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.
This information does not constitute or imply the endorsement, recommendation or favoring by the United States Department of Agriculture or any U.S. governmental agency. See Policies and Disclaimers.Publication date: September 2015 , Volume 107 Author(s): C.J. Mpamhanga , S.B. Wotton This study compared normal post-Jarvis stun/kill responses and carcass quality with those occurring when crush restraint was not used during pre-slaughter. The carcasses of 1065 cattle slaughtered during one week at a commercial abattoir were evaluated for quality. The post-stun/kill responses of 788 of...Publication date: September 2015 , Volume 107 Author(s): A. Watanabe , G. Kamada , M. Imanari , N. Shiba , M. Yonai , T. Muramoto Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic,...Publication date: September 2015 , Volume 107 Author(s): Yong Ju Lee , Byeong Su Jung , Kee-Tae Kim , Hyun-Dong Paik A predictive model was performed to describe the growth of Staphylococcus aureus in raw pork by using Integrated Pathogen Modeling Program 2013 and a polynomial model as a secondary predictive model. S. aureus requires approximately 180 h to reach 5–6 log CFU/g at 10 °C. At...Publication date: August 2015 , Volume 106 Author(s): Ricardo César Tavares Carvalho , Leone Vinícius Furlanetto , Fernanda Harumy Maruyama , Cristina Pires de Araújo , Sílvia Letícia Bomfim Barros , Carlos Alberto do Nascimento Ramos , Valéria Dutra , Flábio Ribeiro de Araújo , Vânia Margaret Flosi Paschoalin , Luciano Nakazato , Eduardo Eustáquio de Souza Figueiredo Bovine...Publication date: May 2015 , Volume 103 Author(s): Susann Fellendorf , Maurice G. O'Sullivan , Joseph P. Kerry Twenty-five white pudding formulations were produced with varying fat contents (20%, 15%, 10%, 5%, 2.5% w/w) and varying sodium contents (1.0%, 0.8%, 0.6%, 0.4%, 0.2% w/w). Compositional analysis, cooking loss, colour and texture profile analysis were determined. Sensory...Publication date: May 2015 , Volume 103 Author(s): Marzieh Kamankesh , Abdorreza Mohammadi , Hedayat Hosseini , Zohreh Modarres Tehrani A simple and rapid analytical tech nique for the simultaneous determination of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled meat was developed using microwave-assisted extraction and dispersive liquid–liquid microextraction (MAE–DLLME) followed...Publication date: May 2015 , Volume 103 Author(s): M. Mataragas , A. Bellio , F. Rovetto , S. Astegiano , L. Decastelli , L. Cocolin Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the...Publication date: April 2015 , Volume 102 Author(s): Yun Jiang , Joshua A. Scheinberg , Reshani Senevirathne , Catherine N. Cutter High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in...Publication date: March 2015 , Volume 101 Author(s): J.A. Pereira , L. Dionísio , L. Patarata , T.J.S. Matos Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity ( a w ), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 ± 1 °C for 44 days: without...Publication date: March 2015 , Volume 101 Author(s): Stavros G. Manios , Panagiotis N. Skandamis The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at –22 °C for 5 and 75 days. After thawing at 4 °C/16 h, 20 °C/12 h, in microwave/22–24...Publication date: February 2015 , Volume 100 Author(s): Fan Zhao , Guanghong Zhou , Keping Ye , Shuaiwu Wang , Xinglian Xu , Chunbao Li Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of...Publication date: February 2015 , Volume 100 Author(s): M. Mataragas , K. Rantsiou , V. Alessandria , L. Cocolin Data relative to in situ Listeria monocytogenes inactivation in fermented sausages were collected from 13 individual studies found in the literature. Inactivation rates were extrapolated and used to develop a predictive model to evaluate the relative effects of pH, water...Publication date: February 2015 , Volume 100 Author(s): Guilherme S.L. Sampaio , Sérgio B. Pflanzer-Júnior , Roberto de O. Roça , Leandro Casagrande , Elaine A. Bedeschi , Carlos R. Padovani , Giulianna Z. Miguel , Carolina T. Santos , Lucio V.C. Girão , Zander B. Miranda , Robson M. Franco The present study evaluated the use of polyethylene film wrapping of beef half carcasses and...Publication date: January 2015 , Volume 99 Author(s): Ammar Ali Hassan , Eystein Skjerve , Claus Bergh , Truls Nesbakken The main objective of the study was to assess the effect of steam vacuum pasteurisation on carcass contamination with focus on Escherichia coli , Enterobacteriaceae and total plate count (TPC). Additionally, the effect of an additional tryptone soy agar (TSA) step for...Publication date: November 2014 , Volume 98, Issue 3 Author(s): Diana Behsnilian , Peter Butz , Ralf Greiner , Ralf Lautenschlaeger During the processing of meat and meat products the generation of undesirable compounds can occur. Known examples are the generation of substances that can lead to a negative effect on the texture, flavour or colour of products after processing or during...Publication date: November 2014 , Volume 98, Issue 3 Author(s): Ma. de la Paz Xavier , Cecilia Dauber , Paula Mussio , Enrique Delgado , Ana Maquieira , Alejandra Soria , Ana Curuchet , Rosa Márquez , Carlos Méndez , Tomás López The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5 kGy) and to reduce the risk of pathogen presence...Publication date: November 2014 , Volume 98, Issue 3 Author(s): T.L. Wheeler , N. Kalchayanand , J.M. Bosilevac Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since the mid-1990s. These efforts were focused on Escherichia coli O157:H7 after it was declared an adulterant in ground beef or its components. Post-harvest interventions applied to...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...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...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...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...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....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....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...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...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 (...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...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...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...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 (...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....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...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...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...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...Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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:...Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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....Meat SciencePublication 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....Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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 (...Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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...Meat SciencePublication 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 (...