, Tine

    2011-01-01

    A qualitative risk assessment identified Salmonella spp., Yersinia enterocolitica, Toxoplasma gondii and Trichinella spp. as the most relevant biological hazards in the context of meat inspection of swine. A comprehensive pork carcass safety assurance is the only way to ensure their effective...... treatments if necessary. At farm level, risk reduction measures are based on herd health programmes, closed breeding pyramids and GHP/GFP. Chemical substances listed in Council Directive 96/23/EC were ranked into four categories. Dioxins, dioxin-like polychlorinated biphenyls and chloramphenicol were ranked...

  10. Chapter 6 - Links between land cover and lichen species richness at large scales in forested ecosystems across the United States.

    Science.gov (United States)

    Susan Will-Wolf; Randall S. Morin; Mark J. Ambrose; Kurt Riitters; Sarah Jovan

    2014-01-01

    Lichen community composition is well known for exhibiting response to air pollution, and to macroenvironmental and microenvironmental variables. Lichens are useful indicators of air quality impact, forest health, and forest ecosystem integrity across the United States (McCune 2000, reviews in Nimis and others 2002, USDA Forest Service 2007).

  11. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

  12. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  13. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    OpenAIRE

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  14. Effect of land cover on atmospheric processes and air quality over the continental United States – a NASA Unified WRF (NU-WRF model study

    Directory of Open Access Journals (Sweden)

    Z. Tao

    2013-07-01

    Full Text Available The land surface plays a crucial role in regulating water and energy fluxes at the land–atmosphere (L–A interface and controls many processes and feedbacks in the climate system. Land cover and vegetation type remains one key determinant of soil moisture content that impacts air temperature, planetary boundary layer (PBL evolution, and precipitation through soil-moisture–evapotranspiration coupling. In turn, it will affect atmospheric chemistry and air quality. This paper presents the results of a modeling study of the effect of land cover on some key L–A processes with a focus on air quality. The newly developed NASA Unified Weather Research and Forecast (NU-WRF modeling system couples NASA's Land Information System (LIS with the community WRF model and allows users to explore the L–A processes and feedbacks. Three commonly used satellite-derived land cover datasets – i.e., from the US Geological Survey (USGS and University of Maryland (UMD, which are based on the Advanced Very High Resolution Radiometer (AVHRR, and from the Moderate Resolution Imaging Spectroradiometer (MODIS – bear large differences in agriculture, forest, grassland, and urban spatial distributions in the continental United States, and thus provide an excellent case to investigate how land cover change would impact atmospheric processes and air quality. The weeklong simulations demonstrate the noticeable differences in soil moisture/temperature, latent/sensible heat flux, PBL height, wind, NO2/ozone, and PM2.5 air quality. These discrepancies can be traced to associate with the land cover properties, e.g., stomatal resistance, albedo and emissivity, and roughness characteristics. It also implies that the rapid urban growth may have complex air quality implications with reductions in peak ozone but more frequent high ozone events.

  15. Variability of Cloud Cover and Its Relation to Snowmelt and Runoff in the Mountainous Western United States

    Science.gov (United States)

    Sumargo, E.; Cayan, D. R.; Iacobellis, S.

    2014-12-01

    Obtaining accurate solar radiation input to snowmelt runoff models remains a fundamental challenge for water supply forecasters in the mountainous western U.S. The variability of cloud cover is a primary source of uncertainty in estimating surface radiation, especially given that ground-based radiometer networks in mountain terrains are sparse. Thus, remote sensed cloud properties provide a way to extend in situ observations and more importantly, to understand cloud variability in montane environment. We utilize 17 years of NASA/NOAA GOES visible albedo product with 4 km spatial and half-hour temporal resolutions to investigate daytime cloud variability in the western U.S. at elevations above 800 m. REOF/PC analysis finds that the 5 leading modes account for about two-thirds of the total daily cloud albedo variability during the whole year (ALL) and snowmelt season (AMJJ). The AMJJ PCs are significantly correlated with de-seasonalized snowmelt derived from CDWR CDEC and NRCS SNOTEL SWE data and USGS stream discharge across the western conterminous states. The sum of R2 from 7 days prior to the day of snowmelt/discharge amounts to as much as ~52% on snowmelt and ~44% on discharge variation. Spatially, the correlation patterns take on broad footprints, with strongest signals in regions of highest REOF weightings. That the response of snowmelt and streamflow to cloud variation is spread across several days indicates the cumulative effect of cloud variation on the energy budget in mountain catchments.

  16. Research on Consumer Behaviour in Bucharest Poultry Meat Market

    Directory of Open Access Journals (Sweden)

    Ion Pirvutoiu

    2013-05-01

    Full Text Available The paper goal was to study consumer behaviour for poultry meat. In this purpose 100 individuals participated to a questionnaire based survey  in a supermarket of  Bucharest. Specific methods of marketing research in such a case assured the statistical processing of the respondents’ answers. The results pointed out an increased consumption of poultry meat,  a preference for fresh chicken meat which is daily bought  or 2-3 times a week in a varied amount ranging between 1-1.5 kg depending on consumer’s income for covering the family need. The main factors influencing consumer buying decision are the sensorial meat characteristics, meat quality, origin, price, prepaking grade. As a conclusion producers have to pay more attention to these aspects in their future strategy for producing and commercialising poultry meat.

  17. DeepSAT: A Deep Learning Approach to Tree-cover Delineation in 1-m NAIP Imagery for the Continental United States

    Science.gov (United States)

    Ganguly, S.; Basu, S.; Nemani, R. R.; Mukhopadhyay, S.; Michaelis, A.; Votava, P.

    2016-12-01

    High resolution tree cover classification maps are needed to increase the accuracy of current land ecosystem and climate model outputs. Limited studies are in place that demonstrates the state-of-the-art in deriving very high resolution (VHR) tree cover products. In addition, most methods heavily rely on commercial softwares that are difficult to scale given the region of study (e.g. continents to globe). Complexities in present approaches relate to (a) scalability of the algorithm, (b) large image data processing (compute and memory intensive), (c) computational cost, (d) massively parallel architecture, and (e) machine learning automation. In addition, VHR satellite datasets are of the order of terabytes and features extracted from these datasets are of the order of petabytes. In our present study, we have acquired the National Agriculture Imagery Program (NAIP) dataset for the Continental United States at a spatial resolution of 1-m. This data comes as image tiles (a total of quarter million image scenes with 60 million pixels) and has a total size of 65 terabytes for a single acquisition. Features extracted from the entire dataset would amount to 8-10 petabytes. In our proposed approach, we have implemented a novel semi-automated machine learning algorithm rooted on the principles of "deep learning" to delineate the percentage of tree cover. Using the NASA Earth Exchange (NEX) initiative, we have developed an end-to-end architecture by integrating a segmentation module based on Statistical Region Merging, a classification algorithm using Deep Belief Network and a structured prediction algorithm using Conditional Random Fields to integrate the results from the segmentation and classification modules to create per-pixel class labels. The training process is scaled up using the power of GPUs and the prediction is scaled to quarter million NAIP tiles spanning the whole of Continental United States using the NEX HPC supercomputing cluster. An initial pilot over the

  18. DeepSAT: A Deep Learning Approach to Tree-Cover Delineation in 1-m NAIP Imagery for the Continental United States

    Science.gov (United States)

    Ganguly, Sangram; Basu, Saikat; Nemani, Ramakrishna R.; Mukhopadhyay, Supratik; Michaelis, Andrew; Votava, Petr

    2016-01-01

    High resolution tree cover classification maps are needed to increase the accuracy of current land ecosystem and climate model outputs. Limited studies are in place that demonstrates the state-of-the-art in deriving very high resolution (VHR) tree cover products. In addition, most methods heavily rely on commercial softwares that are difficult to scale given the region of study (e.g. continents to globe). Complexities in present approaches relate to (a) scalability of the algorithm, (b) large image data processing (compute and memory intensive), (c) computational cost, (d) massively parallel architecture, and (e) machine learning automation. In addition, VHR satellite datasets are of the order of terabytes and features extracted from these datasets are of the order of petabytes. In our present study, we have acquired the National Agriculture Imagery Program (NAIP) dataset for the Continental United States at a spatial resolution of 1-m. This data comes as image tiles (a total of quarter million image scenes with 60 million pixels) and has a total size of 65 terabytes for a single acquisition. Features extracted from the entire dataset would amount to 8-10 petabytes. In our proposed approach, we have implemented a novel semi-automated machine learning algorithm rooted on the principles of "deep learning" to delineate the percentage of tree cover. Using the NASA Earth Exchange (NEX) initiative, we have developed an end-to-end architecture by integrating a segmentation module based on Statistical Region Merging, a classification algorithm using Deep Belief Network and a structured prediction algorithm using Conditional Random Fields to integrate the results from the segmentation and classification modules to create per-pixel class labels. The training process is scaled up using the power of GPUs and the prediction is scaled to quarter million NAIP tiles spanning the whole of Continental United States using the NEX HPC supercomputing cluster. An initial pilot over the

  19. The role of protected areas in land use/land cover change and the carbon cycle in the conterminous United States

    Energy Technology Data Exchange (ETDEWEB)

    Lu, Xiaoliang [The Ecosystems Center, Marine Biological Laboratory, Woods Hole MA USA; Zhou, Yuyu [Departments of Geological and Atmospheric Sciences, Iowa State University, Ames IA USA; Liu, Yaling [Pacific Northwest National Laboratory, Joint Global Change Research Institute, College Park MD USA; Le Page, Yannick [Department Tapada da Ajuda, Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon Portugal

    2017-08-08

    Protected areas (PAs) cover about 22% of the conterminous United States. Understanding their role on historical land use and land cover change (LULCC) and on the carbon cycle is essential to provide guidance for environmental policies. In this study, we compiled historical LULCC and PAs data to explore these interactions within the terrestrial ecosystem model (TEM). We found that intensive LULCC occurred in the conterminous United States from 1700 to 2005. More than 3 million km2 of forest, grassland and shrublands were converted into agricultural lands, which caused 10,607 Tg C release from land ecosystems to atmosphere. PAs had experienced little LULCC as they were generally established in the 20th century after most of the agricultural expansion had occurred. PAs initially acted as a carbon source due to land use legacies, but their accumulated carbon budget switched to a carbon sink in the 1960s, sequestering an estimated 1,642 Tg C over 1700–2005, or 13.4% of carbon losses in non-PAs. We also find that PAs maintain larger carbon stocks and continue sequestering carbon in recent years (2001–2005), but at a lower rate due to increased heterotrophic respiration as well as lower productivity associated to aging ecosystems. It is essential to continue efforts to maintain resilient, biodiverse ecosystems and avoid large-scale disturbances that would release large amounts of carbon in PAs.

  20. Meat : a natural symbol.

    OpenAIRE

    Fiddes, Nick

    1989-01-01

    In Britain, and in cultures around the world, meat's significance extends beyond what might be anticipated from its nutritional utility. By looking at the academic and popular literature, and through a series of looselystructured interviews, this study investigates the range of ideas that people hold about meat in modern Britain for evidence as to what it is that makes animal flesh such an esteemed foodstuff. The principle conclusion is that meat's pre-eminence derives from ...

  1. Healthier meat and meat products: Their role as functional foods

    OpenAIRE

    Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

    2001-01-01

    This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

  2. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

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

  3. Sustainable land cover and terrain modification to enhance convection and precipitation in the arid region of the United Arab Emirates

    Science.gov (United States)

    Wulfmeyer, V.; Branch, O.; Adebabseh, A.; Temimi, M.

    2017-12-01

    Irrigated plantations and modified terrain can provide a sustainable means of enhancing convective rainfall in arid regions like the United Arab Emirates, or UAE, and can be used to aid ongoing cloud seeding operations through the geographic-localization of seedable cloud formation. The first method, the planting of vast irrigated plantations of hardy desert shrubs, can lead to wind convergence and vertical mixing through increased roughness and modified radiative balances. When upper-air atmospheric instability is present, these phenomena can initiate convection. The second method, increasing the elevation of moderate-sized mountains, is based on the correlation between elevation and the number of summertime convection initiation events observed in the mountains of the UAE and Oman. This augmentation of existing orographic features should therefore increase the likelihood and geographic range of convection initiation events. High-resolution simulations provide a powerful means of assessing the likely impacts of land surface modifications. Previous convection-permitting simulations have yielded some evidential support for these hypotheses, but higher resolutions down to 1 km provide more detail regarding convective processes and land surface representation. Using seasonal simulations with the WRF-NOAHMP land-atmosphere model at a 2.5 km resolution, we identify frequent zones of convergence and atmospheric instability in the UAE and select interesting cases. Using these results, as well as an agricultural feasibility study, we identify optimal plantation positions within the UAE. We then run realistic plantation scenarios for single case studies at 1 km resolution. Using the same cases, we simulate the impact of augmenting mountain elevations on convective processes, with the augmentation being achieved through GIS-based modification of the terrain data. For both methods, we assess the impacts quantitatively and qualitatively, and assess key processes and

  4. The environmental prospects of cultured meat in China

    Institute of Scientific and Technical Information of China (English)

    SUN Zhi-chang; YU Qun-li; HAN Lin

    2015-01-01

    To deal with concerns in China about environmental degradation and a growth in population accompanied by increased consumption of livestock products, a meat alternative is required. This study compared the environmental impacts of producing different protein sources for nutrition, including crops, livestock products, and cultured meat. The results showed that cultured meat has the lowest land use per unit of protein and unit of human digestible energy. China’s crops have the lowest energy use and greenhouse gas (GHG) emissions per unit of energy and protein. The energy use in cultured meat production is slightly higher than that of current pork production in China, whereas GHG emissions are lower. It is concluded that the overal impact of replacing livestock products with cultured meat would be beneifcial for China’s environment and would potential y improve food security because less land is needed to produce the same amount of protein and energy.

  5. CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

    Science.gov (United States)

    HALL, H E; ANGELOTTI, R

    1965-05-01

    A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

  6. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

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

  7. Maximum herd efficiency in meat production I. Optima for slaughter ...

    African Journals Online (AJOL)

    Profit rate for a meat production enterprise can be decomposedinto the unit price for meat and herd ... supply and demand, whereas breeding improvement is gen- ... Herd efficiency is total live mass for slaughter divided by costs .... tenance and above-maintenance components by Dickerson, and ..... Growth and productivity.

  8. Land Cover

    Data.gov (United States)

    Kansas Data Access and Support Center — The Land Cover database depicts 10 general land cover classes for the State of Kansas. The database was compiled from a digital classification of Landsat Thematic...

  9. Ionizing Radiation for the Elimination of Salmonellae from Frozen Meat

    International Nuclear Information System (INIS)

    Ley, F.J.

    1968-01-01

    The radiation resistance in frozen meat of a number of different serotypes of Salmonella has been examined. A dose of 0.65 Mrad achieves a 10 6 reduction in the numbers of the most resistant types and this dose has been shown to be effective in eliminating salmonellae from naturally contaminated meat. Some results are outlined which show that (a) Salmonella resistance is higher in frozen meat than in unfrozen meat, (b) pre-irradiation growth of the organisms in meat does not influence resistance, (c) salmonellae surviving irradiation grow at a slower rate than unirradiated organisms and appear to be unchanged in serological properties or phage type. Reference is made to wholesomeness tests carried out on irradiated meat and to the current situation on legislation in the United Kingdom controlling the irradiation of food. The identification of irradiated food is also mentioned. (author)

  10. EnviroAtlas - Percentage of stream and water body shoreline lengths within 30 meters of >= 5% or >= 15% impervious cover by 12-Digit HUC for the Conterminous United States

    Data.gov (United States)

    U.S. Environmental Protection Agency — This EnviroAtlas dataset shows the percentages of stream and water body shoreline lengths within 30 meters of impervious cover by 12-digit Hydrologic Unit (HUC)...

  11. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

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

  12. Car Covers | Outdoor Covers Canada

    OpenAIRE

    Covers, Outdoor

    2018-01-01

    Protect your car from the elements with Ultimate Touch Car Cover. The multi-layer non-woven fabric is soft on the finish and offers 4 seasons all weather protection.https://outdoorcovers.ca/car-covers/

  13. Radiative forcing over the conterminous United States due to contemporary land cover land use change and sensitivity to snow and interannual albedo variability

    Science.gov (United States)

    Barnes, Christopher A.; Roy, David P.

    2010-01-01

    Satellite-derived land cover land use (LCLU), snow and albedo data, and incoming surface solar radiation reanalysis data were used to study the impact of LCLU change from 1973 to 2000 on surface albedo and radiative forcing for 58 ecoregions covering 69% of the conterminous United States. A net positive surface radiative forcing (i.e., warming) of 0.029 Wm−2 due to LCLU albedo change from 1973 to 2000 was estimated. The forcings for individual ecoregions were similar in magnitude to current global forcing estimates, with the most negative forcing (as low as −0.367 Wm−2) due to the transition to forest and the most positive forcing (up to 0.337 Wm−2) due to the conversion to grass/shrub. Snow exacerbated both negative and positive forcing for LCLU transitions between snow-hiding and snow-revealing LCLU classes. The surface radiative forcing estimates were highly sensitive to snow-free interannual albedo variability that had a percent average monthly variation from 1.6% to 4.3% across the ecoregions. The results described in this paper enhance our understanding of contemporary LCLU change on surface radiative forcing and suggest that future forcing estimates should model snow and interannual albedo variation.

  14. Meat and meat product preservation by ionizing radiation

    International Nuclear Information System (INIS)

    Egginger, R.

    A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

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

    Science.gov (United States)

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

    2017-09-01

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

  16. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    OpenAIRE

    Silvius STANCIU; Nicoleta STANCIUC; Loredana DUMITRASCU; Roxana ION; Costel NISTOR

    2013-01-01

    Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appea...

  17. Comparison of Boer, Kiko, and Spanish meat goat does for stayability and cumulative reproductive output in the humid subtropical southeastern United States

    Directory of Open Access Journals (Sweden)

    Pellerin Ashley N

    2012-08-01

    Full Text Available Abstract Background Longevity is the amount of time breeding females stay active in a herd by avoiding death or culling because of illness or reproductive failure. This is a trait of economic relevance in commercial small ruminant breeding herds as it affects lifetime reproductive output. The purpose of this study was to determine if breed of meat goat influences breeding doe survival rates and cumulative reproductive performance under semi-intensive management. Results Boer (n = 132, Kiko (n = 92 and Spanish (n = 79 does were evaluated for longevity trends and cumulative kid production. The herd was managed on humid subtropical pasture. Does had the chance to complete 2 to 6 production years. Survival curves were analyzed for 2 culling methods. The actual culling practice removed does after two failures to wean a kid. An alternative culling protocol removed doe records after the first failure to wean a kid. Kid production traits analyzed across herd life were the total number of kids weaned and cumulative kid weight weaned to the 2-, 3-, and 5-year stayability endpoints. Most (82% doe exits were illness-related under the actual culling method. Reproductive failure represented 51% of doe exits under the alternative culling protocol. Boer does had greater survival declines (P P P  Conclusion Boer does had low stayability and cumulative kid production rates compared with Kiko and Spanish does. Poor health was the primary driver of does exiting the herd. Kiko and Spanish does did not differ for longevity and lifetime performance indicators.

  18. The Meat City

    DEFF Research Database (Denmark)

    Thelle, Mikkel

    2017-01-01

    This article investigates the emergence of the Copenhagen slaughterhouse, called the Meat City, during the late nineteenth century. This slaughterhouse was a product of a number of heterogeneous components: industrialization and new infrastructures were important, but hygiene and the significance...... of Danish bacon exports also played a key role. In the Meat City, this created a distinction between rising production and consumption on the one hand, and the isolation and closure of the slaughtering facility on the other. This friction mirrored an ambivalent attitude towards meat in the urban space: one...... where consumers demanded more meat than ever before, while animals were being removed from the public eye. These contradictions, it is argued, illustrate and underline the change of the city towards a ‘post-domestic’ culture. The article employs a variety of sources, but primarily the Copenhagen...

  19. Meat for keeps

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1981-01-01

    The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

  20. Repetitively pulsed power for meat pasteurization

    International Nuclear Information System (INIS)

    Patterson, E.L.; Kaye, R.J.; Neau, E.L.

    1994-01-01

    Electronic pasteurization of meat offers the potential for drastically reducing the incidence of food poisoning caused by biological pathogens accidentally introduced into meat products. Previous work has shown that γ-rays are an effective method of destroying E. coli 0157:H7, Salmonella, C. jejuni, L. monocytogenes, Listeria, and S. aureus bacteria types. The concern with the use of γ-rays is that radioactive material must be used in the pasteurization process that can lead to some market resistance and activist pressure on the meat industry. The use of accelerator generated high average power electron beams, at energies less than 10 MeV, or X-rays, with energies below 5 MeV, have been approved by the FDA for use in pasteurizing foods. Accelerator produced electronic pasteurization has the advantage that no radioactive material inventory is required. Electronic pasteurization has the additional benefit that it removes bacterial pathogens on the meat surface as well as within the volume of the meat product. High average power, repetitively-pulsed, broad-area electron beam sources being developed in the RHEPP program are suitable for large scale meat treatment in packing plant environments. RHEPP-II, which operates at 2.5 MeV and 25 kA at pulse repetition frequencies up to 120 Hz has adequate electron energy to penetrate hamburger patties which comprise about half of the beef consumption in the United States. Ground beef also has the highest potential for contamination since considerable processing is required in its production. A meat pasteurization facility using this size of accelerator source should be capable of treating 10 6 pounds of hamburger patties per hour to a dose of up to 3 kGy (300 kilorads). The RHEPP modular accelerator technology can easily be modified for other production rates and types of products

  1. Meat spoilage during distribution.

    Science.gov (United States)

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

    2008-01-01

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

  2. Advancements in meat packaging.

    Science.gov (United States)

    McMillin, Kenneth W

    2017-10-01

    Packaging of meat provides the same or similar benefits for raw chilled and processed meats as other types of food packaging. Although air-permeable packaging is most prevalent for raw chilled red meat, vacuum and modified atmosphere packaging offer longer shelf life. The major advancements in meat packaging have been in the widely used plastic polymers while biobased materials and their integration into composite packaging are receiving much attention for functionality and sustainability. At this time, active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties although many options are being developed and investigated. The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful. Intelligent packaging using sensors for transmission of desired information and prompting of subsequent changes in packaging materials, environments or the products to maintain safety and quality are still in developmental stages. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Benthic Cover

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Benthic cover (habitat) maps are derived from aerial imagery, underwater photos, acoustic surveys, and data gathered from sediment samples. Shallow to moderate-depth...

  4. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    Science.gov (United States)

    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 (ppork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  5. MEAT GOAT DEMOGRAPHICS AND NICHE MARKETING

    Directory of Open Access Journals (Sweden)

    Jeffrey Fisher

    2009-06-01

    Full Text Available Six focus groups were conducted with each having ten people who attend different Islamic Centers in Ohio. The objective of the focus groups was to understand Halal meat purchase patterns and consumption patterns of the Moslem population with special attention to goat. The Ohio State University Extension personnel are utilizing these results to work with meat goat producers to understand and meet the requirements of the Halal meat market.  Participants discussed the Zabiha approach to slaughtering animals as the most merciful by causing the least pain. Many participants noted they had no way of knowing where the animal  came from and this held tremendous concerns relative to the feeding of animal by-products, use of hormones, and adulteration with pork. These trust concerns led to decisions about where to purchase their meat with 72% purchasing from a Moslem owned retail store. Only 13% purchased from a large grocery and 8% direct from a farmer.   Participants indicated their consumption patterns according to weekly, seasonal, and holiday use in addition to variations according to their personal geographic origin. The average meat purchase was 23 pounds with an average occurrence of 12.5 times per annum.  Purchasing trends indicated that 78% prefer lean over marbled cuts. Nearly 86% prefer fresh over frozen goat meat and nearly a third responded that they would pay more for fresh. Intact males were preferred by 42% of the respondents. Preferences for meat goat cuts were: Leg (71%, Chops (42%, Shoulder (24%, Breast (7%. Nearly a third indicated they also want the kidneys, heart, or head. Demographic shifts in the United States indicate that there are almost 53 million people who have a preference for goat meat. There are 2.4 million goats in the US according to the 2007 Agricultural Statistics. Based on consumption trends of this study, goat demand exceeds inventory by 160%. Meat goat consumer trends are changing regarding

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

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

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

  7. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

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

    2012-07-01

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

  8. 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...

  9. Decarbonising meat : Exploring greenhouse gas emissions in the meat sector

    NARCIS (Netherlands)

    Aan Den Toorn, S. I.; Van Den Broek, M. A.; Worrell, E.

    Consumption of meat is an important source of global greenhouse gas (GHG) emission and deep decarbonisation of the whole meat production chain is required to be able to meet global climate change (CC) mitigation goals. Emissions happen in different stages of meat production ranging from agricultural

  10. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high......-fibre meatballs could provide a dual mechanistic action that would lead to greater satiety. For whole muscles, cooking is known to induce structural, physical and chemical changes of the meat proteins, which in turn may affect protein digestibility and potentially affect satiety. The overall aim of this Ph......D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...

  11. Effects of contemporary land-use and land-cover change on the carbon balance of terrestrial ecosystems in the United States

    Science.gov (United States)

    Sleeter, Benjamin M.; Liu, Jinxun; Daniel, Colin; Rayfield, Bronwyn; Sherba, Jason; Hawbaker, Todd J.; Zhu, Zhiliang; Selmants, Paul; Loveland, Thomas R.

    2018-01-01

    Changes in land use and land cover (LULC) can have profound effects on terrestrial carbon dynamics, yet their effects on the global carbon budget remain uncertain. While land change impacts on ecosystem carbon dynamics have been the focus of numerous studies, few efforts have been based on observational data incorporating multiple ecosystem types spanning large geographic areas over long time horizons. In this study we use a variety of synoptic-scale remote sensing data to estimate the effect of LULC changes associated with urbanization, agricultural expansion and contraction, forest harvest, and wildfire on the carbon balance of terrestrial ecosystems (forest, grasslands, shrublands, and agriculture) in the conterminous United States (i.e. excluding Alaska and Hawaii) between 1973 and 2010. We estimate large net declines in the area of agriculture and forest, along with relatively small increases in grasslands and shrublands. The largest net change in any class was an estimated gain of 114 865 km2 of developed lands, an average rate of 3282 km2 yr−1. On average, US ecosystems sequestered carbon at an annual rate of 254 Tg C yr−1. In forest lands, the net sink declined by 35% over the study period, largely a result of land-use legacy, increasing disturbances, and reductions in forest area due to land use conversion. Uncertainty in LULC change data contributed to a ~16% margin of error in the annual carbon sink estimate prior to 1985 (approximately ±40 Tg C yr−1). Improvements in LULC and disturbance mapping starting in the mid-1980s reduced this uncertainty by ~50% after 1985. We conclude that changes in LULC are a critical component to understanding ecosystem carbon dynamics, and continued improvements in detection, quantification, and attribution of change have the potential to significantly reduce current uncertainties.

  12. Effects of contemporary land-use and land-cover change on the carbon balance of terrestrial ecosystems in the United States

    Science.gov (United States)

    Sleeter, Benjamin M.; Liu, Jinxun; Daniel, Colin; Rayfield, Bronwyn; Sherba, Jason; Hawbaker, Todd J.; Zhu, Zhiliang; Selmants, Paul C.; Loveland, Thomas R.

    2018-04-01

    Changes in land use and land cover (LULC) can have profound effects on terrestrial carbon dynamics, yet their effects on the global carbon budget remain uncertain. While land change impacts on ecosystem carbon dynamics have been the focus of numerous studies, few efforts have been based on observational data incorporating multiple ecosystem types spanning large geographic areas over long time horizons. In this study we use a variety of synoptic-scale remote sensing data to estimate the effect of LULC changes associated with urbanization, agricultural expansion and contraction, forest harvest, and wildfire on the carbon balance of terrestrial ecosystems (forest, grasslands, shrublands, and agriculture) in the conterminous United States (i.e. excluding Alaska and Hawaii) between 1973 and 2010. We estimate large net declines in the area of agriculture and forest, along with relatively small increases in grasslands and shrublands. The largest net change in any class was an estimated gain of 114 865 km2 of developed lands, an average rate of 3282 km2 yr‑1. On average, US ecosystems sequestered carbon at an annual rate of 254 Tg C yr‑1. In forest lands, the net sink declined by 35% over the study period, largely a result of land-use legacy, increasing disturbances, and reductions in forest area due to land use conversion. Uncertainty in LULC change data contributed to a ~16% margin of error in the annual carbon sink estimate prior to 1985 (approximately ±40 Tg C yr‑1). Improvements in LULC and disturbance mapping starting in the mid-1980s reduced this uncertainty by ~50% after 1985. We conclude that changes in LULC are a critical component to understanding ecosystem carbon dynamics, and continued improvements in detection, quantification, and attribution of change have the potential to significantly reduce current uncertainties.

  13. Removing non-urban roads from the National Land Cover Database to create improved urban maps for the United States, 1992-2011

    Science.gov (United States)

    Soulard, Christopher E.; Acevedo, William; Stehman, Stephen V.

    2018-01-01

    Quantifying change in urban land provides important information to create empirical models examining the effects of human land use. Maps of developed land from the National Land Cover Database (NLCD) of the conterminous United States include rural roads in the developed land class and therefore overestimate the amount of urban land. To better map the urban class and understand how urban lands change over time, we removed rural roads and small patches of rural development from the NLCD developed class and created four wall-to-wall maps (1992, 2001, 2006, and 2011) of urban land. Removing rural roads from the NLCD developed class involved a multi-step filtering process, data fusion using geospatial road and developed land data, and manual editing. Reference data classified as urban or not urban from a stratified random sample was used to assess the accuracy of the 2001 and 2006 urban and NLCD maps. The newly created urban maps had higher overall accuracy (98.7 percent) than the NLCD maps (96.2 percent). More importantly, the urban maps resulted in lower commission error of the urban class (23 percent versus 57 percent for the NLCD in 2006) with the trade-off of slightly inflated omission error (20 percent for the urban map, 16 percent for NLCD in 2006). The removal of approximately 230,000 km2 of rural roads from the NLCD developed class resulted in maps that better characterize the urban footprint. These urban maps are more suited to modeling applications and policy decisions that rely on quantitative and spatially explicit information regarding urban lands.

  14. Myoglobin chemistry and meat color.

    Science.gov (United States)

    Suman, Surendranath P; Joseph, Poulson

    2013-01-01

    Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

  15. Ecological safety of meat products

    OpenAIRE

    A. K. Mikhailenko

    2009-01-01

    The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  16. Sustainability and meat consumption: is reduction realistic?

    NARCIS (Netherlands)

    Dagevos, H.; Voordouw, J.

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that

  17. Polina Fedorova, About Camel Meat

    OpenAIRE

    Gedeeva, Darina; Babaev, Andrei

    2016-01-01

    In the past, the Kalmyks ate beef and horse meat. The poor ate camel meat. People who ate camel meat had pimples on their faces. The camel’s pelt and humps were used to make vessels. The intestines were cleaned, stretched and dried. It was used to make strings for dombra instruments. Arcadia

  18. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2013-06-01

    Full Text Available Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appeared lately. Lack of safety measures in the field can affect business continuity critically, creating significant losses.

  19. Assessing double counting of carbon emissions between forest land cover change and forest wildfires: a case study in the United States, 1992-2006

    Science.gov (United States)

    Daolan Zheng; Linda S. Heath; Mark J. Ducey; Brad. Quayle

    2013-01-01

    The relative contributions of double counting of carbon emissions between forest-to-nonforest cover change (FNCC) and forest wildfires are an unknown in estimating net forest carbon exchanges at large scales. This study employed land-cover change maps and forest fire data in the four representative states (Arkansas, California, Minnesota, and Washington) of the US for...

  20. Introduction: meat and the nineteenth-century city

    DEFF Research Database (Denmark)

    Thelle, Mikkel; Baics, Gergely

    2017-01-01

    The articles gathered in this special section explore the complex and layered relationship between meat and the nineteenth-century city. For urban historians interested in food provisioning, meat represents a critical juncture because no other food item was so deeply and, in so many ways, tied...... to urban modernity. This introduction outlines five central themes of the urban meat nexus: city and country relations, geography and urban space, technology and infrastructure, government and regulation, and changing nutritional standards. The four articles speak to these larger issues in specific...... and novel ways. They advance the existing scholarship by opening up new questions and approaches, focusing on hitherto understudied locations, while also collectively covering the entire spectrum of meat provisioning from supply hinterlands to urban consumption....

  1. Effects of land use/cover change and harvests on forest carbon dynamics in northern states of the United States from remote sensing and inventory data: 1992-2001

    Science.gov (United States)

    Daolan Zheng; Linda S. Heath; Mark J. Ducey; James E. Smith

    2011-01-01

    We examined spatial patterns of changes in forest area and nonsoil carbon (C) dynamics affected by land use/cover change (LUC) and harvests in 24 northern states of the United States using an integrated methodology combining remote sensing and ground inventory data between 1992 and 2001. We used the Retrofit Change Product from the Multi-Resolution Land Characteristics...

  2. an intermediate moisture meat

    African Journals Online (AJOL)

    Bunmi

    A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for .... prolong shelflife and provide a natural alternative (or supplement) to chemical preservatives. Its antimicrobial ... Although O. gratissimum appears safe to use in both food and as medicine, its level of inclusion in food.

  3. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...... obtained (SP, SE, and AC were 100, 95, and 97%, respectively). This test is under implementation by the Danish meat industry, and can be useful for screening of large number of samples in the meat production, especially for fast release of minced meat with a short shelf life....

  4. Consumer attitudes to meat eating.

    Science.gov (United States)

    Richardson, N J; Macfie, H J; Shepherd, R

    1994-01-01

    This study reports on current meat consumption in the UK and the factors that are percieved by the subjects to be influential in their choice of diet. A random sample of individuals from the population (n-1018) were questioned on their consumption and attitudes towards meat by a postal survey. The study revealed that 28·3% of the population considered themselves to be reducing meat consumption; attitudes found to be determinant in changes in the consumption of meat were healthiness, taste and concerns over additives. Hypothetical future events were found to affect people's estimated meat-eating. Knowledge of meat-related information was investigated with specific reference to the respondents' trust in the various sources used; food package labels were found to be an influential source of meat-related information. Copyright © 1993. Published by Elsevier Ltd.

  5. NOAA's Coastal Change Analysis Program (C-CAP) 1985 to 2010 Regional Land Cover Change Data - Coastal United States (NODC Accession 0121254)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The NOAA Coastal Change Analysis Program (C-CAP) produces national standardized land cover and change products for the coastal regions of the U.S. C-CAP products...

  6. Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China.

    Science.gov (United States)

    Huang, Huiting; Gao, Lirong; Zheng, Minghui; Li, Jingguang; Zhang, Lei; Wu, Yongning; Wang, Runhua; Xia, Dan; Qiao, Lin; Cui, Lili; Su, Guijin; Liu, Wenbin; Liu, Guorui

    2018-02-01

    Food intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins (MCCPs) through meat and meat products. Twenty samples of meat and meat products from 20 Chinese provinces were collected in 2011. As the sampling sites covered about two-thirds of the Chinese population, the meat samples were considered to be representative of the true characteristics of CPs contamination in Chinese meat products. The concentrations of SCCPs and MCCPs in the meat samples were measured using the comprehensive two-dimensional gas chromatography electron capture negative ionization high-resolution time-of-flight mass spectrometry method. Forty-eight SCCP and MCCP homolog groups were detected in the meat samples. The mean SCCP and MCCP concentrations in all meat samples were 129 ± 4.1 ng g -1 wet weight and 5.7 ± 0.59 ng g -1 wet weight, respectively. The concentrations of SCCPs and MCCPs varied in samples from different provinces. The geographical distribution of CP concentrations was similar to the distribution of CPs manufacturing plants in China. The most abundant groups of SCCPs in all samples were C 10-11 Cl 6-7 , and the most abundant groups of MCCPs in most samples were C 14 Cl 7-8 . The possible sources of SCCPs and MCCPs in meat and meat products might be CP-42 and CP-52. The 50th percentile estimated daily intakes of SCCPs and MCCPs through meat consumption for a "standard" Chinese adult male were 0.13 and 0.0047 μg kg -1 bw d -1 , respectively, both much lower than the tolerable daily intakes (TDIs) for SCCPs and MCCPs. This preliminary risk assessment has indicated that the indirect exposure of SCCPs and MCCPs through meat consumption does not pose significant risk to human health in China. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Operational monitoring of temperature and state of stress of primary collectors, their stud bolts and cover and temperatures of steam generator's pressure vessel at the nuclear power unit WWER 440

    International Nuclear Information System (INIS)

    Matal, O.; Simo, T.; Holy, F.; Vejvoda, S.

    1992-01-01

    Both primary collectors of the WWER 440 steam generator (STGE) are vertically positioned inside the STGE pressure vessel and connected in their lower part to the primary piping and closed at their upper part by primary covers. The primary cover is pushed against the primary collector flange by 20 stud bolts. Two nickel packing rings are fitted between the primary cover and collector. A leakage in the collector-cover junction could cause flow of the radioactive water into the clean secondary water. If the junction is made in accordance with the Soviet standard design the computed stresses exceed the allowable value in the stud bolts by a factor of 1.5. Therefore an improved design of the primary collector - primary cover flange joint was designed and tested on one STGE at a WWER 440 nuclear power unit in Czechoslovakia. The paper describes the system of joint properties measurement, gives some substantial characteristics of the new stud bolts and primary cover design and comments on significant measured results of state of stress and temperatures in comparison with the operational regime of the STGE. (orig.)

  8. Meat standards and grading: a world view.

    Science.gov (United States)

    Polkinghorne, R J; Thompson, J M

    2010-09-01

    This paper addresses the principles relating to meat standards and grading of beef and advances the concept that potential exists to achieve significant desirable change from adopting more consumer focused systems within accurate value-based payment frameworks. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful to those involved in the trading of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders. A third definition is consumer grading, which refers to grading systems that seek to define or predict consumer satisfaction with a cooked meal. The development of carcass classification and grading schemes evolved from a necessity to describe the carcass using standard terms to facilitate trading. The growth in world trade of meat and meat products and the transition from trading carcasses to marketing individual meal portions raises the need for an international language that can service contemporary needs. This has in part been addressed by the United Nations promoting standard languages on carcasses, cuts, trim levels and cutting lines. Currently no standards exist for describing consumer satisfaction. Recent Meat Standards Australia (MSA) research in Australia, Korea, Ireland, USA, Japan and South Africa showed that consumers across diverse cultures and nationalities have a remarkably similar view of beef eating quality, which could be used to underpin an international language on palatability. Consumer research on the willingness to pay for eating quality shows that consumers will pay higher prices for better eating quality grades and generally this was not affected by demographic or meat preference traits of the consumer. In Australia the MSA eating quality grading system has generated substantial premiums to retailers, wholesalers and to the producer. Future grading schemes which measure

  9. Radurization of fowl meat

    International Nuclear Information System (INIS)

    Gel'fand, S.

    1974-01-01

    The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

  10. Evaluating the relationship between biomass, percent groundcover and remote sensing indices across six winter cover crop fields in Maryland, United States

    Science.gov (United States)

    Prabhakara, Kusuma; Hively, W. Dean; McCarty, Gregory W.

    2015-07-01

    Winter cover crops are an essential part of managing nutrient and sediment losses from agricultural lands. Cover crops lessen sedimentation by reducing erosion, and the accumulation of nitrogen in aboveground biomass results in reduced nutrient runoff. Winter cover crops are planted in the fall and are usually terminated in early spring, making them susceptible to senescence, frost burn, and leaf yellowing due to wintertime conditions. This study sought to determine to what extent remote sensing indices are capable of accurately estimating the percent groundcover and biomass of winter cover crops, and to analyze under what critical ranges these relationships are strong and under which conditions they break down. Cover crop growth on six fields planted to barley, rye, ryegrass, triticale or wheat was measured over the 2012-2013 winter growing season. Data collection included spectral reflectance measurements, aboveground biomass, and percent groundcover. Ten vegetation indices were evaluated using surface reflectance data from a 16-band CROPSCAN sensor. Restricting analysis to sampling dates before the onset of prolonged freezing temperatures and leaf yellowing resulted in increased estimation accuracy. There was a strong relationship between the normalized difference vegetation index (NDVI) and percent groundcover (r2 = 0.93) suggesting that date restrictions effectively eliminate yellowing vegetation from analysis. The triangular vegetation index (TVI) was most accurate in estimating high ranges of biomass (r2 = 0.86), while NDVI did not experience a clustering of values in the low and medium biomass ranges but saturated in the higher range (>1500 kg/ha). The results of this study show that accounting for index saturation, senescence, and frost burn on leaves can greatly increase the accuracy of estimates of percent groundcover and biomass for winter cover crops.

  11. Gamma irradiation of meat

    International Nuclear Information System (INIS)

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

    1982-01-01

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

  12. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

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

  13. Sganzerla Cover

    Directory of Open Access Journals (Sweden)

    Victor da Rosa

    2014-06-01

    Full Text Available Neste artigo, realizo uma leitura do cinema de Rogério Sganzerla, desde o clássico O bandido da luz vermelha até os documentários filmados na década de oitenta, a partir de duas noções centrais: cover e over. Para isso, parto de uma controvérsia com o ensaio de Ismail Xavier, Alegorias do subdesenvolvimento, em que o crítico realiza uma leitura do cinema brasileiro da década de sessenta através do conceito de alegoria; depois releio uma série de textos críticos do próprio Sganzerla, publicados em Edifício Sganzerla, procurando repensar as ideias de “herói vazio” ou “cinema impuro” e sugerindo assim uma nova relação do seu cinema com o tempo e a representação; então busco articular tais ideias com certos procedimentos de vanguarda, como a falsificação, a cópia, o clichê e a colagem; e finalmente procuro mostrar que, no cinema de Sganzerla, a partir principalmente de suas reflexões sobre Orson Welles, a voz é usada de maneira a deformar a interpretação naturalista.

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

    NARCIS (Netherlands)

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

    2011-01-01

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

  15. Microorganisms, Qualitative Indicators for Meat Products

    Directory of Open Access Journals (Sweden)

    Marioara Nicoleta Filimon

    2010-10-01

    Full Text Available Due to the fact that, for a few years now, our focus is more and more concentrated on safety and security of meat and vegetable products, this study’s aim is to evaluate the quality of certain well - known meat products (sausages, dry salami, and half-dried salami, purchased in a supermarket, from Timisoara. Microbiological tests were made especially on sanitary microbiological indicators (Escherichia, Enterobacter, Klebsiella. These tests emphasize hygiene in processing ang handling of products. In some cases, it higtlights how various heat treatments (pasteurization type apply to food products. It also establishes the microbial load on the microscopic field and the colony forming units, by a culture method in plates, at 37º C for 48 hours. Based on the obtained results, it has been established that, concerning the microbial load and the presence or absence of coliform bacteria, studied products fall into the quality permitted by applicable law.

  16. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  17. Effect of microbial cell-free meat extract on the growth of spoilage bacteria.

    Science.gov (United States)

    Nychas, G-J E; Dourou, D; Skandamis, P; Koutsoumanis, K; Baranyi, J; Sofos, J

    2009-12-01

    This study examined the effect of microbial cell-free meat extract (CFME) derived from spoiled meat, in which quorum sensing (QS) compounds were present, on the growth kinetics (lag phase, and growth rate) of two spoilage bacteria, Pseudomonas fluorescens and Serratia marcescens. Aliquots of CFME from spoiled meat were transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) of 18 h cultures of Ps. fluorescens or Ser. marcescens, both fresh meat isolates; CFME derived from unspoiled fresh meat ('clean' meat) served as a control. Changes in impedance measurements were monitored for 48 h, and the detection time (Tdet) was recorded. It was found that in the absence of CFME containing QS compounds the Tdet was shorter (P meat. The rate of growth of Ps. fluorescens, recorded as the maximum slope rate of conductance changes (MSrCC), after Tdet, was higher (P meat. Similar results in MSrCC of impedance changes were obtained for Ser. marcescens. The study indicated that the growth rate (expressed in MSrCC units) of meat spoilage bacteria in vitro was enhanced in samples supplemented with CFME containing QS compounds compared to control samples (i.e., without CFME or with CFME from 'clean' meat). This behaviour may explain the dominant role of these two bacteria in the spoilage of meat. These results illustrate the potential effect of signalling compounds released during storage of meat on the behaviour of meat spoilage bacteria. Understanding such interactions may assist in the control of fresh meat quality and the extension of its shelf life.

  18. How Different Newspapers Cover Xingjian Conflicts from Human Right Perspective? A Frame Analysis of 10 Newspapers from Taiwan, Hong Kong, Mainland China, Britain and Unites States

    Directory of Open Access Journals (Sweden)

    Chin-Hwa Chang

    2015-11-01

    Full Text Available Drastic increase of riots has been noted in Xingjian, the far-western Chinese region, in recent years, resulting in international media concerns about its ethnic conflicts, terrorism and human rights abuses. How different newspapers covered those conflict events from the human rights perspective? The paper aims to analyze different news frames of 10 newspapers: 4 major Taiwan newspapers, 2 China’s major newspapers, 2 Hong Kong newspapers, New York Times of US and The Guardian in Britain. Adopting a content analysis of 7 major Xingjian riots coverage during 2013/06 to 2013/12, the research finds out that there are 2 major frames, one is the China official frame, which shows less news sources with one-sided pro-regime position, accusing the protesters, concerning less human rights abuses. While the “critical frame” demonstrates more news sources from different positions, accusing both the regime and the protesters, and covering more human rights abuses.

  19. MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2015-01-01

    Full Text Available Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

  20. An Analysis of Overstory Tree Canopy Cover in Sites Occupied by Native and Introduced Cottontails in the Northeastern United States with Recommendations for Habitat Management for New England Cottontail.

    Directory of Open Access Journals (Sweden)

    Bill Buffum

    Full Text Available The New England cottontail (Sylvilagus transitionalis is a high conservation priority in the Northeastern United States and has been listed as a candidate species under the Endangered Species Act. Loss of early successional habitat is the most common explanation for the decline of the species, which is considered to require habitat with dense low vegetation and limited overstory tree canopy. Federal and state wildlife agencies actively encourage landowners to create this habitat type by clearcutting blocks of forest. However, there are recent indications that the species also occupies sites with moderate overstory tree canopy cover. This is important because many landowners have negative views about clearcutting and are more willing to adopt silvicultural approaches that retain some overstory trees. Furthermore, it is possible that clearcuts with no overstory canopy cover may attract the eastern cottontail (S. floridanus, an introduced species with an expanding range. The objective of our study was to provide guidance for future efforts to create habitat that would be more favorable for New England cottontail than eastern cottontail in areas where the two species are sympatric. We analyzed canopy cover at 336 cottontail locations in five states using maximum entropy modelling and other statistical methods. We found that New England cottontail occupied sites with a mean overstory tree canopy cover of 58% (SE±1.36, and was less likely than eastern cottontail to occupy sites with lower overstory canopy cover and more likely to occupy sites with higher overstory canopy cover. Our findings suggest that silvicultural approaches that retain some overstory canopy cover may be appropriate for creating habitat for New England cottontail. We believe that our results will help inform critical management decisions for the conservation of New England cottontail, and that our methodology can be applied to analyses of habitat use of other critical wildlife

  1. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

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

    1996-01-01

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

  2. Meat and Meat Product Consumption among Infants in Latvia

    Directory of Open Access Journals (Sweden)

    Širina Inga

    2017-12-01

    Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

  3. Breast meat yield, muscle linear measurements and meat ...

    African Journals Online (AJOL)

    Breast meat yield, chemical composition, mineral profile and linear measurement of the resultant breast meat Supracoracoides and Pectoralis thoracicus of one hundred and eighty (28 days old BUT) male turkeys fed diet containing wheat or sorghum as sole cereal source were studied. One hundred and eighty 28-days old ...

  4. GAME MEAT MARKET IN EASTERN CROATIA

    OpenAIRE

    Z. Tolušić; T. Florijančić; I. Kralik; M. Sesar; M. Tolušić

    2006-01-01

    In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume g...

  5. Experimental Investigation of Thermal Conductivity of Meat During Freezing

    Science.gov (United States)

    Shinbayeva, A.; Arkharov, I.; Aldiyarov, A.; Drobyshev, A.; Zhubaniyazova, M.; Kurnosov, V.

    2017-04-01

    The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.

  6. Color of Meat and Poultry

    Science.gov (United States)

    ... color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by ... or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from ...

  7. Ecological safety of meat products

    Directory of Open Access Journals (Sweden)

    A. K. Mikhailenko

    2009-01-01

    Full Text Available The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  8. The In vitro meat cookbook

    NARCIS (Netherlands)

    Mensvoort, van K.M.; Grievink, H.J.

    2014-01-01

    With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to

  9. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

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

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  10. Iodine in meat in Macedonia

    International Nuclear Information System (INIS)

    Bogdanov, Bogdan; Gonev, Mihajlo; Tadzher, Isak

    2000-01-01

    Iodine deficiency in Macedonia still persists in a mild form. In 1999 the iodination of salt rose to 20 m gr iodine in Kg salt. The consumption of salt diminished after the last war from 20-30 gr salt per day to 10-20 gr salt daily. This shows that the problem of the elimination of iodine deficiency is being vigorously tackled. Since 1956 the iodine in salt in Macedonia rose to 10 m gr KI/Kg salt. The content of iodine in the Macedonian diet seems to be important. The amount of iodine in milk, eggs and bread is low as found by the investigation of MANU. The content of iodine in meat is low, compared to British meat is 10 times lower. The average iodine content in Macedonian meat is 95.15 micro gr per Kg, whereas in British meat it is 850-1510 micro gr iodine per k gr meat. (Original)

  11. Managing meat tenderness.

    Science.gov (United States)

    Thompson, John

    2002-11-01

    This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.

  12. Ionizing energy treatment of meat and meat products

    International Nuclear Information System (INIS)

    Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

    1983-01-01

    The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

  13. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies.

    Science.gov (United States)

    Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

    2013-10-01

    Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries.

  14. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies123

    Science.gov (United States)

    Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

    2013-01-01

    Background: Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. Objective: We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. Design: We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Results: Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Conclusions: Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries. PMID:23902788

  15. 77 FR 21529 - Freshwater Crawfish Tail Meat From the People's Republic of China: Final Results of Antidumping...

    Science.gov (United States)

    2012-04-10

    ... Meat From the People's Republic of China: Final Results of Antidumping Duty Administrative Review and... administrative review of the antidumping duty order on freshwater crawfish tail meat from the People's Republic of China (PRC). The review covers five exporters. The period of review is September 1, 2009, through...

  16. 75 FR 79337 - Freshwater Crawfish Tail Meat From the People's Republic of China: Final Results of Antidumping...

    Science.gov (United States)

    2010-12-20

    ... People's Republic of China (PRC). The reviews cover five exporters. The period of review is September 1... Meat From the People's Republic of China: Final Results of Antidumping Duty Administrative and New... Meat From the People's Republic of China: Preliminary Results of Antidumping Duty Administrative and...

  17. Meat Consumption Culture in Ethiopia

    Science.gov (United States)

    Jo, Cheorun

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently. PMID:26760739

  18. 9 CFR 319.80 - Barbecued meats.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued meats. Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Barbecued meats. 319.80 Section 319.80...

  19. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  20. Irradiation of meats and poultry

    International Nuclear Information System (INIS)

    Urbain, W.M.

    1978-01-01

    A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

  1. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  2. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2016-01-01

    Full Text Available Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB or 3 percent stabilized rice bran (RB. Proximate analysis, fatty acids, -tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001. The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p < 0.01. Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p < 0.05 with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p < 0.001. The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p <0.01, < 0.05 respectively. The tasters preferred the NRB with higher goat meat percentage to the RB formulations. Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of -tocopherol, CLA (18:2 cis 9 Trans 11, total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher

  3. The Ethics of Producing In Vitro Meat

    OpenAIRE

    Schaefer, G Owen; Savulescu, Julian

    2014-01-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, e...

  4. Bioactive Compounds in Functional Meat Products

    OpenAIRE

    Ewelina Pogorzelska-Nowicka; Atanas G. Atanasov; Jarosław Horbańczuk; Agnieszka Wierzbicka

    2018-01-01

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional cons...

  5. Supplying the energy demand in the chicken meat processing poultry with biogas

    OpenAIRE

    Ferrarez, A. H; Oliveira, D; Lacerda, A. F; Costa, J. M; Aparisi, F. S

    2016-01-01

    The main use of electrical energy in the chicken meat processing unit is refrigeration. About 70 % of the electricity is consumed in the compressors for the refrigeration system. Through this study, the energetic viability of using biogas from poultry litter in supplying the demand for the refrigeration process was found. The meat processing unit studied has the potential to process about a hundred and sixty thousand chickens a day. The potential biogas production from poultry litter is 60,75...

  6. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  7. Environmental costs of meat production

    DEFF Research Database (Denmark)

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

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues...... to be the main contributor to the costs (55%), followed by global warming (21%) and respiratory inorganics (18%). A viable option combining improvement measures in three aspects: feed use, manure management, and manure utilization, reduces the environmental costs by a factor of 1.4. This results in an equal size......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  8. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

  9. Tungsten covered graphite and copper elements and ITER-like actively cooled tungsten divertor plasma facing units for the WEST project

    International Nuclear Information System (INIS)

    Guilhem, D; Bucalossi, J; Burles, S; Corre, Y; Ferlay, F; Firdaouss, M; Languille, P; Lipa, M; Martinez, A; Missirlian, M; Proust, M; Richou, M; Samaille, F; Tsitrone, E

    2016-01-01

    After a brief introduction giving some insight of the WEST project, we present the three types of plasma facing units (PFUs) developed for the WEST project taking into account the envisaged main scenarios: (1) high power short pulse scenario (a few seconds) where the objective is to maximize the power handling of the PFUs, up to 20 MW m −2 , (2) high fluence scenario (a few 100 s) on actively cooled ITER-like tungsten (W) PFUs, up to 10 MW m −2 during 1000 s. For the graphite PFUs, the high heat flux tests have been done at GLADIS (ion beam test facility), and for the CuCrZr PFUs on the JUDITH (electron beam test facility). The tests were successful, as no damage occurred for the different load cases. This confirms that the modelling done during the design phase is appropriate to describe these PFUs. Series productions are expected to be achieved by the end of 2015 for the graphite and CuCrZr PFUs, and few ITER-like W PFUs are expected at the beginning of 2016. The lower divertor will be complemented with ITER-like W PFUs as soon as available from our partners so that different fabrication procedures could be evaluated in a real industrial process and a real tokamak environment. (paper)

  10. Comparison of Training Qualifications Programs, for Operating Boats and Yachts, which are not Covered by STCW Convention in the United Kingdom and the Republic of Croatia

    Directory of Open Access Journals (Sweden)

    Darijo Mišković

    2017-03-01

    Full Text Available Research in this paper was conducted under the EU project TRECVET Core Curriculum for Skippers of Small Commercial Vessels (in short TCC-SCV where a Faculty of Maritime Studies Rijeka was a project partner. The goal of the project was to analyze seven professional SCV skipper qualifications from UK, France, Spain, Germany, Slovenia, Czech Republic and Croatia by breaking them into their smallest parts called Fundamental Elements and thereby offering objective comparability. After reviewing and comparing training programs in The United Kingdom and The Republic of Croatia for qualifications, required for operating boats and yachts, set by the appropriate Authorities, this paper analyzed skipper/yacht master certification scheme in terms of theoretical education and practical trainings, syllabus contents, required experience, examination methods and evaluated the overall characteristics. At the end, the authors pointed out to some deficiencies in current training program in The Republic of Croatia and drew the conclusion that experience and lessons from other training programs can find purpose for training program reform in their own country.

  11. Meat intake and reproductive parameters among young men

    DEFF Research Database (Denmark)

    Afeiche, Myriam C; Williams, Paige L; Gaskins, Audrey J

    2014-01-01

    interval = -67 to 37), -14 (-82 to 28), and -78 (-202 to -5) million (test for trend, P = 0.01). This association was strongest among men with abstinence time less than 2 days and was driven by a strong inverse relation between processed red meat intake and ejaculate volume (test for trend, P = 0......BACKGROUND: In the United States, anabolic sex steroids are administered to cattle for growth promotion. There is concern regarding the reproductive consequences of this practice in men who eat beef. We investigated whether meat consumption was associated with semen quality parameters...... and reproductive hormone levels in young men. METHODS: Semen samples were obtained from 189 men aged 18-22 years. Diet was assessed with a previously validated food frequency questionnaire. We used linear regression to analyze the cross-sectional associations of meat intake with semen quality parameters...

  12. Evaluation of meat, fruit and vegetables from retail stores in five United Kingdom regions as sources of extended-spectrum beta-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli.

    Science.gov (United States)

    Randall, L P; Lodge, M P; Elviss, N C; Lemma, F L; Hopkins, K L; Teale, C J; Woodford, N

    2017-01-16

    We determined the prevalence and types of extended-spectrum β-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli in raw retail beef, chicken, pork, fruit and vegetables in five UK regions in 2013-14. Raw meat (n=397), and fruit and vegetable samples (n=400) were purchased from retail stores in London, East Anglia, North West England, Scotland and Wales. Samples were tested for the presence of ESBL-producing E. coli by plating enriched samples on CHROMagar CTX and CHROMagar ESBL, for AmpC-type E. coli by plating on "CHROMagar FOX" (CHROMagar ECC+16mg/L cefoxitin), and for carbapenem-resistant E. coli by plating on CHROMagar KPC. Additionally, pre-enrichment counts were performed on the above agars, and on CHROMagar ECC. Isolates of interest were characterised by MALDI-ToF to confirm identification, by PCR for bla CIT, bla CTX-M, bla OXA , bla SHV and bla TEM genes; ESBL or bla CIT genes were sequenced. Only 1.9% and 2.5% of beef and pork samples, respectively were positive for ESBL-producing E. coli after enrichment compared with 65.4% of chicken samples. 85.6% positive samples from chicken meat carried bla CTX-M-1 ; bla CTX-M-15 was not detected. None of the fruits or vegetables yielded ESBL-producing E. coli and none of the meat, fruit or vegetable samples yielded carbapenem-resistant E. coli. Retail chicken was more frequently a source of ESBL-producing E. coli than were beef, pork, fruit or vegetables. None of the foodstuffs yielded E. coli with CTX-M-15 ESBL, which dominates in human clinical isolates in the UK, and none yielded carbapenem-resistant E. coli. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

  13. Land Cover - Minnesota Land Cover Classification System

    Data.gov (United States)

    Minnesota Department of Natural Resources — Land cover data set based on the Minnesota Land Cover Classification System (MLCCS) coding scheme. This data was produced using a combination of aerial photograph...

  14. Effect of radiation processing on meat tenderisation

    International Nuclear Information System (INIS)

    Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

  15. Measuring and analyzing urban tree cover

    Science.gov (United States)

    David J. Nowak; Rowan A. Rowntree; E. Gregory McPherson; Susan M. Sisinni; Esther R. Kirkmann; Jack C. Stevens

    1996-01-01

    Measurement of city tree cover can aid in urban vegetation planning, management, and research by revealing characteristics of vegetation across a city. Urban tree cover in the United States ranges from 0.4% in Lancaster, California, to 55% in Baton Rouge, Louisiana. Two important factors that affect the amount of urban tree cover are the natural environment and land...

  16. Radiation preservation of meat and meat products: A review.

    Science.gov (United States)

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

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

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

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

  18. CONSOLIDATED COST ACCOUNTING AT MEAT AND FAT PRODUCTION: METHODOLOGY AND PRACTICE

    Directory of Open Access Journals (Sweden)

    Volodymyr Kushnir

    2017-08-01

    Full Text Available Aim of the article is to study and improve methods of consolidated cost accounting at meat and fat production to obtain detailed information about production costs and to find ways to reduce the cost of meat production. It is offered to account expenses at meat and fat department for individual production areas that will receive detailed information for the purposes of control, analysis, calculation and reporting. For expedient budgeting activities of each structural unit of meat and fat production and for needs to saving production is proposed to reflect the costs of each production plant to separate groups of analytical accounts. Key words: consolidated accounting, production costs of meat and fat production, cost accounting.

  19. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

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

  20. Climate Impacts of Cover Crops

    Science.gov (United States)

    Lombardozzi, D.; Wieder, W. R.; Bonan, G. B.; Morris, C. K.; Grandy, S.

    2016-12-01

    Cover crops are planted in agricultural rotation with the intention of protecting soil rather than harvest. Cover crops have numerous environmental benefits that include preventing soil erosion, increasing soil fertility, and providing weed and pest control- among others. In addition to localized environmental benefits, cover crops can have important regional or global biogeochemical impacts by increasing soil organic carbon, changing emissions of greenhouse trace gases like nitrous oxide and methane, and reducing hydrologic nitrogen losses. Cover crops may additionally affect climate by changing biogeophysical processes, like albedo and latent heat flux, though these potential changes have not yet been evaluated. Here we use the coupled Community Atmosphere Model (CAM5) - Community Land Model (CLM4.5) to test how planting cover crops in the United States may change biogeophysical fluxes and climate. We present seasonal changes in albedo, heat fluxes, evaporative partitioning, radiation, and the resulting changes in temperature. Preliminary analyses show that during seasons when cover crops are planted, latent heat flux increases and albedo decreases, changing the evaporative fraction and surface temperatures. Understanding both the biogeophysical changes caused by planting cover crops in this study and the biogeochemical changes found in other studies will give a clearer picture of the overall impacts of cover crops on climate and atmospheric chemistry, informing how this land use strategy will impact climate in the future.

  1. Fire and EMS Districts, Fire District boundaries within Sedgwick County. Cover is programmatically derived from taxing unit districts. Used for Public Safety map rolls. Primary attribute is fire district name. Published to scfiredia.shp., Published in 2008, 1:1200 (1in=100ft) scale, Sedgwick County Government.

    Data.gov (United States)

    NSGIC Local Govt | GIS Inventory — Fire and EMS Districts dataset current as of 2008. Fire District boundaries within Sedgwick County. Cover is programmatically derived from taxing unit districts....

  2. Thawing of Frozen Tuna Meat

    Science.gov (United States)

    Tanaka, Takeo; Nishiwaki, Kôji; Kakuda, Kitonari; Tomimatsu, Takao

    Frozen southern bluefin tuna meat discolors easily and sometimes contracts when thawed caused by thaw rigor. These phenomenon often become problematic in the transaction or handling of this kind of frozen tuna. Frozen meat blocks of southern Bluefin tuna were thawed separately by air thawing, running water thawing and microwave thawing. Changes occurring during thawing were checked for meat color by met-myoglobin ratio determination and for contract by microscopic observation. Results are as follows : (1) Discoloration scarcely occurred in the process of running water thawing (at 10°C for 50 min, or at 0°C for 6 hr). (2) No contraction was observed during thawing with running water described above and air thawing (at 18-20°C for 6 hr). (3) Discoloration and contraction seemed to be minimized, as to latently contractile blocks, when meat temperature passed through rapidly between -10°C and -5°C, and slowly (for 5-6 hr) between -5°C and -1°C. When the block was originally not contractile, discloration was minimized by rising meat temperature rapidly from -10°C to -l°C.

  3. Strategies for designing novel functional meat products.

    Science.gov (United States)

    Arihara, Keizo

    2006-09-01

    In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.

  4. Diet shifts towards meat and the effects on cereal us: can we feed the animals in 2030?

    NARCIS (Netherlands)

    Keyzer, M.A.; Merbis, M.D.; Pavel, I.F.P.W.; van Wesenbeeck, C.F.A.

    2005-01-01

    The paper argues that current international projections of meat and feed demand may underestimate future consumption patterns, for mainly two reasons: demand projections are based on income extrapolation with an assumed demand elasticity and feed requirements per unit of meat are taken to be fixed.

  5. 9 CFR 94.11 - Restrictions on importation of meat and other animal products from specified regions.

    Science.gov (United States)

    2010-01-01

    ... animal products, and ship stores, airplane meals, and baggage containing such meat or animal products... carcass of any ruminant or swine, other than meat and articles regulated under part 95 or 96 of this... conveyance that will bring the article to the United States in a manner to preclude its being commingled or...

  6. Meat intake and risk of bladder cancer: a meta-analysis.

    Science.gov (United States)

    Wang, Chaojun; Jiang, Hai

    2012-06-01

    Meat consumption is inconsistently associated with the development of bladder cancer in several epidemiological studies. We performed a meta-analysis of evidence for relationships of meat consumption with risk of bladder cancer. Literature searches were conducted to identify peer-reviewed manuscripts published up to October 2010. Twenty publications from 10 cohort studies and 11 case-control studies were included in the analyses. We quantified associations with bladder cancer using meta-analysis of relative risk (RR) associated with the highest versus the lowest category of meat intake using random effect model. Pooled results indicate that overall meat intake was not related to the risk of bladder cancer (RR = 1.04, 95% CI = 0.80-1.27), while high red and processed meat consumer had a significantly increased 17 and 10% risk, respectively, when comparing the highest with the lowest category of meat intake. In subgroup analyses, studies conduced in Unites States/Canada exhibited a positive relationship between high meat intake and bladder cancer risk, and studies using self-administered questionnaires for exposure assessment also showed a significant increased relative risk for high meat consumers. However, because of borderline significance and small number of publications in individual analyses, more studies, particularly well-designed prospective studies, are needed to confirm these findings.

  7. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products with number of servings. 317.308 Section 317.308 Animals and Animal Products FOOD SAFETY AND INSPECTION... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of...

  9. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

  10. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  11. The Efficacy of the clay meat ball as a method of traditional meat ...

    African Journals Online (AJOL)

    Keywords: meat ball, protein, mineral content. This work was carried out to determine the effectiveness of the use of clay meat balls (an African traditional method of preserving meat) in extending the shelf life of meat over a period of months against microbial (bacterial and fungal) spoilage and contamination without ...

  12. BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

    OpenAIRE

    Bal-Prilipko L. V.; Leonova B. I.

    2014-01-01

    The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of spe...

  13. Goat Meat Consumer Preferences: Implications for Goat Meat Marketing in Metropolitan Nashville, Tennessee Area

    OpenAIRE

    Ekanem, Enefiok; Mafuyai-Ekanem, Mary; Tagegne, Fisseha; Singh, Surendra; Favors, Delicia

    2013-01-01

    Goat meat has become an increasingly good source of protein for meat eaters in the global marketplace. Goat meat constitutes about 63% of all red meat consumed worldwide. It is the main source of animal protein in many North African, Middle Eastern nations, Southeast Asia, the Caribbean, and other tropical regions. This notwithstanding, goat meat is yet to take such prominence in the U.S. diet. Despite the acknowledgement of the meat as lean, tasty and less fatty than other meats (USDA 2001),...

  14. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done.

    Science.gov (United States)

    Buffière, Caroline; Gaudichon, Claire; Hafnaoui, Noureddine; Migné, Carole; Scislowsky, Valérie; Khodorova, Nadezda; Mosoni, Laurent; Blot, Adeline; Boirie, Yves; Dardevet, Dominique; Santé-Lhoutellier, Véronique; Rémond, Didier

    2017-11-01

    Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly. Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. Design: The study recruited 10 elderly volunteers aged 70-82 y. Each received, on 2 separate occasions, a test meal exclusively composed of intrinsically 15 N-labeled bovine meat (30 g protein), cooked at 55°C for 5 min [rare meat (RM)] or at 90°C for 30 min [fully cooked meat (FCM)], and minced. Whole-body fluxes of leucine, before and after the meal, were determined with the use of a [1- 13 C]leucine intravenous infusion. Meat protein absorption was recorded with the use of 15 N enrichment of amino acids. Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids ( P meat leucine in the plasma ( P meat nitrogen to plasma amino acid nitrogen ( P meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805. © 2017 American Society for Nutrition.

  15. Radiation decontamination of meat lyophylized products

    International Nuclear Information System (INIS)

    Migdal, W.; Owczarczyk, H.B.

    2002-01-01

    There is an increasing demand for a powder soups and sauces composed with lyophylizated meat. Technology of lyophylization is not always accompanied by thermal treatment of raw materials. That is the reason the meat lyophylization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment

  16. 9 CFR 319.261 - Meat loaf.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  17. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and...

  18. Breeding for meat quality in pigs

    NARCIS (Netherlands)

    Hovenier, R.

    1993-01-01

    The aim of this study was to investigate the possibilities of improving pig meat quality by selection. Therefore, literature is reviewed to determine the meat quality traits to be used and genetic parameters of those meat quality traits are calculated. A method is described to obtain

  19. 9 CFR 319.304 - Meat stews.

    Science.gov (United States)

    2010-01-01

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

  20. 9 CFR 319.260 - Luncheon meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  1. Meat consumption, diabetes and its complications

    NARCIS (Netherlands)

    Feskens, E.J.M.; Sluik, D.; Woudenbergh, van G.J.

    2013-01-01

    Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding

  2. Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

    OpenAIRE

    Juni Sumarmono; Samsu Wasito

    2010-01-01

    Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thor...

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

    International Nuclear Information System (INIS)

    Adams, Patterson

    2000-01-01

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

  4. Meat, dairy, and cancer1234

    Science.gov (United States)

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

    2014-01-01

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007. PMID:24847855

  5. Clostridium difficile in Retail Meats

    Centers for Disease Control (CDC) Podcasts

    Clostridium difficile is a common cause of diarrhea in healthcare settings but little is known about what causes cases in the community. In this podcast, CDC's Dr. L. Clifford McDonald discusses two papers in the May 2009 edition of Emerging Infectious Diseases that explore whether the organism could be found in meat samples purchased in grocery stores in Arizona and Canada.

  6. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented...

  7. Fetal programming in meat production.

    Science.gov (United States)

    Du, Min; Wang, Bo; Fu, Xing; Yang, Qiyuan; Zhu, Mei-Jun

    2015-11-01

    Nutrient fluctuations during the fetal stage affects fetal development, which has long-term impacts on the production efficiency and quality of meat. During the early development, a pool of mesenchymal progenitor cells proliferate and then diverge into either myogenic or adipogenic/fibrogenic lineages. Myogenic progenitor cells further develop into muscle fibers and satellite cells, while adipogenic/fibrogenic lineage cells develop into adipocytes, fibroblasts and resident fibro-adipogenic progenitor cells. Enhancing the proliferation and myogenic commitment of progenitor cells during fetal development enhances muscle growth and lean production in offspring. On the other hand, promoting the adipogenic differentiation of adipogenic/fibrogenic progenitor cells inside the muscle increases intramuscular adipocytes and reduces connective tissue, which improves meat marbling and tenderness. Available studies in mammalian livestock, including cattle, sheep and pigs, clearly show the link between maternal nutrition and the quantity and quality of meat production. Similarly, chicken muscle fibers develop before hatching and, thus, egg and yolk sizes and hatching temperature affect long-term growth performance and meat production of chicken. On the contrary, because fishes are able to generate new muscle fibers lifelong, the impact of early nutrition on fish growth performance is expected to be minor, which requires further studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Meat and milk products in Europe

    DEFF Research Database (Denmark)

    Weidema, Bo Pedersen; Hermansen, John Erik; Eder, P.

    2009-01-01

    The overall environmental impacts from consumption of meat and dairy products in EU-27 have been assessed by the use of hybrid life cycle assessment (input-output data supplemented by specific process data). For the impact assessment, we applied a flexible model that allows results to be presented...... both in 15 traditional environmental midpoint indicators (global warming potentials, photochemical ozone creation potential, etc.) and in monetary units (Euro). Specifically for this project, a damage model for aquatic eutrophication was developed. We identified and quantified the improvement options...... for all processes contributing more than 10% to each of the midpoint impact categories. Rebound effects, synergies and dysergies of the different options were taken into account and we show the importance of rebound effects and interrelationships of the improvement options, as well as market constraints...

  9. Unraveling the chemical identity of meat pigments.

    Science.gov (United States)

    Pegg, R B; Shahidi, F

    1997-10-01

    This review examines the chemistry of nitrite curing of meat and meat products as it relates to the development of cured meat color and provides a detailed account of how nitrite-free processed meats could be prepared using the preformed cooked cured-meat pigment (CCMP). Thus, a chemical description of meat color, both raw and cooked, and characterization of nitrosylheme pigments follows. Based on electron paramagnetic resonance (EPR), visible and infrared spectroscopic studies, evidence has been provided to support the hypothesis that the chemical structure of the preformed CCMP is identical to that of the pigment prepared in situ after thermal processing of nitrite-cured meat and is in fact a mononitrosylheme complex. An appendix, which describes the basic principles of EPR spectroscopy used in the context of this review, is attached.

  10. Effect of radiation processing on meat tenderisation

    Science.gov (United States)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  11. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

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

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

  12. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context

    DEFF Research Database (Denmark)

    Tetens, Inge; Hoppe, Camilla; Frost Andersen, Lene

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...... of meat in the Nordic countries is not far from the level WCRF has proposed on an individual level. The study also shows that it will have no significant nutritional consequences to reduce the intake of meat to the recommended, neither when it comes to red meat nor processed meat....

  13. Of Meat and Men: Sex Differences in Implicit and Explicit Attitudes Toward Meat

    Directory of Open Access Journals (Sweden)

    Hamish J. Love

    2018-04-01

    Full Text Available Modern attitudes to meat in both men and women reflect a strong meat-masculinity association. Sex differences in the relationship between meat and masculinity have not been previously explored. In the current study we used two IATs (implicit association tasks, a visual search task, and a questionnaire to measure implicit and explicit attitudes toward meat in men and women. Men exhibited stronger implicit associations between meat and healthiness than did women, but both sexes associated meat more strongly with ‘healthy’ than ‘unhealthy’ concepts. As ‘healthy’ was operationalized in the current study using terms such as “virile” and “powerful,” this suggests that a meat-strength/power association may mediate the meat-masculinity link readily observed across western cultures. The sex difference was not related to explicit attitudes to meat, nor was it attributable to a variety of other factors, such as a generally more positive disposition toward meat in men than women. Men also exhibited an attention bias toward meats, compared to non-meat foods, while females exhibited more caution when searching for non-meat foods, compared to meat. These biases were not related to implicit attitudes, but did tend to increase with increasing hunger levels. Potential ultimate explanations for these differences, including sex differences in bio-physiological needs and receptivity to social signals are discussed.

  14. Organic beef production by Maremmana breed: qualitative meat characteristics

    OpenAIRE

    Mele, Prof. Marcello; Morbidini, Prof. Luciano; Cozza, Dr. Francesca; Pauselli, Prof. Mariano; Pollicardo, Dr. Alice

    2008-01-01

    Meat quality of Maremmana young bulls and steers was evaluated during three consecutive years, according to an extension service experimental program. Cooking loss values of meat samples were lower in meat from steers, whereas shear force values were higher. Meat from steers was darker than meat from young bulls, as a consequence of a low level of Lightness and a high level of Chroma. Meat chemical composition showed a higher content of intramuscular fat in steer meat, which showed also a low...

  15. Control of salmonella in meat and meat products by irradiation

    International Nuclear Information System (INIS)

    Dempster, J.F.

    1985-01-01

    This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

  16. Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.

    Science.gov (United States)

    Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2012-12-01

    Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

  17. Branched polynomial covering maps

    DEFF Research Database (Denmark)

    Hansen, Vagn Lundsgaard

    1999-01-01

    A Weierstrass polynomial with multiple roots in certain points leads to a branched covering map. With this as the guiding example, we formally define and study the notion of a branched polynomial covering map. We shall prove that many finite covering maps are polynomial outside a discrete branch...... set. Particular studies are made of branched polynomial covering maps arising from Riemann surfaces and from knots in the 3-sphere....

  18. U.S. Food safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: an establishment-level analysis.

    Science.gov (United States)

    Eblen, Denise R; Barlow, Kristina E; Naugle, Alecia Larew

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard.

  19. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    Science.gov (United States)

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

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

    Science.gov (United States)

    Domingo, José L

    2017-09-01

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

  1. 19 CFR 212.03 - Proceedings covered.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 3 2010-04-01 2010-04-01 false Proceedings covered. 212.03 Section 212.03 Customs Duties UNITED STATES INTERNATIONAL TRADE COMMISSION INVESTIGATIONS OF UNFAIR PRACTICES IN IMPORT TRADE IMPLEMENTATION OF THE EQUAL ACCESS TO JUSTICE ACT General Provisions § 212.03 Proceedings covered. (a) The Act...

  2. Detection and characterization of quantitative trait loci for meat quality traits in pigs

    NARCIS (Netherlands)

    Koning, de D.J.; Harlizius, B.; Rattink, A.P.; Groenen, M.A.M.; Brascamp, E.W.; Arendonk, van J.A.M.

    2001-01-01

    In an experimental cross between Meishan and Dutch Large White and Landrace lines, 785 F2 animals with carcass information and their parents were typed for molecular markers covering the entire porcine genome. Linkage was studied between these markers and eight meat quality traits. Quantitative

  3. Meat-based enteral nutrition

    Science.gov (United States)

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

    2017-09-01

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

  4. Branched polynomial covering maps

    DEFF Research Database (Denmark)

    Hansen, Vagn Lundsgaard

    2002-01-01

    A Weierstrass polynomial with multiple roots in certain points leads to a branched covering map. With this as the guiding example, we formally define and study the notion of a branched polynomial covering map. We shall prove that many finite covering maps are polynomial outside a discrete branch ...... set. Particular studies are made of branched polynomial covering maps arising from Riemann surfaces and from knots in the 3-sphere. (C) 2001 Elsevier Science B.V. All rights reserved.......A Weierstrass polynomial with multiple roots in certain points leads to a branched covering map. With this as the guiding example, we formally define and study the notion of a branched polynomial covering map. We shall prove that many finite covering maps are polynomial outside a discrete branch...

  5. Landfill Top Covers

    DEFF Research Database (Denmark)

    Scheutz, Charlotte; Kjeldsen, Peter

    2011-01-01

    The purpose of the final cover of a landfill is to contain the waste and to provide for a physical separation between the waste and the environment for protection of public health. Most landfill covers are designed with the primary goal to reduce or prevent infiltration of precipitation...... into the landfill in order to minimize leachate generation. In addition the cover also has to control the release of gases produced in the landfill so the gas can be ventilated, collected and utilized, or oxidized in situ. The landfill cover should also minimize erosion and support vegetation. Finally the cover...... is landscaped in order to fit into the surrounding area/environment or meet specific plans for the final use of the landfill. To fulfill the above listed requirements landfill covers are often multicomponent systems which are placed directly on top of the waste. The top cover may be placed immediately after...

  6. The Ethics of Producing In Vitro Meat.

    Science.gov (United States)

    Schaefer, G Owen; Savulescu, Julian

    2014-05-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is that in vitro meat production is generally permissible and, especially for ethical vegetarians, worth promoting.

  7. Meat and colo-rectal cancer.

    Science.gov (United States)

    Hill, M J

    1999-05-01

    In early epidemiological studies of diet and cancer the stress was on the search for causal factors. Population (ecological) studies tended to show a strong correlation between meat intake, particularly red meat, and the risk of colo-rectal cancer. They also tended to show meat to be strongly inversely correlated with cancers of the stomach and oesophagus and liver. Early case-control studies tended to support the postulated role for red meat in colo-rectal carcinogenesis, although more recent case-control studies, particularly those from Europe, have tended to show no relationship. The cohort studies in general failed to detect any relationship between meat intake and colo-rectal cancer risk. The available evidence points to the intake of protective factors such as vegetables and whole-grain cereals being the main determinants of colo-rectal cancer risk, with meat intake only coincidentally related.

  8. Introducing the new meat. Problems and prospects

    Directory of Open Access Journals (Sweden)

    Stellan Welin

    2013-05-01

    Full Text Available Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the problems associated with the ever-growing global meat consumption. The prospect may bring benefit for the environment, climate, and animal ethics, but has also generated doubts and criticism. A discussion of the possible environmental benefit and of animal ethics issues in relation to cultured meat production will be given. A perceived 'unnaturalness' of cultured meat may be one of the strongest barriers for public acceptance. This will be discussed and rejected. As to our relations with nature and animals, it is plausible that cultured meat will lead to improvement rather than to deterioration. The issue of public acceptance and some of the problems of introducing this new product on the market will also be discussed.http://dx.doi.org/10.5324/eip.v7i1.1788

  9. Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

    Directory of Open Access Journals (Sweden)

    Juni Sumarmono

    2010-01-01

    Full Text Available Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group of treatments; one batch was treated with iced tap water (M1, one batch with 0.1% NaCl solution (M2, one batch with 0.5% NaHCO3 solution (M3, and one batch was left as is as control (M4. Variables measured were water holding capacity (WHC, pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water than control (M4, whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is. Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat, emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion, and cooking recovery (%. The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12

  10. Flavour Chemistry of Chicken Meat: A Review

    OpenAIRE

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

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

  11. MEAT GOAT DEMOGRAPHICS AND NICHE MARKETING

    OpenAIRE

    Jeffrey Fisher; Richard Stock; David A. Mangione; Larry A. Nye

    2009-01-01

    Six focus groups were conducted with each having ten people who attend different Islamic Centers in Ohio. The objective of the focus groups was to understand Halal meat purchase patterns and consumption patterns of the Moslem population with special attention to goat. The Ohio State University Extension personnel are utilizing these results to work with meat goat producers to understand and meet the requirements of the Halal meat market.  Participants discussed the Zabiha approach to slaught...

  12. Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat

    OpenAIRE

    Jönsson, Erik

    2016-01-01

    Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals. In this article, I scrutinize (and problematize) this promissory discourse by examining the world that proponents envision alongside the world from which promises emerge. First, I trace the increasing number of publications stri...

  13. Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

    OpenAIRE

    Hathwar, Swapna C.; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2011-01-01

    Awareness of health and nutrition has led to the development of “functional foods” which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared t...

  14. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    OpenAIRE

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, relig...

  15. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have been...

  16. Meat products and consumption culture in the East.

    Science.gov (United States)

    Nam, Ki-Chang; Jo, Cheorun; Lee, Mooha

    2010-09-01

    Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture.

  17. Determination of response level for imported meat and poultry

    Energy Technology Data Exchange (ETDEWEB)

    Houston, Donald L; Engel, Ronald E

    1986-07-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  18. Determination of response level for imported meat and poultry

    International Nuclear Information System (INIS)

    Houston, Donald L.; Engel, Ronald E.

    1986-01-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  19. Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat

    Directory of Open Access Journals (Sweden)

    M. Raeisi

    2017-05-01

    Full Text Available In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI, stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P

  20. Environmental impacts of cultured meat production.

    Science.gov (United States)

    Tuomisto, Hanna L; de Mattos, M Joost Teixeira

    2011-07-15

    Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

  1. Improvement of organic meat products nutrition

    OpenAIRE

    Žilytė, Eglė

    2016-01-01

    The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has bee...

  2. Modeling percent tree canopy cover: a pilot study

    Science.gov (United States)

    John W. Coulston; Gretchen G. Moisen; Barry T. Wilson; Mark V. Finco; Warren B. Cohen; C. Kenneth Brewer

    2012-01-01

    Tree canopy cover is a fundamental component of the landscape, and the amount of cover influences fire behavior, air pollution mitigation, and carbon storage. As such, efforts to empirically model percent tree canopy cover across the United States are a critical area of research. The 2001 national-scale canopy cover modeling and mapping effort was completed in 2006,...

  3. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  4. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  5. Meat consumption, meat cooking and risk of lung cancer among Uruguayan men.

    Science.gov (United States)

    De Stefani, Eduardo; Ronco, Alvaro L; Boffetta, Paolo; Deneo-Pellegrini, Hugo; Acosta, Gisele; Mendilaharsu, María

    2010-01-01

    A case-control study was conducted in Uruguay, including 876 male cases of lung cancer and 876 male hospitalized controls, frequency matched for age (ten-year intervals), residence and hospital. The following explanatory variables were included in the study: fried red meat, barbecued red meat, boiled red meat, and salted red meat. These items were log transformed and energy-adjusted by the residuals method. The following potential confounders were included into the models: age, residence, hospital, education, family history of lung cancer, body mass index, smoking index, alcohol drinking, mate consumption, total energy intake, non-meat fatty foods and total fruits. The main objective was to estimate the odds ratios associated with lung cancer risk. Whereas fried meat, barbecued meat, and salted meat were positively associated with risk (OR of the highest quartile of salted meat versus the lowest, 2.90, 95 % CI 1.99-4.25, p-value for trend<0.0001), boiled red meat was mainly protective. We conclude that salted meat was the main risk factor. The mechanisms could be related to the content of N-nitroso compounds in salted meat.

  6. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  7. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review.

    Science.gov (United States)

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

  8. Consumers' motivational associations favoring free-range meat or less meat

    NARCIS (Netherlands)

    de Boer, J.; Boersema, J.J.; Aiking, H.

    2009-01-01

    The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior,

  9. Bacteriological survey of frozen meat and gravy produced at establishments under federal inspection.

    Science.gov (United States)

    Surkiewicz, B F; Harris, M E; Johnston, R W

    1973-10-01

    During visits to 34 federally inspected establishments producing frozen meat and gravy, 541 production line samples and 535 finished product units were collected for bacteriological analyses. It was found that more than 70% of the sets of finished product (10 units/set) produced under good manufacturing practices had: (i) four or fewer coliform-positive units, (ii) two or fewer Escherichia coli-positive units, (iii) three or fewer Staphylococcus aureus-positive units, and (iv) an aerobic plate count of fewer than 50,000/g (geometric mean of 10 units). All finished product units were negative for salmonellae.

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

    Science.gov (United States)

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

    2017-08-01

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

  11. Radappertization of chicken and pork meat by irradiation

    International Nuclear Information System (INIS)

    Luna C, P.C.

    1992-05-01

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  12. Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat

    DEFF Research Database (Denmark)

    Birk, Tina; Grønlund, Anne Christine Jørgensen; Christensen, Bjarke Bak

    2010-01-01

    inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0.5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meal. Analysis of acidic food ingredient (e.g., vinegar. lemon juice, pomegranate syrup......, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0.8 log units Oil meat medallions. Three low pH marinades (pH lemon juice, and white wine vinegar were prepared. When applied in whole filets, these marinades resulted in a reduction...

  13. Armored Geomembrane Cover Engineering

    Directory of Open Access Journals (Sweden)

    Kevin Foye

    2011-06-01

    Full Text Available Geomembranes are an important component of modern engineered barriers to prevent the infiltration of stormwater and runoff into contaminated soil and rock as well as waste containment facilities—a function generally described as a geomembrane cover. This paper presents a case history involving a novel implementation of a geomembrane cover system. Due to this novelty, the design engineers needed to assemble from disparate sources the design criteria for the engineering of the cover. This paper discusses the design methodologies assembled by the engineering team. This information will aid engineers designing similar cover systems as well as environmental and public health professionals selecting site improvements that involve infiltration barriers.

  14. Percent Forest Cover (Future)

    Data.gov (United States)

    U.S. Environmental Protection Agency — Forests provide economic and ecological value. High percentages of forest cover (FORPCTFuture) generally indicate healthier ecosystems and cleaner surface water....

  15. Percent Forest Cover

    Data.gov (United States)

    U.S. Environmental Protection Agency — Forests provide economic and ecological value. High percentages of forest cover (FORPCT) generally indicate healthier ecosystems and cleaner surface water. More...

  16. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch

    NARCIS (Netherlands)

    Bekker, G.A.; Tobi, H.; Fischer, A.R.

    2017-01-01

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

  17. Use of Atmospheric Pressure Cold Plasma for Meat Industry

    OpenAIRE

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces th...

  18. Factors that predict consumer acceptance of enriched processed meats

    OpenAIRE

    Shan, Liran Christine; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G.; Monahan, Frank J.

    2017-01-01

    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences ...

  19. ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2012-10-01

    Full Text Available In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.doi:10.5219/205

  20. Effects of electrical stimulation on meat quality of lamb and goat meat.

    Science.gov (United States)

    Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P goat meat, and tenderness was improved depending on voltage range used (P goat meat compared with the control groups (P meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  1. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.

    Science.gov (United States)

    Rossi, Raffaella; Ratti, Sabrina; Pastorelli, Grazia; Maghin, Federica; Martemucci, Giovanni; Casamassima, Donato; D'Alessandro, Angela Gabriella; Corino, Carlo

    2017-11-01

    Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  2. Clostridium difficile in Retail Meats

    Centers for Disease Control (CDC) Podcasts

    2009-04-16

    Clostridium difficile is a common cause of diarrhea in healthcare settings but little is known about what causes cases in the community. In this podcast, CDC's Dr. L. Clifford McDonald discusses two papers in the May 2009 edition of Emerging Infectious Diseases that explore whether the organism could be found in meat samples purchased in grocery stores in Arizona and Canada.  Created: 4/16/2009 by Emerging Infectious Diseases.   Date Released: 4/16/2009.

  3. Covered Bridge Security Manual

    Science.gov (United States)

    Brett Phares; Terry Wipf; Ryan Sievers; Travis Hosteng

    2013-01-01

    The design, construction, and use of covered timber bridges is all but a lost art in these days of pre-stressed concrete, high-performance steel, and the significant growth both in the volume and size of vehicles. Furthermore, many of the existing covered timber bridges are preserved only because of their status on the National Registry of Historic Places or the...

  4. Designing a time-effective TaqMan probe-based real-time polymerase chain reaction protocol for the identification of Yersinia enterocolitica in raw pork meat

    Directory of Open Access Journals (Sweden)

    Milena Alicja Stachelska

    2017-01-01

    Full Text Available The aim of this study was to design a time-effective method comprising a short pre-enrichment step in a non-selective broth in combination with the TaqMan probe applied in the real-time polymerase chain reaction to detect Yersinia enterocolitica strains in raw pork meat. The method enabled to detect 1 colony forming unit per 25 mg of Yersinia enterocolitica in pork meat. The specificity and reliability of the method was not diminished by the company of microflora naturally present in meat. The method was found successful to detect pathogenic Yersinia enterocolitica strains in pork meat. It is advised to be used for assessing the microbial risk and for controlling the microbial quality of meat and meat products.

  5. Production of crispy bread snacks containing chicken meat and chicken meat powder

    Directory of Open Access Journals (Sweden)

    HULYA CAKMAK

    Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

  6. Prospects and challenges of radiation processing of meats and meat products in India

    International Nuclear Information System (INIS)

    Chander, Ramesh

    2014-01-01

    In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

  7. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    Meat Research is concerned with measuring meat quality and quantity and investigating how production methods, processing, storage and transport, display for sale and methods of cooking influence quality. Quality must be defined as the requirements of the consumer, the market place and the processor. Take for example ...

  8. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... Fact Sheets / Additives in Meat and Poultry Products / Additives in Meat and Poultry Products Z7_0Q0619C0JGR010IFST1G5B10H3 ... Affairs Recalls and Public Health Alerts Regulatory Compliance Regulations, Directives and Notices Rulemaking ...

  9. Cultured meat: every village its own factory?

    NARCIS (Netherlands)

    Weele, van der C.; Tramper, J.

    2014-01-01

    Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth

  10. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    International Nuclear Information System (INIS)

    Castejón, David; García-Segura, Juan Manuel; Escudero, Rosa; Herrera, Antonio; Cambero, María Isabel

    2015-01-01

    In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by "1H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

  11. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    Energy Technology Data Exchange (ETDEWEB)

    Castejón, David [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); García-Segura, Juan Manuel [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Escudero, Rosa [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain); Herrera, Antonio [Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Cambero, María Isabel, E-mail: icambero@vet.ucm.es [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain)

    2015-12-11

    In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by {sup 1}H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

  12. Influence of color on dielectric properties of marinated poultry breast meat.

    Science.gov (United States)

    Samuel, D; Trabelsi, S

    2012-08-01

    The dielectric behavior of foods when exposed to radio-frequency and microwave electric fields is highly influenced by moisture content and the degree of water binding with constituents of the food materials. The ability to correlate specific food quality characteristics with the dielectric properties can lead to the development of rapid, nondestructive techniques for such quality measurements. Water-holding capacity is a critical attribute in meat quality. Up to 50% of raw poultry meat in the United States is marinated with mixtures of water, salts, and phosphates. The objective of this study was to determine if variations in breast meat color would affect the dielectric properties of marinated poultry meat over a broad frequency range from 500 MHz to 50 GHz. Poultry meat was obtained from a local commercial plant in Georgia (USA). Color and pH measurements were taken on the breast filets. Groups of breast filets were sorted into classes of pale and normal before adding marination pickup percentages of 0, 5, 10, and 15. Breast filets were vacuum-tumbled and weighed for pickup percentages. Dielectric properties of the filets were measured with a coaxial open-ended probe on samples equilibrated to 25°C. Samples from pale meat exhibited higher dielectric properties than samples from normal meat. No differences could be observed between samples from pale and normal meat after marination of the samples. Overall, dielectric properties increased as the marination pickup increased (α=0.05). Marination pickup strongly influenced the dielectric loss factor. Differences between samples marinated at different pickup levels were more pronounced at lower frequencies for the dielectric loss factor. As frequency increased, the differences between samples decreased. Differences in dielectric constant between samples were not as consistent as those seen with the dielectric loss factor.

  13. Bioactive Compounds in Functional Meat Products.

    Science.gov (United States)

    Pogorzelska-Nowicka, Ewelina; Atanasov, Atanas G; Horbańczuk, Jarosław; Wierzbicka, Agnieszka

    2018-01-31

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

  14. Sociological aspects of meat in meals

    DEFF Research Database (Denmark)

    Jensen, Katherine O'Doherty

    2009-01-01

    Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number of sociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment...... and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices...... and of ways in which this consumption is vulnerable to change, are presented. On this basis, the likelihood that current levels of meat consumption in industrialized societies will remain relatively stable or tend to decrease are briefly discussed....

  15. Covering folded shapes

    Directory of Open Access Journals (Sweden)

    Oswin Aichholzer

    2014-05-01

    Full Text Available Can folding a piece of paper flat make it larger? We explore whether a shape S must be scaled to cover a flat-folded copy of itself. We consider both single folds and arbitrary folds (continuous piecewise isometries \\(S\\to\\mathbb{R}^2\\. The underlying problem is motivated by computational origami, and is related to other covering and fixturing problems, such as Lebesgue's universal cover problem and force closure grasps. In addition to considering special shapes (squares, equilateral triangles, polygons and disks, we give upper and lower bounds on scale factors for single folds of convex objects and arbitrary folds of simply connected objects.

  16. OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.

    Science.gov (United States)

    Naveena, Basappa M; Jagadeesh, Deepak S; Jagadeesh Babu, A; Madhava Rao, T; Kamuni, Veeranna; Vaithiyanathan, S; Kulkarni, Vinayak V; Rapole, Srikanth

    2017-10-15

    The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myofibrillar proteins using OFFGEL electrophoresis, SDS-PAGE and protein identification by MALDI-TOF MS. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with high confidence. Relative quantification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectrometry using UPLC-QTOF and PLGS search engine to substantiate the confidence level of the data. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226bp and 126bp product amplicons for buffalo and cattle meat, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Evapotranspiration (ET) covers.

    Science.gov (United States)

    Rock, Steve; Myers, Bill; Fiedler, Linda

    2012-01-01

    Evapotranspiration (ET) cover systems are increasingly being used at municipal solid waste (MSW) landfills, hazardous waste landfills, at industrial monofills, and at mine sites. Conventional cover systems use materials with low hydraulic permeability (barrier layers) to minimize the downward migration of water from the surface to the waste (percolation), ET cover systems use water balance components to minimize percolation. These cover systems rely on soil to capture and store precipitation until it is either transpired through vegetation or evaporated from the soil surface. Compared to conventional membrane or compacted clay cover systems, ET cover systems are expected to cost less to construct. They are often aesthetic because they employ naturalized vegetation, require less maintenance once the vegetative system is established, including eliminating mowing, and may require fewer repairs than a barrier system. All cover systems should consider the goals of the cover in terms of protectiveness, including the pathways of risk from contained material, the lifecycle of the containment system. The containment system needs to be protective of direct contact of people and animals with the waste, prevent surface and groundwater water pollution, and minimize release of airborne contaminants. While most containment strategies have been based on the dry tomb strategy of keeping waste dry, there are some sites where adding or allowing moisture to help decompose organic waste is the current plan. ET covers may work well in places where complete exclusion of precipitation is not needed. The U.S. EPA Alternative Cover Assessment Program (ACAP), USDOE, the Nuclear Regulatory Commission, and others have researched ET cover design and efficacy, including the history of their use, general considerations in their design, performance, monitoring, cost, current status, limitations on their use, and project specific examples. An on-line database has been developed with information

  18. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.

    Science.gov (United States)

    Naveena, Basappa M; Jagadeesh, Deepak S; Kamuni, Veeranna; Muthukumar, Muthupalani; Kulkarni, Vinayak V; Kiran, Mohan; Rapole, Srikanth

    2018-02-01

    Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes. The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples. The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptide due to close similarity between their amino acid sequences. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch.

    Science.gov (United States)

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

    2017-07-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries and theory of social practices helps to better understand the possibly culturally dependent operationalization of the concept meat. Ten visiting graduate students from China, 10 from Ethiopia and 10 native Dutch graduate students completed freelist tasks, a pile sort task, interview and essay task, during a single session. We found that butchered animals are at the center of the concept of meat, although depending on culture not all animals are a source of meat. Symbolic boundaries were restricted or stretched depending on social practices within countries. Ethiopian participants applied strictly defined symbolic boundaries, where Chinese and Dutch participants used more broadly defined symbolic boundaries. Cultured meat was seen as a technology for the future and was positioned across the symbolic boundaries of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

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

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

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2005-01-01

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

  2. Percent of Impervious Cover

    Data.gov (United States)

    U.S. Environmental Protection Agency — High amounts of impervious cover (parking lots, rooftops, roads, etc.) can increase water runoff, which may directly enter surface water. Runoff from roads often...

  3. GAP Land Cover - Image

    Data.gov (United States)

    Minnesota Department of Natural Resources — This raster dataset is a simple image of the original detailed (1-acre minimum), hierarchically organized vegetation cover map produced by computer classification of...

  4. GAP Land Cover - Vector

    Data.gov (United States)

    Minnesota Department of Natural Resources — This vector dataset is a detailed (1-acre minimum), hierarchically organized vegetation cover map produced by computer classification of combined two-season pairs of...

  5. Percent Wetland Cover

    Data.gov (United States)

    U.S. Environmental Protection Agency — Wetlands act as filters, removing or diminishing the amount of pollutants that enter surface water. Higher values for percent of wetland cover (WETLNDSPCT) may be...

  6. Percent Wetland Cover (Future)

    Data.gov (United States)

    U.S. Environmental Protection Agency — Wetlands act as filters, removing or diminishing the amount of pollutants that enter surface water. Higher values for percent of wetland cover (WETLNDSPCT) may be...

  7. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

    Directory of Open Access Journals (Sweden)

    Diego Gómez

    2015-07-01

    Full Text Available The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%, 21 out of 57 raw-cured products (36.84%, and 9 out of 37 dry-cured, salted products (24.32%. The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72% food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen’s kappa coefficient (κ was 0.3233, indicating a fair agreement in terms of Listeria contamination. L. monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.

  8. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  9. Supercritical fluid extraction of meat lipids: an alternative approach to the identification of irradiated meats

    International Nuclear Information System (INIS)

    Hampson, J.W.; Jones, K.C.; Foglia, T.A.; Kohout, K.M.

    1996-01-01

    Ionizing radiation is currently under study as an alternative method for extending the shelf life of meats and meat products. Accordingly, methods are needed to determine if a meat or meat product has been exposed to ionizing radiation. In this study, a method is described for the isolation and analysis of volatile hydrocarbons formed in meat lipids after exposure to ionizing radiation. The method is based on supercritical fluid extraction of the hydrocarbons from meat lipids and subsequent identification and quantitation of individual hydrocarbons by gas chromatography (GC) with a mass selection detector (MSD). Supercritical carbon dioxide at 175 bar and 40°C extracted the hydrocarbon fraction from total meat lipids within 20 min. The presence of radiolytic hydrocarbons, as determined by GC/MSD, was then correlated to the degree of irradiation of the meat from 0 to 10 kGy. Besides being faster, this method has the advantage of reduced solvent consumption when compared to current methods for determining if a meat or meat product has been irradiated

  10. Preservation of crab meat by gamma irradiation

    International Nuclear Information System (INIS)

    Loaharanu, P.; Prompubesara, C.; Kraisorn, K.; Noochpramool, K.

    1972-01-01

    Fresh crab meat from swimming crab (Portunus pelagicus, Linn.) was irradiated at doses of 0.075, 0.15 and 0.25 Mrad and held at 3 0 C. The storage life of non-irradiated crab meat was approximately 7 days compared with 14 days for crab meat irradiated at 0.075 Mrad and 28 days for samples receiving 0.15 or 0.25 Mrad treatment. Total aerobic count, trimethylamine nitrogen, total volatile basic nitrogen, and ammonia contents were used as objective indices of freshness in comparison with sensory evaluation of the crab meat. All objective indices correlated well with the sensory judgement of the samples. The crab meat used in the study was heavily contaminated with microorganisms. Irradiation at 0.15 and 0.25 Mrad reduced approximately 2 log cycles in the total count. Acinetobacter (Achromobacter) was predominated in irradiated crab meat, especially after prolonged storage. High coagulase positive staphylococci count was detected in only non-irradiated crab meat

  11. 9 CFR 94.7 - Disposal of animals, meats, and other articles ineligible for importation.

    Science.gov (United States)

    2010-01-01

    ... articles ineligible for importation. 94.7 Section 94.7 Animals and Animal Products ANIMAL AND PLANT HEALTH... RESTRICTED IMPORTATIONS § 94.7 Disposal of animals, meats, and other articles ineligible for importation. (a..., which come into the United States aboard an airplane or railroad car and are offered for entry and...

  12. Potential applications of radiation technology in meat industry

    International Nuclear Information System (INIS)

    Chawla, S.P.; Kanatt, S.R.; Rao, M.S.; Sharma, Arun

    2009-01-01

    Microbial load determines shelf-life and safety of meat products. Radiation technology is an effective tool in eliminating spoilage and pathogenic microbes in meat products. Radiation processing of meat can work in synergy with traditional preservation methods to enhance shelf-life and safety of meat products. (author)

  13. 78 FR 68327 - Importation of Ovine Meat From Uruguay

    Science.gov (United States)

    2013-11-14

    ... thus has no bearing on this rulemaking. Goat Meat One commenter expressed concern that inspectors may... goats. It is unlikely that a facility would slaughter a goat and present its meat as ovine meat. As.... APHIS-2008-0085] RIN 0579-AD17 Importation of Ovine Meat From Uruguay AGENCY: Animal and Plant Health...

  14. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2013-01-01

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

  15. 9 CFR 319.307 - Spaghetti sauce with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  16. In vitro meat: Zombies on the menu?

    OpenAIRE

    Stephens, NS

    2010-01-01

    In April 2008 the In Vitro Meat Consortium held its first meeting at the Norwegian Food Research Institute. They are a group of scientists and advocates who seek to turn the techniques of tissue engineering to the production of food, producing meat in laboratories that has at no point been part of a living animal. This is a fascinating technology, and one that fits well with the topic of this SCRIPTed analysis section: the ‘zombification’ of meat products. I have been conducting interviews wi...

  17. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

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

  18. A METHOD OF FRYING MINCED MEAT

    DEFF Research Database (Denmark)

    2006-01-01

    A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

  19. Thermal resistance of Listeria monocytogenes in sausage meat.

    Science.gov (United States)

    Farber, J M; Hughes, A; Holley, R; Brown, B

    1989-01-01

    The heat resistance of a mixture of 10 different strains of Listeria monocytogenes inoculated into ground meat and ground meat plus cure was examined. D-values for ground meat ranged from 1.01 min at 62 degrees C to 13.18 min at 56 degrees C. The D-values obtained for ground meat plus cure were approximately 5-8 fold times higher than those for ground meat alone. These results imply that rare meats and possibly some cooked fermented meats may not be heated adequately to inactivate Listeria.

  20. Development and assessment of healthy properties of meat and meat products designed as functional foods.

    Science.gov (United States)

    Olmedilla-Alonso, Begoña; Jiménez-Colmenero, Francisco; Sánchez-Muniz, Francisco J

    2013-12-01

    This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. THE EFFECT OF DIFFERENT MEAT SHOP ON MEAT PHYSICAL CHARACTERISTICS AND BACTERIA POPULATION

    Directory of Open Access Journals (Sweden)

    S.H.C. Dewi

    2014-10-01

    Full Text Available An experiment was conducted to study the effect of different meat shops on meat physicalcharacteristics and bacteria population. Sixteen PO carcasses were used in the experiment which wasarranged in a completely randomized design with 4 treatments of different meat shops (traditionalmarket, meat shop, supermarket and slaughter house. Parameters measured were meat pH, waterholding capacity, cooking loss and bacterial total count. The result showed that the average of pH was5.25- 6.03; water holding capacity was 17.07-38.87%; cooking loss was 33.15-48.20 and bacterial totalcount was 1.48x106-10.75x106 CFU/g. It was concluded that bacterial total count in slaughter house andspecial market (meat shop and supermarket were less than those in traditional market.

  2. Use of Atmospheric Pressure Cold Plasma for Meat Industry.

    Science.gov (United States)

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

  3. Transfer of radioactive substances from feed into the meat of slaughter animals. Pt. 2

    International Nuclear Information System (INIS)

    Wagner, H.

    1988-01-01

    Three variants of the curing process (dry curing, brine curing and pumping) were examined in hams of known Cs-137 concentration as regards their decontamination effect. Up to 47% of the radiocaesium could be removed under normal factory conditions. Taking into account the frequency with which the various curing processes are used and the annual consumption of ham this gives a loss of about 1% for the total balance of radiocaesium in meat consumption. When pieces of meat were fried up to 31% of the radiocaesium was lost with the juice. When the meat boiled in a common salt solution of normal concentration up to 71% of the radiocaesium was transferred into the broth. The juices resulting from frying and boiling are, however, often eaten along with the meat. Sausage mixtures of defined initial radiocaesium concentration and enclosed in various coverings were scalded in a water bath, the nuclide losses amounting to from 5 to 74% depending on the permeability of the particular covering used. (orig./ECB) [de

  4. Climate under cover

    CERN Document Server

    Takakura, Tadashi

    2002-01-01

    1.1. INTRODUCTION Plastic covering, either framed or floating, is now used worldwide to protect crops from unfavorable growing conditions, such as severe weather and insects and birds. Protected cultivation in the broad sense, including mulching, has been widely spread by the innovation of plastic films. Paper, straw, and glass were the main materials used before the era of plastics. Utilization of plastics in agriculture started in the developed countries and is now spreading to the developing countries. Early utilization of plastic was in cold regions, and plastic was mainly used for protection from the cold. Now plastic is used also for protection from wind, insects and diseases. The use of covering techniques started with a simple system such as mulching, then row covers and small tunnels were developed, and finally plastic houses. Floating mulch was an exception to this sequence: it was introduced rather recently, although it is a simple structure. New development of functional and inexpensive films trig...

  5. Can we cut out the meat of the dish? Constructing consumer-oriented pathways toward meat substitution

    NARCIS (Netherlands)

    Schösler, H.; de Boer, J.; Boersema, J.J.

    2012-01-01

    The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat

  6. Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

    DEFF Research Database (Denmark)

    1997-01-01

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...... flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat....

  7. On Covering Approximation Subspaces

    Directory of Open Access Journals (Sweden)

    Xun Ge

    2009-06-01

    Full Text Available Let (U';C' be a subspace of a covering approximation space (U;C and X⊂U'. In this paper, we show that and B'(X⊂B(X∩U'. Also, iff (U;C has Property Multiplication. Furthermore, some connections between outer (resp. inner definable subsets in (U;C and outer (resp. inner definable subsets in (U';C' are established. These results answer a question on covering approximation subspace posed by J. Li, and are helpful to obtain further applications of Pawlak rough set theory in pattern recognition and artificial intelligence.

  8. Reduction of radioactive caesium in meat and fish by soaking

    International Nuclear Information System (INIS)

    Petaejae, E.; Puolanne, E.

    1992-01-01

    The removal of radioactive caesium from meat by soaking in brine or water and the effect of injection curing, temperature, size of meat piece and cooking on this removal were studied. The availability of the brined meat for the manufacture of cured, smoked and cooked meat, oven-cooked meat and cooked sausages was also investigated. The soaking method was also tested on fish. (Author)

  9. A portable device for rapid nondestructive detection of fresh meat quality

    Science.gov (United States)

    Lin, Wan; Peng, Yankun

    2014-05-01

    Quality attributes of fresh meat influence nutritional value and consumers' purchasing power. In order to meet the demand of inspection department for portable device, a rapid and nondestructive detection device for fresh meat quality based on ARM (Advanced RISC Machines) processor and VIS/NIR technology was designed. Working principal, hardware composition, software system and functional test were introduced. Hardware system consisted of ARM processing unit, light source unit, detection probe unit, spectral data acquisition unit, LCD (Liquid Crystal Display) touch screen display unit, power unit and the cooling unit. Linux operating system and quality parameters acquisition processing application were designed. This system has realized collecting spectral signal, storing, displaying and processing as integration with the weight of 3.5 kg. 40 pieces of beef were used in experiment to validate the stability and reliability. The results indicated that prediction model developed using PLSR method using SNV as pre-processing method had good performance, with the correlation coefficient of 0.90 and root mean square error of 1.56 for validation set for L*, 0.95 and 1.74 for a*,0.94 and 0.59 for b*, 0.88 and 0.13 for pH, 0.79 and 12.46 for tenderness, 0.89 and 0.91 for water content, respectively. The experimental result shows that this device can be a useful tool for detecting quality of meat.

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

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

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

  11. Revenue impact on the demand of Slovak households for meat and meat products

    Directory of Open Access Journals (Sweden)

    Ľubica Kubicová

    2012-01-01

    Full Text Available Global economical crisis was felt in the differences in the incomes of the households and their food consumption. In the paper are analyzed the changing patterns in the structure of demand for meat and the impact on total expenditure on meat and meat products in the households of employees, households of self-employed persons and households of pensioners. When examining the sensitivity of demand to changes in consumer meat prices in different social groups of households was estimated own-price elasticity of demand, as well as cross-price elasticity.

  12. FATTY ACID COMPOSITION OF ORGANIC GOAT KID MEAT FROM DAIRY GOAT AND CROSSBRED MEAT GOAT KIDS

    OpenAIRE

    Bender, Sophia; Ude, Gracia; Rahmann, Gerold; Aulrich, Karen; Georg, Heiko

    2014-01-01

    In contrast to the increasing demand for dairy goat products in Germany, a market for goat kid meat as a related product does not exist. Thus, the objective of this study was to develop a concept for organic goat kid meat production for dairy goat farms. In collaboration with a wholesaler, organic dairy goat farmers and marketing research the experimental part of this study was to find out if cross-breeding of meat-goats could improve meat quality and performance of fattening goat kids togeth...

  13. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

    Brunsø, Karen; Grunert, Klaus G.; Bredahl, Lone

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...... difficulty in evaluating meat quality, resulting in uncertainty and dissatisfaction, and reveal a need for educating consumers about evaluating eating quality during shopping....

  14. Covering tree with stars

    DEFF Research Database (Denmark)

    Baumbach, Jan; Guo, Jian-Ying; Ibragimov, Rashid

    2013-01-01

    We study the tree edit distance problem with edge deletions and edge insertions as edit operations. We reformulate a special case of this problem as Covering Tree with Stars (CTS): given a tree T and a set of stars, can we connect the stars in by adding edges between them such that the resulting ...

  15. Irradiation of poultry meat and its products

    International Nuclear Information System (INIS)

    Klinger, I.; Lapidot, M.

    1992-02-01

    Modern poultry production methods provide many opportunities for microbial contamination, and poultry meat is considered to have a high bacterial load. This document describes means by which poultry meat can be decontaminated, placing especial emphasis on the use of ionizing radiation. Separate chapters describe the irradiation process, methods for detecting whether the food has been irradiated, the wholesomeness of the irradiated products and the regulatory aspects of poultry irradiation. 441 refs, 35 figs, 16 tabs

  16. The animal fat paradox and meat quality.

    Science.gov (United States)

    Webb, E C; O'Neill, H A

    2008-09-01

    The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

  17. From killing cows to culturing meat.

    OpenAIRE

    Buscemi, Francesco

    2014-01-01

    Purpose – The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat.\\ud Design/methodology/approach – Starting from Goody’s developmentalist stages (Production, Distribution, Preparation and Consumption), first this work analyses historically how these stages have undergone the process of the d...

  18. Geriatric dietary meat-based products

    OpenAIRE

    Kuzelov, Aco; Agunova, Larisa

    2016-01-01

    The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for ...

  19. Meat quality of goat and sheep sausages

    OpenAIRE

    Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra

    2012-01-01

    The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following character...

  20. Cultured meat: every village its own factory?

    Science.gov (United States)

    van der Weele, Cor; Tramper, Johannes

    2014-06-01

    Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth medium can be developed. Small-scale production looks particularly promising, not only technologically but also for societal acceptance. Economic feasibility, however, emerges as the real obstacle. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

    OpenAIRE

    Tomasevic, Igor; Rajkovic, Andreja

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  2. Factors influencing internal color of cooked meats.

    Science.gov (United States)

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

    Directory of Open Access Journals (Sweden)

    Bal-Prilipko L. V.

    2014-10-01

    Full Text Available The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of special strains of microorganisms in production of functional meat products offers some opportunities. Thus, such action is associated with formation of the following specific dietary components: organic acids, bactericins, enzymes, vitamins and others. They promote to improve the sanitary microbiological, organoleptic, functional and technological parameters of meat products. Using of denitrifying microbial strains could reduce the residual content of sodium nitrite in the finished product, minimizing the possible carcinogenic and mutagenic impact of this compound on a human body, producing functional safe products while maintaining its high organoleptic characteristics.

  4. Muscle growth and poultry meat quality issues.

    Science.gov (United States)

    Petracci, Massimiliano; Cavani, Claudio

    2012-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  5. Plants as natural antioxidants for meat products

    Science.gov (United States)

    Tomović, V.; Jokanović, M.; Šojić, B.; Škaljac, S.; Ivić, M.

    2017-09-01

    The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic ones. Plants materials provide good alternatives. Spices and herbs, generally used for their flavouring characteristics, can be added to meat products in various forms: whole, ground, or as isolates from their extracts. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat products. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils. Each of these compounds often has strong H-donating activity, thus making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, thus slowing oxidation via two mechanisms. Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat products. Based on this literature review, it can be concluded that natural antioxidants are added to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard development of off-flavours (rancidity), improve colour stability, improve microbiological quality and extend shelf-life, without any damage to the sensory or nutritional properties.

  6. Black bone syndrome in chiken meat

    Directory of Open Access Journals (Sweden)

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  7. Analysis of PFAAs in American alligators part 2: Potential dietary exposure of South Carolina hunters from recreationally harvested alligator meat.

    Science.gov (United States)

    Tipton, Jessica J; Guillette, Louis J; Lovelace, Susan; Parrott, Benjamin B; Rainwater, Thomas R; Reiner, Jessica L

    2017-11-01

    Exposure to perfluorinated alkyl acids (PFAAs) has been linked to many harmful health effects including reproductive disorders, developmental delays, and altered liver and kidney function. Most human exposure to environmental contaminants, including PFAAs, occurs through consumption of contaminated food or drinking water. This study uses PFAA data from meat samples collected from recreationally harvested American alligators (Alligator mississippiensis) in South Carolina to assess potential dietary exposure of hunters and their families to PFAAs. Consumption patterns were investigated using intercept surveys of 23 hunters at a wild game meat processor. An exposure scenario using the average consumption frequency, portion size, and median perfluorooctane sulfonic acid (PFOS) concentration in alligator meat from all hunt units found the daily dietary exposure to be 2.11ng/kg body weight per day for an adult human. Dietary PFOS exposure scenarios based on location of harvest suggested the highest daily exposure occurs with alligator meat from the Middle Coastal hunt unit in South Carolina. Although no samples were found to exceed the recommended threshold for no consumption of PFOS found in Minnesota state guidelines, exposure to a mixture of PFAAs found in alligator meat and site-specific exposures based on harvest location should be considered in determining an appropriate guideline for vulnerable populations potentially exposed to PFAAs through consumption of wild alligator meat. Copyright © 2017. Published by Elsevier B.V.

  8. Tree and impervious cover change in U.S

    Science.gov (United States)

    David J. Nowak; Eric J. Greenfield

    2012-01-01

    Paired aerial photographs were interpreted to assess recent changes in tree, impervious and other cover types in 20 U.S. cities as well as urban land within the conterminous United States. National results indicate that tree cover in urban areas of the United States is on the decline at a rate of about 7900 ha/yr or 4.0 million trees per year. Tree cover in 17 of the...

  9. Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

    Science.gov (United States)

    Zanello, Pier Paolo; Sforza, Stefano; Dossena, Arnaldo; Lambertini, Francesca; Bottesini, Chiara; Nikolaev, Ilya V; Koroleva, Olga; Ciociola, Tecla; Magliani, Walter; Conti, Stefania; Polonelli, Luciano

    2014-02-01

    This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.

  10. Supervisors in ergonomic change of meat cutting work.

    Science.gov (United States)

    Vogel, K

    2012-01-01

    Being a supervisor is an important and lonely occupation. The aim of this study was to identify barriers and opportunities in working conditions for supervisors, being facilitators and implementers of change for meat cutters. Nine supervisors of meat cutters in one large company were interviewed. The semi-structured interviews covered their roles as supervisors, performance of the change process and their own working conditions. Notes were taken and structured in themes. Similarities, differences, plus and minus were identified. There was a nuanced view on the change processes and their effects. The change processes and the decisions were anchored in a democratic process with groups of employees and the union. All were clear on what demands the company had on them. They were secure in a functioning network of peers and their immediate superior. On their own education, most were as a whole satisfied, but in need of more training and talked of lifelong learning. They considered their work demanding and lonely, with a need both to be manager and leader. A shared leadership could mean doing a better job. There is a need for education and training as a manager and leader as well as the opportunity to discuss with peers.

  11. 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.

  12. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

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

    2013-01-01

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

  13. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

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

    2013-05-01

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

  14. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

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

  15. The role of red meat in a balanced diet.

    Science.gov (United States)

    Ruxton, Carrie

    Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations. The only consistent data relate to colorectal cancer, although it is unclear whether the risk relates to all red meat or to processed or overcooked meats only. The UK government has recently recommended that high consumers of red meat should reduce their intake to 500g per week, although average meat consumption is actually below this figure. This article describes patterns of meat consumption, discusses associations with health and offers guidance on how patients can consume meat as part of a healthy, balanced diet.

  16. Molecular assay to fraud identification of meat products.

    Science.gov (United States)

    Doosti, Abbas; Ghasemi Dehkordi, Payam; Rahimi, Ebrahim

    2014-01-01

    Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey's and horse's meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.

  17. Microbial analysis of meat and meat products sold in fast food ...

    African Journals Online (AJOL)

    The present study was carried out to investigate the rate of microbial contamination of ready-to-eat meat and meat products sold in different fast food restaurants in Aba. This study was carried out between June and August, 2015. Samples were collected aseptically from five fast food restaurants using sterile polythene bags.

  18. Meat goat kids finished on alfalfa, red clover, or orchardgrass pastures: Carcass merit and meat quality

    Science.gov (United States)

    This experiment was conducted in 2005-2007 to evaluate carcass and meat quality parameters when meat goat kids were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pretense L.; RCG); or orchardgrass (Dactylis glomerata L; OGR) pastures. Final shrunk body weights were similar whe...

  19. Alternative cover design

    International Nuclear Information System (INIS)

    1988-11-01

    The special study on Alternative Cover Designs is one of several studies initiated by the US Department of Energy (DOE) in response to the proposed US Environmental Protection Agency (EPA) groundwater standards. The objective of this study is to investigate the possibility of minimizing the infiltration of precipitation through stabilized tailings piles by altering the standard design of covers currently used on the Uranium Mill Tailings Remedial Action (UMTRA) Project. Prior. to the issuance of the proposed standards, UMTRA Project piles had common design elements to meet the required criteria, the most important of which were for radon diffusion, long-term stability, erosion protection, and groundwater protection. The standard pile covers consisted of three distinct layers. From top to bottom they were: rock for erosion protection; a sand bedding layer; and the radon barrier, usually consisting of a clayey sand material, which also functioned to limit infiltration into the tailings. The piles generally had topslopes from 2 to 4 percent and sideslopes of 20 percent

  20. Maintaining knife sharpness in industrial meat cutting: A matter of knife or meat cutter ability.

    Science.gov (United States)

    Karltun, J; Vogel, K; Bergstrand, M; Eklund, J

    2016-09-01

    Knife sharpness is imperative in meat cutting. The aim of this study was to compare the impact of knife blade steel quality with meat cutters' individual ability to maintain the cutting edge sharp in an industrial production setting. Twelve meat cutters in two different companies using three different knives during normal production were studied in this quasi-experimental study. Methods included were measuring knife cutting force before and after knife use, time knives were used, ratings of sharpness and discomfort and interviews. Results showed that the meat cutters' skill of maintaining sharpness during work had a much larger effect on knife sharpness during work than the knife steel differences. The ability was also related to feelings of discomfort and to physical exertion. It was found that meat cutters using more knives were more likely to suffer from discomfort in the upper limbs, which is a risk for developing MSD. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat quality.

    Science.gov (United States)

    Turner, K E; Cassida, K A; Zerby, H N

    2014-12-01

    This experiment was conducted in 2005-2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n=72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P=0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (Pmeat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets. Published by Elsevier Ltd.

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

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

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

  3. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Kim, Wang Geun [Ministry of Education, Science and Technology, Seoul (Korea, Republic of); Kim, Kyong Su [Dept. of Food and Nutrition, Chosun University, Gwangju (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Cheon Jei [Division of Animal Life Science, Konkuk University, Seoul (Korea, Republic of)

    2008-11-15

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed.

  4. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    International Nuclear Information System (INIS)

    Lee, Ju Woon; Kim, Wang Geun; Kim, Kyong Su; Yook, Hong Sun; Kim, Cheon Jei

    2008-01-01

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed

  5. Physical and lipids alterations of irradiated camel meat

    International Nuclear Information System (INIS)

    Salem, F.A.; Shehata, M.I.; Abd-El-Baki, M.M.; Dessouki, T.M.

    1991-01-01

    Camel meat is considered to be one of the toughest kind of meat. If camel meat could be tenderized, the demand on it may be increased. Aging oof camel meat is usually carried out at low temperature (Abd-El-Baki etal., 1957). Aging could be accelerated if storage temperature could be raised. Such condition enhances the microbial spoilage of meat (Sokolov, 1965). However, with the aid of ionizing radiation, preheating, and/or antibiotics the marked growth of microorganisms may be decreased during storage. It was also claimed that ionizing radiation affects the lipids, water holding capacity and color of meat (Lawrie, 1974). (author) 19 refs

  6. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P. M.

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7???1??C). ...

  7. Meat consumption, Cooking Practices, Meat Mutagens and Risk of Prostate Cancer

    Science.gov (United States)

    John, Esther M.; Stern, Mariana C.; Sinha, Rashmi; Koo, Jocelyn

    2012-01-01

    Consumption of red meat, particularly well done meat, has been associated with increased prostate cancer risk. High temperature cooking methods such as grilling and barbequeing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which are known carcinogens. We assessed the association with meat consumption and estimated HCA and PAH exposure in a population-based case-control study of prostate cancer. Newly diagnosed cases aged 40–79 years (531 advanced cases, 195 localized cases) and 527 controls were asked about dietary intake, including usual meat cooking methods and doneness levels. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using multivariate logistic regression. For advanced prostate cancer, but not localized disease, increased risks were associated with higher consumption of hamburgers (OR=1.79. CI=1.10–2.92), processed meat (OR=1.57, CI=1.04, 2.36), grilled red meat (OR=1.63, CI=0.99–2.68), and well done red meat (OR=1.52, CI=0.93–2.46), and intermediate intake of 2-amino-1-methyl1-6-phenylimidazo[4,5-b]pyridine (PhIP) (quartile 2 vs. 1: OR=1.41, CI=0.98–2.01; quartile 3 vs. 1: OR=1.42, CI=0.98–2.04), but not for higher intake. White meat consumption was not associated with prostate cancer. These findings provide further evidence that consumption of processed meat and red meat cooked at high temperature is associated with increased risk of advanced, but not localized prostate cancer. PMID:21526454

  8. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Weijzen, Pascalle; Engels, Wim; Kok, Frans J; de Graaf, Cees

    2011-06-01

    What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n=553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users (n=324), light/medium-users (n=133) and heavy-users of meat substitutes (n=96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  9. Covering tree with stars

    DEFF Research Database (Denmark)

    Baumbach, Jan; Guo, Jiong; Ibragimov, Rashid

    2015-01-01

    We study the tree edit distance problem with edge deletions and edge insertions as edit operations. We reformulate a special case of this problem as Covering Tree with Stars (CTS): given a tree T and a set of stars, can we connect the stars in by adding edges between them such that the resulting...... tree is isomorphic to T? We prove that in the general setting, CST is NP-complete, which implies that the tree edit distance considered here is also NP-hard, even when both input trees having diameters bounded by 10. We also show that, when the number of distinct stars is bounded by a constant k, CTS...

  10. Alternate cover materials

    International Nuclear Information System (INIS)

    1988-09-01

    As an effort to enhance compliance with the proposed US Environmental Protection Agency (EPA) groundwater standards, several special studies are being performed by the Technical Assistance Contractor (TAC) to identify and evaluate various design features that may reduce groundwater-related releases from tailings piles. The objective of this special study is to assess the suitability of using alternate cover materials (other than geomembranes) as infiltration barriers in Uranium Mill Tailings Remedial Action (UMTRA) Project piles to minimize leachate generation. The materials evaluated in this study include various types of asphalts, concretes, and a sodium bentonite clay/polypropylene liner system

  11. Chemical Aspects of Lesser Mouse Deer Meat

    Directory of Open Access Journals (Sweden)

    Djalal Rosyidi

    2012-02-01

    Full Text Available An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus. This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus. Eight lesser mouse deer (four female and four male were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA

  12. Salmonellosis: the role of poultry meat.

    Science.gov (United States)

    Antunes, P; Mourão, J; Campos, J; Peixe, L

    2016-02-01

    Salmonellosis remains one of the most frequent food-borne zoonoses, constituting a worldwide major public health concern. Currently, at a global level, the main sources of infection for humans include meat products, including the consumption of contaminated poultry meat, in spite of the success of Salmonella control measures implemented in food-animal production of industrialized countries. In recent years, a shift in Salmonella serotypes related to poultry and poultry production has been reported in diverse geographical regions, being particularly associated with the spread of certain well-adapted clones. Moreover, antimicrobial resistance in non-typhoidal Salmonella is considered one of the major public health threats related with food-animal production, including the poultry production chain and poultry meat, which is an additional concern in the management of salmonellosis. The circulation of the same multidrug-resistant Salmonella clones and/or identical mobile genetic elements encoding antibiotic resistance genes from poultry to humans highlights this scenario. The purpose of this review was to provide an overview of the role of poultry meat on salmonellosis at a global scale and the main problems that could hinder the success of Salmonella control measures at animal production level. With the increasing globalization of foodstuffs like poultry meat, new problems and challenges might arise regarding salmonellosis control, making new integrated intervention strategies necessary along the food chain. Copyright © 2015 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

  13. Rationalizing meat consumption. The 4Ns.

    Science.gov (United States)

    Piazza, Jared; Ruby, Matthew B; Loughnan, Steve; Luong, Mischel; Kulik, Juliana; Watkins, Hanne M; Seigerman, Mirra

    2015-08-01

    Recent theorizing suggests that the 4Ns - that is, the belief that eating meat is natural, normal, necessary, and nice - are common rationalizations people use to defend their choice of eating meat. However, such theorizing has yet to be subjected to empirical testing. Six studies were conducted on the 4Ns. Studies 1a and 1b demonstrated that the 4N classification captures the vast majority (83%-91%) of justifications people naturally offer in defense of eating meat. In Study 2, individuals who endorsed the 4Ns tended also to objectify (dementalize) animals and included fewer animals in their circle of moral concern, and this was true independent of social dominance orientation. Subsequent studies (Studies 3-5) showed that individuals who endorsed the 4Ns tend not to be motivated by ethical concerns when making food choices, are less involved in animal-welfare advocacy, less driven to restrict animal products from their diet, less proud of their animal-product decisions, tend to endorse Speciesist attitudes, tend to consume meat and animal products more frequently, and are highly committed to eating meat. Furthermore, omnivores who strongly endorsed the 4Ns tended to experience less guilt about their animal-product decisions, highlighting the guilt-alleviating function of the 4Ns. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Muscle Growth and Poultry Meat Quality Issues

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2011-12-01

    Full Text Available Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  15. In vitro meat: A future animal-free harvest.

    Science.gov (United States)

    Bhat, Zuhaib Fayaz; Kumar, Sunil; Bhat, Hina Fayaz

    2017-03-04

    In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional animal-based agriculture by inventing "animal-free" meat and meat products. Nutrition-related diseases, food-borne illnesses, resource use and pollution, and use of farm animals are some serious consequences associated with conventional meat production methods. This new way of animal-free meat production may offer health and environmental advantages by reducing environmental pollution and resource use associated with current meat production systems and will also ensure sustainable production of designer, chemically safe, and disease-free meat as the conditions in an in vitro meat production system are controllable and manipulatable. Theoretically, this system is believed to be efficient enough to supply the global demand for meat; however, establishment of a sustainable in vitro meat production would face considerably greater technical challenges and a great deal of research is still needed to establish this animal-free meat culturing system on an industrial scale.

  16. Technological aspects of horse meat products - A review.

    Science.gov (United States)

    Lorenzo, José M; Munekata, Paulo E S; Campagnol, Paulo Cezar Bastianello; Zhu, Zhenzhou; Alpas, Hami; Barba, Francisco J; Tomasevic, Igor

    2017-12-01

    Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model

    Directory of Open Access Journals (Sweden)

    Marcelo Pinto PAIM

    Full Text Available Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%, ground beef and contaminated with E. coli. For pH evaluation, the meat experimental units were added different percentages of hydroethanolic extract. The H. sabdariffa L. antibacterial action reduced two logarithmic levels in practically all treatments. The best pH result was obtained in the meat containing 30% of the extract. The hydroethanolic extracts of Hibiscus sabdariffa L. showed anti-Escherichia coli activity in the presence of refrigerated ground beef. Analyzing the pH results and the count of aerobic mesophilic bacteria, it is possible this extract to be used as a natural food additive.

  18. Influence of turkey meat on residual nitrite in cured meat products.

    Science.gov (United States)

    Kilic, B; Cassens, R G; Borchert, L L

    2001-02-01

    A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

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

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

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

  20. Detection of horse meat contamination in raw and heat-processed meat products.

    Science.gov (United States)

    Hsieh, Yun-Hwa P; Ofori, Jack A

    2014-12-31

    Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.

  1. Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat.

    Science.gov (United States)

    Jönsson, Erik

    2016-10-01

    Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals. In this article, I scrutinize (and problematize) this promissory discourse by examining the world that proponents envision alongside the world from which promises emerge. First, I trace the increasing number of publications striving to pinpoint the nature of in vitro meat to unveil the creation of an in vitro meat canon wherein perceived possibilities become taken for granted. Second, I investigate how the promissory discourse is often relatively silent on key aspects of how this technology could remake the world. Wet laboratories, animals and end products become foregrounded at the expense of political economy and the biophysical properties of cultured cells. Thus, questions concerning how funding requirements shape representations of this new technology, together with in vitro meat's particular socio-spatial and socio-ecological implications, become problematically de-emphasized.

  2. Completion of the National Land Cover Database (NLCD) 1992–2001 Land Cover Change Retrofit product

    Science.gov (United States)

    Fry, J.A.; Coan, Michael; Homer, Collin G.; Meyer, Debra K.; Wickham, J.D.

    2009-01-01

    The Multi-Resolution Land Characteristics Consortium has supported the development of two national digital land cover products: the National Land Cover Dataset (NLCD) 1992 and National Land Cover Database (NLCD) 2001. Substantial differences in imagery, legends, and methods between these two land cover products must be overcome in order to support direct comparison. The NLCD 1992-2001 Land Cover Change Retrofit product was developed to provide more accurate and useful land cover change data than would be possible by direct comparison of NLCD 1992 and NLCD 2001. For the change analysis method to be both national in scale and timely, implementation required production across many Landsat Thematic Mapper (TM) and Enhanced Thematic Mapper Plus (ETM+) path/rows simultaneously. To meet these requirements, a hybrid change analysis process was developed to incorporate both post-classification comparison and specialized ratio differencing change analysis techniques. At a resolution of 30 meters, the completed NLCD 1992-2001 Land Cover Change Retrofit product contains unchanged pixels from the NLCD 2001 land cover dataset that have been cross-walked to a modified Anderson Level I class code, and changed pixels labeled with a 'from-to' class code. Analysis of the results for the conterminous United States indicated that about 3 percent of the land cover dataset changed between 1992 and 2001.

  3. Perspectives in production of functional meat products

    Science.gov (United States)

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

    2017-09-01

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

  4. Consumer approval of irradiated meat still tentative

    International Nuclear Information System (INIS)

    Hollingsworth, P.

    1998-01-01

    Although the FDA has approved irradiation of red meat, consumers may not be so accepting of the use of this technology. Irradiation is a process used to improve food safety in food products susceptible to disease-causing microorganisms. The red meat ruling was widely praised by federal officials and food industry leaders, but consumers seem less sure. Indeed, on the night of the red meat announcement last December, CBS Evening News reported that over 70 percent of U.S. consumers would not knowingly eat irradiated food. There is hope, however, as a study by the Center for Consumer Research at the University of California, Davis, revealed that consumer interest in buying irradiated food can be substantially improved by providing consumers with information, thereby enabling them to see the benefits and to overcome the myths of irradiation

  5. MEAT QUALITY OF LOCAL AND HYBRID RABBITS

    Directory of Open Access Journals (Sweden)

    G. Paci

    2012-08-01

    Full Text Available pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

  6. Meat and milk compositions of bovine clones

    Science.gov (United States)

    Tian, X. Cindy; Kubota, Chikara; Sakashita, Kunihito; Izaike, Yoshiaki; Okano, Ryoichi; Tabara, Norio; Curchoe, Carol; Jacob, Lavina; Zhang, Yuqin; Smith, Sadie; Bormann, Charles; Xu, Jie; Sato, Masumi; Andrew, Sheila; Yang, Xiangzhong

    2005-01-01

    The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The cloned animals and the comparators were managed under the same conditions and received the same diet. The composition of the meat and milk from the clones were largely not statistically different from those of matched comparators, and all parameters examined were within the normal industry standards or previously reported values. The data generated from our match-controlled experiments provide science-based information desired by regulatory agencies to address public concerns about the safety of meat and milk from somatic animal clones. PMID:15829585

  7. Elemental composition of game meat from Austria.

    Science.gov (United States)

    Ertl, Kathrin; Kitzer, Roland; Goessler, Walter

    2016-06-01

    Concentrations of 26 elements (B, Na, Mg, P, S, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Sb, Ba, Hg, Pb, U) in wild game meat from Austria were analysed using an inductively coupled plasma mass spectrometer. All investigated animals were culled during the hunting season 2012/2013, including 10 chamois (Rupicapra rupicapra), 9 hare (Lepus europaeus), 10 pheasant (Phasianus colchicus), 10 red deer (Cervus elaphus), 12 roe deer (Capreolus capreolus) and 10 wild boar (Sus scrofa). In 19 out of 61 meat samples lead concentrations were higher than 0.1 mg/kg, the maximum limit in meat as set by the European Commission (Regulation EC No 1881/2006), which is most likely caused by ammunition residues. Especially, pellet shot animals and chamois show a high risk for lead contamination. Despite ammunition residues all investigated muscle samples show no further health risk with respect to metal contamination.

  8. Quality tracing in meat supply chains.

    Science.gov (United States)

    Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

    2014-06-13

    The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

  9. Chemicals in Meat Cooked at High Temperatures and Cancer Risk

    Science.gov (United States)

    ... Services Directory Cancer Prevention Overview Research Chemicals in Meat Cooked at High Temperatures and Cancer Risk On ... hydrocarbons, and how are they formed in cooked meats? What factors influence the formation of HCA and ...

  10. Meat and masculinity in the Norwegian Armed Forces.

    Science.gov (United States)

    Kildal, Charlotte Lilleby; Syse, Karen Lykke

    2017-05-01

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

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

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

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

  12. Well-done meat consumption, NAT1 and NAT2 acetylator genotypes and prostate cancer risk: the multiethnic cohort study.

    Science.gov (United States)

    Sharma, Sangita; Cao, Xia; Wilkens, Lynne R; Yamamoto, Jennifer; Lum-Jones, Annette; Henderson, Brian E; Kolonel, Laurence N; Le Marchand, Loïc

    2010-07-01

    Prostate cancer (PC) is the most common male malignancy in the United States and disparities in risk exist among ethnic/racial groups. A high intake of well-done meat and the presence of the rapid NAT1 and slow NAT2 acetylator genotypes, as modifiers of the carcinogenic effect of heterocyclic amines, were hypothesized to increase PC risk and possibly explain these ethnic differences in risk. This study examined the associations between well-done (red) meat consumption, NAT1 and NAT2 acetylator genotypes, and PC risk among five ethnicities (African American, Native Hawaiian, Japanese American, Latino, and Caucasian) in a case-control study of PC nested within the Multiethnic Cohort study. Cases (n = 2,106) and controls (n = 2,063) were genotyped for eight single nucleotide polymorphisms in NAT1 and seven single nucleotide polymorphisms in NAT2 that characterized all common alleles for these genes. Well-done meat intake was computed based on responses to a detailed food frequency questionnaire including a question on meat preference. Conditional logistic regression was used in the analysis. There was no evidence of an increased risk associated with preference for well-done meat, intake of well-done meat, and NAT1 or NAT2 genotypes (jointly or separately). These results do not support the hypothesis that exposure to heterocyclic amines is associated with risk of PC. However, additional studies with more precise exposure measures are needed.

  13. Microbiological evaluation of South Australian rock lobster meat.

    Science.gov (United States)

    Yap, A S

    1977-12-01

    Samples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) of E. coli and coliforms, Staphylococcus aureus and Salmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms and E. coli were 4.9/g and 1.8/g respectively. The highest geometric mean number of staphylococci was 18.6/g. Salmonella was not detected in the 480 units tested. Only 0.4% of the samples had TPC exceeding 100,000/g. Coliforms and E. coli were not present in 76.1% and 92.7% respectively of the samples tested. Staphylococcus aureus was not detected in 67.7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

  14. Industrial halal meat production and animal welfare: A review.

    Science.gov (United States)

    Farouk, M M; Pufpaff, K M; Amir, M

    2016-10-01

    Islam teaches zero-tolerance to all forms of animal abuse throughout the halal meat production supply chain and demands that when animals are slaughtered, they must be slaughtered in the mindful and attentive way espoused by the Prophet Muhammad. Why then are poor practices and animal welfare abuses still occurring during halal meat production, and how can they be reduced or eliminated? In this review we discuss how improvements might be achieved through: (1) training of staff regarding the religious and regulatory requirements of animal welfare from on-farm to slaughter; (2) empathy and compassion assessment of applicants prior to employment; (3) installation of CCTV cameras around lairage and slaughter sites; (4) regular employee follow-up training to minimise 'compassion fatigue'; (5) incorporating animal welfare requirements in halal certification; (6) using mosque-based sermons by Imams to increase awareness of animal welfare issues; and (7) making portable humane slaughter units available to small cottage operations and home/neighbourhood-kills through mosque-based organizations/structures. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Studies on the quality of duck meat sausages during refrigeration.

    Science.gov (United States)

    Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

  16. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

    Science.gov (United States)

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

    2015-07-01

    The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

  17. Market of venison meat in Poland

    OpenAIRE

    GÓRECKA JUSTYNA

    2012-01-01

    In the Polish Hunting Association (an organization of hunting) associated more than one hundred thousand hunters. Only in 2009/2010 was shot more than 41 thousand deers, more than 162 thousand roe deers and more than 196 thousand wild boars. By shooting such quantity the wildlife animals was generated approximately 12-14 thousand tons of venison meat. The market prices of game meat in Poland are on a relatively high level, which translates into a limited interest this product in retail. Avera...

  18. An Annotated Dataset of 14 Meat Images

    DEFF Research Database (Denmark)

    Stegmann, Mikkel Bille

    2002-01-01

    This note describes a dataset consisting of 14 annotated images of meat. Points of correspondence are placed on each image. As such, the dataset can be readily used for building statistical models of shape. Further, format specifications and terms of use are given.......This note describes a dataset consisting of 14 annotated images of meat. Points of correspondence are placed on each image. As such, the dataset can be readily used for building statistical models of shape. Further, format specifications and terms of use are given....

  19. Online Multi-Spectral Meat Inspection

    DEFF Research Database (Denmark)

    Nielsen, Jannik Boll; Larsen, Anders Boesen Lindbo

    2013-01-01

    We perform an explorative study on multi-spectral image data from a prototype device developed for fast online quality inspection of meat products. Because the camera setup is built for speed, we sacrifice exact pixel correspondences between the different bands of the multi-spectral images. Our...... work is threefold as we 1) investigate the color distributions and construct a model to describe pork loins, 2) classify the different components in pork loins (meat, fat, membrane), and 3) detect foreign objects on the surface of pork loins. Our investigation shows that the color distributions can...

  20. Meat grinder injuries to the upper extremity.

    Science.gov (United States)

    Brandner, M; Bunkis, J; Trengove-Jones, G

    1985-05-01

    Three cases of hand injury caused by meat grinders are presented. All 3 injuries involved the dominant hand and resulted in varying degrees of deformity. Two of the 3 patients arrived in the emergency room with the injured hand still firmly wedged in the meat grinder. Although these injuries continue to prove very mutilating, maximum restoration of the injured hand can be accomplished by careful extrication, followed by preservation and reconstruction of all viable tissues. Perioperative antibiotics and wound irrigation with antibiotic solution are recommended. Microsurgical technique can be of value in treating selected patients.

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

    OpenAIRE

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

    2015-01-01

    Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss th...

  2. Prospectus of cultured meat—advancing meat alternatives

    OpenAIRE

    Bhat, Zuhaib Fayaz; Fayaz, Hina

    2010-01-01

    The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering signifi...

  3. Heat Integration and Renewable Energy in Meat Processing Plants

    OpenAIRE

    Colley, Tracey Anne

    2016-01-01

    This thesis aims to optimise energy efficiency at meat processing plants and minimise their carbon footprint, as a way of reducing operating costs and minimising the potential negative impacts of a carbon price on the red meat industry. In the context of the export meat industry, there is continual competition with the live export trade. Therefore, there is a risk that a carbon price could increase the live export trade over domestic processing of meat, thereby exporti...

  4. Antibiogram profile of pathogens isolated from processed cow meat

    African Journals Online (AJOL)

    2016-06-30

    Jun 30, 2016 ... Cow meat or beef is the culinary name for meat from bovines especially cattle. The generic name of cow meat is Bos taurus and the habitable weather of Bos taurus includes temperature of 101.50F (38.60C) and ability to live in a harsh terrains (Li et al., 2006). The processing of cow meat begins from ...

  5. Sheep and goat fermented meat sausages — health aspects

    OpenAIRE

    Teixeira, A.; Rodrigues, Sandra; Dias, Teresa; Estevinho, Leticia M.

    2016-01-01

    The most common sausages use only pork meat and are ripened for long periods. However, some countries with great tradition of sheep and goat meat consumption have the habit of eating some processed products of these meats. In Mediterranean countries as well as in other parts of the world, the meat from young lamb or kid is very usual and appreciated. These young milk fed animals producing lightweight carcasses are highly appreciated by consumers and are traditionally comm...

  6. Risk of colorectal adenomas in relation to meat consumption, meat preparation, and genetic susceptibility in a Dutch population

    NARCIS (Netherlands)

    Tiemersma, E.W.; Voskuil, D.W.; Bunschoten, A.; Kok, F.J.; Kampman, E.

    2004-01-01

    Objective: We studied the association between meat consumption and colorectal adenomas, and potential influence of genetic susceptibility to heterocyclic aromatic amines (HCAs) formed during meat cooking at high temperatures. Methods: We studied HCA concentration in relation to preparation habits

  7. RESEARCH ON QUALITY OF POULTRY MEAT RELATED TO GROWTH SYSTEM

    OpenAIRE

    Zeicu E.; Boltea F.; Vatca Gh.; Vekony E.

    2009-01-01

    The paper studies the influence of extensive and intensive growth systems on some physically-chemically characteristics of poultry meat. Humidity, protein and fat contents are higher in case of meat coming from broilers growth in intensive system, and the alteration rate also. High content of minerals was determined in the meat coming from broilers growth in extensive system

  8. Broiler meat quality: Proteins and lipids of muscle tissue ...

    African Journals Online (AJOL)

    Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject matter of the present paper ...

  9. Label Authentication of Minced Meat by Automated Near Infrared Spectroscopy

    Science.gov (United States)

    Inspections are needed for minced meat because physical characteristics cannot be used to identify its content in terms of meat species or part, i.e. pork, chicken, beef, bacon, shank or internal organs. In addition, a rapid technique to verify meat labels in the viewpoint of nutritional content and...

  10. 9 CFR 319.721 - Fluid extract of meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fluid extract of meat. 319.721 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes...

  11. 9 CFR 327.9 - Burlap wrapping for foreign meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Burlap wrapping for foreign meat. 327... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.9 Burlap wrapping for foreign meat. Burlap shall not be...

  12. Preliminary Studies on the Development of Meat Balls | Igene ...

    African Journals Online (AJOL)

    The UUFB sample was rated highest in terms of overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria. The significance of the study is discussed. @JASEM Keyterms: Meat, Meat ball, Quality, Product development. J. Appl. Sci. Environ. Manage. June, 2012, Vol.

  13. Production Systems for the Muslim Goat's Meat Market | Asheim ...

    African Journals Online (AJOL)

    A goat's meat production system based on suckling cashmere goats might also be ... The demand for goat's meat is high when sold at equal price of lamb's meat, but ... It is concluded that goat farmers should be paid a premium when keeping ...

  14. Emerging profiles for cultured meat; ethics through and as design

    NARCIS (Netherlands)

    Weele, van der C.; Driessen, C.P.G.

    2013-01-01

    The development of cultured meat has gained urgency through the increasing problems associated with meat, but what it might become is still open in many respects. In existing debates, two main moral profiles can be distinguished. Vegetarians and vegans who embrace cultured meat emphasize how it

  15. Cultured meat; will it separate us from nature?

    NARCIS (Netherlands)

    Welin, S.; Weele, van der C.

    2012-01-01

    In vitro meat, or cultured meat, is one of the ideas that are being proposed to help solve the problems associated with the ever growing global meat consumption. The prospect is a source or great moral hope, but also generates doubts and criticism. In this paper, we focus on worries about (1) the

  16. National Land Cover Database (NLCD) Land Cover Collection

    Data.gov (United States)

    U.S. Geological Survey, Department of the Interior — The National Land Cover Database (NLCD) Land Cover Collection is produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC)...

  17. Demand Potential for Goat Meat in Southern States: Empirical Evidence from a Multi-State Goat Meat Consumer Survey

    OpenAIRE

    Nelson, Mack C.; Liu, Xuanli

    2005-01-01

    A survey conducted in 11 Southeastern states elicits consumers' demand and preferences for various goat meat products. The data permit examination of goat meat demand of ethnic populations and the diversity among the states surveyed. The study uses five econometric models to examine the current demand, potential demand, and demand related to season and occasions on the goat meat market. Our analysis suggests that there exist a substantial demand for goat meat and the potential increase in the...

  18. Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study

    OpenAIRE

    Ferrucci, Leah M.; Sinha, Rashmi; Ward, Mary H.; Graubard, Barry I.; Hollenbeck, Albert R.; Kilfoy, Briseis A.; Schatzkin, Arthur; Michaud, Dominique S.; Cross, Amanda J.

    2010-01-01

    BACKGROUND: Meat could be involved in bladder carcinogenesis via multiple potentially carcinogenic meat-related compounds related to cooking and processing, including nitrate, nitrite, heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). The authors comprehensively investigated the association between meat and meat components and bladder cancer. METHODS: During 7 years of follow-up, 854 transitional cell bladder-cancer cases were identified among 300,933 men and...

  19. The potential impact of current animal research on the meat industry and consumer attitudes towards meat.

    Science.gov (United States)

    Garnier, Jean-Pierre; Klont, Ronald; Plastow, Graham

    2003-01-01

    Progress in animal nutrition, reproduction, quantitative genetics, and the development of molecular genetics, proteomics, and functional genomics open new perspectives for the meat sector. The most promising developments include a wider utilisation of molecular markers, the possibilities of semen sexing and the targeted use of nutrition to modify the composition of meat. The increased use of biotechnology will have a considerable impact on the economics of production of meat and further processed products. New technologies will increase the possibilities for product differentiation and improve homogeneity of live animals. The consumer and society in general will influence the direction of these developments. This review will focus on the long-term impact of new technologies for the meat production chain.

  20. Lactobacilli and ionising radiation: an example of the application to meat and meat products

    International Nuclear Information System (INIS)

    Holzapfel, W.H.

    1992-01-01

    Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

  1. Longitudinal Changes in BMI in Older Adults Are Associated with Meat Consumption Differentially, by Type of Meat Consumed

    NARCIS (Netherlands)

    Gilsing, A.M.J.; Weijenberg, M.P.; Hughes, L.A.E.; Ambergen, T.; Dagnelie, P.C.; Goldbohm, A.; Brandt, P.A. van den; Schouten, L.J.

    2012-01-01

    Hypotheses regarding the role of meat consumption in body weight modulation are contradictory. Prospective studies on an association between meat consumption and BMI change are limited. We assessed the association between meat consumption and change in BMI over time in 3902 men and women aged 55-69

  2. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog. and Copaiba (Copaifera Langsdorffii Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability

    Directory of Open Access Journals (Sweden)

    CB de Lima

    2015-12-01

    Full Text Available ABSTRACT An experiment was conducted to evaluate the addition of the oil resins ofsucupira (Pterodon emarginatus Vog. and copaiba (Copaifera langsdorffii to broiler diets on chicken meat composition, quality, and lipid peroxidation. 350 one-d-old broiler chicks were submitted to seven treatments, consisting of the diets supplemented with copaiba (COP or sucupira (SUC resin oils at three different concentrations (500, 900, and 1300 ppm plus a negative control diet (CONT. At 37 days of age, 10 birds per treatment were selected according to the average weight of the experimental unit and slaughtered to collect breast and thigh meat, which was stored at 4°C for 24 hours to evaluate pH, color (L*, a*, b*, cooking weight loss (CWL, and shear force (SF. Raw meat was vacuum packed and stored frozen until lipid peroxidation analysis. Meat samples were pooled to prepare pre-cooked meatballs (30 ± 0.5g, stored under refrigeration (eight days, and analyzed every two days for TBARS concentration. Results were analyzed using the PROC GLM and MIXED procedures (SAS statistical software. Plant oils increased (p<0.05 breast meat humidity (HU and crude protein (CP levels and reduced (p<0.05 total lipid (TLC and ash (AS levels when compared with the CONT treatment. Plant oils increased (p<0.05 thigh meat HU when compared with the CONT. High COP dietary levels reduced (p<0.05 breast meat CWL, and increased (p<0.05 thigh meat L* values when compared to CONT, except for SUC500 and SUC900. The dietary inclusion of plant oil resins showed a pro-oxidant effect (p<0.01 on breast meat when compared with the CONT. Low SUC dietary supplementation levels significantly reduced (p<0.01 the concentration of secondary oxidation products in thigh meat.

  3. Consumer Perception on Halal meat logistics

    NARCIS (Netherlands)

    Tieman, H.; Ghazali, M.C.; Vorst, van der J.G.A.J.

    2013-01-01

    Purpose – The purpose of this paper is to investigate the preferred minimum level of segregation for halal meat in supermarket, transport, storage and terminals; the responsibility of halal logistics; and the willingness to pay for halal logistics in a Muslim and non-Muslim country.

  4. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

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

    2010-09-01

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

  5. What is in vitro meat? Food phreaking

    OpenAIRE

    Stephens, NS

    2015-01-01

    This book gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat’s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning down an emerging technology.

  6. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  7. Radiation decontamination of meat lyophilized products

    International Nuclear Information System (INIS)

    Owczarczyk, H.B.; Migdal, W.

    2002-01-01

    There is an increasing demand for powder soups and sauces compose with lyophilized products. Technology of lyophilization is not always accompanied by thermal treatment of raw materials. That is the reason the products lyophilization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment. (author)

  8. A model for composing meat replacers

    NARCIS (Netherlands)

    Mierlo, Van Klara; Rohmer, Sonja; Lemmen-Gerdessen, van Joke

    2017-01-01

    Current food consumption patterns have a substantial impact on our environment and are thus considered unsustainable. In the context of global warming and a rising world population, shifting from meat towards more plant-based products holds potential to reduce the environmental impact of our food

  9. Physicochemical and microbiological meat quality, growth ...

    African Journals Online (AJOL)

    Beatriz

    2015-05-15

    May 15, 2015 ... and microbiological quality of sheep and goat meat and compares the .... of Rio Verde, GO and supervised by the Municipal Inspection Service (Serviço de ... blood, skin, guts, internal organs, feet (severed at the level of the.

  10. Meat consumption: trends and quality matters.

    Science.gov (United States)

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

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Biochemical and microstructural characteristics of meat samples ...

    African Journals Online (AJOL)

    This study was conducted to compare the efficiency of different plant proteases for changing biochemical and microstructural characteristics in muscle foods. The meat samples from chicken, giant catfish, pork and beef were treated with four types of proteolytic enzymes: Calotropis procera latex proteases, papaya latex ...

  12. [Update on microbiological quality assurance meat and meat products in Morocco].

    Science.gov (United States)

    Rachidi, H; Latrache, H

    2018-03-01

    Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

  13. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Directory of Open Access Journals (Sweden)

    Irais Sánchez-Ortega

    2014-01-01

    Full Text Available Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  14. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  15. Reindeer husbandry, the Swedish market for reindeer meat, and the Chernobyl effects

    International Nuclear Information System (INIS)

    Bostedt, G.

    1998-01-01

    Reindeer husbandry in Sweden is an exclusive right for the Sami, northern Scandinavia's indigenous people, and a cornerstone in the Sami culture. During the latest decades reindeer husbandry has however been under significant pressure for different reasons, among them low profitability. Part of the explanation for the low profitability lies in the effects of the Chernobyl accident. Due to the prevailing winds at the time of the accident northern Sweden, and consequently the grazing areas for the reindeer husbandry, was relatively heavily affected by radioactive fallout. This meant that reindeer meat suffered from a relatively high level of contamination. This has had effects both on the supply, since large numbers of reindeer had to be discarded, and on the demand, since the problem with contamination induced preference shifts away from reindeer meat. The purpose of this paper is to present an economic model of the Swedish reindeer husbandry and the market for reindeer meat, and to report some econometric results based on a data set from 1973/74 to 1995/96 on prices, quantities and other variables connected to the Swedish reindeer herding industry. The time period covers the main aftermath of the Chernobyl accident. In the theoretical section a model for the reindeer herder's supply of reindeer meat is presented. The model is based on the fact that most reindeer herders only receive part of their income from reindeer husbandry. In the econometric section the demand and supply curves that are relevant for the reindeer herding industry are identified, using two-stage least squares regression. The most striking feature of the empirical results is a 'backward-bending' supply function for the number of slaughtered reindeer, which is consistent with the theoretical model. The results also show a strong negative demand effect on reindeer meat after the Chernobyl accident

  16. Reindeer husbandry, the Swedish market for reindeer meat, and the Chernobyl effects

    Energy Technology Data Exchange (ETDEWEB)

    Bostedt, G

    1998-12-31

    Reindeer husbandry in Sweden is an exclusive right for the Sami, northern Scandinavia`s indigenous people, and a cornerstone in the Sami culture. During the latest decades reindeer husbandry has however been under significant pressure for different reasons, among them low profitability. Part of the explanation for the low profitability lies in the effects of the Chernobyl accident. Due to the prevailing winds at the time of the accident northern Sweden, and consequently the grazing areas for the reindeer husbandry, was relatively heavily affected by radioactive fallout. This meant that reindeer meat suffered from a relatively high level of contamination. This has had effects both on the supply, since large numbers of reindeer had to be discarded, and on the demand, since the problem with contamination induced preference shifts away from reindeer meat. The purpose of this paper is to present an economic model of the Swedish reindeer husbandry and the market for reindeer meat, and to report some econometric results based on a data set from 1973/74 to 1995/96 on prices, quantities and other variables connected to the Swedish reindeer herding industry. The time period covers the main aftermath of the Chernobyl accident. In the theoretical section a model for the reindeer herder`s supply of reindeer meat is presented. The model is based on the fact that most reindeer herders only receive part of their income from reindeer husbandry. In the econometric section the demand and supply curves that are relevant for the reindeer herding industry are identified, using two-stage least squares regression. The most striking feature of the empirical results is a `backward-bending` supply function for the number of slaughtered reindeer, which is consistent with the theoretical model. The results also show a strong negative demand effect on reindeer meat after the Chernobyl accident 8 refs, 10 figs. Arbetsrapport 268

  17. Effect of irradiation on erythromycin residues in poultry meat

    International Nuclear Information System (INIS)

    Mazurowski, P.

    1993-01-01

    Ionising radiation in doses used for radurisation (Recommendations of international organizations admit for poultry meat doses up to 5 kGy. Practically doses up to 3 kGy are applied does not influence erythromycin concentration in poultry meat. Doses on a level 10 kGy reduce its concentration in slurry more effectively, but results of earlier studies on penicillin and streptomycin suggest, that reduction of erythromycin level in meat should be smaller than in slurry. This allows an assumption that poultry meat irradiation with radurisation doses (up to 5 kGy), does not cause danger of overlooking of erythromycin residues in meat, with traditional, microbiological methods of detection. (orig.)

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

    Science.gov (United States)

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

    2015-12-01

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

  19. Allegheny County Land Cover Areas

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — The Land Cover dataset demarcates 14 land cover types by area; such as Residential, Commercial, Industrial, Forest, Agriculture, etc. If viewing this description on...

  20. CHICKEN MEAT IN HUMAN NUTRITION FOR HEALTH

    Directory of Open Access Journals (Sweden)

    Gordana Kralik

    2001-06-01

    Full Text Available The meat of chicken is very significant animal food in human nutrition. Because of high nutrition value, characterized by high protein content and relatively low fat content, it is also considered as dietetic product. The aim of our research was to analyze chemical composition of muscles of "white" and "red" meat (mucles of breast and thighs with drumsticks regarding the contents of protein, fat, ash, water, macro and microelements. The composition of saturated (SFA, monounsaturated (MUFA and polyunsaturated (PUFA fatty acids was also analysed. The content of basic nutritive matters in white and red meat was as follows: protein 24.15% and 20.96% resp., water 74.01% and 74.56% resp., fat 0.62% and 3.29% resp., ash 1.22% and 1.19% resp. The following contents of macro and trace elements were determined in 100 g white and red meat: K 359.22 mg and 322.00 mg resp., Mg 39.35 mg and 27.11 mg resp., Na 61.86 mg and 86.45 mg resp., Mn 0.08 mg and 0.09 mg resp., Zn 1.09 mg and 2.30 mg resp., Fe 1.79 mg and 1.98 mg resp. PUFA omega 3 (C 18:3ω3, C 20:5ω3, C 22:5ω3 and C 22:6ω3 and PUFA omega 6 (C18:2ω6, C 20:2ω6 and C 20:4ω6 fatty acids ratio in white and red meat was 3.11 and 4.43 resp.

  1. On approximating restricted cycle covers

    NARCIS (Netherlands)

    Manthey, Bodo

    2008-01-01

    A cycle cover of a graph is a set of cycles such that every vertex is part of exactly one cycle. An $L$-cycle cover is a cycle cover in which the length of every cycle is in the set $L$. The weight of a cycle cover of an edge-weighted graph is the sum of the weights of its edges. We come close to

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

    OpenAIRE

    Gois, Franz Dias; Sbardella, Maicon; Lima, Cristiane Bovi de; Migotto, Dannielle Leonardi; Cairo, Pedro Leon Gomes; Garbossa, Cesar Augusto Pospissil; Racanicci, Aline Mondini Calil; Costa, Leandro Batista

    2016-01-01

    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 ...

  3. Certification of a meat reference material based on a collaborative study

    Directory of Open Access Journals (Sweden)

    Claudia Marcela Salazar Arzate

    2013-01-01

    Full Text Available Through a collaborative project, comparison studies were carried out to improve measurement capabilities of participating laboratories, supporting them to produce, characterize and distribute reference materials in the food sector. The project was planned in four annual stages (milk, water, meat and grains. The third stage aimed specifically to quantify and certify the nutritional content of the parameters (nitrogen, fat, sodium and potassium of a batch candidate as Certified Reference Material (CRM of canned beef. This study was conducted in collaboration between several National Metrology Institutes (NMIs and/or collaborating laboratories, which, once identified the possible causes of variability or bias in the measurements, as well as the opportunities of improvement, achieved the certification of the material beef. The CRM was distributed among the participants to cover the needs of the food industry of meat products and testing laboratories in their respective countries.

  4. Gainesville's urban forest canopy cover

    Science.gov (United States)

    Francisco Escobedo; Jennifer A. Seitz; Wayne Zipperer

    2009-01-01

    Ecosystem benefits from trees are linked directly to the amount of healthy urban forest canopy cover. Urban forest cover is dynamic and changes over time due to factors such as urban development, windstorms, tree removals, and growth. The amount of a city's canopy cover depends on its land use, climate, and people's preferences. This fact sheet examines how...

  5. Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals.

    Science.gov (United States)

    Dowsett, Elisha; Semmler, Carolyn; Bray, Heather; Ankeny, Rachel A; Chur-Hansen, Anna

    2018-04-01

    Meat eating is a common behaviour, despite many people claiming to like, love, and care about animals. The apparent disconnection between not wanting animals to suffer, yet killing them for food, has been termed the 'meat paradox.' In this experimental study (N = 460), participants completed pre-affect, post-affect, meat attachment, and attitude towards animals questionnaires, under two conditions: exposure to the life of an Australian meat lamb, and information about the nutritional benefits of meat. A factorial MANOVA revealed that negative affect was significantly greater when participants were exposed to the meat-animal connection; however, more entrenched attitudes towards animals and attachment to meat remained unaffected. Significant gender effects were found across all variables: most notably, meat attachment differed according to gender, decreasing in women and increasing in men when exposed to the meat-animal condition. Open-ended responses were subjected to content analysis to understand participants' future meat-consumption preferences and accompanying reasoning strategies. Findings from the present study contribute to understanding how cognitive dissonance and inconsistencies are rationalised by meat consumers. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. National Land Cover Database 2001 (NLCD01)

    Science.gov (United States)

    LaMotte, Andrew E.

    2016-01-01

    This 30-meter data set represents land use and land cover for the conterminous United States for the 2001 time period. The data have been arranged into four tiles to facilitate timely display and manipulation within a Geographic Information System (see http://water.usgs.gov/GIS/browse/nlcd01-partition.jpg). The National Land Cover Data Set for 2001 was produced through a cooperative project conducted by the Multi-Resolution Land Characteristics (MRLC) Consortium. The MRLC Consortium is a partnership of Federal agencies (http://www.mrlc.gov), consisting of the U.S. Geological Survey (USGS), the National Oceanic and Atmospheric Administration (NOAA), the U.S. Environmental Protection Agency (USEPA), the U.S. Department of Agriculture (USDA), the U.S. Forest Service (USFS), the National Park Service (NPS), the U.S. Fish and Wildlife Service (USFWS), the Bureau of Land Management (BLM), and the USDA Natural Resources Conservation Service (NRCS). One of the primary goals of the project is to generate a current, consistent, seamless, and accurate National Land Cover Database (NLCD) circa 2001 for the United States at medium spatial resolution. For a detailed definition and discussion on MRLC and the NLCD 2001 products, refer to Homer and others (2004), (see: http://www.mrlc.gov/mrlc2k.asp). The NLCD 2001 was created by partitioning the United States into mapping zones. A total of 68 mapping zones (see http://water.usgs.gov/GIS/browse/nlcd01-mappingzones.jpg), were delineated within the conterminous United States based on ecoregion and geographical characteristics, edge-matching features, and the size requirement of Landsat mosaics. Mapping zones encompass the whole or parts of several states. Questions about the NLCD mapping zones can be directed to the NLCD 2001 Land Cover Mapping Team at the USGS/EROS, Sioux Falls, SD (605) 594-6151 or mrlc@usgs.gov.

  7. 78 FR 31367 - Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm...

    Science.gov (United States)

    2013-05-24

    ... establishments have chosen to use signage above the relevant sections of the meat case to provide the required... and slaughtered in the United States, the signage could read ``Beef is from animals born in Canada... information via other means (e.g., signage), the Agency will consider the origin notification requirements to...

  8. The water footprint of animal products : The meat crisis: Developing more sustainable and ethical production and consumption

    NARCIS (Netherlands)

    Hoekstra, Arjen Y.; D'Silva, Joyce; Webster, John

    2017-01-01

    Meat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO)

  9. Combined Methods for Improvement of the Safety of Minced Chicken Meat

    International Nuclear Information System (INIS)

    Dyankova, S.; Dyakova, A.; Miteva, D.; Ivanova, S.; Garbacheva, M.

    2010-01-01

    It was established that extracts of oregano, rosemary, marjoram and thyme incorporated in ground chicken meat in concentrations 0,005 g/g and 0,010 g/g inhibit the natural meat microflora during refrigerated storage for a period of 72 hours. In case of combining of two extract types a strongly expressed antibacterial effect on the microorganisms was observed. Best results showed the combination of oregano and thyme. After 3 days of storage the total number of microorganisms in those samples was 4,48 log units lower than in control samples stored under the same conditions. The effect of applying of gamma irradiation with 2 kGy dose of the chicken ground meat microflora, independently and in combination with a marjoram extract, was studied as well. The results showed a reduction by 7 lg of the total number of microorganisms in the irradiated ground meat and a presence of synergetic antibacterial effect in samples treated with marjoram extract and gamma irradiation

  10. Radiation sensitivities of Listeria monocytogenes isolated from chicken meat and their growth at refrigeration temperatures

    International Nuclear Information System (INIS)

    Harsojo; Banati, D.; Ito, H.

    1997-01-01

    Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D 10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D 10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10 -4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×10 3 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C

  11. Radiation-resistant vegetative bacteria in a proposed system of radappertization of meats

    International Nuclear Information System (INIS)

    Maxcy, R.B.; Rowley, D.B.

    1978-01-01

    After irradiation in the frozen state with 1 Mrad fresh minced pork or chicken contained approximately 10-100 colony-forming units of highly radiation resistant asporogenous bacteria per gram. Some of these had greater radiation resistance than Clostridium botulinum spores. Much of the radiation resistance was apparent as a shoulder in the death curve, which was markedly reduced by heating prior or subsequent to irradiation. Nature of the meat, such as variation in fat content (5-44%), had no significant effect on the radiation resistance of bacteria therein. Even though these bacteria were isolated from meat, it was not a favourable microenvironment for their growth. The water activity was too low. Heat sensitivity of isolates indicated the pre-irradiation enzyme inactivation treatment required for radappertization of meats would destroy or injure most vegetative cells. Thus, the combined process of heat, irradiation, and unfavourable microenvironment would ensure that these radiation resistant cells would not be a problem in radappertized meats. (author)

  12. BOREAS SERM Forest Cover Data of Saskatchewan in Vector Format

    Data.gov (United States)

    National Aeronautics and Space Administration — A condensed forest cover type digital map of Saskatchewan and is a product of the Saskatchewan Environment and Resource Management, Forestry Branch-Inventory Unit...

  13. Structure of the poultry meat market in Ukraine

    Directory of Open Access Journals (Sweden)

    Iryna Salkova

    2017-12-01

    Full Text Available The purpose of this paper is to carry out a marketing research of the state and structure of the poultry meat market in Ukraine; to identify the factors that hold back and stimulate the development of the poultry market and potential opportunities for growth. The competitive advantages of producers are determined and the main trends in the poultry meat market are characterized. The balance of supply and demand for meat and meat products in Ukraine has been studied. The Herfindahl-Hirschman index was used to determine the level of competition in the chicken meat market, which showed the disadvantages of competition in the market. The market is monopolistic, which poses a threat to the development of competition. The constraining factors of poultry meat market development are determined. Based on the conducted research, potential opportunities for the development of the industry and the competitiveness of the Ukrainian poultry meat producer in the external and internal market are identified.

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

    Science.gov (United States)

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

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Game meat authentication through rare earth elements fingerprinting.

    Science.gov (United States)

    Danezis, G P; Pappas, A C; Zoidis, E; Papadomichelakis, G; Hadjigeorgiou, I; Zhang, P; Brusic, V; Georgiou, C A

    2017-10-23

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. Copyright © 2017 Elsevier B.V. All rights reserved.

  16. Incidence of Escherichia coli in black walnut meats.

    Science.gov (United States)

    Meyer, M T; Vaughn, R H

    1969-11-01

    Examination of commercially shelled black walnut meats showed inconsistent numbers of total aerobic bacteria, coliforms, and Escherichia coli; variation occurred among different meat sizes and within each meat size. The incidence of E. coli on meats of commercially hulled black walnuts depended on the physical condition of the nuts. Apparently tightly sealed ones contained only a few or none, whereas those with visibly separated sutures and spoiled meats yielded the most. This contamination was in part correlated to a hulling operation. Large numbers of E. coli on the husk of the walnuts contaminated the hulling water, subsequently also contaminating the meats by way of separated sutures. Chlorination of the hulling wash water was ineffective. Attempts were made to decontaminate the walnut meats without subsequent deleterious changes in flavor or texture. A treatment in coconut oil at 100 C followed by removal of excess surface oil by centrifugation was best.

  17. The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus on Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    C. Sumantri

    2012-04-01

    Full Text Available Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat with the addition of rat 1%-25%, and the meatballs were obtained from traditional markets. DNA extraction was conducted from seven species (goat, chicken, cattle, sheep, pig, horse, and rat by using phenol-chloroform. The highest success rate in detecting the presence of rat meat in a mixture of beef meatballs at concentration of 15% was 100%. The specific fragment of cytochrome b gene in R. norvegicus has no similarity with the cytochrome b gene from six other species, so it can be used as molecular markers to detect the presence of rat meat contamination in the processed of meat products. Amplified fragment length for goats, chickens, cattle, sheep, pigs, horses, and rats 157, 227, 274, 331, 398, 439 and 603 bp respectively. The amplification of cytochrome b gene in seven species of animals with different fragment length indicated the specificity of cytochrome b gene sequences among species.

  18. COVERS Neonatal Pain Scale: Development and Validation

    Directory of Open Access Journals (Sweden)

    Ivan L. Hand

    2010-01-01

    Full Text Available Newborns and infants are often exposed to painful procedures during hospitalization. Several different scales have been validated to assess pain in specific populations of pediatric patients, but no single scale can easily and accurately assess pain in all newborns and infants regardless of gestational age and disease state. A new pain scale was developed, the COVERS scale, which incorporates 6 physiological and behavioral measures for scoring. Newborns admitted to the Neonatal Intensive Care Unit or Well Baby Nursery were evaluated for pain/discomfort during two procedures, a heel prick and a diaper change. Pain was assessed using indicators from three previously established scales (CRIES, the Premature Infant Pain Profile, and the Neonatal Infant Pain Scale, as well as the COVERS Scale, depending upon gestational age. Premature infant testing resulted in similar pain assessments using the COVERS and PIPP scales with an r=0.84. For the full-term infants, the COVERS scale and NIPS scale resulted in similar pain assessments with an r=0.95. The COVERS scale is a valid pain scale that can be used in the clinical setting to assess pain in newborns and infants and is universally applicable to all neonates, regardless of their age or physiological state.

  19. Diet-induced obesity, energy metabolism and gut microbiota in C57BL/6J mice fed Western diets based on lean seafood or lean meat mixtures.

    Science.gov (United States)

    Holm, Jacob Bak; Rønnevik, Alexander; Tastesen, Hanne Sørup; Fjære, Even; Fauske, Kristin Røen; Liisberg, Ulrike; Madsen, Lise; Kristiansen, Karsten; Liaset, Bjørn

    2016-05-01

    High protein diets may protect against diet-induced obesity, but little is known regarding the effects of different protein sources consumed at standard levels. We investigated how a mixture of lean seafood or lean meat in a Western background diet modulated diet-induced obesity, energy metabolism and gut microbiota. Male C57BL/6J mice fed a Western diet (WD) containing a mixture of lean seafood (seafood WD) for 12weeks accumulated less fat mass than mice fed a WD containing a mixture of lean meat (meat WD). Meat WD-fed mice exhibited increased fasting blood glucose, impaired glucose clearance, elevated fasting plasma insulin and increased plasma and liver lipid levels. We observed no first choice preference for either of the WDs, but over time, mice fed the seafood WD consumed less energy than mice fed the meat WD. Mice fed the seafood WD exhibited higher spontaneous locomotor activity and a lower respiratory exchange ratio (RER) than mice fed the meat WD. Thus, higher activity together with the decreased energy intake contributed to the different phenotypes observed in mice fed the seafood WD compared to mice fed the meat WD. Comparison of the gut microbiomes of mice fed the two WDs revealed significant differences in the relative abundance of operational taxonomic units (OTUs) belonging to the orders Bacteroidales and Clostridiales, with genes involved in metabolism of aromatic amino acids exhibiting higher relative abundance in the microbiomes of mice fed the seafood WD. Copyright © 2016 Elsevier Inc. All rights reserved.

  20. Efforts to overcome vegetarian-induced dissonance among meat eaters.

    Science.gov (United States)

    Rothgerber, Hank

    2014-08-01

    Meat eaters face dissonance whether it results from inconsistency ("I eat meat; I don't like to hurt animals"), aversive consequences ("I eat meat; eating meat harms animals"), or threats to self image ("I eat meat; compassionate people don't hurt animals"). The present work proposes that there are a number of strategies that omnivores adopt to reduce this dissonance including avoidance, dissociation, perceived behavioral change, denial of animal pain, denial of animal mind, pro-meat justifications, reducing perceived choice, and actual behavioral change. The presence of vegetarians was speculated to cause meat eating to be a scrutinized behavior, remind meat eaters of their discomfort, and undermine the effectiveness of these strategies. It was therefore hypothesized that exposure to a description of a vegetarian would lead omnivores to embrace dissonance-reducing strategies. Supporting this hypothesis, participants who read a vignette about a vegetarian denied animal mind more than participants who read about a gluten-free individual. It was also hypothesized that omnivores would be sensitive to individual differences between vegetarians and would demonstrate using dissonance-reducing strategies more when the situation failed to provide cognitions consonant with eating meat or to reduce dissonant cognitions. Four experiments supported this prediction and found that authentic vegetarians, vegetarians freely making the decision to abandon meat, consistent vegetarians, and anticipating moral reproach from vegetarians produced greater endorsement of dissonance-reducing strategies than their counterpart conditions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Red and processed meat and cardiovascular risk factors.

    Science.gov (United States)

    Atalić, Bruno; Toth, Jurica; Atalić, Vlasta; Radanović, Danijela; Miskulin, Maja; Lucin, Ana

    2013-06-01

    The British National Diet and Nutrition 2000/1 Survey data set records on 1,724 respondents (766 males and 958 females) were analyzed in order to assess the potential influences of red and processed meat intakes on cardiovascular risk factors. Linear regression of the associations of the red, processed, combination of red and processed, and total meat intakes with body mass index (BMI), systolic blood pressure and plasma total cholesterol as cardiovascular risk factors was conducted, paying due attention to the subject age and sex as potential confounders. Linear analyses showed the total meat intake and combined red and processed meat intake to cause a 1.03 kg/m2 rise in BMI each, while the red and processed meat intakes analyzed as separate categories caused 1.02 kg/m2 rise each. The greatest effects were observed on the systolic blood pressure with a 1.7 mm Hg rise for the total and the red and processed meat intakes, 1.5 mm Hg rise for the red meat intake, and 1.02 mm Hg rise for the processed meat intake. There were no associations between different meat intakes and plasma total cholesterol. Study results revealed the interquartile ranges of the mentioned meat type intakes to increase BMI by around 1 kg/m2 and systolic blood pressure by around 1.5 mm Hg, while they had no influence on plasma total cholesterol.

  2. Game meat authentication through rare earth elements fingerprinting

    International Nuclear Information System (INIS)

    Danezis, G.P.; Pappas, A.C.; Zoidis, E.; Papadomichelakis, G.; Hadjigeorgiou, I.; Zhang, P.; Brusic, V.; Georgiou, C.A.

    2017-01-01

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. - Highlights: • Elemental metabolomics is a powerful new methodology for authentication of game rabbit meat. • New method for meat authentication utilizing rare earths elemental signatures. • Samples are compared to group signatures using angular and Euclidean distances. • Meat reference materials (>70 elements) can be used for cross-comparison between studies.

  3. Proteomic approach to characterize biochemistry of meat quality defects.

    Science.gov (United States)

    Schilling, M W; Suman, S P; Zhang, X; Nair, M N; Desai, M A; Cai, K; Ciaramella, M A; Allen, P J

    2017-10-01

    Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. A novel approach for in vitro meat production.

    Science.gov (United States)

    Pandurangan, Muthuraman; Kim, Doo Hwan

    2015-07-01

    The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production.

  5. Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

    Directory of Open Access Journals (Sweden)

    R. F. Galin

    2017-01-01

    Full Text Available The article presents the results of studying the chemical composition of mullards duck meat in comparison with the ducks of the Beijingg white breed and musk ducks. The chemical analysis results allow us to note the high moisture content for mullard duck meat. The low fat content for white and red mullard duck meat opens up wide opportunities for the development of an assortment of meat products with a functional orientation. The limited amino acids are determined. The total number of essential amino acids in the mullard duck meat is higher than in musk (by 1.02 g / 100 g protein and Beijingg (by 0.86 g / 100 g protein, which indicates a higher biological value. The limiting amino acid is methionine and cysteine. The article presents the results of the raw material aroma assessment using the "MAG 8" - "electronic nose" analyzer. The content of easily volatile compounds in the equilibrium gas phase for samples of muscle and fat tissue from ducks of different breeding was compared and evaluated. The most informative in the matrix are sensors with films of polydiethylene glycol succinate, polyvinylpyrrolidone, polyethylene glycol PEG-2000, 18-crown-6, trioctylphosphine oxidase, which show maximum sensitivity to polar and nitrogen-containing compounds, aromatic hydrocarbons. This is explained by the fact that the easily volatile fraction of both meat and fat of the samples under study is represented by a variety of organic compounds of different concentrations. Such a variety of substances can be perceived by tasters as "a noticeable smell, difficult". In accordance with the results obtained, we concluded that the aroma of muscle and fat tissue of mulard ducks is more intense, more saturated than the Beijingg duck. The obtained data on the chemical composition indicate possible dietary properties of meat of ducks of mullards. The rich, pronounced aroma of muscle and fatty tissue causes high organoleptic parameters of the finished product, which is

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

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    L. V. Antipova

    2014-01-01

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

  7. Applications of electronic noses in meat analysis

    Directory of Open Access Journals (Sweden)

    Elżbieta GÓRSKA-HORCZYCZAK

    2016-01-01

    Full Text Available Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.

  8. Water diffusion to assess meat microstructure.

    Science.gov (United States)

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

    2017-12-01

    In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T 2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications. Copyright © 2016. Published by Elsevier Ltd.

  9. Irradiated multilayer film for primal meat packaging

    International Nuclear Information System (INIS)

    Lustig, S.; Schuetz, J.M.; Vicik, S.J.

    1987-01-01

    This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a polyvinylidene chloride-vinyl chloride copolymer containing between about 70 weight percent and about 90 weight percent vinylidene chloride as a barrier film, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the entire multilayer film is substantially uniformly irradiated to a dosage level of between about 2 megarads and about 3 megarads and heat-sealed in the form of a bag. The film is not significantly discoloured by the irradiation and the bag has improved toughness properties and heat-sealing characteristics

  10. Irradiated multilayer film for primal meat packaging

    International Nuclear Information System (INIS)

    Lustig, S.; Schuetz, J.M.; Vicik, S.J.

    1987-01-01

    This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising vinylidene chloride-methyl acrylate copolymer, and a second outer layer of an ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved storage stability characteristics

  11. Color image analysis technique for measuring of fat in meat: an application for the meat industry

    Science.gov (United States)

    Ballerini, Lucia; Hogberg, Anders; Lundstrom, Kerstin; Borgefors, Gunilla

    2001-04-01

    Intramuscular fat content in meat influences some important meat quality characteristics. The aim of the present study was to develop and apply image processing techniques to quantify intramuscular fat content in beefs together with the visual appearance of fat in meat (marbling). Color images of M. longissimus dorsi meat samples with a variability of intramuscular fat content and marbling were captured. Image analysis software was specially developed for the interpretation of these images. In particular, a segmentation algorithm (i.e. classification of different substances: fat, muscle and connective tissue) was optimized in order to obtain a proper classification and perform subsequent analysis. Segmentation of muscle from fat was achieved based on their characteristics in the 3D color space, and on the intrinsic fuzzy nature of these structures. The method is fully automatic and it combines a fuzzy clustering algorithm, the Fuzzy c-Means Algorithm, with a Genetic Algorithm. The percentages of various colors (i.e. substances) within the sample are then determined; the number, size distribution, and spatial distributions of the extracted fat flecks are measured. Measurements are correlated with chemical and sensory properties. Results so far show that advanced image analysis is useful for quantify the visual appearance of meat.

  12. Effects of heat on meat proteins - Implications on structure and quality of meat products.

    Science.gov (United States)

    Tornberg, E

    2005-07-01

    Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 °C, but for some of them the coagulation can extend up to 90°C. For myofibrillar proteins in solution unfolding starts at 30-32°C, followed by protein-protein association at 36-40°C and subsequent gelation at 45-50°C (conc.>0.5% by weight). At temperatures between 53 and 63°C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed.

  13. USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

    Directory of Open Access Journals (Sweden)

    A. K. Kakimov

    2016-01-01

    Full Text Available In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-bone raw material to bone particle size of 100 ∙10–6 m and further processing of bone particles using reagent, cheese whey, with pH 4,3 is presented. When studying the nutritive and biological value of the protein complex, it was established that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used instead of the basic raw material in meat product production. The comparative analysis of the nutritive value of the protein complex and horse meat demonstrated the following results: the amino acid composition of the protein complex showed a balance of the essential amino acids and the high content of the essential amino acids which limit the biological value: lysine, leucine and threonine. The high content of polyunsaturated fatty acids was observed, which justified the biological value of the protein complex.

  14. Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

    Directory of Open Access Journals (Sweden)

    Omer Cetin

    2012-01-01

    Full Text Available Effect of various voltage of electrical stimulation (ES on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (<0.05. Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (<0.001. ES caused difference in instrumental colour (CIE ∗, ∗, ∗ values of lamb and goat meat compared with the control groups (<0.05 during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  15. MONITORING OF A GLUTEN CONTENT IN SELECTED MEAT PRODUCTS FROM THREE BIGGEST MEAT PRODUCERS IN SLOVAKIA

    Directory of Open Access Journals (Sweden)

    Ladislav Staruch

    2012-02-01

    Full Text Available The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a technological reasons hand in hand with economic reasons.  Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a meat production. Monitoring by itself was realized with a use of the sandwich ELISA RIDASCREEN® Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a specific reaction among the enzyme and antigen leading to a creation of a complex.  This test provides us exact quantitification of a gluten content in this type of food products using a colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.doi:10.5219/167

  16. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity.

    Science.gov (United States)

    Hemeryck, Lieselot Y; Rombouts, Caroline; De Paepe, Ellen; Vanhaecke, Lynn

    2018-05-01

    The consumption of red meat has been linked to an increased colorectal cancer (CRC) risk. One of the major hypotheses states that heme iron (present in red meat) stimulates the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). By means of DNA adductomics, chemically induced DNA adduct formation can be mapped in relation to e.g. dietary exposures. In this study, this state-of-the-art methodology was used to investigate alkylation and (lipid per)oxidation induced DNA adduct formation in in vitro red vs. white meat digests. In doing so, 90 alkylation and (lipid per)oxidation induced DNA adduct types could be (tentatively) identified. Overall, 12 NOC- and/or LPO-related DNA adduct types, i.e. dimethyl-T (or ethyl-T), hydroxymethyl-T, tetramethyl-T, methylguanine (MeG), guanidinohydantoin, hydroxybutyl-C, hydroxymethylhydantoin, malondialdehyde-x3-C, O 6 -carboxymethylguanine, hydroxyethyl-T, carboxyethyl-T and 3,N 4 -etheno-C were singled out as potential heme-rich meat digestion markers. The retrieval of these DNA adduct markers is in support of the heme, NOC and LPO hypotheses, suggesting that DNA adduct formation may indeed contribute to red meat related CRC risk. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior.

    Science.gov (United States)

    De Backer, Charlotte J S; Hudders, Liselot

    2015-01-01

    The aim of this work is to explore the relation between morality and diet choice by investigating how animal and human welfare attitudes and donation behaviors can predict a meat eating versus flexitarian versus vegetarian diet. The results of a survey study (N=299) show that animal health concerns (measured by the Animal Attitude Scale) can predict diet choice. Vegetarians are most concerned, while full-time meat eaters are least concerned, and the contrast between flexitarians and vegetarians is greater than the contrast between flexitarians and full-time meat eaters. With regards to human welfare (measured by the Moral Foundations Questionnaire), results show that attitudes towards human suffering set flexitarians apart from vegetarians and attitudes towards authority and respect distinguish between flexitarians and meat eaters. To conclude, results show that vegetarians donate more often to animal oriented charities than flexitarians and meat eaters, while no differences between the three diet groups occur for donations to human oriented charities. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.

    Science.gov (United States)

    Erasmus, Sara W; Muller, Magdalena; Hoffman, Louwrens C

    2017-05-01

    Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  20. [Characterization and nutritional value of a food artisan: the meat pie of Murcia].

    Science.gov (United States)

    Ruiz-Cano, Domingo; Pérez-Llamas, Francisca; López-Jiménez, José Ángel; González-Silvera, Daniel; Frutos, Maria José; Zamora, Salvador

    2013-01-01

    The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.