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Drevin M, Plötz M, Krischek C. Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 2023; 12:4138. [PMID: 38002195 PMCID: PMC10670078 DOI: 10.3390/foods12224138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/10/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.
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Affiliation(s)
| | | | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany (M.P.)
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Guo Q, Yen CN, Scheffler TL, Richert BT, Schinckel AP, Grant AL, Gerrard DE. Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem. Meat Sci 2023; 198:109075. [PMID: 36641987 DOI: 10.1016/j.meatsci.2022.109075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/28/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
The objective of this study was to determine if ractopamine (RAC) impacts postmortem muscle metabolism and subsequent pork quality in Halothane (HAL) and Rendement Napole (RN) mutant pigs. All RAC fed pigs had increased (P < 0.04) L* values. HAL and RN mutants muscle had lower (P < 0.01) pH values but RAC feeding had no effect. RN mutants had higher and lower (P < 0.05) muscle pH and temperatures, respectfully at 15 min and RN mutant pigs had greater (P < 0.0001) glycogen initially but lactate levels similar to wild type (WT) pigs at 24 h. RAC lowered (P < 0.05) glycogen in RN mutants but not in HAL mutated or WT pig muscle. These data show RAC feeding changes postmortem energy metabolism but does not change pH and pork quality hallmark of two major pig gene mutations and supports our contention that ultimate meat quality traits and their biochemical drivers may be more complex than originally reasoned.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - C-N Yen
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America
| | - T L Scheffler
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - B T Richert
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - A P Schinckel
- Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America
| | - A L Grant
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America
| | - D E Gerrard
- School of Animal Sciences, Virginia Tech, Blacksburg, VA 24601, United States of America.
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Demaître N, De Reu K, François E, De Zutter L, Rasschaert G, Geeraerd A. Intra- and inter-batch variability in raw pork challenge test studies and their consequences on model predictions: An intricate interplay between L. monocytogenes, the microbiome, and packaging atmosphere. Int J Food Microbiol 2023; 387:110042. [PMID: 36527792 DOI: 10.1016/j.ijfoodmicro.2022.110042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/03/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
The purpose of this study was to conduct challenge studies in raw pork by strictly following all aspects of the 2014 EURL technical guidance document for conducting shelf-life studies on Listeria monocytogenes. Growth potential was assessed on three batches of self-cut pork chops and one batch of in-house prepared pure minced pork without any additives in air and MAP (70 % O2/30% CO2) packaging. Pork chops did not support the growth of the pathogen throughout the shelf-life, given the specific conditions used in this study, with growth potential values of 0.28 and 0.46 log CFU/g, respectively, for both air and MAP. Substantial growth (>0.5 log CFU/g) was obtained in minced pork after investigating only one batch, with growth potential values of 1.69 and 0.80 log CFU/g, for air and MAP. However, both intra- and inter-batch variability for pork chops and intra-batch variability for minced pork was observed; with elevated growth being evened out by the way growth potential is calculated in the EURL 2014 document, leading to underestimations and posing a potential risk to public health. Maximum growth rate in minced pork at a constant temperature of 7 °C was estimated at μmax = 0.680 log CFU/day and μmax = 0.489 log CFU/day in air and MAP, respectively. Model predictions for the growth potential showed acceptable results for air-packed minced pork with better accuracy when the lag phase was implemented as indicated in the renewed protocol (CRL EU, 2021). In MAP, all models used, including the Combase Growth model and to a lesser extent the DMRI dynamic safety model, overestimate the growth potential probably due to a lack of integration of the changing CO2 levels in the packages. The predictive models used in this study do not adequately account for the dynamics in the raw pig matrix, which may have an inhibitory effect on the growth of L. monocytogenes, including interaction with the microbiome and CO2, and emphasize the importance of remaining critical of predictive model outcomes. In addition, the experimental intra- and inter-batch variability raise questions about the sense or nonsense of using predictive microbiology in these raw pork products.
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Affiliation(s)
- Niels Demaître
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Koen De Reu
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
| | - Ellen François
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Lieven De Zutter
- Ghent University, Faculty of Veterinary Medicine, Department of Translational Physiology, Infectiology and Public Health, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Geertrui Rasschaert
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Annemie Geeraerd
- KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Sustainability in the agri-food chain group, Willem de Croylaan 42, box 2428, 3001 Leuven, Belgium.
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Development of a mutton powder certified reference material for the analysis of ractopamine. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Righetti BPH, Lima D, Dias VHV, Mattos JJ, Piazza CE, Vilas-Boas LOB, Alves TC, Almeida EA, Lüchmann KH, Bainy ACD. Life after death? Exploring biochemical and molecular changes following organismal death in green turtles, Chelonia mydas (Linnaeus, 1758). CHEMOSPHERE 2022; 308:136569. [PMID: 36155023 DOI: 10.1016/j.chemosphere.2022.136569] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/02/2022] [Accepted: 09/18/2022] [Indexed: 06/16/2023]
Abstract
Green turtles, Chelonia mydas, have been included in biomonitoring efforts given its status as an endangered species. Many studies, however, rely on samples from stranded animals, raising the question of how death affects important biochemical and molecular biomarkers. The goal of this study was to investigate post mortem fluctuations in the antioxidant response and metabolism of carbohydrates in the liver of C. mydas. Liver samples were obtained from six green turtles which were submitted to rehabilitation and euthanized due to the impossibility of recovery. Samples were collected immediately after death (t = 0) and at various time intervals (1, 2, 3, 4, 5, 6, 12, 18 and 24 h post mortem), frozen in liquid nitrogen and stored at -80 °C. The activities of catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (GR) and glucose-6-phosphate dehydrogenase (G6PDH) were analyzed, as were the levels of lipid peroxidation, glycogen concentration, RNA integrity (RNA IQ) and transcript levels of carbonic anhydrase and pyruvate carboxylase genes. Comparison between post mortem intervals showed a temporal stability for all the biomarkers evaluated, suggesting that changes in biochemical and molecular parameters following green turtle death are not immediate, and metabolism may remain somewhat unaltered up to 24 h after death. Such stability may be associated with the overall lower metabolism of turtles, especially under an oxygen deprivation scenario such as organismal death. Overall, this study supports the use of biomarkers in sea turtles sampled within a period of 24 h post mortem for biomonitoring purposes, though it is recommended that post mortem fluctuations of particular biomarkers be evaluated prior to their application, given that proteins may show varying degrees of susceptibility to proteolysis.
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Affiliation(s)
- B P H Righetti
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - D Lima
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - V H V Dias
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - J J Mattos
- Aquaculture Pathology Research Center - NEPAQ, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - C E Piazza
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - L O B Vilas-Boas
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil
| | - T C Alves
- Department of Natural Sciences, University of Blumenau, Blumenau, SC, Brazil
| | - E A Almeida
- Department of Natural Sciences, University of Blumenau, Blumenau, SC, Brazil
| | - K H Lüchmann
- Department of Scientific and Technological Education, Santa Catarina State University, Florianópolis, 88035-001, Brazil
| | - A C D Bainy
- Laboratory of Biomarkers of Aquatic Contamination and Immunochemistry - LABCAI, Federal University of Santa Catarina, Florianópolis, 88034-257, Brazil.
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Ali A, Wang J, Khan I, Wei S, Sun Q, Xia Q, Wang Z, Han Z, Liu S. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus). Food Sci Nutr 2022; 11:1024-1039. [PMID: 36789046 PMCID: PMC9922150 DOI: 10.1002/fsn3.3139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/27/2022] [Accepted: 11/01/2022] [Indexed: 11/16/2022] Open
Abstract
Golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutritional profiles, chemical and physical parameters of back and abdomen muscles were determined. Significantly different (p < .05) proximate compositions were found in two fish muscles. The contents of water-soluble protein, salt-soluble protein, and non-nitrogenous protein were higher in the golden pompano while salt-insoluble proteins were higher in the hybrid grouper. The main minerals found were K (3700.56-4495.57 μg/g) followed by P > Na > Mg > and Ca, respectively. Fatty acids contents consisted of polyunsaturated fatty acids ranging from 29.40% to 43.09% and saturated fatty acids 28.33% to 39.61%. The muscles were rich in n-3 PUFAs with n-6/n-3 ratio of 1.36%-2.96% in the back and abdomen. On the other hand, total amino acid and non-essential amino acid contents were found higher in the hybrid grouper while essential amino acid and delicious amino acid contents were higher in the golden pompano. Glutamic acid was the most predominant amino acid. The amino acid scores (AAS) of six amino acids were close to 1.00, whereas lysine showed the highest AAS while tryptophan was the most limited essential amino acid in all muscles, respectively. These results indicated golden pompano and hybrid grouper exhibited a varied nutritional composition and offered a good nutritional profile.
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Affiliation(s)
- Ahtisham Ali
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Jinfang Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Imran Khan
- Department of Food Science and TechnologyThe University of HaripurHaripurKhyber PakhtunkhwaPakistan
| | - Shuai Wei
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qinxiu Sun
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qiuyu Xia
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zefu Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zongyuan Han
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina,Collaborative Innovation Centre of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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7
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Kirkpatrick LT, Elgin JM, Matarneh SK, Wicks JC, Daniels RP, Yen CN, Bodmer JS, Zumbaugh MD, El-Kadi SW, Silva SL, Shi TH, Gerrard DE. Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Sci 2021; 185:108721. [PMID: 34923395 DOI: 10.1016/j.meatsci.2021.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/01/2021] [Accepted: 12/04/2021] [Indexed: 10/19/2022]
Abstract
Variations in color, though a quality frustration, are common across the face of fresh and processed hams. Herein, we measured objective color across the semimembranosus (SM) muscle early postmortem and at 1440 min, then compared these differences against biochemical and metabolic characteristics responsible for pork quality development. Color (L*, a*) differed (P < 0.001) by zone and time but no interaction was evident. Lactate content and pH were highly correlated (R2 = 0.92) at 30 min, but weakened (R2 = 0.161412) by 1440 min. Lactate anaplerosis was not responsible for this lack of relationship. Glycolytic potential also differed across zone (P < 0.001) and time (P < 0.005). Differences in myoglobin expression and abundance, as well as mitochondrial DNA were notable (P < 0.05) across zone. These data suggest inherent differences in SM muscle are key determinants of ham color variation, while postmortem metabolism may play a lesser role in driving this quality attribute.
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Affiliation(s)
- L T Kirkpatrick
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J M Elgin
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S K Matarneh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J C Wicks
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - R P Daniels
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - C-N Yen
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J S Bodmer
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - M D Zumbaugh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S W El-Kadi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S L Silva
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - T H Shi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - D E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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