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.

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.

Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products.

The use of proteins from insects, plants, microalgae, fungi or bacteria as an alternative to proteins of animal origin such as meat, fish, eggs or milk can meet the worldwide protein demand in the future. As the consumption of whole insects might be problematic or unacceptable for many consumers, especially in European countries, the use of homogenized insects or protein extracts from insects for the production of products might be a possibility to overcome general acceptability problems. However, the quality criteria of these products have to be comparable with consumers' expectations with regard to known products. Therefore, in the present study, we produced a meat product, replaced 10% and 20% of the pork with homogenized larvae of Tenebrio molitor and Hermetia illucens, and determined different physicochemical and sensory parameters at production and during modified atmosphere storage for 21 days. Additionally, the alteration of different bacteria species during this storage was analyzed in challenge tests. After production, the addition of insects resulted in higher cooking losses and pH values in the products with 20% insects, higher pH and yellowness, lower lightness, protein and hardness results in the Hermetia products, as well as higher yellowness and lower protein and hardness values in the cooked meat products with Tenebrio molitor. During modified atmosphere storage, the color differences principally remained, whereas the concentrations of inoculated Bacillus cereus, Listeria monocytogenes and Escherichia coli were not influenced by the addition of insects to the cooked meat products. The sensory results of the insect products, especially at higher concentrations and with Hermetia illucens, worsened during modified atmosphere storage. The addition of homogenized insect larvae, especially at higher concentrations and particularly of Hermetia illucens, influences different physicochemical and sensory parameters of the cooked meat products.

Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters.

Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products.

In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at -18°C and -80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.

Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork.

Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.

Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere.

The aim of this study was to investigate the influence of the duration of frozen storage (12 and 24 weeks) and the storage temperature (-18 °C or - 80 °C) on the shelf life of pork in MAP for up to 14 days after thawing. Frozen meat was compared to unfrozen meat in different physicochemical and microbiological parameters. The parameters a*, b*, pH value, cooking loss, shear force and antioxidant activity showed no significant changes depending on the freezing process. The total moisture loss was significantly higher for frozen/thawed pork compared to unfrozen pork. The storage loss of all frozen samples showed higher values than the unfrozen samples on all examination days. The level of TBARS reached comparable values for all experimental groups. On examination days 7 and 14, significantly lower values of total plate count (TPC) and Pseudomonas spp. were measured for frozen pork compared to unfrozen pork. The temperature of frozen storage had no significant influence on the quality of pork.

Ostarine and Ligandrol Improve Muscle Tissue in an Ovariectomized Rat Model.

In postmenopausal women, hormonal decline changes muscle function and structure. The non-steroidal selective androgen receptor modulators (SARMs) Ostarine (OS) and Ligandrol (LG) have been shown to increase muscle mass and physical function while showing a relative low risk profile. Information about their effects on muscle structure and metabolism is lacking. To analyze this, two experiments were performed using ovariectomized rats as a standard model for postmenopausal conditions. In each experiment, 3-month old Sprague-Dawley rats were divided into five groups (n = 12 to 15). One group remained intact (Non-OVX), the other four groups were ovariectomized (OVX) and remained untreated for eight (OS Experiment) or nine (LG Experiment) weeks. Thereafter, rats of three of the four OVX groups were treated with OS or LG (with doses of 0.04, 0.4, or 4 mg/kg body weight/day) for 5 weeks. Then, uterus, gastrocnemius, and soleus muscles were weighed, fiber size, capillary density, and enzyme activity (lactate dehydrogenase [LDH], citrate synthase [CS], and complex I) were analyzed. In the LG experiment, intramuscular fat content was determined in the quadriceps femoris muscle. All OS treatments resulted in a higher capillary density in the gastrocnemius and longissimus muscles compared with the Non-OVX and the OVX rats, whereas all LG treatments showed a higher capillary density compared with the Non-OVX group. Muscle fiber size and distribution patterns were not changed under either SARM. The CS activity was higher in the longissimus muscle under OS treatment. LG resulted in a higher activity of CS in the gastrocnemius and of LDH in the longissimus muscle. Both SARMs showed an uterotrophic effect, OS at 4 and 0,4 mg dosages, LG at 4 mg dosage. In sum, beneficial effect on muscle vascularization was observed for both SARMs with a stronger impact for OS. LG showed more effect on muscle metabolism. However, a higher muscle weight and intramuscular fat content observed after LG treatment (4 mg) as well as an uterotrophic effect of both SARMs at higher dosages could be considered as an unfavorable side effects and might be a limitation for their application at these dosages.

UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta.

Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.

Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation.

Ultraviolet (UV) irradiation has gained interest as a decontamination method for food for several years. This study investigated how UV-C affected the microbial load of pork, inoculated with Yersinia (Y.) enterocolitica and Brochothrix (B.) thermosphacta. The initial effect as well as the effect after 1, 7 and 14 days of storage were investigated. Additionally, the meat quality parameters color, pH value, myoglobin redox form percentages and antioxidant capacity were analyzed. During storage, the bacterial load on pork was significantly reduced up to 1.2 log10 using doses of 408 or 2040 mJ/cm2. In contrast to this, in vitro experiments with bacterial suspensions showed that calculated UV doses of 16.16 and 19.30 mJ/cm2 resulted in a 3.0 log10 reduction of Y. enterocolitica and B. thermosphacta, respectively. The analyzed meat quality parameters were not influenced by UV-C treatment. Hence, UV-C light can reduce microbial surface contamination without negatively affecting meat quality.

Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage.

Handling and consumption of Campylobacter-contaminated poultry meat is the most common cause of human campylobacteriosis. While many studies deal with interventions to reduce Campylobacter spp. on chicken carcasses, studies on other poultry species are rare. In the present study, a spray treatment with peracetic acid (PAA) on turkey carcasses was evaluated. For this, parts of breast fillets with skin and Campylobacter (C.) jejuni DSM 4688 (108 cfu/ml) inoculated drumsticks were sprayed for 30 s with PAA (1200 ppm) or water as control solution. Samples were packaged under modified atmosphere and stored at 4°C until analysis on day 1, 6 and 12. The breast fillets were used for determination of the total viable count, sensory and meat quality examination as well as myoglobin content and biogenic amines. The drumsticks were used for C. jejuni counts. PAA had a significant effect in reducing total viable counts on all days by up to 1.2 log10 compared to the untreated control. Treatment with water alone showed no effect. C. jejuni counts were significantly reduced by PAA (0.9-1.3 log10), while water achieved a 0.5 log10 reduction on C. jejuni counts on day 1. No differences in sensory, pH, electrical conductivity and myoglobin content could be found. The skin of the PAA treated fillets had lower redness values than the water control on day 1, whereas on day 12 parts of the water treated muscles were lighter than the untreated control. A lower putrescine content of the water sprayed fillets in comparison to the control sample on day 12 was the only significant difference concerning the biogenic amines. Results from this study indicate that a spray treatment with 1200 ppm PAA would be a useful measure to lower the Campylobacter spp. counts on turkey carcasses without having a negative influence on product quality.

Peracetic acid reduces Campylobacter spp. numbers and total viable counts on broiler breast muscle and drumstick skins during modified atmosphere package storage.

Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.

Effect of ethyl-lauroyl-arginate hypochloride in combination with high hydrostatic pressure processing on the microbial load and physico-chemical characteristics of minced and portioned chicken breast meat.

Campylobacter is an important hazard responsible for many human gastroenteritis cases. As poultry meat is the main source of Campylobacter, many approaches to reduce the Campylobacter load in this meat have been published. In the present study minced and whole broiler breast meat samples were inoculated with Campylobacter (C.) jejuni and treated with different concentrations of the food additive ethyl-Nα-lauroyl-L-arginate hypochloride (LAE, 1,000/1,500 ppm (minced meat); 400/1,000 ppm (whole meat)), with high hydrostatic pressure (HPP, 100/ 200 MPa) or a combination of both preservation methods, followed by vacuum storage up to day 14 after treatment. Aim of the study was to analyze if effects of LAE and HPP alone and in combination on the C. jejuni concentrations and on different meat quality parameters could be found. Analysis of minimal inhibitory and minimal bactericidal concentrations (MIC, MBC) of LAE against 11 C. jejuni and five C. coli strains resulted in MIC/ MBC of 32 ppm for 12 and 64 ppm for four strains investigated. Only 1,500 ppm LAE in minced meat resulted in a significant reduction of the C. jejuni concentrations directly after treatment (day 1) and on day 7 compared to the untreated control samples. Treatment of whole breast meat with 400 and 1,000 ppm LAE resulted in significantly lower C. jejuni concentrations on days 1, 7, and 14 compared to control samples. However, HPP alone and in combination with LAE was not able to reach significant microbial reduction. Whereas LAE only slightly influenced the lightness (L*) results of the minced meat (day 1), HPP treatment with 200 MPa generally increased the L* and yellowness (b*) results of the minced and whole meat on day 1. During further storage, color results were inconsistent in minced and whole meat samples, as well as the myoglobin redox form percentages in the whole meat. In conclusion, a synergistic effect of LAE and HPP could not be proved using the chosen concentrations of LAE and pressure values.

Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual.

Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed "Lohmann Dual" (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of "Ross" Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.

miRNAs regulate acute transcriptional changes in broiler embryos in response to modification of incubation temperature.

MicroRNAs are post-transcriptional regulators that play critical roles in diverse biological processes. We hypothesize that miRNAs may be involved in regulating transcriptome responses to changes in embryonic incubation temperature in chickens affecting differentiation and proliferation processes during tissue development. Therefore, we conducted comparative transcriptome profiling of miRNAs to examine altered expression in breast and hind muscle of embryos and day 35 chickens experiencing high (38.8 °C), control (37.8 °C), or low (36.8 °C) embryonic incubation temperature during embryonic day (ED) 7-10 or ED10-13. The results revealed differential expression of miRNAs due to modification of embryonic incubation temperature in a muscle type-specific and a developmental stage-specific manner. The immediate effects of thermal change observed in embryos were substantial compared to the subtle long-term effects in chickens at day 35 post-hatch. Upregulation of miR-133 in breast muscle and downregulation of miR-199a-5p, miR-1915, and miR-638 in hind muscle post ED7-10 high-temperature treatment are functionally associated with myogenesis and body size. ED10-13 low-temperature treatment led to downregulation of let-7, miR-93, and miR-130c that are related to proliferation and differentiation. The results provide insight into the dynamics of miRNA expression at variable embryonic incubation temperatures during developmental processes and indicate a major regulatory role of miRNAs in acute responses to modified environmental conditions that affect remodelling of cells and tissues.

Susceptibility of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolates of Various Clonal Lineages from Germany to Eight Biocides.

Few studies have been conducted on the susceptibility of bacteria to biocides. A total of 182 methicillin-resistant and -susceptible Staphylococcus aureus isolates collected from healthy or diseased humans and animals in Germany were included in the present study. Sixty-three isolates of animal origin and 119 human isolates were tested for their MICs to eight biocides or heavy metals by the broth microdilution method. The MIC50 and MIC90 values of human and animal isolates were equal or differed by not more than 1 dilution step, and statistical analysis revealed that differences between MICs of human and animal isolates were not significant. However, when taking into account the multilocus sequence type (MLST), a strong tendency (P = 0.054) to higher MICs of silver nitrate was detected for clonal complex 398 (CC398) isolates from humans compared to those from animals. Furthermore, a comparison of MIC values from isolates belonging to different clonal lineages revealed that important human lineages such as CC22 and CC5 exhibited significantly (P < 0.05) higher MICs for the biocides chlorhexidine, benzethonium chloride, and acriflavine than the main animal lineage sequence type 398 (ST398). Isolates with elevated MIC values were tested for the presence of biocide and heavy metal tolerance-mediating genes by PCR assays, and the following genes were detected: mepA (n [no. of isolates containing the gene] = 44), lmrS (n = 36), norA (n = 35), sepA (n = 22), mco (n = 5), czrC (n = 3), smr (n = 2), copA (n = 1), qacA and/or -B (n = 1), qacG (n = 2), and qacJ (n = 1). However, only for some compounds was a correlation between the presence of a biocide tolerance gene and the level of MIC values detected.IMPORTANCE Biocides play an essential role in controlling the growth of microorganisms and the dissemination of nosocomial pathogens. In this study, we determined the susceptibility of methicillin-resistant and -susceptible S. aureus isolates from humans and animals to various biocides and heavy metal ions and analyzed differences in susceptibilities between important clonal lineages. In addition, the presence of biocide or heavy metal tolerance-mediating genes was investigated. We demonstrated that important human lineages such as CC22 and CC5 had significantly higher MIC values for chlorhexidine, benzethonium chloride, and acriflavine than the main farm animal lineage, ST398. In addition, it was shown that for some combinations of biocides and tolerance genes, significantly higher MICs were detected for carriers. These findings provide new insights into S. aureus biocide and heavy metal tolerance.

Influence of modified atmosphere and vacuum packaging with and without nanosilver-coated films on different quality parameters of pork.

Pork is often marketed in packages with high oxygen atmosphere (MAP) or vacuum to improve shelf life and appearance. As silver ions have antibacterial effects, food contact films coated with silver might improve the shelf life of meat. In the present study, pork was wrapped in commercially available films, coated with nanosilver particles, and stored in the two packaging variants MAP and vacuum for 12 days. During storage, samples were analyzed on days 1 (before packaging), 4, 8 and 12 for microbiological contamination, meat quality (e.g., pH, color), and for the percentages of the myoglobin (Mb) redox forms. In addition, the effects of the film were examined after inoculation of the meat with high quantities of methicillin-resistant Staphylococcus aureus (MRSA) cells before vacuum storage for 8 days. MAP storage resulted in higher lightness (L*) values, lower liquid loss and higher Mb oxidation compared to vacuum. Microbiological spoilage was partly affected by the packaging variants with reducing effects of the MAP. The nanosilver-coating only affects the Mb redox form percentages of the pork cutlets and on day 4 the L* values, whereas microbiological parameters were not influenced. As the nanosilver coating had no influence on the total viable bacteria counts as well as Pseudomonas spp., Enterobacteriaceae and MRSA counts, an advantage of the nanosilver coating on the shelf life could be excluded.

Comparative analysis of the susceptibility to biocides and heavy metals of extended-spectrum ß-lactamase-producing Escherichia coli isolates of human and avian origin, Germany.

A total of 174 extended-spectrum ß-lactamase (ESBL)-producing Escherichia coli isolates collected from humans (n=140) and healthy broiler chickens (n = 34) was included in the study. The MIC values of alkyl diaminoethyl glycin hydrochloride, benzethonium chloride, benzalkonium chloride, chlorhexidine, acriflavine, copper sulfate, silver nitrate and zinc chloride were determined by the broth microdilution method. Significant differences in MIC distributions were found between human and avian isolates and between CTX-M-, SHV- and TEM-type ESBL E. coli for chlorhexidine, silver nitrate, zinc chloride and copper sulfate by statistical analysis. Isolates with reduced susceptibility were investigated for the presence and localization of tolerance-mediating genes by PCR analysis and Southern blotting. The genes emrE, mdfA, sugE(c), cueO, copA, zntA and zitB were commonly present in isolates with elevated MICs, while the genes qacE∆1, qacF, qacH, sugE(p), cusC and pcoA, were less prevalent. In several isolates, a plasmid localization of the genes qacE∆1, qacF, qacH and sugE(p) on large plasmids >20 kb was detected.

Transient Shifts of Incubation Temperature Reveal Immediate and Long-Term Transcriptional Response in Chicken Breast Muscle Underpinning Resilience and Phenotypic Plasticity.

Variations in egg incubation temperatures can have acute or long-term effects on gene transcription in avian species. Altered gene expression may, in turn, affect muscle traits in poultry and indirectly influence commercial production. To determine how changes in eggshell temperature affect gene expression, incubation temperatures were varied [36.8°C (low), 37.8°C (control), 38.8°C (high)] at specific time periods reflecting two stages of myogenesis [embryonic days (ED) 7-10 and 10-13]. Gene expression was compared between interventions and matching controls by microarrays in broiler breast muscle at ED10 or ED13 and post-hatch at day 35. Early (ED7-10) high incubation temperature (H10ΔC) resulted in 1370 differentially expressed genes (DEGs) in embryos. Ingenuity pathway analysis revealed temporary activation of cell maintenance, organismal development, and survival ability genes, but these effects were not maintained in adults. Late high incubation temperature (ED10-13) (H13ΔC) had slightly negative impacts on development of cellular components in embryos, but a cumulative effect was observed in adults, in which tissue development and nutrition metabolism were affected. Early low incubation temperature (L10ΔC) produced 368 DEGs, most of which were down-regulated and involved in differentiation and formation of muscle cells. In adults, this treatment down-regulated pathways of transcriptional processes, but up-regulated cell proliferation. Late low temperature incubation (L13ΔC) produced 795 DEGs in embryos, and activated organismal survival and post-transcriptional regulation pathways. In adults this treatment activated cellular and organ development, nutrition and small molecule activity, and survival rate, but deactivated size of body and muscle cells. Thermal interventions during incubation initiate immediate and delayed transcriptional responses that are specific for timing and direction of treatment. Interestingly, the transcriptional response to transiently decreased incubation temperature, which did not affect the phenotypes, prompts compensatory effects reflecting resilience. In contrast, higher incubation temperature triggers gene expression and has long-term effects on the phenotype. These mechanisms of considerable phenotypic plasticity contribute to the biodiversity and broaden the basis for managing poultry populations.

Immediate and long-term transcriptional response of hind muscle tissue to transient variation of incubation temperature in broilers.

BACKGROUND: In oviparous species accidental variation of incubation temperatures may occur under natural conditions and mechanisms may have evolved by natural selection that facilitate coping with these stressors. However, under controlled artificial incubation modification of egg incubation temperature has been shown to have a wide-ranging impact on post-hatch development in several poultry species. Because developmental changes initiated in-ovo can affect poultry production, understanding the molecular routes and epigenetic alterations induced by incubation temperature differences may allow targeted modification of phenotypes. RESULTS: In order to identify molecular pathways responsive to variable incubation temperature, broiler eggs were incubated at a lower or higher temperature (36.8 °C, 38.8 °C) relative to control (37.8 °C) over two developmental intervals, embryonic days (E) 7-10 and 10-13. Global gene expression of M. gastrocnemius was assayed at E10, E13, and slaughter age [post-hatch day (D) 35] (6 groups; 3 time points; 8 animals each) by microarray analysis and treated samples were compared to controls within each time point. Transcript abundance differed for between 113 and 738 genes, depending on treatment group, compared to the respective control. In particular, higher incubation temperature during E7-10 immediately affected pathways involved in energy and lipid metabolism, cell signaling, and muscle development more so than did other conditions. But lower incubation temperature during E10-13 affected pathways related to cellular function and growth, and development of organ, tissue, and muscle as well as nutrient metabolism pathways at D35. CONCLUSION: Shifts in incubation temperature provoke specific immediate and long-term transcriptional responses. Further, the transcriptional response to lower incubation temperature, which did not affect the phenotypes, mediates compensatory effects reflecting adaptability. In contrast, higher incubation temperature triggers gene expression and has long-term effects on the phenotype, reflecting considerable phenotypic plasticity.

Low temperature cooking of pork meat - Physicochemical and sensory aspects.

Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness.