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Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p‐anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (p <.05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (p <.05), no pH difference was found among other treatments. L* values were not affected by extract applications, whereas a* decreased and increased with PP and BL extract addition, respectively (p <.05). Meantime, a* values decreased and b* values increased by elevation in extract ratio (p <.05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher b* (p <.05), whereas no difference in b* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p‐anisidine analysis revealed that the highest lipid oxidation was obtained in control (p <.05). PP extract treatments exhibited the lowest lipid oxidation (p <.05). Lipid oxidation gradually increased in control and all extract‐incorporated samples during storage (p <.05). In extract‐incorporated samples, lipid oxidation decreased with increasing the extract ratio (p <.05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (p <.05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (p <.05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features. [ABSTRACT FROM AUTHOR]

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus (S. aureus) is bacterium that threatens public health because it causes infections and food intoxication. For this reason, within the scope of this study, it was aimed to determine the presence of S. aureus, antibiotic resistance profiles, and biofilm formation in ground beef and meatball samples consumed in Amasya. In the study, 60 meat samples purchased from Amasya were used as material. First, conventional culture technique and PCR testing were used for the isolation of S. aureus. Secondly, antibiotic resistance profiles of the S. aureus were analyzed by disc diffusion. Finally, biofilm production of the S. aureus was analyzed phenotypically by the microtiter plate method and genotypically by PCR. Through the study, we identified 58 S. aureus isolates that were confirmed phenotypically and genotypically. Disc diffusion results showed that all S. aureus were sensitive to imipenem and piperacillin-tazobactam, but resistant to methicillin 43.10% (25/58), erythromycin 41.37 % (24/58), penicillin 58.62% (34/58), gentamicin 10.34% (6/58), chloramphenicol 17.24% (10/58), tobramycin 6.89% (4/58), and levofloxacin 1.72% (1/58). Biofilm production was determined as 58.62% (34/58) in the microtiter plate. In the PCR analysis, the icaA or icaD gene of a total of 4 (6.89%) different isolates was evaluated as positive. As a result, the presence of antibioticresistant S. aureus in ground beef and meatballs and the production of biofilm by the bacteria pose a potential risk. Therefore, it is important for human health to take the necessary precautions to reduce the risk of S. aureus contamination during the processing, and transportation. [ABSTRACT FROM AUTHOR]

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B vitamins. We determined beef intake and its relationship with intakes of nutrients and their adequacy using 24 h dietary recall data from 5868 older adults. Usual intakes from foods were determined using the National Cancer Institute method, and the percent of the population below the estimated average requirement or above adequate intake was estimated. A high percentage of older adults did not meet nutrient recommendations for vitamin D (96%), choline (96%), vitamin E (84%), potassium (70%), calcium (63%), magnesium (60%), vitamin C (46%), vitamin A (39%), zinc (21%), vitamin B6 (19%), and folate (15%). About 68% of older adults were beef consumers with a mean intake of 56 g/day. Beef consumers had higher (p < 0.05) intakes of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, niacin, vitamin B12, and choline, and a higher (p < 0.05) proportion met nutrient recommendations for protein, calcium, copper, zinc, thiamin, folate, and vitamin B12 than non-consumers. Consumers of fresh, ground, and processed beef also had generally higher intakes and lower inadequacies of many nutrients depending on the beef type. In conclusion, older adults generally had poor nutrient adequacy from their diets, while beef consumers had higher nutrient intakes and adequacy for certain key nutrients, which are inherently generally available from beef or from foods consumed with beef. [ABSTRACT FROM AUTHOR]

Antioxidants play a vital role in food preservation. They ensure that food keeps its taste and color and stays edible over a longer period. In this study, the oxidative stability of Frozen beef incorporated with Moringa oleifera leaves was evaluated. Antioxidant activities were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and Phosphomolybdate assay. Whereas the effect of tested extract on frozen beef quality was monitored using Thiobarbituric acid reactive substance (TBARS) lipid oxidation assay and organoleptic evaluation. Our results indicated that methanol extract of Moringa oleifera is the most active extract with IC50 of 22.52 µg/mL against DPPH free radical and 32.47 µg/mL against phosphomolybdate ion. Methanol extract also showed a considerable inhibition of lipid per oxidation along with some positive organoleptic effect, which indicates the presence of compounds with preservative effect on frozen beef. The GC-MS analysis of this extract resulted in the identification of 41 compounds. These identified compounds should be further purified and tested individually in order to indicate agents that have potential to be used commercially as natural meat preservatives.

Thymus daenensis Celak. (T. daenensis) essential oil (TDO) was encapsulated into beta-cyclodextrin (β-CD) by co-precipitation method and incorporated into polylactic acid (PLA) films along with silver nanoparticles (AgNPs) to generate the active PLA film for extending the ground beef shelf life at 4 °C. Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FTIR) confirmed the proper dispersion of AgNPs, TDO, and β-CD/TDO throughout the PLA films. Different physical properties were observed in the active PLA films, so that the addition of β-CD/TDO in the films increased the thickness and decreased the tensile strength (TS) and elongation at break compared to TDO films. The color of the AgNP films was lightly darker than the others. The microbial evaluation of the packaged ground beef samples with active PLA films indicated that accompanying AgNPs with β-CD/TDO and TDO could synergistically inhibit total viable bacteria counts, psychrotrophic bacteria counts, and Enterobacteriaceae counts during the sample's storage for 12 days. This effectiveness was also observed in controlling changes in pH and total volatile basic nitrogen (TVB-N) in the samples. Considering the efficient entrapment of TDO in β-CD, the shelf life of samples was significantly extended, due to sustained and long-lasting release of the essential oil compounds, compared to the net TDO films. Based on the results, it can be concluded that β-CD/TDO+AgNP film can be a promising approach to extend the shelf life of ground beef. [ABSTRACT FROM AUTHOR]

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B-vitamins. The objective was to assess the association of beef intake with nutrient intake and adequacy among pregnant and lactating women using 24-h dietary recall data. Usual intakes from foods were determined with the National Cancer Institute (NCI) method and % population below Estimated Average Requirement (EAR) or above Adequate Intake (AI) were estimated. A high proportion of pregnant and lactating women had inadequate intakes for vitamin D (94%), vitamin E (82%), vitamin C (52%), and vitamin A (50%), magnesium (35%), folate (31%), zinc (25%), and vitamin B6 (22%); only 4% and 35% met AI for choline and potassium, respectively. About 67% of pregnant and lactating women were beef consumers, consuming 49 g beef/day. Beef consumers had higher intakes (p < 0.05) of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, and niacin, and a higher proportion (p < 0.05) met nutrient recommendations for protein, calcium, iron, zinc, thiamin, riboflavin, niacin, vitamin B6, and vitamin B12 compared to non-consumers. In conclusion, pregnant and lactating women generally have inadequate nutrient intakes from their diets. Beef consumers have higher intakes and adequacy for certain nutrients, many of which are inherently available in beef or in foods eaten with beef. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use. [ABSTRACT FROM AUTHOR]

With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to affirm the safety of cooked ground beef related to AIV because such meat is often derived from cull dairy cows. Specifically, retail ground beef (percent lean:fat = ca. 80:20) was inoculated with a low pathogenic AIV (LPAIV) isolate to an initial level of 5.6 log10 50% egg infectious doses (EID50) per 300 g patty. The inoculated meat was pressed into patties (ca. 2.54 cm thick, ca. 300 g each) and then held at 4 °C for up to 60 min. In each of the two trials, two patties for each of the following three treatments were cooked on a commercial open-flame gas grill to internal instantaneous temperatures of 48.9 °C (120°F), 62.8 °C (145°F), or 71.1 °C (160°F), but without any dwell time. Cooking inoculated ground beef patties to 48.9 °C (ave. cooking time of ca. 15 min) resulted in a mean reduction of ≥2.5 ± 0.9 log10 EID50 per 300 g of ground beef as assessed via quantification of virus in embryonating chicken eggs (ECEs). Likewise, cooking patties on a gas grill to 62.8 °C (ave. cooking time of ca. 21 min) or to the USDA FSIS recommended minimum internal temperature for ground beef of 71.1 °C (ave. cooking time of ca. 24 min) resulted in a reduction to nondetectable levels from initial levels of ≥5.6 log10 EID50 per 300 g. These data establish that levels of infectious AIV are substantially reduced within inoculated ground beef patties (20% fat) using recommended cooking procedures.

Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture attributes, fatty acid composition, and volatile com- pound profile. Ground products were derived from beef chuck shoulder clods, chuck boneless short ribs, whole briskets, loin tenderloin tips, loin top sirloin caps, round sirloin tip knuckles, and 81:19 chuck-sourced trimmings. Each grind type was formulated to a target fat percent of 15%. Proximate analysis determined actual fat content to range from 12.0% to 19.5%. Percent fat was tested as a covariate and included in model statements when significant. Sirloin caps, brisket, and 81:19 chuck each had greater beefy/brothy ratings compared with shoulder clods and tenderloins (P < 0.05). Tenderloin grinds also had lower browned/grilled, buttery/beef fat attributes compared to all others (P < 0.05). Additionally, tenderloins had greater sour/acidic flavor compared to all others (P < 0.05). Oleic acid (C18:1 cis-9) percent was lower in tenderloin compared to all others (P < 0.05). Percent C18:1 cis-9 of 81:19 chuck was comparable with short rib and sirloin cap grinds (P > 0.05) but lower than shoulder clods, brisket, and knuckles (P < 0.05). Tenderloin grinds had the greatest percent of stearic acid (C18:0) compared to all others (P < 0.05). Tenderloin grinds also expressed the greatest content of 1-hexanol, hexanal, acetic acid, and 3-methylbutanal (P < 0.05). Methional content was greater from 81:19 chuck compared to all others (P < 0.05). Likewise, the knuckle had greater dimethyl sulfide compared to all other grinds (P < 0.05). Interestingly, short rib grinds frequently had the lowest (P < 0.05) or were comparable (P > 0.05) with other grinds low in the quantity of multiple volatile compounds. The results of this study imply that muscle source influences flavor and flavor-related compounds of ground beef. Therefore, processors and retailers may manage muscle sources and thus ground beef flavor through subprimal selection.

Salmonella is estimated to be the leading bacterial cause of U.S. domestically acquired foodborne illness. Large outbreaks of Salmonella attributed to ground beef have been reported in recent years. The demographic and sociodemographic characteristics of infected individuals linked to these outbreaks are poorly understood. We employed a retrospective case-control design; case-patients were people with laboratory-confirmed Salmonella infections linked to ground beef-associated outbreaks between 2012 and 2019, and controls were respondents to the 2018–2019 FoodNet Population Survey who reported eating ground beef and denied recent gastrointestinal illness. We used county-level CDC/ATSDR Social Vulnerability Index (SVI) to compare case-patient and controls. Case-patient status was regressed on county-level social vulnerability and individual-level demographic characteristics. We identified 376 case-patients and 1,321 controls in the FoodNet sites. Being a case-patient was associated with increased overall county-level social vulnerability (OR: 1.21 [95% CI: 1.07–1.36]) and socioeconomic vulnerability (OR: 1.24 [1.05–1.47]) when adjusted for individual-level demographics. Case-patient status was not strongly associated with the other SVI themes of household composition and disability, minority status and language, and housing type and transportation. Data on individual-level factors such as income, poverty, unemployment, and education could facilitate further analyses to understand this relationship.

White mustard seeds (Sinapis alba) have been extracted by hydroextraction since 2004 and stored in the refrigerator for 14 years until 2018. The antibacterial effect of the aqueous extract was tested by the well diffusion test against Gram-positive bacteria such as Bacillus cereus, Staphylococcus aureus and Micrococcus spp. The inhibition zones against Gram-negative bacteria such as Escherichia coli, Salmonella typhimurium, and Pseudomonas fluorescens were 23, 25 and 21 mm and 16, 20 and 15 mm, respectively. Ground beef was treated with 0, 5, 10 and 15 ml/100 g mustard extracts (ME0, ME5, ME10 and ME15) and refrigerated for two weeks. Bacteriological and sensory analyses were performed on frozen meat slices. The ME15 study showed the best reductions in total viable bacteria (TVC), coliforms, S. aureus, and psychrophiles. Compared to other treatment studies, the ME10 study was a super treatment that improved sensory attributes such as color, smell, and appearance within 14 days of refrigeration. The control experiment (ME0) was removed from the refrigerator after the seventh day of the experiment due to a high microbial load and poor color and odor.

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation.

Antioxidants play a vital role in food preservation. They ensure that food keeps its taste and color and stays edible over a longer period. In this study, the oxidative stability of Frozen beef incorporated with Moringa oleifera leaves was evaluated. Antioxidant activities were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and Phosphomolybdate assay. Whereas the effect of tested extract on frozen beef quality was monitored using Thiobarbituric acid reactive substance (TBARS) lipid oxidation assay and organoleptic evaluation. Our results indicated that methanol extract of Moringa oleifera is the most active extract with IC50 of 22.52 µg/mL against DPPH free radical and 32.47 µg/mL against phosphomolybdate ion. Methanol extract also showed a considerable inhibition of lipid per oxidation along with some positive organoleptic effect, which indicates the presence of compounds with preservative effect on frozen beef. The GC-MS analysis of this extract resulted in the identification of 41 compounds. These identified compounds should be further purified and tested individually in order to indicate agents that have potential to be used commercially as natural meat preservatives. [ABSTRACT FROM AUTHOR]

Copyright of Biomédica: Revista del Instituto Nacional de Salud is the property of Instituto Nacional de Salud of Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Anbar Journal of Agricultural Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Over 20% of E. coli O157 illnesses and over 5% of Salmonella illnesses are estimated to be attributable to beef consumption in the United States. Irradiating ground beef is one possible method to reduce disease burden. We simulated the effect of ground beef irradiation on illnesses, hospitalizations, deaths, and direct healthcare costs from ground beef-associated E. coli O157 and Salmonella illnesses in the United States. To estimate the fraction of illnesses, hospitalizations, deaths, and direct healthcare costs preventable by ground beef irradiation, we multiplied the disease burden attributable to ground beef; the estimated percentage of ground beef sold that is not currently irradiated; the percentage of unirradiated ground beef that would be irradiated; and the percentage reduction in risk of illness after irradiation. We multiplied this fraction by estimates of burden and direct healthcare costs to calculate the numbers or amounts averted. Model inputs were obtained from the literature and expert opinion. We used Monte Carlo simulation to incorporate uncertainty in inputs into model estimates. Simulation outcomes were summarized with means and 95% uncertainty intervals (UI). Irradiating 50% of the currently unirradiated ground beef supply would avert 3,285 (95% UI: 624–9,977) E. coli O157 illnesses, 135 (95% UI: 24–397) hospitalizations, 197 (95% UI: 34–631) hemolytic uremic syndrome cases, 2 (95% UI: 0–16) deaths, and $2,972,656 (95% UI: $254,708–$14,496,916) in direct healthcare costs annually. For Salmonella, irradiation would avert 20,308 (95% UI: 9,858–38,903) illnesses, 400 (95% UI: 158–834) hospitalizations, 6 (95% UI: 0–18) deaths, and $7,318,632 (95% UI: $1,436,141–$26,439,493) in direct healthcare costs. Increasing ground beef irradiation could reduce E. coli O157 and Salmonella burden in the United States. Additional studies should assess whether targeted irradiation of higher-risk ground beef products could prevent similar numbers of illnesses with less total product irradiated.

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B vitamins. We determined beef intake and its relationship with intakes of nutrients and their adequacy using 24 h dietary recall data from 5868 older adults. Usual intakes from foods were determined using the National Cancer Institute method, and the percent of the population below the estimated average requirement or above adequate intake was estimated. A high percentage of older adults did not meet nutrient recommendations for vitamin D (96%), choline (96%), vitamin E (84%), potassium (70%), calcium (63%), magnesium (60%), vitamin C (46%), vitamin A (39%), zinc (21%), vitamin B6 (19%), and folate (15%). About 68% of older adults were beef consumers with a mean intake of 56 g/day. Beef consumers had higher (p < 0.05) intakes of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, niacin, vitamin B12, and choline, and a higher (p < 0.05) proportion met nutrient recommendations for protein, calcium, copper, zinc, thiamin, folate, and vitamin B12 than non-consumers. Consumers of fresh, ground, and processed beef also had generally higher intakes and lower inadequacies of many nutrients depending on the beef type. In conclusion, older adults generally had poor nutrient adequacy from their diets, while beef consumers had higher nutrient intakes and adequacy for certain key nutrients, which are inherently generally available from beef or from foods consumed with beef.

The objective of this study was to evaluate the palatability of 3 plant-based ground beef alternatives (GBA) in comparison to ground beef under real-world hamburger and taco scenarios. The 3 plant-based GBA alternatives used represented a modern GBA sold at retail (RGBA), a modern GBA sold in foodservice (FGBA), and a traditional soy-based GBA (TGBA). Additionally, 80% lean ground beef was evaluated. Consumers (N=240; n=120 per panel type) evaluated samples for juiciness, tenderness, texture, beef flavor, overall flavor, overall liking, purchase intent,and purchase price and rated traits as either acceptable or unacceptable. For hamburger panels, consumers were served samples on buns and were given the option to add cheese, lettuce, pickles, ketchup, and/or mustard. For taco panels, samples were seasoned with a taco seasoning blend and served on flour tortillas, with consumers given the option to add cheese, lettuce, and/or tomatoes. In both scenarios, ground beef was rated higher (P0.05) for tenderness to FGBA and RGBA. Additionally, a higher (P0.05) to only RGBA for beef flavor and overall flavor liking within hamburger panels. These results indicate that GBA currently available to consumers do not have improved palatability characteristics when used as an ingredient in a taco or hamburger scenario.

With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo–Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties. [ABSTRACT FROM AUTHOR]

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B-vitamins. The objective was to assess the association of beef intake with nutrient intake and adequacy among pregnant and lactating women using 24-h dietary recall data. Usual intakes from foods were determined with the National Cancer Institute (NCI) method and % population below Estimated Average Requirement (EAR) or above Adequate Intake (AI) were estimated. A high proportion of pregnant and lactating women had inadequate intakes for vitamin D (94%), vitamin E (82%), vitamin C (52%), and vitamin A (50%), magnesium (35%), folate (31%), zinc (25%), and vitamin B6 (22%); only 4% and 35% met AI for choline and potassium, respectively. About 67% of pregnant and lactating women were beef consumers, consuming 49 g beef/day. Beef consumers had higher intakes (p < 0.05) of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, and niacin, and a higher proportion (p < 0.05) met nutrient recommendations for protein, calcium, iron, zinc, thiamin, riboflavin, niacin, vitamin B6, and vitamin B12 compared to non-consumers. In conclusion, pregnant and lactating women generally have inadequate nutrient intakes from their diets. Beef consumers have higher intakes and adequacy for certain nutrients, many of which are inherently available in beef or in foods eaten with beef.

The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.

To explore the effects of lean source on the flavor of ground beef patties, beef inside rounds (n=9) were procured from each of the following treatment groups: commodity upper two-thirds choice (HC; USDA modest and higher marbling), heart-healthy-branded (HEART), natural grass-fed (NATURAL), and commodity USDA Select (SELECT) beef. Rounds from each source were ground and supplemented with commercially sourced, pre-ground commodity fat trim to form treatment batches containing10% or 20% total fat. Batches were then fine-ground and formed into 113.5-g patties. Patties were vacuum packaged and frozen until analyzed. Trained sensory panel, fatty acid profile, volatile compound composition, and metabolomic features subsequently were analyzed. Lean source had no impact (P>0.05) on any major trained sensory traits, but patties with 20% fat had higher (P

The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef and to determine the best objective measurement to predict consumer purchase intent. This study was designed in 2 phases, with Phase 1 requiring consumers to evaluate ground beef samples of multiple days of display simultaneously, and Phase 2 having consumers evaluate samples of only a single day of display. Ground beef packages (80% lean) were evaluated for overall appearance liking and purchase intent (yes/no) by consumers (n=216 and 318). Additionally, packages were evaluated for L*, a*, b*, calculated percentage of metmyoglobin, oxymyoglobin, chroma, hue angle, and trained sensory panel redness and discoloration scores. Models showed that each of the objective measures evaluated were predictors (P

Introduction. Household food waste is a primary worldwide concern; however, in developing countries, quantitative information on this matter is scarce. This study aimed to provide baseline information on consumer behaviour, practices, beliefs, and attitudes associated with ground beef waste in Mexican households. Materials and methods. Field data came from a survey of 740 consumers from two major Mexican cities. A survey was administered to consumers willing to answer, and they had five fixed options to select from in the questions related to reasons for awareness and for disposing of minced beef at home. Statistical analysis was performed using Chi-square. Results and discussion. Consumers were asked to choose from the survey the option closest to their opinion. The results indicate that more than 75% of the respondents were households with 3-5 members, comprising mostly children ≤10 years old and a smaller proportion of people aged 70 and over. Only 33% buy ground meat packaged and displayed in open refrigerated cabinets in supermarkets, while the rest, 67%, purchase it from local butchers. The best-before date was considered an important parameter as it reports the level of freshness of the meat and its positive impact on health. In contrast, for >50% of respondents, meat waste is associated with cleaning activities. Discarding or throwing away ground meat in Mexican households can occur within a few days of purchase, and can also be related to inadequate preservation and refrigeration practices. Major reasons for consumer awareness of household food waste were associated with guilt feelings (73.0%) and damage to the environment (71.6%), whilst rotten meat and leftovers not eaten were linked to discarding ground meat. Household refrigerator malfunctions and buying in excess occasionally influenced perishable food waste. There are significant relationships between food wastage and various activities, such as purchasing practices, preparation methods, attitudes, and lifestyles associated with eating habits. Reasons that could be related to wastage are prolonged storage of raw meat, finished of the expiry date and disgust. In addition, other related aspects focus on compulsive buying, coupled with a need for more planning and prioritizing the purchase of large packages. Conclusion. Any program related to reducing minced meat waste in households must include the design of governmental and non-governmental policies that impact all links in the supply chain, especially on the final consumer. [ABSTRACT FROM AUTHOR]

Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as "red and processed meat". In the current study, intake trends for total beef (i.e., any beef type) and specific beef types (fresh lean, ground, processed) among Americans participating in the National Health and Nutrition Examination Survey (NHANES) 2001–2018 (n = 74,461) were characterized and usual intake was assessed using NHANES 2011–2018 (n = 30,679). The usual intake amounts of beef were compared to those of relevant protein food subgroups modeled in the Healthy U.S.-Style Dietary Pattern (HDP) reported in the 2020–2025 Dietary Guidelines for Americans (DGA). Total per capita beef consumption declined an average of 12 g (p < 0.0001) for ages 2–18 years and 5.7 g (p = 0.0004) for ages 19–59 years per 2-yr NHANES cycle, over the 18-year timeframe, while remaining unchanged for Americans aged 60+ years. On a per capita basis, Americans aged 2 years and older consumed 42.2 g (1.5 ounces) of total beef per day. Fresh lean beef per capita consumption was 33.4 g (1.2 ounces) per day. Per capita intake was similar across all age groups and below the daily HDP modeled amount of 3.7 ounce equivalents for the "Meats, Poultry, Eggs" (MPE) subgroup, while approximately 75% of beef consumers' intakes of total beef was within HDP modeling. Evidence from intake trends suggests beef is not overconsumed by the majority of Americans but rather within the amounts for MPE and red meat modeled in the HDP of the DGA at the 2000-calorie level. [ABSTRACT FROM AUTHOR]

Total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) and hydroethanolic (HE) extracts of mango peel Ataulfo were evaluated. The highest TPC, TFC and antioxidant capacity were as shown in EE. Ethanolic extract was incorporated into ground beef at 1000 (BBEA) and 2000 mg/kg meat (BEEB) concentrations and then compared with 250 mg of sodium ascorbate/kg meat (ASC) along with a control (without antioxidant). The effects of adding EE on instrumental colour, metmyoglobin content, thiobarbituric acid reactive substances (TBARS), pH, microbial load and sensorial analysis of ground beef were evaluated for 11 days at 4 °C. BEEB added in raw ground beef improved colour stability while the lipid oxidation in raw and raw-cooked ground beef was inhibited with a greater antioxidant effect than ASC and a similar overall acceptability score (cooked ground beef). However, incorporating BEEB into ground beef did not show significant antimicrobial activity. Therefore, mango peel extracts could potentially be used as a natural antioxidant in ground beef. [ABSTRACT FROM AUTHOR]

Consumers' desire for healthy and safe foods makes it necessary to explore the possibilities of using natural antioxidants. A number of herbs and spices have been found to show a strong inhibitory effect on oxidation processes in meat and meat products. In the present study, the effect of high hydrostatic pressure (HPP) treatment in combination with natural antioxidants (radish, beetroot, rosemary) and antimicrobial substances (“Medoliva”) on the quality parameters, changes in myoglobin and lipid oxidation of ground beef during storage was investigated. Significant increase in total myoglobin was found in the group with radish (C3) on the 5th day of storage, as well as a significant decrease in the percentage of deoxymyoglobin with increasing storage time in the groups with added radish (C3) and beetroot (C4). Furthermore, significant increase in the values of the redness (a*) in group C3 and decrease in the values of the yellowness (b*) in group C4 were found. The prolonged duration of storage lead to decrease in the water holding capacity (WHC) of the ground beef, as well as an increase in the a* and b* values of the meat on the 20th day, followed by a decrease in the values of the indicators on the 40th day of its storage. In general, with the exception of group C5 with addition of rosemary oil, high hydrostatic pressure treatment in combination with antioxidants did not inhibit lipid oxidation processes. With increasing duration of storage, the TBARS values in ground beef increased. [ABSTRACT FROM AUTHOR]

The Centers for Disease Control and Prevention (CDC) has identified nontyphoidal Salmonella as one of the top five pathogens contributing to foodborne illnesses in the United States. Beef continues to be a common source of Salmonella outbreaks, despite the implementation of interventions at slaughter and processing facilities to reduce contamination of beef. We described Salmonella outbreaks linked to beef in the United States during 2012–2019, examined trends, and identified potential targets for intervention and prevention strategies. We queried CDC’s Foodborne Disease Outbreak Surveillance System (FDOSS) for all foodborne nontyphoidal Salmonella outbreaks linked to beef as the single contaminated ingredient or implicated food, with the date of first illness onset from 2012 to 2019. Information on antimicrobial resistance (AR) for outbreak-related isolates was obtained from CDC’s National Antimicrobial Resistance Monitoring System (NARMS). We calculated the number of outbreaks, outbreak-related illnesses, hospitalizations, and deaths overall, by beef processing category and Salmonella serotype. During 2012–2019, 27 Salmonella outbreaks were linked to beef consumption, resulting in 1103 illnesses, 254 hospitalizations, and two deaths. The most common category of beef implicated was nonintact raw, ground beef (12 outbreaks, 44%), followed by intact raw (six outbreaks, 22%). Ground beef was responsible for the most illnesses (800, 73%), both of the reported deaths, and was the source of the largest outbreak. AR data were available for 717 isolates from 25 (93%) outbreaks. Nine (36%) of these outbreaks had isolates resistant to one or more of the antibiotics tested by NARMS, of which eight (89%) contained multidrug-resistant isolates. Several outbreaks reported highlight challenges faced during investigations, areas where further research may be warranted, and opportunities to prevent future outbreaks along the farm-to-fork continuum.

Abstract Cost‐effective and under‐exploited plant species as functional food ingredients represent alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus typhina) is considered a good source of natural polyphenols, which can be introduced into food products to carry out some specific technological functions (e.g., antioxidation and preservation). However, sumac fruit as a spice is under‐explored for its diversified uses in various food products as a novel functional ingredient. This study explored the technological feasibility and sensory acceptability of two representative sumac‐fortified food systems, namely Cheddar cheese and ground beef. Extracts of sumac (0.5%−5%) dose‐dependently increased the total phenolic and anthocyanin contents, while reducing thiobarbituric acid reactive substance (up to 46%), total plate counts of bacteria (up to 4.5 log colony‐forming units [CFU]/g) and pH of the cheese. In fresh ground beef, sumac extract at concentrations of 1%−5% was effective in reducing the total aerobic counts of Escherichia coli inoculated fresh ground beef by 0.16−1.14 log CFU/g, while improving meat color and oxidative stability during a storage period of 7 days at 4°C. Phytochemical profiling by high‐performance liquid chromatography showed the presence of gallic acid, caffeic acid, ellagic acid, quercetin and anthocyanins in the sumac extracts. These compounds were possibly responsible for the antimicrobial and antioxidant activities in the evaluated food systems. Sensory acceptability of Cheddar cheese or cooked beef meatballs with sumac extract addition (0.5%−3%) were similar to their respective controls. This study provides a feasible approach to satisfy health‐conscious consumers who favor a natural multifunctional ingredient to preserve food products.

The study evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions. Results showed that SCPE has a high total phenolic content of 35.9 g GAE/100 g sample majority of which are vanillic (799.77 mg/100 g), sinapic (434.38 mg/100 g), and coumaric (342.37 mg/100 g) acids. These phenolic compounds exhibited strong radical scavenging activities against DPPH (191.00 mg TE/g) and ABTS (359.80 mg TE/g) radical, ferric reducing capacity (97.80 mg TE/g), and lipid peroxidation inhibition (120.20 mg TE/g) activities which are comparable to BHT. Supplementation of SCPE at 400 mg/kg fresh weight of ground pork and ground beef improved the antioxidant activities of meat samples, leading to the delay in TBARS formation, lower reduction in heme iron content, and minimal increase in metmyoglobin content during 14-day refrigerated storage as compared to BHT-treated and control. Moreover, the redness of meat was preserved in SCPE- and BHT-treated samples as measured by a* color value. Correlation heat maps showed that TBARS, metmyoglobin, and ΔE are positively correlated with each other, and at the same time showed negatively correlated with heme iron and a*. This study revealed that antioxidant extracts from sugarcane presented a positive effect on the oxidative stability of raw ground pork and beef during refrigerated storage.

The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing E. coli (STEC) and Salmonella spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or Salmonella strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2–30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and Salmonella spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing Escherichia coli in relation to the uptake percentage (p < 0.01). The addition of explanatory variables increases the R2 of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (p < 0.01). The addition of explanatory variables increases the R2 of the regression for Salmonella spp., but only trim type is statistically significant for reduction rate (p < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings. [ABSTRACT FROM AUTHOR]

This study investigated the effects of two commercial protective cultures, one containing Lactobacillus sakei (now Latilactobacillus sakei) and the other containing Staphylococcus carnosus and L. sakei, in vacuum-packaged minced beef (ground beef) to advance the understanding of this biopreservation approach for fresh meat shelf-life extension. The protective cultures' effects on spoilage-related bacterial profiles over time were evaluated using both culture-dependent and culture-independent methods in premium (containing 7.7% fat) and standard (containing 19.2% fat) beef mince stored at 4 °C for 12 days. The culture-dependent method showed that in premium mince, the mixed culture containing S. carnosus and L. sakei significantly suppressed the growth of Enterobacteriaceae and Pseudomonas spp. The culture containing only L. sakei exhibited a slight inhibitory effect against these spoilage bacteria. In contrast, neither protective culture inhibited the spoilage bacteria in standard mince. The 16S rRNA gene sequencing indicated bacterial community changes by protective cultures. Photobacterium spp., a potentially important group of meat spoilage bacteria that were usually undetected in culture-dependent studies, were found to be abundant in this study. The protective cultures' impact on other meat quality aspects was also assessed. The culture containing S. carnosus and L. sakei lowered the pH of both premium and standard mince more than the culture containing only L. sakei, and the mixed culture slightly decreased the redness of premium mince. These findings support the use of protective cultures for bacterial spoilage control and shelf-life extension of fresh red meat, but their application may be limited to lean or low-fat products. [ABSTRACT FROM AUTHOR]

Rose essential oil (REO) microcapsules were prepared using perilla protein isolate (PPI)-sodium alginate (NaAlg) complex coacervates as shells. PPI-to-NaAlg ratio of 6:1 and pH 3.8 were the optimum parameters for obtaining PPI-NaAlg coacervates. The multicore morphology and large particle size of microcapsules indicated the successful encapsulation of REO in PPI-NalAg shells. The hydrogen bond between the core and wall and electrostatic interaction between PPI and NaAlg were confirmed by Fourier-transform infrared (FTIR) spectra. The encapsulation efficiency, payload, and encapsulation yield of the microcapsules were 89.80%, 53.17%, and 88.26%. Additionally, the microencapsulated REO displayed better thermal stability and sustained-release profile than free REO. Microencapsulation of REO in PPI-NaAlg shell matrix improved its antibacterial ability. Incorporation of REO microcapsules in ground beef increased its shelf life by 6 days at 4 ℃. Encapsulation of REO in the PPI-NaAlg coacervates may be simple and effective way for improving its preservative effects on meat. [ABSTRACT FROM AUTHOR]

We determined the prevalence of Salmonella enterica (SE) in retail ground beef sold across eight state capital cities from Central Mexico (n = 115) as well as the antimicrobial resistance (AMR) phenotype and genotype of the isolates obtained. SE was detected in 48/115 samples, with variable prevalence (10–80 %) across geographical regions (χ² = 24.2, P = 0.0021). We collected 116 isolates and observed circulation of serovars implicated in human salmonellosis in Mexico (Agona, Anatum, Infantis, Newport, Derby, Give y Typhimurium). Resistance was more frequently observed for tetracycline (39.7 %), chloramphenicol (37.9 %), streptomycin (37.1 %), trimetoprim- sulfamethoxazole (31.0 %), and ampicillin (28.4 %). Resistance against azithromycin was moderate (14.7 %), few isolates resisted cephalosporins (2.6-3.4 %), all were susceptible to carbapenems, and 38.8 % of the isolates were multidrug resistant (MDR). The sequenced genomes carried AMR alleles against aminoglycosides (aadA, aac, aph), beta-lactams (bla-CARB, bla-PSE, bla-TEM, bla-CTX-M, bla-CMY), phenicols (floR), folate pathway inhibitors (sul, dfrA), fluoroquinolones (qnrAB, oqxAB), tetracyclines (tetABM), and macrolides: mph(A) y lnu(F). In conclusion, the beef under study works as a reservoir of SE with worrisome MDR phenotypes. The pathogen has acquired AMR genes against antibiotics used in human and veterinary medicine. The emergence of resistance to azithromycin is particularly alarming and has not been reported to date. Further studies are needed to better characterize AMR in SE populations associated with cattle. [ABSTRACT FROM AUTHOR]

Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against Staphylococcus aureus , Salmonella Typhimurium and Listeria monocytogenes and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for S. aureus , S. typhimurium and L. monocytogenes were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibit biofilm production by S. aureus and L. monocytogenes , whereas S. typhimurium did not produce biofilm with or without GE application. On the other hand, the results of GE aplication in ground beef indicated that GE incorporation at 0.5% or more reduced S. aureus and S. Typhmurium counts in cooked ground beef at the end of 30 d storage at 4 °C (P < 0.05). Using 1% or more GE totally inhibited S. Typhmurium after 15 d storage at 4 °C (P < 0.05). However, GE application did not affect S. aureus or S. Typhmurium counts in cooked ground beef stored at 10 °C. Furthermore, incorporation of 0.5% or more GE generally inhibited L. monocytogenes growth in cooked ground beef at the end of storage at both 4 and 10 °C (P < 0.05). In general, pH was lower in samples with GE than those without GE regardless of differences in the type of tested pathogen, storage time and temperatures (P < 0.05). Although similar a w was generally obtained on processing day, lower a w was observed in GE containing groups at the end of storage for both storage temperatures (P < 0.05). Oxidation reduction potential (ORP) in all groups generally increased during storage at both storage temperatures (P < 0.05). In conclusion, our results demonstrated that GE has an important role in controlling growth of tested pathogens and may be used as a natural agent by the meat industry to inhibit the growth of food-borne pathogens in cooked processed meat products during storage. [Display omitted] [ABSTRACT FROM AUTHOR]

With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo–Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties.

In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots - the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p

The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat ground beef were procured and fabricated into 151.2 g patties. Pairs of patties from each chub were randomly assigned to one consumer panel session and to 1 of 8 different labeling terms: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, premium quality, USDA organic (ORG), and a blank sample (NONE). Consumers (N=105) evaluated each sample on 0-to-100-point line scales for tenderness, juiciness, flavor liking, texture liking, overall liking, and purchasing intent and also evaluated each palatability trait as either acceptable or unacceptable. Prior to sample evaluation, the consumers were provided additional labeling information about the ground beef. Consumers found no differences (P>0.05) among the samples with the different labeling terms for tenderness, juiciness, texture liking, overall liking, tenderness acceptability, flavor acceptability, and texture acceptability for all the treatments evaluated. For flavor liking, there was a larger increase (P

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 beef samples containing increasing shares of meat batter (non-intact cells) were investigated histologically and results were compared to other methodological approaches, namely lactate dehydrogenase activity (LDH), soluble protein content, metmyoglobin content, drip loss, firmness, and cooking loss. Histological measurements showed that ANIC increased linearly with the addition of meat batter to ground beef. The quality parameters drip loss (r = − 0.834, p < 0.01) and firmness (r = − 0.499, p < 0.01), and the structural parameter metmyoglobin content (r = 0.924, p < 0.01) revealed significant correlations with the amount of added meat batter, and detected differences between ground beef samples when the difference in the amount of added batter-like-substance was ≥ 25%. Therefore, those methods might be useful to estimate and extrapolate ANIC, and assess product quality of ground beef samples in a faster and simpler way. The cooking loss was not affected by meat batter addition, whereas LDH activity revealed non-repeatable results. Taken together, histometric methods are useful to measure ANIC, nevertheless, it is limited in terms of characterization of morphological and structural changes in the meat. However, other parameters were correlated and could, in addition, be used for assessing the quality of ground meat. [ABSTRACT FROM AUTHOR]

Beef represents an important source of high-quality dietary protein and several micronutrients including iron, zinc, and B vitamins. Consumption of lean meat including lean beef is recommended by the Dietary Guidelines for Americans 2020-2025 as part of overall healthy diet. Given beef intake has been declining, the objective of this study was to provide updated evaluation of the nutritional contribution of beef types. Twenty-four-hour dietary recall data from adults age 19+ years (n = 19,766) participating in the National Health and Nutrition Examination Survey 2011-2018 was used to assess intakes. On the day of recall, 49.3%, 40.2%, 26.3%, and 15.3% adults consumed total beef, lean fresh beef, ground beef, and processed beef, respectively, with mean intakes of 45.6, 36.6, 21.3, and 6.23 g/day, respectively. Intake of total beef contributed to daily intakes of energy (5.4%), protein (14%), vitamin B 12 (20%), zinc (21%), choline (11%), niacin (9.4%), vitamin B 6 (8.3%), iron (7.6%), phosphorus (6.8%), potassium (5.6%), and magnesium (3%). Lean fresh beef contributed most to the daily intakes of energy and nutrients followed by ground and processed beef. Beef intake also contributed to daily intakes of fat (8.7%), saturated fat (11%), and sodium (2.9%) and lean fresh beef contributed less intakes of fat and saturated fat than ground and processed beef. Beef and particularly lean fresh beef were efficient sources of nutrients and provided more nutrients per 100 kcal than the total diet. In conclusion, based on nutrient contribution, these findings provide evidence to support inclusion of beef (especially lean fresh beef) in dietary recommendations. Contribution of total beef, lean fresh beef, ground beef, and processed beef intake to % daily intake of select nutrients, in adults age 19+ years (n = 19,766): NHANES 2011-2018. [Display omitted] [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=15/panel type) were obtained, and 151.2 g patties were manufactured from the chubs. Chubs were assigned randomly to panels for 1 of 3 different panel types. The fat content panels had samples labeled as 90% lean/10% fat (90/10), 80% lean/20% fat (80/20), 73% lean/27% fat (73/27), lean, and extra lean. Price point samples were assigned to 1 of 5 different points: ultra-high, high, medium, low, and ultra-low. Primal panel samples were labeled as ground chuck, ground round, ground sirloin, and store ground. Each panel had one sample with no information given (NONE). Samples were evaluated by consumers (N=305), who were informed of the treatment prior to evaluation for tenderness, juiciness, flavor, texture, overall liking, and purchasing intent and rated each trait as acceptable or unacceptable. Labeling ground beef as 90/10, 80/20, and 73/27 resulted in increased (P

Beef is one of animal protein sources needed by the body to meet nutritional requirements. Consequently, fresh beef (whole or milled) is one of the highest-demanded comestibles on the market. Some meat kiosks in Yogyakarta traditional markets are also on service of milling whole meat. However, there are reports stating that some kiosks are neglecting aspects concerning halal. One of those aspects is separating tools used to process beef and pork. Reports said that kiosk owners fail to meet that basic requirement causing Muslims to be at risk of consuming contaminated beef without their knowledge. Hence, this study aims to examine whether fresh and ground beef obtained from Pasar Pathuk and Pasar Kranggan, Kota Yogyakarta are free from pork contamination. Examination was carried out using Polymerase Chain Reaction (PCR) on 14 samples consisting 7 fresh beef and 7 ground beef obtained from both markets. DNA isolation from all samples were done using FavorGen® FavorPrepTM Tissue Genomic DNA Extraction Mini Kit. Isolated DNA was further examined by PCR analysis using P14 and MTCB primers. Results showed that P14 primers could amplify PRE-1 gene (481 bp) designed as pork molecular marker only on positive control (fresh pork) while MTCB primers could amplify cytochrome b gene (1141 bp) designed as mammal molecular marker on all samples involved in this research. Based on the results, we concluded that both fresh and ground beef sold in Pasar Pathuk and Pasar Kranggan, Yogyakarta are not contaminated by pork DNA. [ABSTRACT FROM AUTHOR]

Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as “red and processed meat”. In the current study, intake trends for total beef (i.e., any beef type) and specific beef types (fresh lean, ground, processed) among Americans participating in the National Health and Nutrition Examination Survey (NHANES) 2001–2018 (n = 74,461) were characterized and usual intake was assessed using NHANES 2011–2018 (n = 30,679). The usual intake amounts of beef were compared to those of relevant protein food subgroups modeled in the Healthy U.S.-Style Dietary Pattern (HDP) reported in the 2020–2025 Dietary Guidelines for Americans (DGA). Total per capita beef consumption declined an average of 12 g (p < 0.0001) for ages 2–18 years and 5.7 g (p = 0.0004) for ages 19–59 years per 2-yr NHANES cycle, over the 18-year timeframe, while remaining unchanged for Americans aged 60+ years. On a per capita basis, Americans aged 2 years and older consumed 42.2 g (1.5 ounces) of total beef per day. Fresh lean beef per capita consumption was 33.4 g (1.2 ounces) per day. Per capita intake was similar across all age groups and below the daily HDP modeled amount of 3.7 ounce equivalents for the “Meats, Poultry, Eggs” (MPE) subgroup, while approximately 75% of beef consumers’ intakes of total beef was within HDP modeling. Evidence from intake trends suggests beef is not overconsumed by the majority of Americans but rather within the amounts for MPE and red meat modeled in the HDP of the DGA at the 2000-calorie level.

Owing to the inherent characteristics of ground beef, adulteration presents a substantial risk for suppliers and consumers alike. This study developed a robust and novel method for identifying replacement fraud in ground beef with beef liver, beef heart, and pork using Near Infrared-Hyperspectral Imaging (NIR-HSI) coupled with chemometric and other statistical methods. More specifically, NIR-HSI provided an efficient and accurate means of identifying each type of adulteration using the classification model Genetic Algorithm (GA) - Backpropagation Artificial Neural Network (BPANN), showing perfect sensitivity and specificity (a value of 1.00) for the calibration and the validation sets for all types of adulteration. As an alternative to chemometric analysis, Hyperspectral Imaging-Root Mean Square (HSI-RMS) value, based on the RMS cut-off calculation, was determined to discriminate types of adulterations without the need of resource-intensive modelling. This HSI-RMS approach provides a simple-to-use method that avoids the complexity of HSI data processing and aims to directly understand the similarity between different spectra of one sample in the pixel level. Different types of adulteration show noticeable differences reflected in the HSI-RMS value (varying from 55 to 1439), which demonstrate the potential of HSI-RMS concept as a novel and valuable alternative for assessing the HSI data and facilitating the identification of adulterants. [Display omitted] • Endogenous and exogenous adulteration were detected simultaneously using NIR-HSI. • Sensitivity and specificity exhibit a value of 1.00 for validation set using raw average spectra from HSI data. • HSI-RMS was first developed for discovering the internal differences between pixels/spectra within the HSI image. • HSI-RMS value can be a valuable parameter for rapidly identifying meat adulteration without the need of modelling. [ABSTRACT FROM AUTHOR]

Shiga toxin-producing Escherichia coli (STEC) are foodborne enteric pathogens. STEC are differentiated from other E. coli by detection of Shiga toxin (Stx) or its gene (s tx). The established nomenclature of Stx identifies ten subtypes (Stx1a, Stx1c, Stxd, Stx2a to Stx2g). An additional nine subtypes have been reported and described (Stx1e, Stx2h to Stx2o). Many PCR protocols only detect a subset of Stx subtypes which limits their inclusivity. Here we describe a real-time PCR assay inclusive of the DNA sequences of representatives of all currently described Stx subtypes. A multiplex real-time PCR assay for detection of stx was developed using nine primers and four probes. Since the identification of STEC does not require differentiation of stx subtypes, the probes use the same fluorescent reporter to enable detection of multiple possible targets in a single reaction. The PCR mixture includes an internal positive control to detect inhibition of the reaction. Thus, the protocol can be performed on a two-channel real-time PCR platform. To reduce the biosafety risk inherent in the use of STEC cultures as process controls, the protocol also includes the option of a non-pathogenic E. coli transformant carrying a plasmid encoding the targeted fragment of the stx2a sequence. The inclusivity of the PCR was assessed against colonies of 137 STEC strains and one strain of Shigella dysenteriae , including strains carrying single copies of stx representing fourteen subtypes (stx1 a, c, d; stx2 a-j and o). Five additional subtypes (stx1e, 2k, 2l, 2m and 2n) were represented by E. coli transformed with plasmids encoding toxoid (enzymatically inactive A subunit) sequences. The exclusivity panel consisted of 70 bacteria, including 21 s tx -negative E. coli. Suitability for food analysis was assessed with artificially inoculated ground beef, spinach, cheese, and apple cider. The real-time PCR generated positive results for all 19 stx subtypes, represented by colonies of STEC, S. dysenteriae and E. coli transformants carrying stx toxoid plasmids. Tests of exclusivity panel colonies were all negative. The real-time PCR detected the presence of stx in all inoculated food enrichments tested, and the presence of STEC was confirmed by isolation. • A comprehensive real-time PCR for Shiga toxin gene. • The PCR had 100 % specificity for all 19 stx subtypes tested. • The PCR was evaluated using food samples inoculated with STEC. • A non-pathogenic positive control for the PCR is presented. [ABSTRACT FROM AUTHOR]

This study was performed to evaluate the physicochemical quality, shelf life, and sensory properties of raw ground beef incorporated with two different probiotics, namely Bifidobacterium bifidum and Lactobacillus rhamnosus , at concentrations of 106/g. Control and the probiotics-treated groups were formed into meatballs to be stored at 4 °C for 18 days. Our results indicated that the incorporation of probiotics was associated with a significant reduction in pH compared to control samples. Significant improvements (reductions) in TVB-N and free fatty acids were also reported in probiotics-inoculated samples as compared with control samples on day 3 of storage and afterward. Both probiotics were also associated with significant reductions in TBA value. Regarding sensory attributes of the meat, both B. bifidum L. and rhamnosus improved the appearance, color, odor, consistency, and overall acceptability of ground beef samples and achieved shelf-life extension reaching to 15 and 18 days, respectively. Of note, the L. rhamnosus achieved better results versus the B. bifidum, however with no significant difference. Overall, the findings demonstrated that L. rhamnosus and B. bifidum could be used as bio-preservative agents to extend the shelf life and improve the chemical quality and sensory attributes of raw ground beef during cold storage. [Display omitted] • B. bifidum and L. rhamnosus can be used as bio-preservatives in meat products. • B. bifidum and L. rhamnosus probiotics improved the chemical quality of ground beef. • B. bifidum and L. rhamnosus improved the sensory attributes of ground beef. • B. bifidum and L. rhamnosus extended the shelf life of refrigerated ground beef. • Lactobacillus rhamnosus is superior to Bifidobacterium bifidum as a bio-preservative. [ABSTRACT FROM AUTHOR]

In the study, the effects of Trachystemon orientalis L. (Kaldirik, Somar) on the shelf life of ground beef were investigated. Dried leaves were lyophilized after being treated with different solvents (petroleum ether, methanol and water). Lyophilized extracts were added to ground beef at different levels (250 ppm and 500 ppm), and the samples were stored at 2±1 °C. TBARS, pH, color values and Pseudomonas and Enterobacteriaceae counts of the ground beef samples were analyzed at 0, 24, 48, and 72 hours of storage. The addition of the extract increased the pH value of ground beef (P < 0.01) and prevented lipid oxidation (P < 0.01). The a* value was more preserved in the samples with 250 and 500 ppm water extract than in the other treatment groups. Addition of extract to ground beef prevented the growth of Pseudomonas and Enterobacteriaceae (P < 0.01). Storage time had significant effects on the investigated properties (P < 0.01). During storage, TBARS values of all samples increased (P < 0.01), while the highest increase was detected in control samples (P < 0.05). [ABSTRACT FROM AUTHOR]