The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA se...

The aim of this study was to produce high-quantity safe beef product while maximising the use of domestic grass resources. We would like to apply “metabolic imprinting”, which is based on medical research regarding “the developmental origins of health and disease (DOHaD)” to beef production. In this study, we investigate, using molecular biology and histochemistry methods, whether the metabolic...

The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 5...

On January 8, 2013, the Wisconsin State Laboratory of Hygiene notified the Wisconsin Division of Public Health (WDPH) of two patients with Escherichia coli O157:H7 clinical isolates that had indistinguishable, but commonly identified, pulsed-field gel electrophoresis (PFGE) patterns. The two patients were interviewed by local health departments within 1 day of the initial report. They revealed ...

The detection of enterotoxigenic Escherichia coli (ETEC) in food, especially raw meat, has rarely been documented in Thailand, although the presence of this bacterial pathogen is considered of important public health concern. The quantity of ETEC in 150 meat samples collected from fresh food markets in southern Thailand were determined using a most probable number (MPN)-PCR-based quantification...

We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...

To address the risk posed to human health by the consumption of VTEC O157 within contaminated pork, lamb, and beef products within Great Britain, a quantitative risk assessment model has been developed. This model aims to simulate the prevalence and amount of VTEC O157 in different meat products at consumption within a single model framework by adapting previously developed models. The model is...

After the Fukushima No. 1 Nuclear Power Plant accident, high levels of radioactive cesium were detected in beef. Many prefectural governments decided to conduct blanket tests on meat from local beef cattle to prevent distribution of beef contaminated with radioactive cesium exceeding the provisional regulation value. In some cases, different concentrations of radioactive cesium were found in di...

Abstract: To estimate the freshness of beef meat the dielectric measurements were carried out on the twenty five samples. Capacitance (C) and conductance (G) were measured using LCZ meter over a frequency range from 10 kHz to 1 MHz. The measured values were used to calculate permittivity and conductivity of beef at various time intervals (2, 4, 10, 20, 30, 40 and 50 days) during storage. The ef...

Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy pr...