Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts.

Nutrient composition data that accurately represent available beef products are critical to understanding beef's role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state. The separable lean portion of all analyzed USDA Prime cuts qualified as a good or excellent source, providing 10-19% or at least 20% of the daily value, respectively, for protein, niacin, vitamin B12, selenium, phosphorus, and zinc per FDA labeling claim standards. There was not a significant difference in cholesterol content between any of the cuts, raw or cooked (p ≥ 0.44 and 0.34, respectively). The percent lipid in raw, separable lean portions of the rib roast and strip loin steak was significantly greater than the lipid portion in tenderloin and top sirloin steaks (p ≤ 0.01). Per USDA standards, the separable lean portions of tenderloin steak and top sirloin steak qualify as lean beef, containing less than 10 g total fat, less than 4.5 g saturated fat, and less than or equal to 95 mg cholesterol. The current study provides the most up-to-date nutrient analysis for USDA Prime beef cuts, helping consumers and health professionals better identify the role of high-quality beef cuts in healthy dietary patterns.

Determination of total cholesterol in meat and poultry by gas chromatography: single-laboratory validation.

The primary objective of this study was to determine the intralaboratory performance of a cholesterol determination method that combines direct saponification of a 1 g meat or poultry sample and GC quantification of liberated cholesterol without derivatization. Cholesterol was detected at 11.96 min using a GC-flame ionization detector (FID) system. With a 0.005 mg/mL 5alpha-cholestane internal standard and 0.008 to 0.020 mg/mL cholesterol standard series, the FID response was linearly correlated to standard concentrations with a coefficient of determination of 0.995 and a response factor of 0.66. The LOD and LOQ were 1.24 and 4.00 mg/100 g, respectively. Cholesterol could be analyzed within 6 days of preparation with high precision (CV of 0.92 to 2.69%) and accuracy (recovery of 93.24 to 100.56%). This simplified procedure allows for decreased errors and increased productivity, and the method proved to be reliable and able to withstand practical variation in procedural application. The method has been applied routinely with excellent precision to update data on the cholesterol content of beef, pork, and chicken in the U.S. Department of Agriculture National Nutrient Database for Standard Reference.

Gross Motor Skills and Gait Performance in Two- and Three-year-old Children With Developmental Delay Participating in Hippotherapy.

This study examined the effects of 15 sessions of hippotherapy (HPOT) on gross motor skills in children (aged 2-3 years) with gross motor developmental delay (DD) (n = 11) in comparison with age-based controls without DD (n = 6). Gross motor skills in both groups were assessed with the Battelle Developmental Inventory 2nd Edition, and gait parameters were measured using a computerized gait analysis system prestudy and poststudy. The DD group took part in 15 sessions of HPOT, and the control (CON) group did not participate in any equine activities. The statistical analysis examined preintervention and postintervention data in the DD group and compared testing data at the same intervals in controls. Functional motor skills significantly improved after HPOT intervention. Mean percent motor delay score decreased by 24.1 points from pretest to post-test in the DD group, indicating significantly (P < .001) less delay after HPOT. In contrast, mean Battelle Developmental Inventory 2nd Edition motor scores of the CON group were unchanged pre-study to post-study. The two groups' scores were significantly (P < .001) different indicating more improvement in the DD HPOT group when compared with the control group. Gait performance measures did not change significantly (P > .05) from pre-test to post-est in the DD group after HPOT; however, improvement trends were seen in step width and step length after HPOT. The results suggest that HPOT intervention in young children with DD can improve gross motor skills. These data provide important quantitative information concerning the efficacy of early HPOT intervention for children with DD during this critical stage of child development.

Zonadhesin D3-polypeptides vary among species but are similar in Equus species capable of interbreeding.

Zonadhesin is a rapidly evolving protein in the sperm acrosome that confers species specificity to sperm-zona pellucida adhesion. Though structural variation in zonadhesin likely contributes to its species-specific function, the protein has not previously been characterized in organisms capable of interbreeding. Here we compared properties of zonadhesin in several animals, including the horse (Equus caballus), donkey (E. asinus), and Grevy's zebra (E. grevyi) to determine if variation in zonadhesin correlates with ability of gametes to cross-fertilize. Zonadhesin localized to the apical acrosomes of spermatozoa from all three Equus species, similar to its localization in other animals. Likewise, in horse and donkey testis, zonadhesin was detected only in germ cells, first in the acrosomal granule of round spermatids and then in the developing acrosomes of elongating spermatids. Among non-Equus species, D3-domain polypeptides of mature, processed zonadhesin varied markedly in size and detergent solubility. However, zonadhesin D3-domain polypeptides in horse, donkey, and zebra spermatozoa exhibited identical electrophoretic mobility and detergent solubility. Equus zonadhesin D3-polypeptides (p110/p80 doublet) were most similar in size to porcine and bovine zonadhesin D3-polypeptides (p105). Sequence comparisons revealed that the horse zonadhesin precursor's domain content and arrangement are similar to those of zonadhesin from other large animals. Partial sequences of horse and donkey zonadhesin were much more similar to each other (>99% identity) than they were to orthologous sequences of human, pig, rabbit, and mouse zonadhesin (52%-72% identity). We conclude that conservation of zonadhesin D3-polypeptide properties correlates with ability of Equus species to interbreed.

A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free.

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free. For this study, gluten analysis was conducted in beef samples collected using a rigorous nationally representative sampling protocol to determine whether gluten was present. The findings of our research uphold the understanding of the principles of gluten digestion in beef cattle and corroborate recommendations that recognize beef as a naturally gluten-free food.

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

OBJECTIVE: The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. DESIGN: Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. STATISTICAL ANALYSIS: A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. RESULTS: No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. CONCLUSIONS: Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets--Hybrid Mixture Theory Based Modeling and Experimental Verification.

Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method. Numerical simulations resulted in data on spatial and temporal profiles for moisture, rate of evaporation, temperature, oil, pore pressure, pressure in various phases, and coefficient of elasticity. Results showed that most of the oil stayed in the outer 1.5 mm of the coating region. Temperature values greater than 100 °C were observed in the coating after 30 s of frying. Negative gage-pore pressure (p(w) < p(g)) magnitudes were observed in simulations, which is in agreement with experimental observations of Sandhu and others. It is hypothesized that high water-phase capillary pressure (p(c) > p(g)) in the hydrophilic matrix causes p(w) < p(g), which further results in negative pore pressure. The coefficient of elasticity was the highest at the surface (2.5 × 10(5) Pa) for coating and the interface of coating and core (6 × 10(5) Pa). Kinetics equation for color change obtained from experiments was coupled with the HMT based model to predict the color (L, a, and b) as a function of frying time.

Reduction of Microorganisms on Beef Surfaces Utilizing Electricity.

The effects of continuous electrical current pulsed electrical current and voltage level on aerobic bacteria total coliforms and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks coliform counts were lower (P<.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3 6 12 and 24 pulses (400 v/2.5 cm) reduced (P<.05) S. typhimurium counts compared to those on untreated steaks. A voltage level of 1200 v/2.5 cm reduced (P<.05) the numbers of S. typhimurium by 82% compared to steaks that Received no electrical stimulation. Electrical stimulation reduces numbers of bacteria present on beef surfaces.

Microbiology of Pork Carcasses from Pigs with Differing Origins and Feed Withdrawal Times †.

The effects of buying source (terminal market, buying station, outdoor farm, and indoor farm), feed withdrawal before slaughter (0, 2, 4, and 6 h), and the incidence of punctured gastrointestinal (GI) tracts during evisceration on the numbers of pathogenic and spoilage bacteria on pork carcasses were determined. Of the 932 samples tested, a 0% incidence of the pathogens Salmonella spp., Listeria monocytogenes , Campylobacter spp., Clostridium perfringens , and Yersinia enterocolitica was found.A significant (P < 0.05) location effect was found, with the belly-sternum region having higher total plate counts than the head, pelvic cavity, and diaphragm regions of the carcass. A significant (P < 0.05) buying-source effect indicated that pigs from buying stations had higher lactic acid bacteria counts than pigs from outdoor and indoor farms. A buying source by fasting time interaction (P < 0.05) was noted for GI tract weights, with the indoor farm pigs having the highest incidence of ruptured GI tracts. The removal of feed prior to slaughter resulted in lighter GI tract weights and a lowered incidence of vicera rupture resulting in a lowered risk of pathogen contamination of carcasses. The extent of punctured GI tracts during evisceration was influenced by fasting time and buying source and may be useful in a HACCP system for the pork-processing industry.

Reduction of Microorganisms on Beef Surfaces with Electricity and Acetic Acid ‡.

This study determined the effect of a 2% acetic acid spray, pulsed-power electricity, pulsed-power electricity with a spray of sterile deionized water, and a combination of acetic acid spray and pulsed-power electricity in reducing the pathogens Escherichia coli O157 and Salmonella typhimurium and aerobic plate counts on beefsteaks compared to an inoculated control. Ten steaks per treatment were inoculated with 1 ml of E. coli O157 (l05 CFU/ml) or S. typhimurium (105 CFU/ml) for 2 min and then subjected to one of the five treatments. Acetic acid spray and acetic acid spray and pulsed-power electricity treatments significantly (P < .05) reduced the incidence of Escherichia coli O157 compared to inoculated controls and produced a 1-log CFU/cm2 reduction in the incidence of S. typhimurium . Ten steaks per treatment were also inoculated with 1 ml of S. typhimurium (l05 CFU/ml) for 2 min, treated with acetic acid spray, pulsed-power electricity and a sterile deionized water spray, or acetic acid spray and pulsed-power electricity and stored in an incubator at -2°C for 48 h to stimulate chill-cooler conditions in the beef industry. Acetic acid spray with and without pulsed-power electricity caused a 1-log CFU/cm2 reduction in S. typhimurium . These data indicate a need for the use of both 2% acetic acid and pulsed-power electricity in packing-house facilities to help achieve the goal of improved microbiological safety of beef.