Meat Science

Research publications from Meat Science. Some publications may be early view or ahead of print. Citations and abstracts are available to all users while full-text availability depends on institutional access levels.

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Sat, 04/26/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): Nicolas A. Lavieri , Joseph G. Sebranek , Byron F. Brehm-Stecher , Joseph C. Cordray , James S. Dickson , Ashley M. Horsch , Stephanie Jung , Elaine M. Larson , David K. Manu , Aubrey F. Mendonca The objective of this study was to investigate natural antimicrobials including cranberry powder, dried vinegar and lemon juice...
Sat, 04/26/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): A. Abdulmawjood , S. Rosa , A. Taubert , C. Bauer , K. Failing , H. Zahner , M. Bülte The question, if and to what extent raw-sausage-products represent a possible source of infection for the globally distributed and potentially health-threatening toxoplasmosis gave reason for this study. For this, the survival capability of...
Fri, 04/25/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): Thomas G. Kennedy , Efstathios S. Giotis , Aideen I. McKevitt Preventing microbial contamination during dehiding is challenging, and skinning methods are of critical importance for the hygienic status of beef carcasses. Two skinning methods are usually employed: upward hide pulling (UHP) and downward hide pulling (DHP). This...
Fri, 04/25/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): Franco P. Rivas , Marcela P. Castro , Marisol Vallejo , Emilio Marguet , Carmen A. Campos This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural...
Fri, 04/25/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): Hossein Tahmasby , Samaneh Mehrabiyan , Elahe Tajbakhsh , Sharmin Farahmandi , Hadi Monji , Keyvan Farahmandi STEC isolates and also stx -negative Escherichia coli isolates from sheep meat from the Chaharmahal-va-Bakhtiari province, Iran were analyzed for nine clinically important non-O157 serotypes by PCR. A total of 90 E....
Fri, 04/25/2014 - 01:35
Publication date: August 2014 , Volume 97, Issue 4 Author(s): Domenico Meloni , Simonetta Gianna Consolati , Roberta Mazza , Anna Mureddu , Federica Fois , Francesca Piras , Rina Mazzette The aim of the present study was to investigate the occurrence of Listeria monocytogenes in ten Sardinian fermented sausage processing plants. A total of 230 samples were collected and 40 L....
Sat, 04/19/2014 - 01:35
Publication date: July 2014 , Volume 97, Issue 3 Author(s): S. Chaillou , S. Christieans , M. Rivollier , I. Lucquin , M.C. Champomier-Vergès , M. Zagorec Lactobacillus sakei is a lactic acid bacterium, naturally associated with long term storage of fresh meat at low temperature. Here we investigated the effect, on the evolution of pathogenic and spoilage microorganisms in ground beef...
Sat, 04/19/2014 - 01:35
Publication date: July 2014 , Volume 97, Issue 3 Author(s): Efstathios Giaouris , Even Heir , Michel Hébraud , Nikos Chorianopoulos , Solveig Langsrud , Trond Møretrø , Olivier Habimana , Mickaël Desvaux , Sandra Renier , George-John Nychas Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious...
Sat, 04/19/2014 - 01:35
Publication date: July 2014 , Volume 97, Issue 3 Author(s): Solveig Langsrud , Even Heir , Tone Mari Rode Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxin-producing Escherichia coli (STEC) or bacteriophages carrying cytotoxin genes (...
Sat, 04/19/2014 - 01:35
Publication date: July 2014 , Volume 97, Issue 3 Author(s): Geraldine Duffy , Catherine M. Burgess , Declan J. Bolton Verocytotoxigenic Escherichia coli (VTEC) are a significant foodborne public health hazard in Europe, where most human infections are associated with six serogroups (O157, O26, O103, O145, O111 and O104). With the exception of O104, these serogroups are associated with...
Sat, 04/19/2014 - 01:35
Publication date: July 2014 , Volume 97, Issue 3 Author(s): Sava Buncic , George-John Nychas , Michael R.F. Lee , Kostas Koutsoumanis , Michel Hébraud , Mickaël Desvaux , Nikos Chorianopoulos , Declan Bolton , Bojan Blagojevic , Dragan Antic Within a recent EU research project (“ProSafeBeef”), research on foodborne pathogens in the beef chain was conducted by using a longitudinally...
Fri, 03/07/2014 - 01:35
Publication date: June 2014 , Volume 97, Issue 2 Author(s): Jairo H. López-Vargas , Juana Fernández-López , José Ángel Pérez-Álvarez , Manuel Viuda-Martos The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice...
Tue, 03/04/2014 - 01:35
Publication date: June 2014 , Volume 97, Issue 2 Author(s): Wioletta Okraszewska-Lasica , D.J. Bolton , J.J. Sheridan , D.A. McDowell Air samples from lairage, hide/fleece pulling or dehairing/scraping, evisceration and chilling areas in commercial beef, sheep and pig plants were examined for Salmonella spp. and Listeria monocytogenes , by impaction or sedimentation onto selective (...
Wed, 02/26/2014 - 01:35
Publication date: June 2014 , Volume 97, Issue 2 Author(s): Perihan Kendirci , Filiz Icier , Gamze Kor , Tomris Altug Onogur Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26 V/cm for 92 s....
Wed, 02/26/2014 - 01:35
Publication date: June 2014 , Volume 97, Issue 2 Author(s): R.P. Fregonesi , R.G. Portes , A.M.M. Aguiar , L.C. Figueira , C.B. Gonçalves , V. Arthur , C.G. Lima , A.M. Fernandes , M.A. Trindade Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation...
Wed, 02/26/2014 - 01:35
Publication date: June 2014 , Volume 97, Issue 2 Author(s): Jody M. Lingbeck , Paola Cordero , Corliss A. O'Bryan , Michael G. Johnson , Steven C. Ricke , Philip G. Crandall The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke...
Mon, 02/17/2014 - 01:35
Publication date: May 2014 , Volume 97, Issue 1 Author(s): Mina Kargozari , Sohrab Moini , Afshin Akhondzadeh Basti , Zahra Emam-Djomeh , Hassan Gandomi , Isabel Revilla Martin , Mehran Ghasemlou , Ángel A. Carbonell-Barrachina The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was...
Sun, 02/16/2014 - 01:35
Publication date: May 2014 , Volume 97, Issue 1 Author(s): Amanda Gribble , John Mills , Gale Brightwell The spoilage potential of Brochothrix thermosphacta , Serratia proteamaculans and Rahnella aquatilis was investigated in vacuum packaged high (5.9 to 6.4) and low (5.4 to 5.8) pH lamb. Vacuum packaged fore shank ( m. extensor carpi radialis ) and striploins ( m. longissimus dorsi ) (n...
Sun, 01/19/2014 - 13:48
Meat Science
Publication date: April 2014 , Volume 96, Issue 4 Author(s): Hanan Eshamah , Inyee Han , Hesham Naas , James Acton , Paul Dawson This study determined the efficacy of actinidin and papain on reducing Listeria monocytogenes and three mixed strains of Escherichia coli O157:H7 populations on beef. The average reduction of E. coli O157:H7 was...
Sun, 01/12/2014 - 19:18
Meat Science
Publication date: April 2014 , Volume 96, Issue 4 Author(s): José M. Lorenzo , María Victoria Sarriés , Alessandra Tateo , Paolo Polidori , Daniel Franco , Massimiliano Lanza Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the...
Tue, 01/07/2014 - 19:03
Meat Science
Publication date: April 2014 , Volume 96, Issue 4 Author(s): Jordi Ortuño , Rafael Serrano , María José Jordán , Sancho Bañón The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:...
Sat, 01/04/2014 - 15:19
Meat Science
Publication date: April 2014 , Volume 96, Issue 4 Author(s): J.H. Smid , A.H.A.M. van Hoek , H.J.M. Aarts , A.H. Havelaar , L. Heres , R. de Jonge , A. Pielaat Salmonella serotyping data, qualitatively described by van Hoek et al. (2012), were used to quantify potential sources of Salmonella in a Dutch pig slaughterhouse. Statistical tests to...
Fri, 12/20/2013 - 14:33
Meat Science
Publication date: March 2014 , Volume 96, Issue 3 Author(s): Fabio Coloretti , Giulia Tabanelli , Cristiana Chiavari , Rosalba Lanciotti , Luigi Grazia , Fausto Gardini , Chiara Montanari The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation...
Sun, 12/15/2013 - 14:33
Meat Science
Publication date: March 2014 , Volume 96, Issue 3 Author(s): Danka Bukvički , Dejan Stojković , Marina Soković , Lucia Vannini , Chiara Montanari , Boris Pejin , Aleksandar Savić , Milan Veljić , Slavica Grujić , Petar D. Marin The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15....
Sat, 12/14/2013 - 14:18
Meat Science
Publication date: March 2014 , Volume 96, Issue 3 Author(s): Yimin Zhang , Charles E. Carpenter , Jeff R. Broadbent , Xin Luo We evaluated the intrinsic and inducible resistance of four human pathogenic strains of Listeria monocytogenes to acid and bile, factors associated with virulence. Cells were grown in media at pH7.4, or in media at pH6....
Wed, 11/06/2013 - 11:03
Meat Science
Publication date: February 2014 , Volume 96, Issue 2, Part A Author(s): Rubén Gordillo , Alicia Rodríguez , María L. Werning , Elena Bermúdez , Mar Rodríguez Rapid and specific detection of viable Escherichia coli O157:H7 cells in ready-to-eat (RTE) meat products, by duplex quantitative PCR (qPCR) procedures with mRNA and SYBR Green and TaqMan...
Wed, 11/06/2013 - 07:03
Meat Science
Publication date: February 2014 , Volume 96, Issue 2, Part A Author(s): Nelson Huerta-Leidenz , Agustín Ruíz-Flores , Ema Maldonado-Siman , Alejandra Valdéz , Keith E. Belk Retail packages (N=1004) containing fresh US beef in display cases in five cities across three regions of Mexico were surveyed for cut types, cutting styles, fat thickness...
Wed, 11/06/2013 - 07:03
Meat Science
Publication date: February 2014 , Volume 96, Issue 2, Part A Author(s): Marianthi Sidira , Athanasios Karapetsas , Alex Galanis , Maria Kanellaki , Yiannis Kourkoutas The aim was the assessment of immobilized Lactobacillus casei ATCC 393 on wheat in the production of probiotic dry-fermented sausages and the investigation of the microbial...
Tue, 11/05/2013 - 07:03
Meat Science
Publication date: February 2014 , Volume 96, Issue 2, Part A Author(s): Elin Røssvoll , Oddvin Sørheim , Even Heir , Trond Møretrø , Nina Veflen Olsen , Solveig Langsrud The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (...
Tue, 11/05/2013 - 07:03
Meat Science
Publication date: February 2014 , Volume 96, Issue 2, Part A Author(s): Eveline De Mey , Katrijn De Klerck , Hannelore De Maere , Lore Dewulf , Guy Derdelinckx , Marie-Christine Peeters , Ilse Fraeye , Yvan Vander Heyden , Hubert Paelinck Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of...
Tue, 07/30/2013 - 04:48
Meat Science
Publication date: January 2014 , Volume 96, Issue 1 Author(s): Nina Perši , Jelka Pleadin , Dragan Kovačević , Giampiero Scortichini , Salvatore Milone The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n...
Sat, 07/27/2013 - 02:18
Meat Science
Publication date: January 2014 , Volume 96, Issue 1 Author(s): Ty Lynnes , S.M. Horne , B.M. Prüß Bacterial infection by Escherichia coli O157:H7 through the consumption of beef meat or meat products is an ongoing problem, in part because bacteria develop resistances towards chemicals aimed at killing them. In an approach that uses bacterial...
Fri, 07/12/2013 - 16:50
Meat Science
Publication date: November 2013 , Volume 95, Issue 3 Author(s): Declan J. Bolton , Claire Ivory , David McDowell The objective of this study was to establish the time–temperature combinations required to ensure the thermal inactivation of Yersinia enterocolitica during scalding of pork carcasses. A 2 strain cocktail of Y. enterocolitica (...
Thu, 06/20/2013 - 10:48
Meat Science
Publication date: November 2013 , Volume 95, Issue 3 Author(s): T. Pragalaki , J.G. Bloukas , P. Kotzekidou The antimicrobial effect of two autochthonous starter cultures of Lactobacillus sakei was evaluated in vitro (in liquid broth medium) and in situ assays. The inactivation of foodborne pathogens Listeria monocytogenes (serotype 4ab No 10...
Thu, 06/20/2013 - 10:48
Meat Science
Publication date: November 2013 , Volume 95, Issue 3 Author(s): E. Sánchez-Zapata , V. Zunino , J.A. Pérez-Alvarez , J. Fernández-López There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. “Chorizo” is the most...
Wed, 06/19/2013 - 10:24
Meat Science
Publication date: September 2013, Volume 95, Issue 1 Author(s): S. Amatayakul-Chantler , F. Hoe , J.A. Jackson , R.O. Roca , J.E. Stegner , V. King , R. Howard , E. Lopez , J. Walker Bos indicus bulls 20months of age grazed on pasture in Minas Gerais, Brazil either received 2 doses of the GnRF vaccine Bopriva at d0 and d91 (group IC, n=14..
Wed, 06/19/2013 - 10:23
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): G. Landeta , J.A. Curiel , A.V. Carrascosa , R. Muñoz , B. de las Rivas Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties,...
Wed, 06/19/2013 - 10:23
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): J. Leps , K. Einschütz , N. Langkabel , R. Fries EU Regulation 853/2004 requires that knives used in meat processing be disinfected by submerging them in hot water (+82°C). Alternative procedures are permitted if the efficacy is proved to be equivalent. In the present study, various...
Fri, 06/07/2013 - 20:20
Meat Science
Publication date: October 2013 , Volume 95, Issue 2 Author(s): Hassan Momtaz , Farhad Safarpoor Dehkordi , Ebrahim Rahimi , Hossein Ezadi , Reza Arab To assess the presences of Escherichia coli, its serogroups, virulence factors and antibiotic resistance properties in ruminant's meat, a total of 820 raw meat samples were collected and then...
Wed, 06/05/2013 - 20:20
Meat Science
Publication date: October 2013 , Volume 95, Issue 2 Author(s): Yohan Yoon , Ifigenia Geornaras , Avik Mukherjee , Keith E. Belk , John A. Scanga , Gary C. Smith , John N. Sofos This study evaluated chemical tenderizers and cooking methods to inactivate Escherichia coli O157:H7 in ground beef patties (model system for non-intact beef). Ground...
Wed, 06/05/2013 - 20:20
Meat Science
Publication date: October 2013 , Volume 95, Issue 2 Author(s): Xin Li , Jakub Babol , Anna Wallby , Kerstin Lundström This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14days. Higher ageing and trim losses but lower thawing loss, cooking...
Tue, 06/04/2013 - 18:50
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): Astrid Heid , Ulrich Hamm Surgical piglet castration without pain relief has been banned in organic farming in the EU since the beginning of 2012. Alternative methods therefore need to be implemented that improve animal welfare and solve the underlying problem of boar taint. This...
Tue, 06/04/2013 - 18:50
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): Radka Hulankova , Gabriela Borilova , Iva Steinhauserova Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and...
Sun, 06/02/2013 - 18:20
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): Philip G. Crandall , Corliss A. O'Bryan , Dinesh Babu , Nathan Jarvis , Mike L. Davis , Michael Buser , Brian Adam , John Marcy , Steven C. Ricke Traceability through the entire food supply chain from conception to consumption is a pressing need for the food industry, consumers and...
Sun, 06/02/2013 - 18:20
Meat Science
Publication date: October 2013, Volume 95, Issue 2 Author(s): F.J.M. Smulders , P. Paulsen , S. Vali , S. Wanda The suitability of a polyamide 6 monolayer film containing lactic acid for use as an antimicrobial package for fresh beef cuts was studied. The release of lactic acid in an aqueous environment was immediate (within 1h) and was from...