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1.
Hig. Aliment. (Online) ; 38(298): e1149, jan.-jun. 2024. tab, graf
Artículo en Portugués | LILACS, VETINDEX | ID: biblio-1531645

RESUMEN

Diante do ritmo acelerado da vida contemporânea, observa-se um aumento na tendência dos indivíduos em optar por realizar suas refeições fora de casa. A carne, reconhecida como um componente essencial na alimentação dos brasileiros, está suscetível à contaminação pois apresenta ambiente favorável à proliferação de microrganismos patogênicos. Fazendo-se necessária uma análise de contaminação pós-produção afim de evitar Doenças Transmitidas por Alimentos. No presente estudo objetivouse avaliar as boas práticas de fabricação e contaminação de preparações de carne bovina assada, de restaurantes particulares e institucionalizados no município de Americana-SP. Amostras de carne prontas para o consumo foram obtidas de seis estabelecimentos comerciais e seis institucionais. Durante a coleta, foram verificadas as temperaturas e realizadas análises de conformidades com a RDC n° 275, de 2002. As amostras foram examinadas para detectar a presença ou ausência de E. coli e coliformes termotolerantes a 45° C. Para a análise foi realizada a técnica de tubos múltiplos para quantificar a totalidade dos coliformes. Observou-se que, conforme estipulado pela Resolução n°43 de 2015, nenhuma das amostras oriundas de restaurantes comerciais, e a maioria das provenientes de restaurantes institucionais, atingiram as temperaturas requeridas. No que concerne à identificação de E. coli através de testes microbiológicos, foi constatado que seis amostras de restaurantes comerciais e quatro de restaurantes institucionais testaram positivo para a presença deste microrganismo. Conclui-se que as amostras de restaurantes comerciais apresentaram níveis de contaminação superiores em comparação com as amostras de restaurantes institucionais.


Given the fast-paced rhythm of contemporary life, there is an increase in individuals choosing to have their meals outside the home. Meat, recognized as an essential component in the Brazilian diet, is susceptible to contamination as it provides a favorable environment for the proliferation of pathogenic microorganisms. It is necessary to conduct post-production contamination analysis to prevent Foodborne Diseases. This study aimed to evaluate the good manufacturing practices and contamination of roasted beef preparations from private and institutional restaurants in the city of Americana-SP. Samples of ready-to-eat meat were obtained from six commercial establishments and six institutional ones. During collection, temperatures were checked, and conformity analyses were conducted according to RDC No. 275, 2002. The samples were examined for the presence or absence of E. coli and thermotolerant coliforms at 45°C using the multiple tube technique to quantify the total coliforms. It was observed that, as stipulated by Resolution No. 43, 2015, none of the samples from commercial restaurants and the majority from institutional restaurants reached the required temperatures. Regarding the identification of E. coli through microbiological tests, it was found that six samples from commercial restaurants and four from institutional ones tested positive for the presence of this microorganism. It is concluded that samples from commercial restaurants showed higher contamination levels compared to institutional restaurant samples.


Asunto(s)
Higiene Alimentaria , Enfermedades Transmitidas por los Alimentos , Carne , Brasil
2.
Anim Sci J ; 95(1): e13934, 2024.
Artículo en Inglés | MEDLINE | ID: mdl-38581380

RESUMEN

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.


Asunto(s)
Productos de la Carne , Carne de Cerdo , Carne Roja , Porcinos , Animales , Grasas de la Dieta , Culinaria , Carne/análisis
3.
Sci Rep ; 14(1): 8027, 2024 04 05.
Artículo en Inglés | MEDLINE | ID: mdl-38580764

RESUMEN

The aim of this study was to assess the effects of substituting traditional forage fiber sources with cottonseed cake in the diet on both the quantitative and qualitative characteristics of carcass and meat in Nelore young bulls. Twenty-four Nelore steers starting with an average weight of 377.8 ± 43.5 kg, were individually housed in stalls and provided with individualized feeding over a 112-day confinement period. The study followed a completely randomized design with two treatments and 12 replications. The diets incorporated either whole plant corn silage (WPCS) and, cottonseed cake (CSC) as fiber sources, at a rate of 300 g/kg of dry matter. The CSC diet promoted higher carcass weight. Aging animal meat for seven days significantly decreased the shear force from 83.4 to 71.6 N. Although diets did not influence meat composition, WPCS diet provided higher concentrations of C16:1, C18:1n9c, C18:3n3, and C22:2 acid, and CSC diet higher concentrations of C15:0, C18:1n9t, C18:2n6c, and 20:3n3. The WPCS diet provided higher concentrations of monounsaturated fatty acids and ω9, and the CSC diet had higher concentrations of ω6 and ω6:ω3 ratio in meat. Cottonseed cake used as a fiber source increases the concentration of polyunsaturated fatty acids and ω6 fatty acids in the meat of young bulls finished in feedlot.


Asunto(s)
Alimentación Animal , Aceite de Semillas de Algodón , Masculino , Animales , Bovinos , Alimentación Animal/análisis , Fenómenos Fisiológicos Nutricionales de los Animales , Dieta/veterinaria , Carne/análisis , Zea mays
4.
Appl Microbiol Biotechnol ; 108(1): 287, 2024 Apr 06.
Artículo en Inglés | MEDLINE | ID: mdl-38581592

RESUMEN

The rumen microbiota is important for energy and nutrient acquisition in cattle, and therefore its composition may also affect carcass merit and meat quality attributes. In this study, we examined the associations between archaeal and bacterial taxa in the rumen microbiota of beef cattle and 12 different attributes, including hot carcass weight (HCW), dressing percentage, ribeye area (REA), intramuscular fat content, marbling score, fat thickness, yield grade, moisture content, purge loss, and shear force. There were significant correlations between the relative abundance of certain archaeal and bacterial genera and these attributes. Notably, Selenomonas spp. were positively correlated with live weight and HCW, while also being negatively correlated with purge loss. Members of the Christensenellaceae R-7, Moryella, and Prevotella genera exhibited positive and significant correlations with various attributes, such as dressing percentage and intramuscular fat content. Ruminococcaceae UCG-001 was negatively correlated with live weight, HCW, and dressing percentage, while Acidaminococcus and Succinivibrionaceae UCG-001 were negatively correlated with intramuscular fat content, moisture content, and marbling score. Overall, our findings suggest that specific changes in the rumen microbiota could be a valuable tool to improve beef carcass merit and meat quality attributes. Additional research is required to better understand the relationship between the rumen microbiota and these attributes, with the potential to develop microbiome-targeted strategies for enhancing beef production. KEY POINTS: • Certain rumen bacteria were associated with carcass merit and meat quality • Moryella was positively correlated with intramuscular fat in beef carcasses • Acidaminococcus spp. was negatively correlated with marbling and intramuscular fat.


Asunto(s)
Composición Corporal , Microbiota , Bovinos , Animales , Rumen , Carne/análisis , Bacterias , Archaea
5.
PLoS One ; 19(4): e0300383, 2024.
Artículo en Inglés | MEDLINE | ID: mdl-38574082

RESUMEN

Threatened shark species are caught in large numbers by artisanal and commercial fisheries and traded globally. Monitoring both which shark species are caught and sold in fisheries, and the export of CITES-restricted products, are essential in reducing illegal fishing. Current methods for species identification rely on visual examination by experts or DNA barcoding techniques requiring specialist laboratory facilities and trained personnel. The need for specialist equipment and/or input from experts means many markets are currently not monitored. We have developed a paper-based Lab-on-a-Chip (LOC) to facilitate identification of three threatened and CITES-listed sharks, bigeye thresher (Alopias superciliosus), pelagic thresher (A. pelagicus) and shortfin mako shark (Isurus oxyrinchus) at market source. DNA was successfully extracted from shark meat and fin samples and combined with DNA amplification and visualisation using Loop Mediated Isothermal Amplification (LAMP) on the LOC. This resulted in the successful identification of the target species of sharks in under an hour, with a working positive and negative control. The LOC provided a simple "yes" or "no" result via a colour change from pink to yellow when one of the target species was present. The LOC serves as proof-of-concept (PoC) for field-based species identification as it does not require specialist facilities. It can be used by non-scientifically trained personnel, especially in areas where there are suspected high frequencies of mislabelling or for the identification of dried shark fins in seizures.


Asunto(s)
Tiburones , Animales , Tiburones/genética , Especies en Peligro de Extinción , Alimentos Marinos , Carne , ADN/genética
6.
Trop Anim Health Prod ; 56(3): 117, 2024 Apr 03.
Artículo en Inglés | MEDLINE | ID: mdl-38568238

RESUMEN

Cereals such as triticale may contain high levels of xylans and arabinoxylans, limiting its use in diets since they act as anti-nutritional factors. The objective was to evaluate the effects of the enzyme xylanase included in triticale-based diets on productive performance, digestibility, carcass traits and meat quality in growing-finishing rabbits. Eighty rabbits (New Zealand X California breed), 35 days old, with an average initial live weight of 821 ± 26 g, were used. Twenty animals for treatment were used in each one of the fourth experimental treatments: 0, 4000, 8000 and 12,000 XU/kg of xylanase inclusion (XilaBlend 6X). The rabbits were fed ad libitum and fecal excretion was collected on days 7, 14, 21, 28 and 35 of the experimental period. At the end of the experimental period, the rabbits were slaughtered and carcass characteristics and meat quality were measured. A higher (P < 0.05) live weight was observed in rabbits fed diets with the addition of xylanase enzyme on days 4 and 7 of the experimental period. On the other hand, in the average total tract digestibility of organic matter, no significant difference was observed, similar to what occurred in the carcass traits and nutritional quality of the meat. The inclusion of 8000 XU/kg of xylanase enzyme provided the best values of apparent digestibility of total tract protein and dry matter on the finished stage of rabbits.


Asunto(s)
Triticale , Animales , Conejos , Fitomejoramiento , Dieta/veterinaria , Suplementos Dietéticos , Carne
7.
BMC Public Health ; 24(1): 975, 2024 Apr 08.
Artículo en Inglés | MEDLINE | ID: mdl-38584288

RESUMEN

BACKGROUND: Foodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana. METHODS: This study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples. RESULTS: Most of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free. CONCLUSIONS: Microorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.


Asunto(s)
Mataderos , Carne , Animales , Bovinos , Humanos , Adulto , Persona de Mediana Edad , Ghana/epidemiología , Estudios Transversales , Inocuidad de los Alimentos/métodos , Escherichia coli
8.
Vet Ital ; 60(1)2024 Mar 31.
Artículo en Inglés | MEDLINE | ID: mdl-38577844

RESUMEN

In hunted animals, quality of blood samples may often be compromised. Alternative samples, such as meat juice, may offer an advantage to perform serological tests. This study evaluates if meat juice is a feasible alternative sample to perform the Tuberculosis ELISA test in hunted large game. Between 2017 and 2022, 175 samples were collected from 97 animals (14 red deer + 83 wild boar) in Portugal and Spain. Cohen's kappa coefficient was calculated at 0.71, pointing out a good agreement using 156 paired samples. The sensitivity of the ELISA test with serum was 37.6%, considering Tuberculosis-like lesions (TBL) detected during the initial examination (26 TBL+/ELISA+ in a total of 78 serum samples). Using meat juice as matrix, the sensitivity increased to 37.5% (33 TBL+/ELISA+ in 97 meat juice samples). According to the agreement score and sensitivity being so close between the two matrices tested, meat juice could be a feasible alternative matrix.


Asunto(s)
Ciervos , Enfermedades de los Porcinos , Tuberculosis , Porcinos , Animales , Sus scrofa , Carne , Tuberculosis/diagnóstico , Tuberculosis/veterinaria , Tuberculosis/epidemiología , España/epidemiología , Enfermedades de los Porcinos/epidemiología
9.
Vet Med Sci ; 10(3): e1443, 2024 May.
Artículo en Inglés | MEDLINE | ID: mdl-38595026

RESUMEN

BACKGROUND: Selenium is an essential mineral for poultry. The conflicting reports about its in ovo injection are the justification for the more detailed investigation. OBJECTIVES: The aim of this study was to investigate the effects of in ovo injection of organic selenium on the hatching traits of broiler chickens and their performance. METHODS: Three hundred and twenty eggs of Ross 308 strain with an average weight of 65 g and 160 chicks were randomly divided into 4 treatment groups (each with 8 replicates of 10 eggs each for hatching parameters and 4 replicates of 10 chicks for broiler farming parameters): negative control (no injection), positive control (in ovo injection of 0.272 mL of normal saline solution) and 2 selenium treatments (in ovo injection of 2.72 or 5.44 µg of organic selenium). Injection was into the amniotic sac on the 10th day of incubation. Effects of in ovo injection on hatching and performance traits, blood parameters, immune responses, carcass characteristics, meat fatty acid profile, cecal microbial population and selenium consternation in the tibia were measured. RESULTS: Fewer chicks from the injected treatments hatched than from the negative control group (p < 0.01). However, the injection of selenium increased feed intake and the final weight of the birds (p < 0.01). Blood parameters were also affected. Glucose and cholesterol in experimental treatment chicks was lower than those of the controls (p < 0.01), whereas blood lipoproteins (VLDL, LDL and HDL) and the ratio of cholesterol to HDL was significantly increased in the treatments injected with selenium (p < 0.01). There was no significant difference in the immune response or microbial population between the experimental groups, but carcass components, such as thigh, breast, wing and abdominal fat weight, were significantly greater in the selenium treatments. CONCLUSIONS: Intra-egg injection of organic selenium produced favourable effects on performance of broiler chickens, although it had no effect on immune response or microbial population. However, the negative effect on hatching of chickens needs to be prevented to result in an acceptable economic return for the producer.


Asunto(s)
Pollos , Selenio , Animales , Femenino , Pollos/fisiología , Selenio/farmacología , Carne , Inyecciones/veterinaria , Colesterol
10.
J Agric Food Chem ; 72(14): 8114-8125, 2024 Apr 10.
Artículo en Inglés | MEDLINE | ID: mdl-38560783

RESUMEN

In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.


Asunto(s)
Digestión , Niño , Animales , Humanos , Carne/análisis , Proteínas , Aminoácidos/metabolismo
11.
Talanta ; 273: 125857, 2024 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-38490024

RESUMEN

An electrochemical aptasensor was developed for the determination of chloramphenicol (CAP) in fresh foods and food products. The aptasensor was developed using Prussian blue (PB) and chitosan (CS) film. PB acts as a redox probe for detection and CS acts as a sorption material. The aptamer (Apt) was immobilized on a screen-printed carbon electrode (SPCE) modified with gold nanoparticles (AuNPs). Under optimum conditions, the linearity of the aptasensor was between 1.0 and 6.0 × 106 ng L-1 with a detection limit of 0.65 and a quantification limit of 2.15 ng L-1. The electrode could be regenerated up to 24 times without the use of chemicals. The aptasensor showed good repeatability (RSD <11.2%) and good reproducibility (RSD <7.7%). The proposed method successfully quantified CAP in milk, shrimp pond water and shrimp meat with good accuracy (recovery = 88.0 ± 0.6% to 100 ± 2%). The proposed aptasensor could be especially useful in agriculture to ensure the quality of food and the environment and could be used to determine other antibiotics.


Asunto(s)
Aptámeros de Nucleótidos , Técnicas Biosensibles , Quitosano , Ferrocianuros , Nanopartículas del Metal , Carbono , Oro , Límite de Detección , Cloranfenicol/análisis , Reproducibilidad de los Resultados , Electrodos , Carne , Técnicas Biosensibles/métodos , Técnicas Electroquímicas/métodos
12.
Clin Oral Investig ; 28(4): 228, 2024 Mar 23.
Artículo en Inglés | MEDLINE | ID: mdl-38519737

RESUMEN

OBJECTIVES: There is a strong association among risk factors for oral cancer (ORCA), such as smoking, alcohol consumption, fiber intake, and red meat intake. The apparent synergistic effects reported in previous observational studies may also underestimate the independent effects. Our study aims to further explore the potential etiology and causality of oral cancer. MATERIALS AND METHODS: This study used the genome-wide associations study database (GWAS) in European populations for Mendelian randomization (MR) analysis to explore exposure factors associated with ORCA and detect the genetic causality between these exposures and ORCA risk. RESULTS: Our results demonstrated that in univariate MR analysis, the five exposure factors (celery intake, average weekly beer and cider intake, spirits intake, and pork intake) were risk factors, and oily fish intake was a safety factor, but in multivariate MR analysis, pork intake had the greatest impact on oral cancer when the five food/drink intakes were simultaneously consumed. CONCLUSIONS: The causal relationship between the five exposure factors (oily fish intake, celery intake, pork intake, average weekly beer and cider intake, and spirits intake) and oral cancer was analyzed. The causal effects of pork on oral cancer may be underestimated. CLINICAL RELEVANCE: Prevention of oral cancer requires better education about lifestyle-related risk factors, and improved awareness and tools for early diagnosis. Our study provides some risk factors that cannot be ignored for the cause prevention of oral cancer, such as pork intake, and its role in oral cancer prevention and control.


Asunto(s)
Neoplasias de la Boca , Animales , Consumo de Bebidas Alcohólicas , Estudio de Asociación del Genoma Completo , Análisis de la Aleatorización Mendeliana , Neoplasias de la Boca/etiología , Neoplasias de la Boca/genética , Factores de Riesgo , Humanos , Carne , Porcinos
13.
Public Health Nutr ; 27(1): e98, 2024 Mar 04.
Artículo en Inglés | MEDLINE | ID: mdl-38436089

RESUMEN

OBJECTIVES: To characterise nutritionally adequate, climate-friendly diets that are culturally acceptable across socio-demographic groups. To identify potential equity issues linked to more climate-friendly and nutritionally adequate dietary changes. DESIGN: An optimisation model minimises distance from observed diets subject to nutritional, greenhouse gas emissions (GHGE) and food-habit constraints. It is calibrated to socio-demographic groups differentiated by sex, education and income levels using dietary intake data. The environmental coefficients are derived from life cycle analysis and an environmentally extended input-output model. SETTING: Finland. PARTICIPANTS: Adult population. RESULTS: Across all population groups, we find large synergies between improvements in nutritional adequacy and reductions in GHGE, set at one-third or half of the current level. Those reductions result mainly from the substitution of meat with cereals, potatoes and roots and the intra-category substitution of foods, such as beef with poultry in the meat category. The simulated more climate-friendly diets are thus flexitarian. Moving towards reduced-impact diets would not create major inadequacies related to protein and fatty acid intakes, but Fe could be an issue for pre-menopausal females. The initial socio-economic gradient in the GHGE of diets is small, and the patterns of adjustments to more climate-friendly diets are similar across socio-demographic groups. CONCLUSIONS: A one-third reduction in GHGE of diets is achievable through moderate behavioural adjustments, but achieving larger reductions may be difficult. The required changes are similar across socio-demographic groups and do not raise equity issues. A population-wide policy to promote behavioural change for diet sustainability would be appropriate.


Asunto(s)
Huella de Carbono , Gases de Efecto Invernadero , Adulto , Femenino , Animales , Bovinos , Humanos , Finlandia , Dieta , Carne , Demografía
14.
Public Health Nutr ; 27(1): e100, 2024 Mar 25.
Artículo en Inglés | MEDLINE | ID: mdl-38523532

RESUMEN

OBJECTIVES: Dietary environmental impact in a Norwegian adult population was estimated for six environmental impact categories. Moreover, environmental benefits of scenario diets complying with the Norwegian Food-Based Dietary Guidelines (FBDG) and the EAT-Lancet reference diet were assessed. DESIGN: The current diet of Norwegian adults was estimated according to 24-h dietary recall data from a national dietary surveillance survey (Norkost 3). Scenario diets were modelled to represent the Norwegian FBDG and the EAT-Lancet healthy reference diet. Dietary environmental impact in terms of global warming potential, freshwater and marine eutrophication, terrestrial acidification, water use and transformation and use of land was estimated for the current and scenario diets using environmental impact data representative of the Norwegian market. Significant associations between impact and gender/educational attainment were assessed at P < 0·05. SETTING: Norway. PARTICIPANTS: Adults (n=1787) aged 18-70 years who participated in the Norkost 3 survey (2010-2011). RESULTS: Environmental impact varied significantly by gender and educational attainment. The food groups contributing most to environmental impact of Norwegian diets were meat, dairy, beverages, grains and composite dishes. Compared with the current Norwegian diet, the FBDG scenario reduced impacts from 2 % (freshwater eutrophication) to 32 % (water use), while the EAT-Lancet scenario reduced impacts from 7 % (marine eutrophication) to 61 % (land use). The EAT-Lancet scenario resulted in 3-48 % larger reductions in impact than the FBDG scenario. CONCLUSIONS: The Norwegian FBDG, while not as environmentally friendly as the EAT-Lancet reference diet, can still be an important tool in lessening environmental burden of Norwegian diets.


Asunto(s)
Dieta , Ambiente , Adulto , Humanos , Política Nutricional , Carne , Agua
15.
Talanta ; 273: 125851, 2024 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-38447339

RESUMEN

This work presents the first bioplatform described to date for the determination of galactose-α-1,3-galactose (α-Gal), a non-primate mammalian oligosaccharide responsible for almost all cases of red meat allergy. The bioplatform is based on the implementation of an indirect competitive immunoassay and enzymatic labeling with the enzyme horseradish peroxidase (HRP) built on the surface of magnetic microparticles (MBs) and amperometric transduction on screen-printed carbon electrodes (SPCEs) using the H2O2/hydroquinone (HQ) system. The target α-Gal competed with biotinylated α-Gal immobilized on the surface of neutravidin-modified MBs for the limited immunorecognition sites of a detection antibody enzymatically labeled with an HRP-conjugated secondary antibody. The resulting magnetic immunoconjugates were trapped on the surface of the SPCE working electrode and amperometric transduction was performed, providing a cathodic current variation inversely proportional to the concentration of α-Gal in the analyzed sample. The developed biotool was optimized, characterized and applied with satisfactory results to the determination of the target allergen in different samples of raw and processed meats.


Asunto(s)
Alérgenos , Técnicas Biosensibles , Hipersensibilidad a los Alimentos , Animales , Galactosa , Peróxido de Hidrógeno/química , Peroxidasa de Rábano Silvestre , Peroxidasa , Carne , Técnicas Biosensibles/métodos , Electrodos , Técnicas Electroquímicas/métodos , Mamíferos
16.
Food Microbiol ; 120: 104466, 2024 Jun.
Artículo en Inglés | MEDLINE | ID: mdl-38431318

RESUMEN

In this study, we evaluated the histomorphology, reactive oxygen species (ROS), protein degradation, and iron metabolism characteristics and differential expression analysis of genes for siderophores synthesis and protease secretion in prepared beef steaks inoculated alone or co-inoculated with P. weihenstephanensis, B. thermotrichothrix and M. caseolyticus at 4 °C for 12 days. The results showed that the P. weihenstephanensis was the key bacteria that degraded protein in the process of prepared beef steaks spoilage, which led to protein oxidation by promoting ferritin degradation to release free iron and inducing ROS accumulation. The highest expression of FpvA and AprE was detected in the P. weihenstephanensis group by comparing qRT-PCR of the different inoculation groups. Both qRT-PCR and Western blot revealed that ferritin heavy polypeptide and ferritin light chain polypeptide gene and protein expressions were significantly higher in the P. weihenstephanensis inoculation group compared to the other inoculation groups. Results suggested that FpvA and AprE might play roles in meat spoilage and were potential positional, physiological and functional candidate genes for improving the quality traits of prepared beef steaks. This work may provide insights on controlling food quality and safety by intervening in spoilage pathways targeting iron carrier biosynthesis or protease secretion genes.


Asunto(s)
Carne , Péptido Hidrolasas , Pseudomonas , Animales , Bovinos , Especies Reactivas de Oxígeno , Carne/microbiología , Ferritinas/genética , Péptidos
17.
Carbohydr Polym ; 332: 121915, 2024 May 15.
Artículo en Inglés | MEDLINE | ID: mdl-38431395

RESUMEN

This study aimed to explore an innovative approach to enhancing the shelf-life and quality of meat products through the application of an active packaging system. The study involved the development of new free-standing carboxymethyl cellulose (CMC) nanocomposite films incorporated with nanoencapsulated flavonoids derived from pomegranate extract. The loaded flavonoids, known for their antioxidant and antimicrobial properties, were nanoencapsulated via a self-assembly approach in a mixture of chitosan and sodium alginate to improve their stability, solubility, and controlled release characteristics. Chemical structure, size, and morphology of the obtained nanoparticles (Pg-NPs) were studied with FTIR, zeta-sizer, and TEM. The Pg-NPs showed particle size of 232 nm, and zeta-potential of -20.7 mV. Various free-standing nanocomposite films were then developed via incorporation of Pg-NPs into CMC-casted films. FTIR, SEM, thermal and mechanical properties, and surface wettability were intensively studied for the nanocomposite films. Barrier properties against water vapor were investigated at 2022 g·m-2d-1. The nanocomposite films possessed superior properties for inhibiting bacterial growth and extending the shelf-life of beef and poultry meat for 12 days compared with the Pg-NPs-free CMC films. This study presented a promising approach for development of active packaging systems with improved antimicrobial and antioxidant properties, and economic and environmental impacts.


Asunto(s)
Antiinfecciosos , Granada (Fruta) , Animales , Bovinos , Carboximetilcelulosa de Sodio/química , Embalaje de Alimentos , Antioxidantes/farmacología , Antioxidantes/química , Carne/microbiología , Antiinfecciosos/farmacología , Flavonoides
18.
An Acad Bras Cienc ; 96(1): e20220610, 2024.
Artículo en Inglés | MEDLINE | ID: mdl-38451592

RESUMEN

The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.


Asunto(s)
Vitis , Animales , Porcinos , Criopreservación , Ácidos Grasos , Metabolismo de los Lípidos , Carne
19.
J Anim Sci ; 1022024 Jan 03.
Artículo en Inglés | MEDLINE | ID: mdl-38489760

RESUMEN

Beef × dairy crossbred cattle (n = 615) were used to evaluate the effect of preharvest indicator traits and genotypes on the accuracy of estimated breeding values (EBVs) of seedstock candidates for selection. Genotypes for 100,000 single nucleotide polymorphisms were provided by the American Simmental Association of purebred and crossbred seedstock animals (n = 2,632). Five hundred and ninety-five of the 615 beef × dairy cattle had carcass camera and ultrasound data. Phenotypes were not used for any of the seedstock animals even though some may have had performance and ultrasound data. We estimated the genomic relationship matrix among 3,247 animals including both phenotyped and unphenotyped animals. We computed genetic parameters among 37 traits using 666 bivariate restricted maximum likelihood analyses. The accuracy of EBV depends on heritability. For the sake of brevity, we report accuracy for marbling as a proxy for other traits with similar heritability. We focus on accuracy for marbling because marbling is the primary determinant of carcass value. We computed EBV for all 3,247 animals for marbling based on camera data postharvest using best linear unbiased prediction. We report evidence of overlap in causative genes among postharvest carcass traits; marbling, ribeye area, yield grade, fat thickness, and hot carcass weight (HCW) based on genetic correlations. Genetic correlations range from -0.73 to 0.89. Several live animal traits (frame size, body weight and ultrasound fat thickness and ribeye area) were genetically correlated with postharvest traits; including HCW, ribeye area, yield grade, fat thickness, and marbling. Genetic correlations between pre- and postharvest traits ranged from -0.53 to 0.95. Accuracy for marbling ranged from 0.64 to 0.80 for animals with marbling recorded, and from 0.09 to 0.60 for animals without marbling recorded. The accuracy of animals without phenotypes was related to the genomic relationship between animals with phenotype and those without. Live animal traits were useful for predicting economically important carcass traits based on genetic correlations. The accuracy of EBV for seedstock animals that were not phenotyped was low, but this is consistent with theory, and accuracy is expected to increase with the addition of genotypes and carcass data from beef × dairy animals.


Low-cost genotyping platforms and sexed-semen have enabled the production of high breeding value dairy replacement heifers from a fraction of the herd representing the most elite cows. The remainder of the cow herd can be bred to beef bulls using male-sexed-semen. Camera carcass data postharvest and ultrasound carcass estimates preharvest (live animals) on beef × dairy animals combined with genotypes and ultrasound on seedstock animals may provide an efficient scheme for selecting beef bulls to mate to dairy cows in the future to maximize carcass value of the progeny. Genotypes are needed to link carcass data from previously harvested to seedstock bull selection candidates because pedigree is typically not available for beef × dairy cattle. We report that live animal ultrasound carcass estimates are predictive of postharvest economically important carcass traits. The accuracy of genetic evaluation of selection candidates without recorded carcass traits was low but is expected to increase with more genotypes and phenotypes on beef × dairy cattle. Genotypes, ultrasound estimates, and camera carcass data on thousands of beef × dairy cattle could enable increased accuracy of selection with periodic infusion of new phenotypes from future generations.


Asunto(s)
Composición Corporal , Carne , Femenino , Bovinos/genética , Animales , Masculino , Composición Corporal/genética , Carne/análisis , Fenotipo , Genotipo , Genoma
20.
J Anim Sci ; 1022024 Jan 03.
Artículo en Inglés | MEDLINE | ID: mdl-38490265

RESUMEN

This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.


Pigs are ideal species to convert food losses, also named former food products (FFPs), into animal proteins. The present study investigated the impact of incorporating sugary and salty FFPs into the diets of growing and finishing pigs on meat quality and its sensory characteristics. Our study showed that, while technological meat quality remained largely unaffected, the dietary treatments led to slight alterations of meat and backfat fatty acids profile. Moreover, a panel test for sensory analyses revealed that loins from both the sugary and salty ingredients-fed pigs were perceived as sweeter, and loins from pigs fed salty ingredients were noted for increased tenderness, intense pork aroma, and flavor. Overall, FFPs inclusion into pig diets had no detrimental effects on technological or nutritional aspects of the meat, confirming their potential use as alternative animal feed.


Asunto(s)
Composición Corporal , Fitomejoramiento , Porcinos , Masculino , Animales , Dieta/veterinaria , Carne , Ácidos Grasos/metabolismo , Músculo Esquelético/metabolismo , Alimentación Animal/análisis
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