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1. Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages

Author:
Shebs-Maurine, E.L.; Giotto, F.M.; Laidler, S.T.; de Mello, A.S.
Source:
Meat science 2021 v.173 pp. 108407
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Salmonella; bacteriophages; lymph; meat science; peracetic acid;     Show all 6 Subjects
Abstract:
... Research has suggested that the incidence of Salmonella in ground beef may be associated with contaminated lymph nodes that are not removed from trimmings destined for grinding. In this study, we tested the application of bacteriophages and peroxyacetic acid solutions on trimmings and on coarse and fine ground beef to simulate different scenarios of contamination. Overall, peroxyacetic acid applic ...
DOI:
10.1016/j.meatsci.2020.108407

2. Rapid nucleic acid detection of Escherichia coli O157:H7 based on CRISPR/Cas12a system

Author:
Wang, Shujuan; Fan, Yiling; Feng, Zhen; Song, Minghui; Li, Qiongqiong; Jiang, Bo; Qin, Feng; Liu, Hao; Lan, Lefu; Yang, Meicheng
Source:
Food control 2021 v.130 pp. 108194
ISSN:
0956-7135
Subject:
ground beef,   etc   ; DNA; Escherichia coli O157; coordination polymers; detection limit; elderly; food safety; genes; inoculum; people;     Show all 10 Subjects
Abstract:
... Escherichia coli O157:H7 (E. coli O157:H7) is one of the most dangerous foodborne pathogens causing severe illnesses in the elderly, children and immunocompromised people. Traditional methods could not meet the detection requirements of high speed, sensitivity, and specificity. The clustered regularly interspaced short palindromic repeats (CRISPR)-based diagnostic is a novel high sensitivity and s ...
DOI:
10.1016/j.foodcont.2021.108194

3. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

Author:
Wang, Xiaoting; Wang, Zhaobin; Zhuang, Hong; Nasiru, Mustapha Muhammad; Yuan, Yuan; Zhang, Jianhao; Yan, Wenjing
Source:
Meat science 2021 v.176 pp. 108456
ISSN:
0309-1740
Subject:
ground beef,   etc   ; cold; color; discoloration; electric potential difference; lipid peroxidation; meat science; myoglobin; patties;     Show all 9 Subjects
Abstract:
... The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA ...
DOI:
10.1016/j.meatsci.2021.108456

4. Genomic Characterization of Salmonella typhimurium DT104 Strains Associated with Cattle and Beef Products

Author:
Parker, Craig T.; Huynh, Steven; Alexander, Aaron; Oliver, Andrew S.; Cooper, Kerry K.
Source:
Pathogens 2021 v.10 no.5
ISSN:
2076-0817
Subject:
ground beef,   etc   ; Salmonella Typhimurium; allantoin; bacteriophages; cattle; epidemiology; genomics; multiple drug resistance; phylogeny; North America;     Show all 10 Subjects
Abstract:
... Salmonella enterica subsp. enterica serovar Typhimurium DT104, a multidrug-resistant phage type, has emerged globally as a major cause of foodborne outbreaks particularly associated with contaminated beef products. In this study, we sequenced three S. Typhimurium DT104 strains associated with a 2009 outbreak caused by ground beef, including the outbreak source strain and two clinical strains. The ...
DOI:
10.3390/pathogens10050529

5. Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products

Author:
Monago-Maraña, Olga; Wold, Jens Petter; Rødbotten, Rune; Dankel, Katinka Riiser; Afseth, Nils Kristian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.140 pp. 110592
ISSN:
0023-6438
Subject:
ground beef,   etc   ; Raman spectroscopy; collagen; fluorescence emission spectroscopy; hydroxyproline; poultry; prediction;     Show all 7 Subjects
Abstract:
... Raman, near-infrared and fluorescence spectroscopy were evaluated for determination of collagen content in ground meat. Two sample sets were used (i.e. ground beef and ground poultry by-products), and collagen concentrations (measured as hydroxyproline) varied in the ranges 0.1–3.3% in the beef samples and 0.4–1.5% in the poultry samples. Similar validation results for hydroxyproline were obtained ...
DOI:
10.1016/j.lwt.2020.110592

6. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

Author:
Dong, Jincheng; Kou, Xiaoxi; Liu, Lintao; Hou, Lixia; Li, Rui; Wang, Shaojin
Source:
Innovative food science & emerging technologies 2021 v.68 pp. 102604
ISSN:
1466-8564
Subject:
ground beef,   etc   ; color; food science; heat; radio waves; salt content; temperature; world markets;     Show all 8 Subjects
Abstract:
... The comminuted meat products are popular and important in the global market. Radio frequency (RF) heating has been proposed as a new alternative method for thawing bulk frozen comminuted meat products with the main advantages of rapid and volumetric heating. However, the temperature non-uniformity is the main obstacle for its industrial applications. In the present study, effects of the level of a ...
DOI:
10.1016/j.ifset.2021.102604

7. Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

Author:
Ribeiro Sanches, Marcio Augusto; Camelo-Silva, Callebe; da Silva Carvalho, Cleberyanne; Rafael de Mello, Jonatan; Barroso, Noádia Genuario; Lopes da Silva Barros, Eulália; Silva, Paula Paulino; Pertuzatti, Paula Becker
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.135 pp. 110275
ISSN:
0023-6438
Subject:
ground beef,   etc   ; anthocyanins; antioxidant activity; antioxidants; cabbage; glycerol; permeability; plasticizers; solubility; spectroscopy; starch; water vapor; whey;     Show all 13 Subjects
Abstract:
... of the study was to evaluate the influence of the concentration of red cabbage extract (RCE) and sweet whey on the properties of starch films using glycerol as plasticizer. The influence of independent variables on the barrier, physical-chemical, mechanical, optical, spectroscopic and antioxidant properties of the films was evaluated. T2 (64.18% RCE and 4.36% sweet whey), T7 (50% RCE and 0.0% swee ...
DOI:
10.1016/j.lwt.2020.110275

8. Mesoporous silica nanoparticles loaded with capsaicin and their oxidation resistance in meat preservation

Author:
Si, Wenhui; Gao, Yue; Mei, Xiao; Wu, Chenqi; Li, Jianguo; Zhang, Jianhao
Source:
Food chemistry 2021 v.344 pp. 128737
ISSN:
0308-8146
Subject:
ground beef,   etc   ; capsaicin; chemiluminescence; diameter; diffusion; flow; food chemistry; freshness; injection; nanoparticles; oxidation; porous media; silica; spectroscopy; storage;     Show all 15 Subjects
Abstract:
... In this work, capsaicin (CAP) was loaded into mesoporous silica nanoparticles (MSNs) with grain diameters of 50 nm, 100 nm and 400 nm by free diffusion to obtain the support materials Cap@MSN-50, Cap@MSN-100 and Cap@MSN-400, respectively. The loading capacity was separately calculated as 854.77, 713.86 and 649.09 (mg/g Cap/MSN) by ultraviolet spectrophotometry. An IFFM-E flow injection chemilumine ...
DOI:
10.1016/j.foodchem.2020.128737

9. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef

Author:
Gomez, Johana S.; Parada, Romina B.; Vallejo, Marisol; Marguet, Emilio R.; Bellomio, Augusto; Perotti, Nora; de Carvalho, Kátia G.
Source:
Archives of microbiology 2021 v.203 no.4 pp. 1427-1437
ISSN:
0302-8933
Subject:
ground beef,   etc   ; Enterococcus; Listeria monocytogenes; antibacterial properties; cold storage; food safety; gravy; lactic acid; model food systems; virulence;     Show all 10 Subjects
Abstract:
... Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied. Enterococcus isolates whose cell-free supernatant presented activity agains ...
DOI:
10.1007/s00203-020-02118-0

10. Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

Author:
Lee, Hyunah; Shahbaz, Hafiz Muhammad; Yang, Jaekyung; Jo, Mun Hui; Kim, Jeong Un; Yoo, Sungyul; Kim, Sung Han; Lee, Dong‐Un; Park, Jiyong
Source:
Journal of food processing and preservation 2021 v.45 no.4 pp. e15345
ISSN:
0145-8892
Subject:
ground beef,   etc   ; Lactobacillus acidophilus; cold storage; color; lactic acid; lipid peroxidation; microbial growth; microbiological quality; pH; shelf life;     Show all 10 Subjects
Abstract:
... The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combined with Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) during refrigerated storage of 10 days. BP were evaluated in terms of microbial growth, color, pH, and lipid oxidation during the storage. Untreated BP had a significantly higher total aerobic count (6.74 log CFU/g) than BP treated with HPP ...
DOI:
10.1111/jfpp.15345

11. Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Author:
Cap, M.; Lires, C.; Cingolani, C.; Mozgovoj, M.; Soteras, T.; Gentiluomo, J.; Principe, F.; Sucari, A.; Horak, C.; Signorini, M.; Vaudagna, S.R.; Leotta, G.
Source:
Meat science 2021 v.174 pp. 108414
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Shiga toxin; Shiga toxin-producing Escherichia coli; consumer acceptance; gamma radiation; inoculum; irradiation; meat science;     Show all 8 Subjects
Abstract:
... The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the ...
DOI:
10.1016/j.meatsci.2020.108414

12. Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models

Author:
de la Cruz Quiroz, Reynaldo; Fagotti, Fabian; Welti-Chanes, Jorge; Torres, J. Antonio
Source:
Food engineering reviews 2021 v.13 no.1 pp. 104-114
ISSN:
1866-7910
Subject:
ground beef,   etc   ; ambient temperature; animals; energy efficiency; food preservation; food safety; milk; pasteurized milk; refrigeration; refrigerators; shelf life;     Show all 11 Subjects
Abstract:
... This review focuses on the microbial food presservation performance of residential refrigerators which was evaluated using dynamic temperature values for pasteurized milk and ground beef stored in an experimental unit carefully replicating home use conditions. Milk and ground beef were respectively stored in the middle door shelf of a refrigerator set at 5 °C and in its bottom drawer equipped with ...
DOI:
10.1007/s12393-020-09230-3

13. Chitosan packaging functionalized with Cinnamodendron dinisii essential oil loaded zein: A proposal for meat conservation

Author:
Xavier, Leandra Oliveira; Sganzerla, William Gustavo; Rosa, Gabriel Bachega; da Rosa, Cleonice Gonçalves; Agostinetto, Lenita; Veeck, Ana Paula de Lima; Bretanha, Lizandra Czermainski; Micke, Gustavo Amadeu; Dalla Costa, Murilo; Bertoldi, Fabiano Cleber; Barreto, Pedro Luiz Manique; Nunes, Michael Ramos
Source:
International journal of biological macromolecules 2021 v.169 pp. 183-193
ISSN:
0141-8130
Subject:
ground beef,   etc   ; antimicrobial properties; antioxidant activity; biodegradability; chitosan; cineole; color; essential oils; nanocapsules; nanocomposites; oils; zein; zeta potential;     Show all 13 Subjects
Abstract:
... The nanoencapsulation of essential oils for biodegradable films functionalization is a viable alternative for the production of active food packaging. In this study, the Cinnamodendron dinisii Schwanke essential oil was nanoencapsulated using zein as wall material, and applied in chitosan matrix to produce an active nanocomposite film packaging for food conservation. The chemical composition of th ...
DOI:
10.1016/j.ijbiomac.2020.12.093

14. Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef

Author:
Özer, Cem Okan; Kılıç, Birol
Source:
Meat science 2021 v.171 pp. 108303
ISSN:
0309-1740
Subject:
ground beef,   etc   ; Carthamus tinctorius; Lactobacillus plantarum; conjugated linoleic acid; consumer satisfaction; fermentation; fermented meat; meat science; pH; temperature;     Show all 10 Subjects
Abstract:
... The aim of the present study was to determine the optimum pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added Lactobacillus plantarum AB20–961 and Lactobacillus plantarum DSM2601 for high conjugated linoleic acid (CLA) production in ground beef. The highest CLA production with using safflower fatty acids by L. plantarum AB20–961 and L. plantarum ...
DOI:
10.1016/j.meatsci.2020.108303

15. Ground beef recalls and subsequent food safety performance

Author:
Ollinger, Michael; Houser, Matthew
Source:
Food policy 2020 v.97 pp. 101971
ISSN:
0306-9192
Subject:
ground beef,   etc   ; Salmonella; food policy; food safety; market value; poultry;     Show all 6 Subjects
Abstract:
... The U.S. Food Safety Inspection Service recalled more than 370 million pounds of meat and poultry products and oversaw 680 Class 1 recalls over 1998–2014. The cost to firms was about $109 million in lost market value (Pozo and Schroeder, 2016). Thomsen and McKenzie (2001) argue that firms internalize the costs of recalls, and Marino (1997) asserts that high food safety costs lead to food safety in ...
DOI:
10.1016/j.foodpol.2020.101971

16. Do consumers have an appetite for discolored beef?

Author:
Feuz, Ryan; Norwood, F. Bailey; Ramanathan, Ranjith
Source:
Agribusiness 2020 v.36 no.4 pp. 631-652
ISSN:
0742-4477
Subject:
ground beef,   etc   ; agribusiness; appetite; cherries; color; discoloration; steaks; surveys;     Show all 8 Subjects
Abstract:
... Consumers prefer beef to be bright, cherry red in color. As beef becomes discolored, consumers may perceive it to be unwholesome, reducing their willingness‐to‐pay (WTP). This study uses a choice experiment in an online survey to measure how discoloration affects consumer WTP for beef steak and ground beef. A cheap talk script combined with a trap question designed to simultaneously reduce hypothe ...
DOI:
10.1002/agr.21651

17. How Do E. coli. Recalls Impact Cattle and Beef Prices?

Author:
Moon, Donghyun; Tonsor, Glynn T.
Source:
Journal of agricultural and resource economics 2020 v.45 no.1 pp. 92-106
ISSN:
1068-5502
Subject:
ground beef,   etc   ; Escherichia coli; beef industry; cattle; prices; United States;     Show all 6 Subjects
Abstract:
... We conducted an event study to examine the effect of E. coli recalls on prices in the vertically connected U.S. beef industry. Our findings show that the resulting price changes of beef products vary across stages in the U.S. beef industry and that the prices of disaggregated beef products are more vulnerable to E. coli recalls than the prices of aggregated products. This suggests that downstream ...
DOI:
10.22004/ag.econ.298436

18. Effect of Yucca baccata butanolic extract on the shelf life of chicken and development of an antimicrobial packaging for beef

Author:
Gutiérrez-García, G.J.; Quintana-Romero, L.A.; Morales-Figueroa, G.G.; Esparza-Romero, J.; Pérez-Morales, R.; López-Mata, M.A.; Juárez, J.; Sánchez-Escalante, J.J.; Peralta, E.; Quihui-Cota, Luis; Soto-Valdez, H.
Source:
Food control 2021 v.127 pp. 108142
ISSN:
0956-7135
Subject:
ground beef,   etc   ; Pseudomonas aeruginosa; Yucca; anti-infective agents; chickens; density; food safety; ground chicken meat; indigenous species; minimum inhibitory concentration; polyethylene; saponins; shelf life;     Show all 13 Subjects
Abstract:
... Yucca baccata is a native plant to the Mexican desert which contains saponins with potential to be used as antimicrobial agent. Yucca baccata butanolic extract (YBE) obtained from the stem of the plant contained 30% of total saponins. The minimum inhibitory concentration of the YBE against Pseudomonas aeruginosa was determined as 37.25 mg/mL. The addition of 1% (w/w) of YBE to ground chicken meat ...
DOI:
10.1016/j.foodcont.2021.108142

19. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation

Author:
Tenderis, B.; Kılıç, B.; Yalçın, H.; Şimşek, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.144 pp. 111169
ISSN:
0023-6438
Subject:
ground beef,   etc   ; Listeria monocytogenes; Pseudomonas fluorescens; cold storage; cross contamination; encapsulation; pH; redox potential; sodium; sodium lactate; sodium tripolyphosphate; synergism; viability; water activity;     Show all 14 Subjects
Abstract:
... This work was undertaken to evaluate the effectiveness of using sodium lactate (SL), encapsulated (e) and unencapsulated (u) polyphosphates (PP; sodium tripolyphosphate, STP; sodium acid pyrophosphate, SPP), and various combinations of these additives on growth of Listeria monocytogenes and Pseudomonas fluorescens in cooked ground beef during 30 d refrigerated storage. The study consisted of two i ...
DOI:
10.1016/j.lwt.2021.111169

20. Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4 ℃

Author:
Nurul Syahida, S.; Ismail-Fitry, M.R.; Ainun, Z.M.A.; Nur Hanani, Z.A.
Source:
Food packaging and shelf life 2021 v.28 pp. 100640
ISSN:
2214-2894
Subject:
ground beef,   etc   ; Cymbopogon; cold storage; color; essential oils; gelatin; kraft paper; lipid peroxidation; oxidative stability; pH; plate count; shelf life; spoilage; water content;     Show all 14 Subjects
Abstract:
... The effect of active packaging on the physical, microbial and oxidative stability of ground beef stored at 4 ℃ for seven days was determined. Ground beef packed with gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper (GPL/K) was compared with ground beef without any paper packaging (C) and those packed with uncoated Kraft paper (K) or gelatin/palm wax (GP)-coated Kraft paper (GP/K) ...
DOI:
10.1016/j.fpsl.2021.100640