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The present study assessed the prevalence, virulence characteristics, antimicrobial resistance and biofilm-forming ability of E. coli and S. aureus recovered from egg samples in Ludhiana, Punjab. A total of 393 samples from hatcheries (n = 238), retail shops (n = 94), and households (n = 61) were collected. The prevalence of E. coli was observed as 11.70% and 9.16% for S. aureus. A total of 41.30% of E. coli isolates were positive for aggR gene and 52.17% were for fimA gene; while 36.11% of the S. aureus isolates were positive for coa gene. A high proportion of E. coli (76.10%) and S. aureus (69.44%) isolates were resistant toward ≥3 tested antibiotic classes. A total of 39.13% of E. coli isolates were moderate biofilm former, whereas the majority of the S. aureus (41.67%) were weak biofilm former. No significant difference regarding biofilm formation was observed between MDR and non-MDR isolates of E. coli and S. aureus. Biofilm genes viz., fimC and crl were reported in 43.47% and 80.43% of E. coli isolates, respectively; while icaA and icaD genes were reported in 58.34% and 47.22% of S. aureus isolates, respectively. A strong metabolic activity among 52.17% of E. coli and 41.66% of S. aureus isolates was observed using XTT assay. The present study highlights the need for applied food safety measures across the egg production chain of the region to prevent the development of MDR strains and biofilms.
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Infecciones Estafilocócicas , Staphylococcus aureus , Animales , Staphylococcus aureus/genética , Antibacterianos/farmacología , Escherichia coli/genética , Pollos , Farmacorresistencia Bacteriana/genética , BiopelículasRESUMEN
Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.
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Lipid oxidation and microbial proliferations were studied in pork loaves prepared with incorporation of blood and liver protein hydrolysates stored in aerobic and MAP packaging for 28 and 42 days at 4 ± 1 ºC. In in-vitro trials selected levels i.e. blood hydrolysate (T1 and T3-600 mg/g), and liver hydrolysate (T2 and T4-600 mg/g), control without hydrolysate (C1-00 and C2-00 mg/g) w/w of emulsion, were added into pork loaves and packaged under aerobic (C1, T1 and T2) and MAP (C2, T3 and T4) condition. Physico-chemicals as pH, water activity, titratable acidity, lipid-oxidations, color profile, textural indices, microbial qualities and sensorial properties were analyzed. Significant (p < 0.05) lower lipid oxidation, microbial proliferations and decrease in sensory attributes were seen for tested groups and MAP than aerobic packaging. It can be concluded that pork loaves containing porcine blood and liver hydrolysates can be successfully stored upto 28th days in aerobically packed and 42 days in MAP condition at refrigerated storage with acceptable physico-chemical, oxidative stability, microbiological and sensory quality. Whereas, pork loves prepared with blood hydrolysate (T3-600 mg/g), packaged under MAP condition were superior for all studied attributes than other groups. Blood and liver hydrolysate might be used as an alternative to synthetic preservative for meat preservation.
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Rhipicephalus (Boophilus) microplus (Acari: Ixodidae), is one of the most important ectoparasite of cattle, responsible for causing severe economic losses in the tropical and subtropical regions of the world. The development of resistance to most of the commonly used chemical acaricides has stimulated the search for new herbal products as an eco-friendly tick control alternative. The aim of the present study was to evaluate the in vitro acaricidal activity of essential oils (EOs) of cloves (Syzygium aromaticum), bark of cinnamon (Cinnamomum zeylanicum) and leaves of lemon grass (Cymbopogon citratus) against unfed larvae of R. (B.)microplus by larval packet test. Also, various combinations were prepared by mixing of equal concentrations of any two and all three EOs and used to study the effects of interactions of mixtures against larvae of R. (B.) microplus. The lethal concentrations at 50% (LC50), 90% (LC90) and 99% (LC99) with 95% confidence limits (CL) were estimated by Probit analysis using PoloPlus. The computer software, CompuSyn, was used for determining the effects of interactions (synergistic, additive or antagonistic) of EO mixtures by calculation of Combination index (CI) and Dose-reduction index (DRI). Among the individual and mixture of two EOs, cinnamon EO and cinnamon EO + lemon grass EO combination showed highest acaricidal activity against R. (B.) microplus larvae. Further, the combination of cinnamon EO + lemon grass EO showed high synergism with CI value of 0.381, followed by cinnamon EO + clove EO showing moderate synergism whereas, clove EO + lemon grass EO showed only additive effect, with favorable dose reduction for each constituent drug in all three combinations. The combination of all three EOs (1:1:1) showed high synergism (CI value of 0.376) and favorable dose reduction (DRI index of 8.19, 25.64 and 4.64 for clove, cinnamon and lemon grass EOs, respectively) against R. (B.) microplus larvae.
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Cinnamomum zeylanicum/química , Aceite de Clavo/química , Cymbopogon/química , Aceites Volátiles , Rhipicephalus , Animales , Bioensayo , Bovinos , Sinergismo Farmacológico , Femenino , Vivienda para Animales , India , Larva , Dosificación Letal Mediana , Corteza de la Planta/química , Hojas de la Planta/químicaRESUMEN
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz. extracting temperature (60-70 °C), time (10-20 min) and solvent concentration (55-65%) was used. Antioxidant efficacy was recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted, solvent concentration of 60% with extraction time of 15 min and extracting temperature of 65 °C with bioactive-rich antioxidants having highest total phenolic activity. The efficacy of obtained bioactive-rich papaya leaves extracts (PLE) were subjected for in-vivo evaluation in chevon emulsion added with the level of T-1 (0.10%); T-2 (0.25%); T-3 (0.50%) and control (without extract) stored under refrigeration (4 ± 1 °C) for 9 days by evaluating various physicochemical, microbiological, sensory quality characteristics. The pH was significantly higher for control than all treatments and water activity (aw) showed decreasing trend throughout storage period. Oxidation efficiency values showed an increasing drift during storage period, irrespective of added level of PLE, showing lowest oxidation in samples treated with 0.5% PLE. Sensory panellists awarded comparatively higher scores to all PLE treatments than control. Microbiological quality of emulsion incorporated with different levels of papaya leaves extract successfully improved and was lower in 0.5% PLE treated samples. It was concluded that extraction of bioactive antioxidants from Carica papaya L. leaves improved by optimising extraction parameters using RSM. Carica papaya L. leaves extracts have proven prospects as natural anti-oxidants in chevon emulsion as a meat emulsion system.
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Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.
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Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.
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Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.
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Fermentación , Conservación de Alimentos/métodos , Productos de la Carne/normas , Aminas Biogénicas/análisis , Recuento de Colonia Microbiana , Microbiología de AlimentosRESUMEN
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.
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Dieta Vegetariana , Productos de la Carne , Proteínas de Vegetales Comestibles/química , Gusto , Agaricales/química , Animales , Color , Comportamiento del Consumidor , Carbohidratos de la Dieta/análisis , Proteínas del Huevo/química , Encía/química , Glútenes/química , Humanos , Valor Nutritivo , Proteínas de Soja/químicaRESUMEN
A neglected shoulder dislocation is a rarer entity and only few cases are reported in the literature. An anterior dislocation of the shoulder is rarely missed as patients present with limb in abduction and external rotation, an attitude very familiar to orthopaedic surgeon. Occasionally such cases are missed when they present with fracture of proximal humerus or when they receive treatment from unqualified practitioners who commonly practise in rural areas. Owing to very few reports there is paucity of literature and no standard treatment protocol exists for neglected anterior dislocation of the shoulder, though most such chronic cases are managed by open reduction. This case report describes a six months old neglected anterior dislocation with a significant Hill Sachs lesion, which was managed by closed reduction and Latarjet procedure.
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Procedimientos Ortopédicos/métodos , Luxación del Hombro/cirugía , Adulto , Humanos , Masculino , Luxación del Hombro/diagnóstico por imagenRESUMEN
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.
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Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
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The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.3 % SBTE+ 0.1 % GSE), T-3 (MAP packaged control) and T-4 (MAP packaged containing 0.3 % SBTE+ 0.1 % GSE) at 4 ± 1 °C for 35 days and samples were drawn at 7 days interval. The pH decreased initially up to 21 days and thereafter increased on further storage whereas water activity followed a decreasing trend throughout the storage period, irrespective of the treatment and packaging conditions. Results of oxidative stability parameters revealed that peroxide value, TBARS and FFA followed an increasing trend in both the packaging groups during storage however, the rate of increase was significantly lower (P < 0.05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P < 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in MAP than aerobic condition. Results concluded that the combined use of antioxidants and MAP packaging would be a useful method to control the oxidative and microbial quality changes of pork patties and it can be successfully stored for 35 days.
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Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly (p < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage (G') and loss (Gâ³) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment.
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The present study was framed to develop modified potato starch by various physical (microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) methods. Both native and modified starches were characterized on the basis of physicochemical, functional, and morphological attributes. Compared to native potato starch, modified starches exhibited improved water absorption capacity and water solubility index. The particle size of the starches was found to be in the range of 10.01-10.36 µm with negative zeta potential values. FTIR results revealed that modification in the peaks is attributed to the change in the structural configuration and re-organization of the microstructure between molecules of the starch during the treatments. The results of X-ray diffraction suggested that the typical peaks varied to a little extent with modifications and relative crystallinity was decreased for all treated starches. SEM Micrographs revealed the complete structural changes and irregularities in pre-gelatinized and chemically modified starches, whereas other modification methods maintained the structural integrity of starch granules. An increase in pasting temperature of modified starches represented a higher resistance to swelling and rupture, whereas rheologically, starches exhibited non-newtonian behavior with the shear-thinning property. Thus, the characteristics of modified starches will assist in the selection of potato starch for better applications in the food industry.
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Solanum tuberosum , Solanum tuberosum/química , Amilosa/química , Álcalis , Microondas , Almidón/química , AguaRESUMEN
In this study, spray drying mechanism was used to optimize the nanoencapsulation of iron and zinc using potato starch at constant proportion and variable maltodextrin and core material to keep the total solids of spray drier feed solution at 10, 20, 30 and 40% levels. Results exhibited that stable nanoencapsulates of iron and zinc were formed at 30% level with maximum in-vitro bioavailability and encapsulation efficiency of 90.68 and 89.36%, respectively. At this level the particle size and zeta potential of iron and zinc nanoencapsulates were 340.9 and 354.5 nm; 0.372 and 11.40 mV, respectively. Further, FTIR and XRD analysis of Fe 30 and Zn 30 nanoencapsulates exhibited that core material was successfully encapsulated by existence of functional groups and a semi-crystalline structure, respectively. Thus, study suggests the suitability of cheap carriers like potato starch and maltodextrin in successful encapsulation of iron and zinc indicating application potentiality in food fortification.
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Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
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Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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PURPOSE: Failure of a well-executed Bankart repair in non-contact athletes is difficult to predict and its management is a lesser investigated area with uncertain outcome in terms of return to sports (RTS). This study analyses effectiveness of revision Bankart repair with remplissage for failed Bankart repair in non-contact athletes, focusing on time and level of RTS. MATERIALS AND METHODS: Fifty-five consecutive non-contact athletes with evidence of instability after primary arthroscopic Bankart repair having glenoid loss < 25% and off-track Hill-Sachs lesion were included in the study according to algorithm mentioned. All cases underwent revision arthroscopic Bankart repair with remplissage and followed-up for 24 months. Rowe, UCLA, WOSI and Quick-DASH scores were recorded preoperative and at 24 months. RTS was allowed after unilateral seated shot-put test. RESULTS: Out of 55 cases, 6 were excluded because of poor tissue quality, 7 were lost to follow-up. Forty-two cases with a mean age of 28.2 ± 5.2 years were included. Mean duration between primary surgery and failure was 7.3 ± 1.4 months with a mean 1.9 redislocations. The mean Rowe, WOSI, UCLA, Quick-DASH scores improved from 37 to 89, 39.3 to 83.7%, 18.4 to 30.5, 45.3 to 18.7 at 24 months. Thirty-five cases could RTS in a mean time 15.4 ± 1.4 months. Out of seven cases who could not RTS, four had instability, one had pain and two voluntarily quit sports. CONCLUSION: Revision Bankart repair with remplissage is a feasible option for failed primary Bankart repair in non-contact athletes who have glenoid bone loss < 25% with off-track Hill-Sachs. LEVEL OF EVIDENCE: Level IV.
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The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.