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Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects. [ABSTRACT FROM AUTHOR]

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects.

Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical indicators of samples of cutlets for fast food presented on the market of Kazakhstan was carried out. When comparing the mass fractions of protein in semi-finished meat products, an increase in the amount of protein was revealed when soy texturate has added. The relevance of the scientific article is that the meat industry is considered a strategic direction of the agricultural sector of the economy of the Republic of Kazakhstan, which is part of the food security system. One of the main tasks set before the researcher was to choose the best proportion of soy texturate in the minced meat semi-finished product. The article provides an organoleptic evaluation of the control and experimental samples, on the basis of which a choice was made regarding the percentage of replacement of minced meat with soy texturate.

Cinnamon leaf essential oil extraction using steam distillation method is a time-consuming and energy-intensive process. Furthermore, a lower yield and a higher rate of product degradation are this method's main drawbacks. Thus, the goal of this research is to optimize the extraction process parameters of cinnamon leaf essential oil in response to maximizing the yield while retaining quality by using response surface methodology (RSM). The application of extracted essential oil on minced beef to assess its preservative effect was also the other objective of this research. Extraction time (120–210 min), extraction temperature (105–115 ℃), and feed mass (300–600 g) were the chosen independent variables of the optimization experiment using central composite design (CCD). Furthermore, the extracted essential oil's antibacterial and microbiological preservative activity on minced beef was evaluated. At extraction time of 175.43 min, extraction temperature of 105 °C, and a feed mass of 600 g, the optimum predicted value of cinnamon leaf essential oil yield and cinnamaldehyde concentration (% area) was 2.9% and 34.6%, respectively. Moreover, the second-order polynomial equation fits the experimental data for 20-run experimental data. The chemical composition of cinnamon leaf essential oil extracted at optimal conditions was dominated by eugenol (60.68%) and cinnamaldehyde (33.94%). Additionally, the optimally extracted cinnamon essential oil inhibited the growth of bacteria, particularly gram-positive bacteria. After twenty-one days of storage at 4 °C, total viable count of minced beef seasoned with cinnamon essential oil at concentration of 1.2% (v/v) was lower than 106 CFU/g. To conclude, optimized cinnamon leaf essential oil extraction process provides better yield while retaining its functional properties. [ABSTRACT FROM AUTHOR]

Meat quality and safety is of great importance, and it frequently depends on the packaging technology. Recently, active packaging gained more and more attention in food industry, due to its ability to carry antimicrobial and antioxidant ingredients, which could lead to enhanced properties of the packed food. The aim of this study was to determine the quality parameters of fresh minced beef during storage in the presence of an active packaging material based on PLA, PHBV and nano emulsion of nisin and dill essential oil. Physical-chemical and microbiological analysis were performed for fresh minced beef quality determination. Furthermore, a challenge test was performed using Escherichia coli ATCC 8739 as test microorganism to determine the developed materials antimicrobial efficacy. The results showed that the application of active packaging decreased the microbial load during storage at 4°C. [ABSTRACT FROM AUTHOR]

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples' sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef's sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat. [ABSTRACT FROM AUTHOR]

Meat adulteration raises religious concerns and economic, quality, and safety issues. Therefore, ensuring that no unnecessary meat is added to the labeled primary meat is important. This study used shortwave hyperspectral imaging (SWIR HSI) working at 895–2504 nm to predict the level of pork adulteration in minced beef and lamb samples. Minced beef and lamb meat samples were adulterated with 2%–50% (w/w) minced pork. Unsupervised principal component analysis (PCA) was used to analyze and visualize the spectral data to determine their similarities. Spectral data were used to develop a partial least squares regression (PLSR) model to predict pork adulteration in minced beef and lamb. PLSR, with several spectral preprocessing methods, resulted in R2 0.97 and RMSE 2.47–2.55 for mixed pork and beef (Pork + Beef) model and R2 0.84–0.91 and RMSE 5.07–6.10 for mixed pork and lamb (Pork + Lamb) model. The developed PLSR model was then applied to each pixel in an image to obtain chemical maps to visualize the presence of pork in minced beef and lamb. This study demonstrated the potency of SWIR HSI to be applied in the sorting machine in meat industries to detect adulteration in meat. • SWIR HSI at was used to predict pork adulteration in minced beef and lamb samples. • Effective wavelength used for developing PLSR was at 900–1800 nm. • PLSR for Pork + Beef model resulted in R2 0.97 and RMSE 2.47–2.55 • PLSR for Pork + Lamb model resulted in R2 0.84–0.91 and RMSE 5.07–6.10 • Visualization of pork distribution in minced beef and lamb were effective. [ABSTRACT FROM AUTHOR]

The aim of this study was to design a food freshness colorimetric aerogel with controlled porosity based on chitosan nanofibers (CHNF), Ixiolirion tataricum anthocyanins (ITA), and starch nanoparticles (SNPs). Two size-controlled SNPs were produced via nanoprecipitation (133.3 nm; SNP-A) and H 2 SO 4 hydrolysis methods (86.2 nm; SNP-B) and were used for controlling the porosity and morphological characteristics of aerogel solid support. According to FE-SEM images, the porosity of smart aerogels improved after SNPs incorporation, and SNP-B was able to decrease the disrupting effect of ITA on 3D porous network of aerogels. The formation of hydrogen bonds between the CHNF and ITA molecules was confirmed by FT-IR analysis and the absence of obvious change in the FT-IR spectra approved the physical entrapment of SNPs. The improvement in the crystallinity and thermal stability of the aerogels after SNPs loading was confirmed by the XRD and TGA tests, respectively. The SNPs loaded aerogels showed color variation from red to green over the pH range of 2–12. In addition, the SNP-B-incorporated aerogel exhibited high sensitivity to ammonia vapor and good color response reversibility. The CHNF/SNP-B/ITA aerogel with the best porosity and sensitivity was used for monitoring food spoilage and could differentiate minced beef into three stages: fresh, medium fresh, and spoiled, facilitating simple observation of freshness-spoilage progression. This research opens a new insight to develop advanced and highly sensitive indicators capable of monitoring freshness/spoilage in protein-based food products. [Display omitted] • Novel CHNF/anthocyanin based smart aerogel with controlled porosity was prepared. • Starch nanoparticles (SNPs) improved the porosity and pH responsivness of aerogels. • Distinct color variation of intelligent aerogel over the pH range was observed. • SNPs filled indicators had high sensitivity to ammonia and color reversibility. • Smart aerogel had excellent accuracy in monitoring the freshness of minced beef. [ABSTRACT FROM AUTHOR]

This study aims to investigate the phytochemical composition of various extracts (hexane, dichloromethane, ethyl acetate, and aqueous) of L. maritima. The extracts were tested for their anti-inflammatory and antimicrobial properties and to demonstrate the potential use of L. maritima extract, as a source of natural antioxidants, to preserve meat quality. The aqueous extract (AE) was shown to be the richest in phenols and flavonoids. AE decreased the expression of pro-inflammatory cytokines and inflammatory mediators in lipopolysaccharide-stimulated RAW 264.7 cells, which may suggest its anti-inflammatory activity. In addition, AE exhibited antibacterial potential, which can be exploited to extend the shelf life of raw minced beef and improve its quality. The addition of L. maritima extract to meat was shown to have a significant effect on its microbiological, physicochemical and sensory properties.

Major processed meat products, including minced beef, are one of the favorite ingredients of most people because they are high in protein, vitamins, and minerals. The high demand and high prices make processed meat products vulnerable to adulteration. In addition, eliminating morphological attributes makes the authenticity of minced beef challenging to identify with the naked eye. This paper aims to describe the feasibility study of adulteration detection in minced beef using a low-cost imaging system coupled with a deep neural network. The proposed method was expected to be able to detect minced beef adulteration. There were 500 captured images of minced beef samples. Then, there were 24 color and textural features retrieved from the image. The samples were then labeled and evaluated. A deep neural network (DNN) was developed and investigated to support classification. The proposed DNN was also compared to six machine learning algorithms in the form of accuracy, precision, and sensitivity of classification. The feature importance analysis was also performed to obtain the most impacted features to classification results. The DNN model classification accuracy was 98.00% without feature selection and 99.33% with feature selection. The proposed DNN has the best performance with individual accuracy of up to 99.33%, a precision of up to 98.68%, and a sensitivity of up to 98.67%. This work shows the enormous potential application of a low-cost imaging system coupled with DNN to rapidly detect adulterants in minced beef with high performance.

High Pressure Processing (HPP) is a non-thermal process, mainly applicable for inactivation of microorganisms. The benefits of this technology as a method of preservation are well known, but there is insufficient data related to the effect of this treatment in combination with antimicrobials in meat and meat products. An experimental program was performed with minced beef muscle (m. Semimеmbranosus), with the aim reducing or avoiding the growth of spoilage microorganisms by applying high-pressure treatment (580 MPa) at a processing temperature of, +4 °C and holding time (240–480 s). The second monitored effect was the combination of high pressure processing (580 MPa, 240 s) and added antimicrobials - Medoliva Plus with concentration 0.3%, Sodium lactate with concentration 0.3% and 15 minutes treatment with ozonized water. The test samples were packed in plastic bags and stored at temperature +4 °C for 38 days. Experimental data shows that the treatment with a pressure of 580 MPa and a holding time of 240 s is an effective method for reducing the available microflora and extending the shelf life. The best result was obtained with the added sodium lactate-diacetate, both on the total number of microorganisms and on lactic acid bacteria, retaining its strong antimicrobial abilities for the entire storage period. Compared to the other monitored microorganisms, the three used antimicrobials have an equally positive effect on Enterobacteriaceae and do not allow the growth of microflora from 1 to 38 days. In this regard, the application of high pressure processing with the parameters (580 MPa, 240 s, +4 °C) is a highly effective method for reducing the number of non-pathogenic microorganisms, which ensures safety and prolongs the shelf life of chilled minced meat. [ABSTRACT FROM AUTHOR]

Meat provides the necessary environment for the growth of foodborne pathogens due to its features such as being rich in protein and having sufficient water activity. Listeria monocytogenes , Salmonella enterica , and Escherichia coli O157:H7, which can be transmitted through many foods, including water, and cause serious diseases, are among the significant pathogens. In the current study. Detection of Listeria monocytogenes , Escherichia coli and Salmonella enterica in 100 minced beef samples collected from different butchers and markets situated in the central districts of Erzurum province was performed by Real-Time PCR without pre-enrichment and DNA isolation. Linear regression equations of Ct values of standard pathogenic bacteria were created. Ct values of minced beef samples obtained as a result of Real-Time PCR analysis were substituted in the equations, and the amounts of pathogenic bacteria in the samples were determined. Listeria monocytogenes , Escherichia coli , and Salmonella enterica were detected in 45, 30, and 29 of 100 minced beef samples, respectively. It is known that the Real-Time PCR method, which is used to detect pathogenic bacteria, is more specific, fast, and reliable than conventional methods. According to the results obtained, it has been clearly observed that with our new approach, pathogenic bacteria growing on foods can be detected sensitively with less cost, shorter amount of time, and minimized workload without pre-enrichment and DNA isolation. • L. monocytogenes , E. coli O157:H7 and S. Typhimurium were detected by Real-time PCR. • Real-time PCR was performed without pre-enrichment and DNA isolation. • No significant difference observed between DNA extraction methods [ABSTRACT FROM AUTHOR]

Measuring the total microbial count of cow minced meat with the conventional method and comparing the result with standard limits is one of the routine tests. Achieving the results of total microbial count in minimum time is really important for confidence from the hygienic quality of products. So impedance- splitting method as a new technique for this purpose was considered in order to receive the results in less time and as soon as possible. The main purpose of the study was to evaluate the correlation between impedance detection times (IDT in hrs), total microbial population (log CFU/g), total volatile nitrogen (TVN) and pH of minced meat. Totally 80 minced meat samples were collected and examined for the total microbial count by reference and impedance - splitting methods, also total volatile nitrogen and pH were measured based on the recommendations of Iran's Standard Institute and Industrial Investigation. Then the calibration curves of methods and their equations were obtained by using Excel software. The calibration curves of methods were elaborated for total microbial count and impedance detection time, demonstrating a good correlation between the two methods in mince neat samples equal to %93/39. Also according to the calibration curves, the correlation between impedance detection time and total volatile nitrogen in all of the samples was equal to %69.8. Also, the correlation between total microbial count and pH was equal to %71/4. According to the aforementioned correlation values, the impedance technique could be only recommended as an alternative method in evaluating the microbial load of the minced meat.

Abstract Background Dogs are fed various diets, which also include components of animal origin. In humans, a high-fat/low-fibre diet is associated with higher faecal levels of bile acids, which can influence intestinal health. It is unknown how an animal-based diet high in fat and low in fibre influences the faecal bile acid levels and intestinal health in dogs. This study investigated the effects of high intake of minced beef on the faecal bile acid profile in healthy, adult, client-owned dogs (n = 8) in a 7-week trial. Dogs were initially adapted to the same commercial dry food. Thereafter, incremental substitution of the dry food by boiled minced beef over 3 weeks resulted in a diet in which 75% of each dog’s total energy requirement was provided as minced beef during week 5. Dogs were subsequently reintroduced to the dry food for the last 2 weeks of the study. The total taurine and glycine-conjugated bile acids, the primary bile acids chenodeoxycholic acid and cholic acid, and the secondary bile acids lithocholic acid, deoxycholic acid (DCA) and ursodeoxycholic acid (UDCA) were analysed, using liquid chromatography–tandem mass spectrometry. Results The faecal quantities of DCA were significantly higher in dogs fed the high minced beef diet. These levels reversed when dogs were reintroduced to the dry food diet. The faecal levels of UDCA and taurine-conjugated bile acids had also increased in response to the beef diet, but this was only significant when compared to the last dry food period. Conclusions These results suggest that an animal-based diet with high-fat/low-fibre content can influence the faecal bile acids levels. The consequences of this for canine colonic health will require further investigation.

The antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2O2, and chelation of Fe2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.

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The effectiveness of hyperspectral imaging (400–1000 nm) was proved as a nondestructive method to detect, classify, and quantify plant- and animal-based adulterants in minced beef and pork. Machine learning techniques were implemented to build classification and prediction models. Samples were first classified into adulterated (1 class) or pure (5 classes). The type of adulterant (6 classes) was then evaluated. Finally, the level of each adulterant was estimated using partial least squares regression. The optimal classification models based on selected wavelengths of test set yielded classification rates of 75–100% and 100% for pure and adulterated samples, respectively. Whereas, the rates were 83–100% depending on adulterant type. Prediction models for adulterant level yielded correlation coefficient, r, and ratio of performance to prediction, RPD, of 0.69(1.41) for beef adulterated with pork and textured vegetable protein (TVP), and 0.93(2.82) for beef adulterated with TVP. Improvement in results may be achieved with larger sample size. [ABSTRACT FROM AUTHOR]

Abstract Background Diet has a major influence on the composition of the gut microbiota, whose importance for gut health and overall well-being is increasingly recognized. Knowledge is limited regarding health implications, including effects on the faecal microbiota, of feeding a diet with high content of red meat to dogs, despite some owners’ apparent preference to do so. The aim of this study was to evaluate how a diet change from commercial dry food to one with a high content of boiled minced beef and vice versa influenced the faecal microbiota, and short chain fatty acid profile in healthy, adult, client-owned dogs. Results The diet change influenced the faecal microbiota composition and diversity (Shannon diversity index). The most abundant OTUs in samples of dogs fed the dry food and high minced beef were affiliated with the species Faecalibacterium prausnitzii and Clostridia hiranonis respectively. The high minced beef diet apparently also influenced the short chain fatty acid profile, with increased isovaleric acid, as well as an increase in faecal pH. These effects were reversed when the commercial dry food was reintroduced in weeks 6 and 7. Conclusions Results of this study can aid in the understanding of how diet changes influence the faecal microbiota and metabolite content on a short-term basis. Long-term studies are required to investigate potential implications for canine gut and general health.

The freezing rate determines the ice crystal size distribution and morphology. Ice crystal characteristics may have a direct impact on the microstructure of food products, providing irreversible cell and tissue damages resulting in quality losses. In this paper, an innovative method was used for imaging and quantifying ice crystals directly in frozen samples of minced beef by X-ray micro-computed tomography. The results were compared to those obtained by X-ray micro-computed tomography on freeze-dried samples. The effects of the integral cooling rate on ice crystal characteristics were studied for various mechanical and cryogenic freezing operating conditions. It was pointed out that crystals become 2.5 times smaller when the freezing temperature goes down from −30 °C to −100 °C. These crystals are also more numerous with a narrower distribution. Fluorescence optical microscopy and electron scanning microscopy were also used to do qualitative analysis. These results confirmed the effect of the freezing temperature on ice crystal sizes. • Frozen beef microstructure was quantified by X-ray micro-computed tomography. • Freeze-dried samples were analyzed using SEM and fluorescence microscopy. • Imaging frozen sample could give more reliable results than imaging freeze-dried ones. • Freezing rates affected ice crystal sizes and numbers. • Due to food thermal resistance, bigger crystals were observed at the center of the product. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • A colorimetric indicator based on cellulose-chitosan-alizarin was fabricated to monitor minced beef spoilage. • The color indicator was changed from yellow to purple at pH 2–11. • The indicator showed the highest color stability at 4 °C. • TVB-N content of minced beef and ΔE from colorimetric indicator had a strong correlation. Abstract This study was aimed to develop a colorimetric indicator for real-time freshness monitoring of minced beef. The indicator fabricated by incorporation of alizarin (1% w/v) in cellulose-chitosan film developed by sol-gel method and then characterized. Addition of alizarin did not change the swelling index, while water solubility decreased. Fourier-transform infra-red analysis showed successful binding between alizarin and film, and scanning electron microscopic images presented the compact structure of the indicator. The indicator showed a clear color response from yellow to brown and purple at pH 2–11 and had more color stability at 4 °C as compared with 25 °C during storage for 2 months. Importantly, the indicator revealed color variation from brown to purple when total volatile basic nitrogen (TVB-N) reached the critical amount of 20.53 mg N/100 g. Pearson correlation coefficient represented a strong correlation between total color difference and TVB-N. Therefore, the alizarin based cellulose-chitosan pH-sensitive indicator has the ability to track the freshness of minced beef during the storage through perceptible color changes. [ABSTRACT FROM AUTHOR]

Minced beef is a very perishable food product, due to its vulnerability to microbial contamination and its fast quality deterioration. In the current study, the biological efficiency of different concentrations (0, 50 and 100 µg g−1) of the antibacterial catfish glycoprotein (CFG) was estimated as a possible improver of the storability and safety of minced beef preserved at 4 °C for 15 days. CFG (50 and 100 µg g−1) could efficiently control the changes in meat pH during 15 days storage at 4 °C to be within the normal, acceptable levels (6.4 and 6.2, respectively), equalizing the level of the control for minced beef after 6 days of storage under similar conditions. Likewise, the level of metmyoglobin in minced beef stored at the same conditions was maintained at 53.67 and 46.67% by CFG supplementation at 50 and 100 µg g−1, respectively, at the 15th day of storage, which is comparable to the 6th day in case of the control samples. However, the antioxidant effect of CFG against lipid peroxidation was less effective. The antibacterial action of CFG was most pronouncedly powerful and efficient. Supplementation of minced beef with CFG at 50 and 100 µg g−1 significantly (p < 0.05) decreased the bacterial counts at all the time inspection points as compared to the control. After 15 days of storage, the total viable bacteria, psychrotrophic bacterial count and coliforms count were reduced to 3.12, 2.65 and 0.0 log CFU g−1, respectively, in response to CFG (50 µg g−1), and 2.41, 2.04 and 0.0 log CFU g−1, respectively, in response to CFG (100 µg g−1); this compared to 5.13, 4.78 and 2.5 in the control samples after only six days cold storage. Using CFG at 50, 100 and 200 µg g−1 in rat diets did not affect their liver or kidney functions, reflecting the non-toxicity of this substance. Substantiating the antioxidant and antimicrobial potential of CFG in minced beef storage may support its use as a naturally powerful and safe food preservative, as well as a shelf-life extender.

The antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2O2, and chelation of Fe2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage. [ABSTRACT FROM AUTHOR]

Synergistic antimicrobial activity between natural, synthetic and nanoparticles have the potential to improve the microbiological safety of foods. The aim of this study was to evaluate the effectiveness of combined nisin 1000 IU/mL (N), lysozyme 500 U/mL (L), EDTA nanoparticles 5 mM (E) or ZnO nanoparticles 12 mM (Z) against 3 foodborne pathogens associated with packed minced beef during storage at 4 °C. The LNZ and LNEZ combinations showed effect against Escherichia coli O157:H7, while LE, NE, LZ, NZ, LNZ, and LNEZ were effective against Listeria monocytogenes . Moreover, LZ, NZ, LNZ, and LNEZ had the ability to inhibit Bacillus cereus. The compounds exhibiting the greatest antimicrobial activity were applied for the further challenge studies on minced beef. The LNZ and LNEZ were the most synergistic antimicrobial compounds and effectively inhibited the 3 foodborne pathogens, reducing t microbial population between ∼2 and 4 log CFU/cm 2 in packed minced beef stored at 4 °C for 15 days. The results demonstrated that natural antimicrobials in combination with nanoparticles may effectively inhibit foodborne pathogens and enhance the safety of refrigerated meat products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the microbiological quality of minced beef sold in supermarkets of the Federal District considering the importance of commercialization of this product and its susceptibility to microbiological contamination. For analyzes fifteen samples of minced beef, packed in polystyrene trays, within the valid period and exposed to consumption in the refrigerated counters were collected from different supermarkets. The analyzes carried out were: total counting of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus count, search for Salmonella spp. and molecular identification of Staphylococcus aureus and Salmonella spp. using the PCR technique. The results showed that four minced beef samples (27%) were contaminated with Salmonella spp. (genetically confirmed) and were unfit for consumption in accordance with Brazilian legislation. It was also verified that thirteen samples (87%) showed unsatisfactory hygienic conditions due to the presence of Staphylococcus aureus bacteria. Among these thirteen samples, five samples (33%) had elevated Staphylococcus aureus counts (above 1.0 x 10³ CFU / g). The presence of Salmonella and high counts of Staphylococcus aureus in eight of the fifteen analyzed samples (53%) are indicators of poor hygiene of processing and storage of these minced beef, which in this way, may be a hazard to human health. [ABSTRACT FROM AUTHOR]

Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions towards traceable minced beef/beef steak in England, and identified psychosocial determinants of their purchase using the theory of planned behavior (TPB). Respondents held a general favorable attitude with positive behavioral beliefs and high trust towards the traceable product. In the TPB model, attitude was the main determinant of intention to purchase each traceable product, followed by subjective norm and perceived behavioral control (PBC). The predictive power of the TPB model increased marginally for each sub-group when it was extended with habits, trust, and frequency of purchase. In the TPB-extended minced beef model, PBC was no longer a significant driver, and trust replaced subjective norm as the second most important predictor. In the TPB-extended beef steak model, attitude, subjective norm and PBC were all still significant drivers of intention, however, in order of importance, production process habits and origin habits were more important than PBC. These findings have importance for those involved in the production and marketing of beef. [ABSTRACT FROM AUTHOR]

The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use. [ABSTRACT FROM AUTHOR]

Chickpea legumin has a high molecular weight (300 KDa), consists of 5 subunits (25–45 KDa) and has a relatively high isoelectric point (pH 6.5). It could inhibit the growth of four bacteria strains ( Staph. aureus, P. aeruginosa , E. coli and B. subtilis ), grown in agar (MIC = 100–150 g/ml) and bring the liquid bacterial growth to their minimum levels after 24 h of incubation using 1 MIC. Transmission electron microscopy micrographs of Staph. aureus (Gram positive) and P. aeruginosa (Gram negative) treated by 150 μg/ml chickpea legumin (1 MIC) showed cellular swelling and cell membrane disintegration explaining the mode of action of this protein. Minced beef samples supplemented with 200 μg/g chickpea legumin extended the storage time to 14–15 days instead of 7–8 days in case of un-supplemented control and 10–11 days in case of nisin, reducing the total viable count by 2.6–2.9 log compared to control against a reduction of 1.6 log in case of nisin. [ABSTRACT FROM AUTHOR]

An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%–3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1 g cm −2 h −1 KPa −1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11 log cfu gr −1 in 4 days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3 days; thus, chitosan/KT film is a potential material for active food packaging. [ABSTRACT FROM AUTHOR]

The main objective of this study was to investigate the use of spectroscopic systems in the range of 400–1000 nm (visible/near-infrared or Vis-NIR) and 900–1700 nm (NIR) to assess and estimate plant and animal proteins as potential adulterants in minced beef and pork. Multiple machine learning techniques were used for classification, adulterant prediction, and wavelength selection. Samples were first evaluated for the presence or absence of adulterants (6 classes), and secondly for adulterant type (6 classes) and level. Selected wavelengths models generally resulted in better classification and prediction outputs than full wavelengths. The first stage classification rates were 96% and 100% for pure/unadulterated and adulterated samples, respectively. Whereas, the second stage had classification rates of 69–100%. The optimal models for predicting adulterant levels yielded correlation coefficient, r of 0.78–0.86 and ratio of performance to deviation, RPD, of 1.19–1.98. The results from this study illustrate potential application of spectroscopic technology to rapidly and accurately detect adulterants in minced beef and pork. [ABSTRACT FROM AUTHOR]

In recent years, fraud detection has become a major priority for food authorities, as fraudulent practices can have various economic and safety consequences. This work explores ways of identifying frozen-then-thawed minced beef labeled as fresh in a rapid, large-scale and cost-effective way. For this reason, freshly-ground beef was purchased from seven separate shops at different times, divided in fifteen portions and placed in Petri dishes. Multi-spectral images and FTIR spectra of the first five were immediately acquired while the remaining were frozen (− 20 °C) and stored for 7 and 32 days (5 samples for each time interval). Samples were thawed and subsequently subjected to similar data acquisition. In total, 105 multispectral images and FTIR spectra were collected which were further analyzed using partial least-squares discriminant analysis and support vector machines. Two meat batches (30 samples) were reserved for independent validation and the remaining five batches were divided in training and test set (75 samples). Results showed 100% overall correct classification for test and external validation MSI data, while FTIR data yielded 93.3 and 96.7% overall correct classification for FTIR test set and external validation set respectively. [ABSTRACT FROM AUTHOR]

The aim of this research was to study the use of different concentrations (2, 4 and 6% w/w) of methanolic extract of mulberry leaves ( Morus spp.) to increase the shelf life of minced beef. Treated samples were compared with the control and gamma irradiated sample at dose level of 5 kGy during cold storage at (4 ± 1 °C) for 24 days. Microbiological, chemical and sensory characteristics of treated minced beef were determined every 2 days during the cold storage. Obtained results showed that minced beef treated with different concentrations of mulberry leaves methanolic extract reduced the initial total bacterial count, psychrophilic bacteria, enterobacteriaceae and total mold & yeast as well as prolonged the shelf-life of minced beef compared to the control. Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis and Escherichia coli counts were reduced. The mulberry leaves methanolic extract caused slight increase in the thiobarbituric acid reactive substances and total volatile nitrogen contents of minced beef during the cold storage. Sensory results showed that the shelf life of minced beef was 6 days for the control, and 8, 10, and 14 days for minced samples treated with mulberry leaves methanolic extract (2, 4 and 6%) respectively compared to gamma irradiated (22 days). [ABSTRACT FROM AUTHOR]

This study evaluates the efficiency of multipoint near-infrared spectroscopy (NIRS) to predict the fat and moisture content of minced beef samples both in at-line and on-line modes. Additionally, it aims at identifying the obstacles that can be encountered in the path of performing in-line monitoring. Near-infrared (NIR) reflectance spectra of minced beef samples were collected using an NIR spectrophotometer, employing a Fabry-Perot interferometer. Partial least squares regression (PLSR) models based on reference values from proximate analysis yielded calibration coefficients of determination [ABSTRACT FROM AUTHOR]

Background: Diet has a major influence on the composition of the gut microbiota, whose importance for gut health and overall well-being is increasingly recognized. Knowledge is limited regarding health implications, including effects on the faecal microbiota, of feeding a diet with high content of red meat to dogs, despite some owners' apparent preference to do so. The aim of this study was to evaluate how a diet change from commercial dry food to one with a high content of boiled minced beef and vice versa influenced the faecal microbiota, and short chain fatty acid profile in healthy, adult, client-owned dogs. Results: The diet change influenced the faecal microbiota composition and diversity (Shannon diversity index). The most abundant OTUs in samples of dogs fed the dry food and high minced beef were affiliated with the species Faecalibacterium prausnitzii and Clostridia hiranonis respectively. The high minced beef diet apparently also influenced the short chain fatty acid profile, with increased isovaleric acid, as well as an increase in faecal pH. These effects were reversed when the commercial dry food was reintroduced in weeks 6 and 7. Conclusions: Results of this study can aid in the understanding of how diet changes influence the faecal microbiota and metabolite content on a short-term basis. Long-term studies are required to investigate potential implications for canine gut and general health. [ABSTRACT FROM AUTHOR]

The presence of Arcobacter spp. in minced meat (including beef) samples has been well documented in different countries, with varying frequencies. Nevertheless, the only Latin American country reporting this bacterium in minced beef samples is Mexico, with a 28.8% frequency in 2003. Previous studies in Costa Rica have demonstrated the presence of Arcobacter species in samples taken from the poultry production chain, but still there are no studies performed in bovine meat. The aim of this study was to determine the frequency of this bacterium in 120 samples of minced beef acquired from the Central Valley region of Costa Rica and to describe the antibiotic sensitivity pattern of the isolates obtained. A total of 75 different Arcobacter strains were isolated from minced beef samples, for a final frequency of 48.3%. After species PCR identification, the strains were classified as A. butzleri (37.3%), A. cibarius (14.7%), A. thereius (12%), and Arcobacter spp. (36%). All samples were sensitive to gentamicin but were resistant to ampicillin, levofloxacin, nalidixic acid, and ciprofloxacin. The results obtained in this study show that the frequency of isolation of Arcobacter in minced beef samples is high and that there is a high resistance rate for antibiotics in common use. This suggests that Arcobacter represents a health risk for Costa Rica and that control measures should be developed to decrease its potential impact. [ABSTRACT FROM AUTHOR]

Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective. [ABSTRACT FROM AUTHOR]

In recent years, detection of fraudulent and deceptive practices has become a major priority in the food industry and inspection authorities. The aim of this study was to investigate the potential of multispectral imaging coupled with data analysis methods for the detection of minced beef adulteration with horsemeat, as well as to explore model performance during storage in refrigerated conditions. For this reason, multispectral images of 110 samples from three different batches of minced beef and horsemeat in 18 wavelengths were acquired. Images were taken again after samples were stored at 4 °C for 6, 24 and 48 h. Classification models (partial least squares discriminant analysis, random forest, support vector machines) based on the first two batches were developed while the third batch was set aside for external/independent validation. Results showed that freshly-ground and stored samples were clearly distinguishable, whereas classification model performance for detection of adulterated samples was significantly affected by changes in meat color during storage. Using a two-step SVM model however, all pure and freshly-groundsamples were classified correctly and the overall correct classification was equal to 95.31% for independent batch validation. [ABSTRACT FROM AUTHOR]

This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11 days. The initial total volatile base nitrogen (TVB-N) was 8.2 mg/100 g and after 7 days reached to 29.1 mg/100 g in control, while it was lower than 25 mg/100 g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01 meq peroxide/1000 g lipid, while the values for the treated samples remained lower than 2 meq peroxide/1000 g lipid. Final microbial population decreased approximately 1–3 log CFU/g in treated samples compared to control ( P < 0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11 days without any unfavorable organoleptic properties. [ABSTRACT FROM AUTHOR]