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1. Value-Added Utilization of Beef Byproducts and Low-Value Comminuted Beef: Challenges and Opportunities

Author:
Ravi Jadeja; Xin Mei Teng; Anand Mohan; Krishnabrunda Duggirala
Source:
Current opinion in food science 2022 pp. 100938
ISSN:
2214-7993
Subject:
ground beef,   etc   ; food safety; industry; organ meats; value added;     Show all 5 Subjects
Abstract:
... Small and very small beef processors constantly face economic challenges due to the industry's high volume and low-profit nature. The use of beef harvest byproducts and low-value cuts for human food provide opportunities to generate additional premiums and increase profit margins. This review is designed to identify recent advances and food safety challenges associated with the value-added utiliza ...
DOI:
10.1016/j.cofs.2022.100938

2. Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

Author:
Tristan M. Reyes; Hunter R. Smith; Madison P. Wagoner; Barney S. Wilborn; Tom Bonner; Terry D. Brandebourg; Soren P. Rodning; Jason T. Sawyer
Source:
Foods 2022 v.11 no.2 pp. -
ISSN:
2304-8158
Subject:
ground beef,   etc   ; color; livestock and meat industry; shelf life; vacuum packaging;     Show all 5 Subjects
Abstract:
... With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready fil ...
DOI:
10.3390/foods11020162

3. Rapid and Multiplexed Detection of Single Cells of Salmonella, Escherichia coli O157, and Shigella flexneri in Ground Beef by Flow Cytometry

Author:
Ziquan Wang; Meng Wang; Qian Xu; Siyuan Liu; Ying Gao; Haiyan Chang; Zhiwei Sui
Source:
Foodborne pathogens & disease 2022 v.19 no.4 pp. 272-280
ISSN:
1556-7125
Subject:
ground beef,   etc   ; Escherichia coli O157; Salmonella; Shigella flexneri; flow cytometry; rapid methods;     Show all 6 Subjects
Abstract:
... Salmonella, Escherichia coli O157, and Shigella flexneri are typical foodborne pathogens in ground beef, which can cause severe infection even when present as a single cell. Flow cytometry (FCM) methods are widely applied in the rapid detection of pathogens in food products. In this study, we report an FCM-based method for detecting single cells of Salmonella, E. coli O157, and S. flexneri in 25 g ...
DOI:
10.1089/fpd.2021.0088

4. Calidad microbiológica de la carne picada y detección de patógenos en muestras ambientales de carnicerías de la ciudad de Tandil, provincia de Buenos Aires, Argentina

Author:
María Julia Ruiz; Nora Lia Padola; Gerardo Leotta; Rocío Colello; Juan Passucci; Edgardo Rodríguez; Daniel Fernández Fellenz; Alejandra Krüger; Marcelo Sanz; Elida Elichiribehety; Analía Inés Etcheverría
Source:
Revista argentina microbiología 2022 v.54 no.3 pp. 215-219
ISSN:
0325-7541
Subject:
ground beef,   etc   ; Salmonella; Shiga toxin-producing Escherichia coli; Staphylococcus aureus; hygiene; risk; Argentina;     Show all 7 Subjects
Abstract:
... The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella sp ...
DOI:
10.1016/j.ram.2021.04.003

5. Kinome Analysis of Cattle Peripheral Lymph Nodes to Elucidate Differential Response to Salmonella spp.

Author:
Ryan J. Arsenault; Tyson R. Brown; Thomas S. Edrington; David J. Nisbet
Source:
Microorganisms 2022 v.10 no.1 pp. -
ISSN:
2076-2607
Subject:
ground beef,   etc   ; Salmonella; feedlots; immune response; innate immunity; lymph; peptides; phosphorylation; summer; winter;     Show all 10 Subjects
Abstract:
... Salmonella spp., contained within the peripheral lymph nodes (PLNs) of cattle, represents a significant source of contamination of ground beef. Herein is the first report where species-specific kinome peptide arrays designed for bovine biology were used to further the understanding of Salmonella spp. within these PLNs. For the purpose of this research, multiple comparisons of sub-iliac lymph nodes ...
DOI:
10.3390/microorganisms10010120

6. Influence of meat batter addition in ground beef on structural properties and quality parameters

Author:
Lisa M. Berger; Monika Gibis; Franziska Witte; Nino Terjung; Jochen Weiss
Source:
European food research & technology 2022 v.248 no.10 pp. 2509-2520
ISSN:
1438-2377
Subject:
ground beef,   etc   ; batters; drip loss; firmness; food research; histology; lactate dehydrogenase; protein content; technology;     Show all 9 Subjects
Abstract:
... The determination of the amount of non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which is why more objective and faster methods including evaluation of quality parameters are needed. To determine, whether the addition of meat batter increases the histologically determined ANIC ground ...
DOI:
10.1007/s00217-022-04065-0

7. Development of a portable SERS method for testing the antibiotic sensitivity of foodborne bacteria

Author:
Joshua C. Gukowsky; Lili He
Source:
Journal of microbiological methods 2022 v.198 pp. 106496
ISSN:
0167-7012
Subject:
ground beef,   etc   ; Bacillus cereus; Escherichia coli; Raman spectroscopy; Salmonella enterica; antibiotic resistance; antibiotics; liquids; spectrometers;     Show all 9 Subjects
Abstract:
... A method for testing the antibiotic susceptibility of foodborne bacterial samples using a portable Raman spectrometer has been developed. Surface-enhanced Raman spectroscopy (SERS) was used to obtain the spectra from bacterial samples collected on a filter membrane after incubation with antibiotics. The SERS spectra revealed characteristic antibiotic response patterns, which can be used to assess ...
DOI:
10.1016/j.mimet.2022.106496
CHORUS:
10.1016/j.mimet.2022.106496

8. Feasibility Study of Starch‐Based Biomass Incorporated 3D Printed Beef

Author:
Peng Liu; Xugang Dang; Meng Wai Woo; Sadaqat Ali Chattha; Jingxian An; Zhihua Shan
Source:
Stärke = 2022 v.74 no.5-6 pp. e2200030
ISSN:
0038-9056
Subject:
ground beef,   etc   ; biomass; chewiness; color; extrusion; feasibility studies; gelatinization; starch; texture; three-dimensional printing; viscosity;     Show all 11 Subjects
Abstract:
... Food additives are one of the essential components in 3D food printing, which can be used to improve the processability performance of printed foods. In this study, five types of soluble starch‐based additives (Soluble starch (Ss), gelatinized soluble starch, gelatinized starch powder, oxidized starch powder (OSₚ), oxidized starch‐gelatin powder (OS‐Gₚ)) are added to ground beef in order to enhanc ...
DOI:
10.1002/star.202200030

9. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan

Author:
Arman Issimov; Torebek Baibatyrov; Aigul Tayeva; Shynar Kenenbay; Sholpan Abzhanova; Gulnara Shambulova; Gaukhar Kuzembayeva; Madina Kozhakhiyeva; Inna Brel-Kisseleva; Olga Safronova; Lyailya Bauzhanova; Gulzhan Yeszhanova; Kainar Bukarbayev; Alma Katasheva; Francisco A. Uzal
Source:
Agriculture (Basel) 2022 v.12 no.9 pp. -
ISSN:
2077-0472
Subject:
ground beef,   etc   ; Clostridium perfringens; agriculture; biotypes; epidemiology; minced lamb; pathogens; polymerase chain reaction; surveys; toxins; Kazakhstan;     Show all 11 Subjects
Abstract:
... Objectives. The current study aimed to investigate the prevalence of Clostridium perfringens in meat products at meat fairs in four cities of West Kazakhstan from April to October 2021. Methods. In total, 240 samples were collected and subsequently examined for the presence of Clostridium perfringens and its associated toxins using a standard culture method and multiplex PCR assay. Results. In the ...
DOI:
10.3390/agriculture12091357

10. What do U.S. consumers care about regarding beef and its supply chain?

Author:
Mario Ortez; Nicole Olynk Widmar; Nathan M. Thompson; Yuan H. Brad Kim
Source:
Meat science 2022 v.187 pp. 108748
ISSN:
0309-1740
Subject:
ground beef,   etc   ; COVID-19 infection; beef consumption; cattle; food safety; industry; meat science; prices; supply chain;     Show all 9 Subjects
Abstract:
... Stated levels of concerns regarding different aspects of beef and its supply chain in the U.S. were studied for a representative sample of 1275 U.S. residents. In addition to top concerns, frequency of general beef consumption and different beef subprimal cuts were collected. Sixty-two percent of respondents indicated eating beef at least twice per week; ground beef was the most frequently purchas ...
DOI:
10.1016/j.meatsci.2022.108748
CHORUS:
10.1016/j.meatsci.2022.108748

11. Prevalence and risk factors of potential pathogenic Yersinia enterocolitica in Tunisian frozen ground beef through a shelf‐life monitoring protocol validation

Author:
Sana Jaballah; Imene Fhoula; Mohamed Boumaiza; Afef Najjari; Narjes Mhajbi; Abdellatif Boudabous; Naouel Klibi; Hadda‐Imene Ouzari
Source:
Journal of food processing and preservation 2022 v.46 no.6 pp. e16360
ISSN:
0145-8892
Subject:
ground beef,   etc   ; Yersinia enterocolitica; analytical methods; bacteria; biotypes; genes; phenotype; protocols; red meat; shelf life; viability; virulence;     Show all 12 Subjects
Abstract:
... This study aims to identify and determine the prevalence of Yersinia enterocolitica in ground beef meat during conservation process. In all, 180 sample‐units of ground beef from three red meat processing companies were subjected to microbial analysis. The identification and prevalence rate of Y. enterocolitica in ground beef were performed using conventional culture methods and molecular identific ...
DOI:
10.1111/jfpp.16360

12. Fabrication, characterization, and performance of antimicrobial alginate-based films containing thymol-loaded lipid nanoparticles: Comparison of nanoemulsions and nanostructured lipid carriers

Author:
Neda Karimi-Khorrami; Mohsen Radi; Sedigheh Amiri; Elahe Abedi; David Julian McClements
Source:
International journal of biological macromolecules 2022 v.207 pp. 801-812
ISSN:
0141-8130
Subject:
ground beef,   etc   ; air; antimicrobial properties; biopolymers; contact angle; lipids; permeability; porosity; strength (mechanics); surface roughness; thymol; water vapor;     Show all 12 Subjects
Abstract:
... Antimicrobial biopolymer films were prepared by incorporating thymol-loaded nanostructured lipid carriers (NLC) or nanoemulsions (NE) into Ca-alginate solutions. Thymol-loaded-NLCs with thymol/lipid mass ratios of 0.1 and 0.2 were prepared and then used to fabricate NLC/alginate films containing either 20% (NLC20 film) or 10% (NLC10 film) of NLCs. Consequently, these two films had the same total t ...
DOI:
10.1016/j.ijbiomac.2022.03.149

13. Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus, black pepper extract and EDTA

Author:
Shadieh Mohammadi; Javad Aliakbarlu; Hossein Tajik; Leila Manafi; Negar Mortazavi
Source:
Food bioscience 2022 v.47 pp. 101635
ISSN:
2212-4292
Subject:
ground beef,   etc   ; EDTA (chelating agent); Escherichia coli O157; Lactobacillus casei; Lactobacillus reuteri; antibacterial properties; black pepper; lipid peroxidation; odors;     Show all 9 Subjects
Abstract:
... The objectives of present study were to evaluate the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract (BPE) and ethylenediamine tetraacetic acid (EDTA) for controlling the growth of E. coli O157:H7 and improving the chemical, microbiological and sensory quality of ground beef stored at 10 °C for 12 days. The in vitro results indicated that the combinatio ...
DOI:
10.1016/j.fbio.2022.101635

14. Sage extracts obtained with cold plasma improves beef quality

Author:
Ewelina Pogorzelska-Nowicka; Elżbieta Górska-Horczyczak; Monika Hanula; Monika Marcinkowska-Lesiak; Grzegorz Pogorzelski; Agnieszka Wierzbicka; Andrzej Półtorak
Source:
Meat science 2022 v.194 pp. 108988
ISSN:
0309-1740
Subject:
ground beef,   etc   ; beef quality; cold; color; lipid peroxidation; livestock and meat industry; myoglobin; odors; pH; raw meat; sage; texture; weight loss;     Show all 13 Subjects
Abstract:
... The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O₂) and stored in cold conditions for 8 days. Sage extrac ...
DOI:
10.1016/j.meatsci.2022.108988

15. Growth competition between lactic acid bacteria and Listeria monocytogenes during simultaneous fermentation and drying of meat sausages – A mathematical modeling

Author:
Lihan Huang; Cheng-An Hwang; Yanhong Liu; John Renye; Zhen Jia
Source:
Food research international 2022 v.158 pp. 111553
ISSN:
0963-9969
Subject:
ground beef,   etc   ; Lactobacillus plantarum; Listeria monocytogenes; equations; fermentation; food research; growth models; health hazards; irradiation; lactic acid; pH; relative humidity; sodium nitrite; sugars;     Show all 14 Subjects
Abstract:
... Listeria monocytogenes is a significant foodborne health hazard in many products and may survive and grow when making fermented meat sausages. The objective of this study was to investigate the competition between lactic acid bacteria (LAB) and L. monocytogenes during simultaneous fermentation and drying (SFD) of meat sausages. Sausages made from irradiated ground beef (90% lean), salt, sugar, and ...
Handle:
10113/7815001
DOI:
10.1016/j.foodres.2022.111553
CHORUS:
10.1016/j.foodres.2022.111553

16. Blow Flies (Diptera: Calliphoridae) and the American Diet: Effects of Fat Content on Blow Fly Development

Author:
A. P. Noblesse; A. W. Meeds; L. M. Weidner
Source:
Journal of medical entomology 2022 v.59 no.4 pp. 1191-1197
ISSN:
0022-2585
Subject:
ground beef,   etc   ; Lucilia sericata; Phormia regina; dietary fat; forensic entomology; forensic sciences; insects; lipid content; medical entomology; obesity; postmortem changes; survival rate; temperature;     Show all 13 Subjects
Abstract:
... Forensic entomology is an important field of forensic science that utilizes insect evidence in criminal investigations. Blow flies (Diptera: Calliphoridae) are among the first colonizers of remains and are frequently used in determining the minimum postmortem interval (mPMI). Blow fly development is influenced by a variety of factors including temperature and feeding substrate. Unfortunately, diet ...
DOI:
10.1093/jme/tjac040

17. Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

Author:
Magdalena Costa; Victoria Brusa; Nora Lia Padola; Analía Etcheverría; Fernando Sampedro; Pablo S. Fernández; Gerardo A. Leotta; Marcelo Signorini
Source:
Food science and technology international 2022 v.28 no.7 pp. 613-621
ISSN:
1532-1738
Subject:
ground beef,   etc   ; HACCP; Shiga toxin-producing Escherichia coli; beef consumption; hemolytic uremic syndrome; irradiation; lactic acid; microbiological risk assessment; models; risk; risk reduction; Argentina;     Show all 12 Subjects
Abstract:
... The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Esc ...
DOI:
10.1177/10820132211046124

18. Changes in the quality and microbial compositions of ground beef packaged on food absorbent pads incorporated with levulinic acid and sodium dodecyl sulfate

Author:
Xin Wang; Xiaoxue Yan; Yiwei Xu; Jiayin Liu; Dong Chen
Source:
International journal of food microbiology 2022 v.376 pp. 109771
ISSN:
0168-1605
Subject:
ground beef,   etc   ; Acinetobacter; Enterobacteriaceae; Photobacterium; Pseudomonas; absorbents; antimicrobial properties; color; decontamination; drip loss; food microbiology; levulinic acid; psychrotrophic bacteria; sodium dodecyl sulfate; storage time;     Show all 15 Subjects
Abstract:
... In this study, changes in the quality attributes (i.e., drip loss and color) and microbial compositions by both culture dependent and independent methods of ground beef packaged with food absorbent pads incorporating levulinic acid (LVA) plus sodium dodecyl sulfate (SDS) during a week of 4 °C storage were investigated. The pads containing LVA/SDS shown potent decontamination of tested microorganis ...
DOI:
10.1016/j.ijfoodmicro.2022.109771

19. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef

Author:
Yovita Rahmasari; Gökçe Polat Yemiş
Source:
Meat science 2022 v.188 pp. 108799
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Bacillus cereus; Escherichia coli O157; Listeria monocytogenes; Salmonella Enteritidis; antibacterial properties; coconuts; cold storage; ginger; lipid peroxidation; liquid smoke; meat science; starch; ultrasonic treatment;     Show all 14 Subjects
Abstract:
... The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical ...
DOI:
10.1016/j.meatsci.2022.108799

20. Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

Author:
Rossana Roila; Beatrice Sordini; Sonia Esposto; David Ranucci; Sara Primavilla; Andrea Valiani; Agnese Taticchi; Raffaella Branciari; Maurizio Servili
Source:
Foods 2022 v.11 no.16 pp. -
ISSN:
2304-8158
Subject:
ground beef,   etc   ; antimicrobial properties; growth retardation; lipid peroxidation; microbial growth; minced meat; olive mill wastewater; oxidation; oxygen radical absorbance capacity; predictive microbiology; raw meat; shelf life; spoilage;     Show all 13 Subjects
Abstract:
... The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally ...
DOI:
10.3390/foods11162447