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Background and objective: The ideal margin width for surgical resection of colorectal liver metastases has been extensively studied, but not sufficiently in accordance with other pathological factors. The aim of this study was to assess for the first time the prognostic impact of margin widths according to different prognostic pathological factors in colorectal liver metastasis. Methods: We evaluated 101 patients with a single resected metastasis. Slides stained by HE were assessed for the presence of poorly differentiated clusters, peritumoral inflammatory infiltrate, tumor pseudocapsule, and tumor borders pattern. Overall survival, disease-free survival, and hepatic recurrence were evaluated. The pathologic factors prognostic impact was evaluated according to a (< or ⩾) 10-mm margin size. Results: Factors independently associated with a shorter overall survival were absence of tumor pseudocapsule ( p Conclusions: In colorectal liver metastasis resection, the absence of tumor pseudocapsule was significantly associated with shorter overall survival and disease-free survival and hepatic recurrence. However, margins larger than 10 mm did not offer survival benefit when other pathologic negative prognostic factors were concomitantly analyzed, reinforcing the idea that biology, rather than margin size, is crucial for prognosis.

This study describes the formation of new C-C bonds through the allylation reaction of different aldehydes promoted by beta zeolite. This environmentally friendly method was characterized by its efficiency, versatility, and chemoselectivity in the formation of different homoallylic alcohols. Homoallylic alcohols were obtained in good yields (80% to 96%), short reaction times (30 to 75 min) at room temperature, and without the need for additional purifications. In addition, water was used as a co-solvent, ensuring the method a development in the field of green chemistry. Moreover, it was found that the zeolite beta can be reused for up to one reaction cycle without loss of its efficiency. Resumo Este estudo descreve a formação de novas ligações C-C através da reação de alilação de diferentes aldeídos promovida pela zeólita beta. Este método ecologicamente amigável foi caracterizado por sua eficiência, versatilidade e quimiosseletividade, na formação de diferentes álcoois homoalílicos. Os álcoois homoalílicos foram obtidos em bons rendimentos (80% a 96%), tempos reacionais curtos (30 a 75 min) em temperatura ambiente e sem a necessidade de purificações adicionais. Além disso, foi utilizada água como cossolvente garantindo ao método um desenvolvimento no âmbito da química verde. Adicionalmente, constatou-se que a zeólita beta pode ser reutilizada por até um ciclo reacional sem perda de sua eficiência.

BACKGROUND: Optimal therapy for high-risk non-muscle invasive bladder cancer (NMIBC) includes intravesical instillation of Bacillus Calmette-Guérin (BCG). However, about 25-45% of patients do not benefit from BCG immunotherapy, and there is no biomarker to guide therapy. Also, many questions regarding BCG mechanisms of action remain unanswered. OBJECTIVE: To identify genomic biomarkers and characterize the underlying mechanism of benefit from BCG in NMIBC. PATIENTS AND METHODS: Pre-treatment archival index-tumors of 35 patients with NMIBC treated with BCG were analyzed by whole-exome sequencing (WES). Tumor mutation burden (TMB) and neoantigen load (NAL) were correlated with BCG response rate (RR) and recurrence-free survival (RFS). The presence of deleterious mutations in DNA damage response (DDR) genes was also compared between BCG-responsive (BCG-R, N = 17) and unresponsive (BCG-UR, N = 18) subgroups. RESULTS: TMB and NAL were higher in BCG-R compared to BCG-UR patients (median TMB 4.9 vs. 2.8 mutations/Mb, P = 0.017 and median NAL 100 vs. 65 neoantigens, P = 0.032). Improved RR and RFS were observed in patients with high vs. low TMB (RR 71% vs. 28%, P = 0.011 and mRFS 38.0 vs. 15.0 months, P = 0.009) and with high vs. low NAL (RR 71% vs. 28%, P = 0.011 and mRFS 36.0 vs. 18.5 months, P = 0.016). The presence of deleterious mutations in DDR genes was associated with improved RFS (mRFS 35.5 vs. 11.0 months, P = 0.017). CONCLUSIONS: In our cohort, improved outcomes after BCG immunotherapy were observed in patients with high TMB, high NAL and deleterious mutations in DDR genes. BCG may induce tumor-specific immune response by enhancing the recognition of neoantigens.

This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron – M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%–12% of moisture, and 40% of MDGS with 45%–55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.

Exploring alternative supplementation sources capable of maximizing feed and water efficiency in nursing Holstein calves is often ignored. The goals herein involve investigating the effects of two isoenergetic supplements on a nonmedicated milk replacer diet on total water intake, milk water intake, fresh water intake, feed intake parameters, and performance of Holstein nursing bull calves. Twenty-three animals (body weight [BW] = 94.67 ± 12.07 kg, age = 67 days old) were randomly assigned to one of three treatments for 68 days: control (CON; ad libitum milk replacer, n = 7), carbohydrate supplement (CHO; corn starch on top of ad libitum milk replacer-based diet, n = 8), or lipid supplement (FAT; menhaden fish oil on top of ad libitum milk replacer-based diet, n = 8). The isoenergetic supplementation consisted of 3% menhaden fish oil addition on DM basis for FAT. This was matched energetically with corn starch for the CHO group resulting in a 7% composition in DM basis. All animals were provided free access to mineral mix and 120 g daily dried microbrewer’s spent grains (BG). Data were analyzed with the GLMMIX procedure of SAS in a completely randomized design with the diets as a fixed effect. Dry matter intake (DMI) adjusted by average daily gain (ADG; DMI/ADG) resulted in significantly lower values for supplemented groups with CON = 2.48, CHO = 2.38, and FAT = 2.27 kg/kg (ADG) (P = 0.033). Energy intake values were lower for CON when analyzing metabolizable energy intake (P < 0.0001), net energy intake for maintenance (P < 0.0001), and net energy intake for gain (P < 0.0001), followed by CHO, and then FAT. Total water intake (P < 0.0001), milk water intake (P < 0.0001), and fresh water intake (P < 0.0001) all resulted in CHO consuming 0.5 L or less water than the other two treatments. Energy requirements as digestible energy (P < 0.0001), metabolizable energy (P < 0.0001), net energy for maintenance (P < 0.0001), and net energy for gain (P < 0.0001) were lower for CHO, followed by CON, and then FAT having the highest requirements. Similar results were observed for residual feed (RFI; P = 0.006) and residual water intakes (RTWI; P = 0.902). Ultimately, no performance differences were detected with regards to BW (CON = 146.71, CHO = 146.25, and FAT = 150.48 kg; P > 0.1). These results indicate that lipid-based and starch-based supplementation can potentially increase feed efficiency and decrease voluntary water intake without adversely affecting performance.

This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (P 0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality.

A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to positive trim must be treated with antimicrobials, repackaged, and retested for STEC to ensure product wholesomeness. In this study, we evaluated the efficacy of Bacteriophages (P), Peroxiacetic Acid (PAA), Acidified Sodium Chlorite (ASC), and Ultraviolet light (UV) to reduce the O157:H7 and the Big Six STEC in beef after a simulated HEP scenario. In vacuum conditions and under aerobic conditions, phage applications and a combination of P + UV led to the greatest STEC reduction, respectively (P 0.001). Overall, treatments including bacteriophage provided best reductions when compared to non-phage treatments (P 0.001, for both vacuum and aerobic conditions). Bacteriophage solutions provided improved control of STEC O157:H7 and the Big Six serotypes when reworking beef after a simulated HEP scenario.

In this memory effect study, hydrotalcite-type compounds in the lamellar double hydroxide-like (LDH)/zeolite A composite material were analyzed using X-Ray Diffration XRD) in situ experiments. Three samples were analyzed: Al,Mg-LDH, Al,Mg-LDH/ZA composite, and a physical mixture (50/50 wt%) of zeolite A and Al,Mg-LDH. The Al,Mg-LDH sample was treated at 500 °C in an O2 atmosphere and subsequently rehydrated. The Al,Mg-LDH/ZA composites had three treatments: one was performed at 300 °C in a He atmosphere, and two treatments were performed with an O2 atmosphere at 300 and 500 °C. In the physical mixture, two treatments were carried out under O2 flow at 500 °C and under He flow at 300 °C. Both went through the rehydration process. All samples were also analyzed by energy dispersive spectroscopy (EDS) and scanning electron microscopy (SEM). The results show that the LDH phase in the Al,Mg-LDH/ZA compounds has memory effects, and thus, the compound can be calcined and rehydrated. For the LDH in the composite, the best heat treatment system is a temperature of 300 °C in an inert atmosphere.

Painful conditions of the temporomandibular joint (TMJ) are challenging to manage and most attempts often result in unsatisfactory outcomes. In such context, nanocarrier systems, such as polymeric micelles, have been showing encouraging results in solving therapeutic limitations. Poloxamers are widely used, especially PL 407, because of their high biocompatibility and approval by the Food and Drug Administration (FDA) for clinical use. 15-deoxy

Burning fossil fuels containing significant amounts of sulfur compounds generates toxic and pollutant products, and removal of these sulfur compounds is of substantial interest to the oil industry....

In this study, the electro-tribological performance of hydrogenated amorphous carbon coatings against bearing steel in different experimental conditions was continuously monitored by means of coefficient of friction (CoF) and electrical contact resistance (ECR). The influence of tribosystem variables such as humidity, velocity and lifetime on frictional and electrical response were also compared with specific wear energy calculation method. The main findings of both tribological and electrical behaviors include the dissipated energy and the micro-slip dielectric failures that can be linked to the properties of self-lubricating layers, which depend also on the working media. In this framework, the electro-tribological evaluation provides an electrical monitoring tool for coating premature wear detection in real time. This work was financially supported by the INCT-INES (CNPq) [grant number 554336/2014-0], CAPES, FAPESP [grant number 2019/00757- 0] and nG-17 and Frontiers (Elkartek funding from the Economic Development Department at the Basque Government) projects. L.M.L. and C.D.B. are PROSUC/CAPES fellows, and C.A.F. is CNPq fellow. The authors also acknowledge the use of facilities within the Central Labo-ratory of Microscopy (LCMIC).

ObjectivesThis research was conducted to evaluate the killing efficiency of the Mello-Shebs (MS) O157:H7 bacteriophage against three strains of STEC O157:H7 in vitro and on beef surface under aerobic conditions.Materials and MethodsKilling efficiency of bacteriophage MS O157:H7 (University of Nevada, Reno– Meat Science library) was tested against three strains including ATCC® 43895 (stx1 and stx2 positive), ATCC® 43894 (stx1 and stx2 positive), and Micreos 128. To determine the efficiency of the phage in vitro, each strain of STEC O157:H7 was incubated at 37°C overnight and then diluted to achieve 1500 CFU/mL. Subsequently, 0.1 mL of this dilution for each strain was plated onto 1.6% LB agar plates. The experimental plates received 0.1 mL of phage solution at 108 PFU/ml, in quadruplicate. The plates were incubated at 37°C for 24 h and the resulting colonies were counted and compared to controls to determine killing efficiency of the phage against each STEC strain. To evaluate the effect of bacteriophage application on beef, m. cutaneous trunci (rose meat, IMPS 194) were sourced from a USDA inspected facility, fabricated into 100 cm2 and randomly assigned to either control or treatment groups. Samples acclimated to 7°C were inoculated with a STEC cocktail to result in a contamination level of approximately 3 log CFU/cm2 on meat surfaces after swabbing. After bacterial attachment for 30 min at 7°C, control samples were treated with sterile buffered peptone water (BPW) and experimental samples were treated with the phage solution at 108 PFU/ml. After dwelling for 1 h at 7°C, samples were swabbed and the resulting 1 mL was thoroughly vortexed, serial diluted, and plated onto LB plates. The plates were incubated at 37°C for 24 h and the resulting colonies were counted. Data was analyzed as a completely randomized design in SAS. Means were separated by LSMEANS and differences were indicated by using DIFF functions.ResultsIn vitro killing efficiency of bacteriophage MS O157:H7 was determined to be 85%, 98.89%, and 97.16% for ATCC® 43894, ATCC® 43895, and Micreos 128 strains, respectively. On beef, bacteriophage application significantly decreased STEC loads by 0.626 log CFU/cm2 (P = 0.0184, SEM = 0.21).ConclusionBacteriophage MS-O157:H7 applications as an antimicrobial on beef reduces STEC O157:H7 populations on contaminated beef. Commercial applications of this bacteriophage may improve STEC control in meat products, however, having this treatment combined with other interventions such as organic acids or UV light treatment may increase the killing efficiency of STEC populations, warranting further research to determine industry applicability.

ObjectivesBeef primals produced during high event periods (HEP) can also be affected by STEC contamination requiring microbial assessment. Commonly, primals are retreated with antimicrobials after removal from vacuum bags, then repackaged and tested for STEC. In this study, we evaluated the efficiency of bacteriophage, ultraviolet light, and organic acids on contaminated beef kept under vacuum and aerobic conditions.Materials and MethodsThe effects of antimicrobial interventions Peroxyacetic acid (PAA, 400 PPM), Ultraviolet light (UV, 30 s at 2.5 ± 0.3 cm height), Acidified Sodium Chlorite (ASC, 1200 ppm), and bacteriophage (P, 7 MS phages at 108 PFU/ml) against STEC (O157:H7 and O145, O121, O111, O103, O45, O26) were evaluated on beef. Fresh m. cutaneous trunci was fabricated into 100 cm2 samples (n = 154), which were randomly assigned to 11 treatments including Control, P, UV, ASC, PAA, and combinations P+UV, P+PAA, P+ASC, UV+PAA, UV+ASC, PAA+ASC. Treatments were tested under vacuum and aerobic conditions. Samples were inoculated with a STEC cocktail comprised of 7 strains to yield 3 log CFU/cm2. Samples were vacuumed or overwrapped with oxygen permeable film. Samples were unpackaged and treated with buffered peptone water (BPW, Control) or individual or combined antimicrobial treatments prior to re-packaging. After 1 h at 7°C, samples were swabbed, homogenized in 1 mL of BPW, serially diluted and spread-plated for bacterial enumeration. Data was analyzed using SAS as a completely randomized design.ResultsOverall, treatments including MS phages significantly decreased STEC populations in beef under vacuum and aerobic conditions (P < 0.0001). Under vacuum, individual phage application, combinations between phage and UV, ASC, and PAA plus UV+ASC provided optimal STEC reduction on beef surface. Phage and PAA combination led to the lowest STEC load (1.49 log reduction). When analyzing contrasts, treatments with phage significantly decreased STEC loads when compared to other treatments (P < 0.0001) and control (P < 0.0001). STEC loads recovered from treatments without phage and control were statistically similar at P = 0.32. Under aerobic conditions, individual treatments UV and ASC and combinations including UV+PAA, and PAA+ASC were statistically similar to the control. Inclusion of phage in treatments gradually decreased STEC loads when combined with ASC, PAA, and UV. Phage and UV combination led to the lowest STEC load (1.46 log reduction). Contrast analysis showed that treatments with phage significantly decreased STEC loads when compared to other treatments (P < 0.0001) and control (P < 0.0001). STEC loads recovered from treatments without phage and control were statistically similar at P = 0.07.ConclusionIndividual or combined applications of MS phages on beef surface contaminated with STEC provided optimal antimicrobial effect under vacuum or aerobic conditions. Although organic acids and UV combinations did reduce STEC populations, treatments that included phage yielded the lowest STEC loads. Only phage interventions gave optimal reduction effects under vacuum conditions. Antimicrobial treatments based on individual phage cocktails and their combinations with ASC, UV, and PAA significantly reduce STEC when treating primals produced during HEP.

ObjectivesThis study aimed to investigate the effects of dry aging on sensory parameters and flavor-correlated attributes such as lipid oxidation and fatty acid profile of USDA Choice and Prime strip loins.Beef that undergoes dry-aging processes is usually merchandised as a product with enhanced tenderness, juiciness and flavor. This study aimed to investigate the effects of dry aging on sensory parameters and flavor-correlated attributes such as lipid oxidation and fatty acid profile of USDA Choice and Prime strip loins.Materials and MethodsA total of 48 short loins (IMPS 174; 24 Prime and 24 Choice) were commercially acquired and assigned to a 2×2×2 factorial design. Fixed effects were aging method (dry and wet), USDA quality grade (Choice and Prime), and aging time (21 and 42 d). Dry-aged samples were held at 2°C ± 2, humidity was maintained at 80–85%, and air speed at 2 m/sec. Wet-aged samples were stored under same temperature in their original vacuum sealed bag. After aged, strip loins were fabricated into 2.54-cm steaks. Samples were evaluated for sensory attributes, cooking loss, lipid oxidation and fatty acid profile. A trained-panel of 8 members evaluated juiciness, tenderness, connective tissue amount, off-flavor intensity, and presence off-flavor descriptors. Lipid oxidation was evaluated by measuring thiobarbituric acid reactive substances, and fatty acid profile was estimated by gas chromatography. Data were analyzed using SAS.ResultsCooking loss was not affected by any fixed effect. For sensory analysis, an interaction between USDA grade and aging method was observed for tenderness (P = 0.0006). When wet-aged, Prime steaks were more tender than Choice steaks. Within USDA-Prime grade, wet-aged steaks were more tender than dry-aged steaks. For Choice steaks, dry aged was more tender than wet-aged. An interaction between USDA grade and aging method was also observed for connective tissue amount (P = 0.0021). Panelists scored higher connective tissue amount values for wet-aged Prime steaks when compared to wet-aged Choice steaks. Within USDA-Prime grade, wet-aged steaks had more connective tissue than dry-aged steaks. For juiciness, only grade effect was significant (P = 0.0054) whereas Prime steaks were juicier than Choice. When evaluated for off-flavor intensity, only aging time effect was significant (P = 0.0368). Steaks aged for 42 d had higher off-flavor intensity than steaks aged for 21 d. When evaluating descriptors, higher frequency of bitter flavor was identified by panelists on steaks aged for 42 d when compared to 21 d (P = 0.045). Higher frequency of metallic descriptor was also observed by panelists on wet-aged samples when compared to dry-aged (P = 0.0418). Higher values of C20:3n6 and C20:1n9 were observed in samples aged for 42 d when compared to 21 d, whereas wet aged steaks had higher concentrations of C20:1n9, PUFA and n6:n3.ConclusionMinimal effects of aging method were observed on sensory attributes. USDA grade seems to play a more important role on flavor development than aging method. Extending aging time may increase off-flavor intensity, which is commonly associated to higher lipid oxidation. However, in this study, we did not observe significant effects of aging method, grade, and aging time on lipid oxidation, possibly, because before cooking, external dry surface of steaks was trimmed. Some fatty acids may contribute to presence of off-flavor descriptors in beef.

ObjectivesHigh event period (HEP) is a specific time length when processing facilities experience an elevated rate of STEC contamination. STEC contamination during beef fabrication is assessed by sampling trim combos usually using N60, N60 plus, or CSD cloth methods. However, beef primals produced during high event periods can also be affected and must be assessed. A common industry practice consists in reworking primals by removing them from vacuum sealed bags, treating with antimicrobials, repackaging, and then test for STEC. In this study, we evaluated the efficiency of bacteriophage and organic acid applications on contaminated beef kept under vacuum and aerobic conditions.Materials and MethodsAntimicrobials used in this study included: PhageGuard E (PGE, 108 PFU/ml, Bacteriophage solution from Micreos Food Safety BV), peroxyacetic acid (PAA, 400 PPM), and lactic acid (LA, 4.5% at 50°C). STEC O157:H7 strains included: ATCC® 35150 (stx1 and stx2 positive), ATCC® 43895 (stx1 and stx2 positive), ATCC® 43894 (stx1 and stx2 positive), and Micreos 128. Bacteriophage killing efficiency was determined for individual strains in vitro. Fresh rose meat (Cutaneous trunci) was cut into 100 cm2 and stored at 7°C. Meat samples (n = 160, 5 reps, 2 experimental units per rep) were randomly assigned to a 4×2×2 factorial whereas fixed effects were antimicrobial treatment (Control, PGE, PAA, and LA), packaging (V- vacuum and NV– aerobic), and lysing time (30 min and 6 h). Samples were inoculated with 500 ML of a STEC cocktail containing all 4 strains and after 30 min at 7°C under vacuum or wrapped in permeable film, samples were treated with 500 μL PGE, sterile buffered peptone water (BPW, Control), LA, or PAA. Samples were then re-vacuumed or re-wrapped with oxygen permeable film and kept either for 30 min or 6h at 7°C. After refrigeration, samples were swabbed and homogenized in 1mL of BPW. The swab content was serially diluted and spread-plated onto LB agar plates for bacterial enumeration. Data were analyzed using SAS as a completely randomized design.ResultsIn vitro killing efficiency was 98.3%, 96.7%, 97.2%, and 98.2% for Micreos 128, ATCC® 43894, ATCC® 43895, and ATCC® 35150 strains, respectively. When analyzing the effects of antimicrobials, packaging, and lysing time, a three-way interaction was observed (P = 0.035). Under aerobic conditions for 30 min, PGE reduced STEC in beef by approximately 1.4 log CFU/cm2 whereas organic acids reduced by 0.5 log. Similar results were observed when samples were kept for 6 h. Under vacuum conditions for 30 min, PGE significantly reduced STEC by 1 log, whereas no significant effects were observed when treating beef with PAA and LA. Under vacuum conditions for 6h, PGE significantly reduced STEC loads by 1.4 log, whereas LA reduced by 0.6 log and no differences were observed between control and PAA treatments.ConclusionBacteriophage applications on beef contaminated with STEC yielded the lowest counts when compared to PAA and LA. Although organic acids led to a significant decrease of STEC loads in beef kept under aerobic conditions, bacteriophage application led to the lowest counts. Similar to reworking and testing primals produced during a HEP, while under vacuum conditions, bacteriophage significantly reduced STEC loads whereas no or minimal effects of organic acids were observed.

The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lumborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed in marbling score (P = 0.89), marbling texture (P = 0.70), and marbling distribution (P = 0.36). Greater concentrations of PUFA and lower levels of 18:1(n-7) were observed in beef from steers fed 30% WDGS when compared to other treatments. Lipid oxidation was also greater in beef from steers fed 30% WDGS (P ≤ 0.05). No significant differences were observed in sensorial attributes and Warner-Bratzler shear force (WBSF) for all muscles (P > 0.05). Feeding WDGS increased PUFA and lipid oxidation, which may lead to shorter shelf life.

The aim of this study was to evaluate the muscle profile of novel added-value beef cuts including the caudal tip of the M. infraspinatus (Bonanza Cut; TIP) and M. subscapularis (SUB) and two traditional sirloin steak cuts, M. gluteus medius (top sirloin; GLM) and M. rectus femoris (sirloin tip; REC). Samples were subjected to Warner-Braztler Shear Force (WBSF), sensory, cooking loss, and proximate analysis. The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles. The TIP and SUB were similar in WBSF. Cooking loss and moisture values of raw samples were lowest for TIP. Results suggest that TIP can provide enhanced eating experience for consumers and improved marketability for the meat industry.

Neoadjuvant chemoradiation therapy (nCRT) for rectal cancer may lead to cure. As we currently lack reliable methods to clinically confirm the absence of disease, some patients undergo radical resection and have pathological complete response (pCR) still undergo surgery. Furthermore, it is uncertain if conventional one-level histopathological analysis is accurate enough to determine complete response. Confirming pCR is essential to determine the prognosis and to consider the patient's inclusion in trials of adjuvant therapy. The aim of this study was to determine whether the current 1-level approach is sufficient to confirm pCR.Four hundred and thirty-five patients with rectal cancer who received nCRT followed by radical resection were analyzed. All cases identified as pCR by 1-level step section histological evaluation were reassessed with 3-level step sections and immunohistochemical analysis to verify the presence of residual disease.Out of 435 patients, 75 (17.2%) were staged as ypT0. Of these, 6 had lymph node involvement and 1 had distant metastasis, leaving 68 (15.6%) who had pCR. After the additional step sections, residual tumor was detected in 12 (17.6%) of these 68. The final pCR rate was 12.9%. Distant recurrence was detected in 7.1% of real-pCR patients compared to 16.7% in the false-pCR group (p = 0.291). Sensitivity of clinical assessment for detecting pCR was 35.7%, and the accuracy of 1-section histological evaluation to identify pCR was 82.4%.Histopathological analysis with 1-level step section is insufficient to determine complete tumor eradication. The 3-level sections methodology revealed residual tumor cells in patients initially classified as ypT0. Further studies with larger sample size are required to verify the clinical relevance of these residual tumor cells. Caution should continue to be applied to watch and wait strategies following nCRT.

This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7logCFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 107 and 108PFU/ml. Samples were held at 4°C for 6h and 18h (red meat) and 30min and 6h (poultry). Overall, bacteriophage application on trim reduced 1 and 0.8logCFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9logCFU/g, respectively. This study shows that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella control in ground products.

Inclusion of legume in grass pastures optimizes protein values of the forage and promotes improved digestibility. Therefore, we hypothesized that finishing steers on a novel combination of legumes and grass pasture would produce carcasses with acceptable traits when compared to carcasses from steers finished in feedlot systems. In this study, we evaluated the effects of finishing steers on three systems including: grazing legume–grass pasture containing oats, ryegrass, white and red clover (PAST), grazing PAST plus supplementation with whole corn grain (14 g/kg BW (SUPP)), and on a feedlot-confined system with concentrate only (28 g/kg BW, consisting of 850 g/kg of whole corn grain and 150 g/kg of protein–mineral–vitamin supplement (GRAIN)) on growth performance of steers, carcass traits and digestive disorders. Eighteen steers were randomly assigned to one of three dietary treatments and finished for 91 days. Data regarding pasture and growth performance were collected during three different periods (0 to 28, 29 to 56 and 57 to 91 days). Subsequently, steers were harvested to evaluate carcass traits, presence of rumenitis, abomasitis and liver abscesses. The legume–grass pasture provided more than 19% dry matter of protein. In addition, pasture of paddocks where steers were assigned to SUPP and PAST treatments showed similar nutritional quality. When compared to PAST, finishing on SUPP increased total weight gain per hectare, stocking rate, daily and total weight gains. The increase of weight gain was high to GRAIN than SUPP and PAST. Steers finished on GRAIN had high hot carcass weight, fat thickness and marbling score when compared to PAST. However, these attributes did not differ between GRAIN and SUPP. Abomasum lesions were more prevalent in steers finished on GRAIN when compared to PAST. Results of this research showed that it is possible to produce carcasses with desirable market weight and fat thickness by finishing steers on legume–grass pasture containing oats, ryegrass, white and red clover. Moreover, supplementing steers with corn when grazing on legume–grass pasture produced similar carcass traits when compared to beef fed corn only.

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 applications did not reduce Salmonella loads on ground beef when applied on trimmings or at any stage of grinding. When applied on contaminated trim, bacteriophage solutions at 1 × 108 PFU/g and 1 × 109 PFU/g reduced more than 1 log cfu/g of Salmonella. When applied directly on contaminated coarse or fine ground beef, bacteriophage solutions at 1 × 109 PFU/g reduced approximately 1.6 log cfu/g. Results of this study suggest that bacteriophage applications on contaminated, comminuted beef may be used as an aid to decrease Salmonella loads.

According to the United States Food and Drug Administration (FDA) agency, bacteriophage solutions targeting the serotype O157:H7 are Generally Recognized as Safe (GRAS) to control STEC during beef processing. However, outbreaks involving the "Big Six" STEC increased the industry concern about those serotypes. The objective of this study was to test the efficacy of MS bacteriophages to reduce the "Big Six" non-O157 STEC in beef. The lysing efficacy of phages isolated for each specific serotype varied from 96.2% to 99.9% in vitro. When applied to contaminated trim, reductions ranging from 0.7 to 1.3 Log of all STEC were observed in ground beef. Bacteriophages may provide an additional barrier against the "Big Six" STEC in ground beef. Results of this research provide support documentation to the FDA to extend GRAS status for bacteriophages as processing aids against all adulterant STEC.

Water Pocket (WP) is a defect on beef that may lead to significant economic losses. Our hypothesis is that longer spray-chilling time increases WP incidence on ribeyes ( M. longissimus thoracis ). Ribeyes (28,801) were visually evaluated for the presence of WP after 24 or 72 h of spray chilling. Additionally, 252 beef sides were evaluated prior to chilling to predict WP development after 24 h of spray chilling. Also, the 12th rib fat thickness was measured on 313 sides and the sides were assigned to two categories of WP or no WP to evaluate fat thickness as an indicator for WP. Subcutaneous fat softness is not related to WP development, longer spray-chilling does not increase the incidence of WP in ribeyes, and thinner subcutaneous fat is an indicator for WP development.

Although there are a significant number of reports on zeolite synthesis, their nucleation and growth mechanisms are still under discussion. Therefore, in this work, we present an in-depth study of the effect of mother liquor addition on the synthesis of the zeolitic lamellar precursor (P)MCM-22. We analyzed several ex situ samples obtained in the presence and absence of mother liquor by X-ray diffraction, small-angle X-ray scattering, microscopy, thermogravimetry and nitrogen adsorption/desorption. We found that the spherical amorphous nanoparticles in the mother liquor were responsible for accelerating the reaction. In addition, the first crystalline sample obtained in the presence of mother liquor exhibited a high total pore volume. These new data not only helped elucidate the mechanism but also contributed to the synthesis of a material with attractive properties.

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of industry practices. Beef samples inoculated with STEC were treated with bacteriophage, lactic acid, and peroxyacetic acid and kept under vacuum or aerobic conditions. STEC loads were evaluated 30 min and 6 h after antimicrobial applications. Under aerobic conditions for 30 min and 6 h, phage reduced STEC in beef by approximately 1.4 log whereas organic acids led to a 0.5 log reduction. Under vacuum for 30 min, bacteriophage significantly reduced STEC by 1 log. No effects were observed when samples were treated with organic acids. Under vacuum after 6 h, bacteriophage reduced STEC loads by 1.4 log, lactic acid reduced by 0.6 log, and no effects were observed when peroxyacetic acid was applied.

With growing concern about the environment, the oil industry has become interested in new technologies that reduce costs by increasing the efficiency of removing sulfur compounds from fossil fuels. Oxidative desulfurization is an interesting sulfur-removal process for the petroleum industry because it uses mild reaction conditions. In this work, zeolites (ZSM-5, NaX, NaY, Beta and Mordenite) impregnated with 1% vanadium or manganese were used for the oxidation and extraction of dibenzothiophene (DBT) from a diesel load. The catalysts were characterized by X-ray diffraction, N2 adsorption-desorption textural analysis and scanning electron microscopy, and the reaction products were analyzed by gas chromatography (GC-FID). It was found that vanadium or manganese impregnation did not significantly modify the structure of the zeolites. The vanadium-impregnated zeolite ZSM-5 showed the best result in the oxidation of dibenzothiophene, oxidizing up to 80% of the DBT added in the diesel charge (ZSM-5 5020 V). The manganese-based catalysts were not as active for this oxidation, and the best performance was found for the removal of DBT by extraction.

The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass pasture plus 1.4% of body weight of whole corn grain supplementation (SUPP), or grazed on legume-grass pasture (PAST) only. Lipid and myoglobin oxidation, pH, objective color, and α-tocopherol concentrations were evaluated on M. longissimus thoracis steaks. Dietary treatments did not affect pH and minimally affected protein carbonylation. Steaks from steers fed GRAIN were less red, showed higher lipid oxidation during retail display, and higher metmyoglobin formation from day 7 to 13 when compared to PAST. Levels of α-tocopherol were higher in steaks from steers fed diets containing legume and grass. Inclusion of roughage in finishing diets is essential to maintain retail color and prevent lipid and myoglobin oxidation.

In this work we report an experimental approach by combining in situ sequential top-down and bottom-up processes to induce the organization of nanosized nickel particles. The top-down process consists in xenon ion bombardment of a crystalline silicon substrate to generate a pattern, followed by depositing a ∼15 nm titanium oxynitride thin film to act as a metallic diffusion barrier. Then, metallic nanoparticles are deposited by argon ion sputtering a pure nickel target, and the sample is annealed to promote the organization of the nickel nanoparticles (a bottom-up process). According to the experimental results, the surface pattern and the substrate biaxial surface strain are the driving forces behind the alignment and organization of the nickel nanoparticles. Moreover, the ratio between the F of metallic atoms arriving at the substrate relative to its surface diffusion mobility determines the nucleation regime of the nickel nanoparticles. These features are presented and discussed considering the existing technical literature on the subject.

This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were applied on fresh trim prior to grinding. Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef. Individual applications of BA and UV light decreased approximately 1 log CFU/g (P0.05). Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P0.05). Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding. Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.

Unfortunately, one of the author name was wrongly published in the original publication. The complete correct name should read as follows “Beatriz Camargo Azevedo”. The original article was updated.

Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of finishing crossbred steers on legume-grass pasture comprised of oats, ryegrass, and clover (PAST), legume-grass pasture plus whole corn grain (WCG) supplementation (SUPP), and only with WCG (GRAIN) on fatty acids profile, volatile compounds, sensory, and texture attributes were studied. Pasture diets (PAST and SUPP) led to lower n-6/n-3 ratio (P 0.001), and highest deposition of C18:2 cis-9 trans-11 (P 0.001) in the lean. Beef from steers fed GRAIN had the highest values of volatile compounds associated with lipid oxidation. Off-flavor intensity was significantly greater on beef from steers fed GRAIN when compared to PAST. Overall, muscles from steers finished on PAST and SUPP showed similar attributes but differ when compared to GRAIN. The presence of forage is essential to improve fatty acid profile, decrease volatile compounds associated with lipid oxidation, and minimize off-flavor.

Calf-fed crossbred steers (n = 94) were randomly allocated to 3 dietary treatments (0%, 15%, or 30% wet distillers grains plus solubles, WDGS; DM basis) and fed for 167 d to determine the effects on quality attributes of beef. At 48 h postmortem, marbling score, marbling texture, and marbling distribution were assessed by a USDA grader. After grading, one rib eye slice (longissimus thoracis) »7 mm thick was excised from each carcass, trimmed of subcutaneous fat, and analyzed for fatty acid profile and lipid content. At 7 d postmortem, 48 top blades (infraspinatus), strip loins (longissimus lumborum), and tenderloins (psoas major) (16 per treatment) were removed from shoulder clods and short loins and 2 steaks were obtained to measure mineral content, fatty acid profile (except strip loins), trained sensory analysis, objective color, and lipid oxidation. Finishing diet did not influence the content of total lipid (P = 0.19) or marbling, marbling texture, or marbling distribution (P = 0.46, 0.84, 0.40, respectively). Feeding WDGS created a linear increase (P 0.50), except a minimal effect on strip loin juiciness (5.32, 4.86, and 5.52 for 0%, 15%, and 30% WDGS, respectively; P = 0.02). Top blade and tenderloin steaks from cattle fed 30% WDGS were significantly less red (lower a* values) on d 3 of simulated retail display (P < 0.04). Inclusion of 30% WDGS in the diet resulted in higher levels of oxidation after 7 d of retail display for top blade and strip loin steaks (P < 0.01). Feeding WDGS to calf-fed steers altered fatty acid profile, increased oxidation, and decreased color stability during retail display.

Wet distillers grains contain approximately 65% moisture. A partially dried product [modified distillers grains plus solubles (MDGS)] contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of finishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profile of beef. Yearling steers (n = 268) were randomly allotted to 36 pens, which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d before harvest. The 48-h postmortem marbling score, marbling texture, and marbling distribution were assessed by a USDA grader and 1 ribeye slice (longissimus thoracis) 7 mm thick was collected from each carcass for proximate and fatty acid analyses. Treatments did not significantly alter marbling score or marbling distribution (P ≥ 0.05). United States Department of Agriculture Choice slices had coarser marbling texture when compared with USDA Select. Although dietary treatment affected marbling texture, no consistent pattern was evident. Diets did not influence fat content, moisture, or ash of the ribeye (P ≥ 0.05). For treatments 0, 10, 30, 40 and 50%, there were positive linear relationships between marbling score and fat percentage in the ribeye (P ≤ 0.05), and all slopes were similar (P = 0.45). Feeding MDGS linearly increased stearic, linoelaidic, linoleic, linolenic, PUFA, and n-6 fatty acids. As dietary MDGS increased, linear decreases were observed in all n-7 fatty acids and cubic relationships were detected for the 18:1 trans isomers [trans-6-8-octadecenoic acid (6-8t), elaidic acid (9t), trans-10-octadecenoic acid (10t), and trans vaccenic acid (11t)]. No effects were observed for saturated fatty acids containing 6 to 14 carbons. Feeding MDGS resulted in increased PUFA, trans, and n-6 fatty acids, minimal effects on marbling texture, and no effects on the relationship of marbling to intramuscular fat content relationship.

Selected vitamin (vitamin E, thiamin, riboflavin, niacin, vitamin B6, and vitamin B12) and mineral (calcium, phosphorus, magnesium, potassium, sulfur, iron, copper, zinc, manganese, and sodium) concentrations were determined for the value cuts—flat iron steaks (musculus infraspinatus) and petite tenders (musculus teres major) from cross-bred steers fed finishing rations containing 0% or 40% DM wet distiller's grains plus solubles (WDGS) with and without added daily supplemental vitamin E. The feeding treatment groups were: 0% WDGS with basal vitamin E (n = 6), 0% WDGS with supplemental vitamin E (500 IU/steer top-dressed daily) (n = 7), 40% WDGS with basal vitamin E (n = 8), and 40% WDGS with supplemental vitamin E (n = 8). Few differences in micronutrient concentrations were observed in either cut by treatment groups. Feeding steers diets containing 40% WDGS decreased vitamin B12 and increased sodium concentrations in flat iron steaks and increased thiamin and decreased manganese concentrations in petite tenders. Significant differences in α-tocopherol concentrations in both cuts were observed by vitamin E grouping. Several significant differences were observed by cut. Uncooked flat iron steaks and petite tenders from these steers are rich sources of vitamin B12, zinc, and sometimes phosphorus, good sources of riboflavin, niacin, vitamin B6, and iron, and low in sodium.

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P < 0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.