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groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
... 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
Ewelina Pogorzelska-Nowicka; Elżbieta Górska-Horczyczak; Monika Hanula; Monika Marcinkowska-Lesiak; Grzegorz Pogorzelski; Agnieszka Wierzbicka; Andrzej Półtorak
groundbeef, 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 ...
groundbeef, 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 ...
groundbeef, 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...