We studied the occurrence of variant Creutzfeldt-Jakob disease (vCJD) outside the United Kingdom in relation to the incidence of indigenous bovine spongiform encephalopathy (BSE) and to the level of live bovines and bovine products imported from the UK during the 1980s and the first half of the 1990s. Our study provides evidence that a country's number of vCJD cases correlates with the number o...

Background: Detection of food adulteration is an important issue from aspects of food control and food regulation. This study aimed to detect adulteration of chicken meat in raw hamburger using species specific Polymerase Chain Reaction (PCR). Methods: Raw hamburgers including 42 handmade and 48 industrial samples were collected from 90 restaurants and supermarkets. Following genomic DNA extra...

The aim of this study was to identify the perception consumers about aspects related consumption beef from cattle raised in “native grassland-based” conservation systems Pampa biome. opinion 1238 analyzed through objective questions and sensory analysis by free word association. In association words, characteristics, sustainability, production chain, health/nutrition hedonic attitudes/feelings ...

This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 25°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making ...

Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 Lactobacillus fermenti, 4 Lactobacillus plantarum, 4 Lactobacillus pulgaricus, 3 Lactobac...

pHu of meat is an index of high quality since it is associated with a bright red colour, increased tenderness, increased flavour and increased keeping and cooking qualities. Few studies have examined glycogen level and/or metabolism directly in meat producing animals. Instead most studies have examined the pHu of meat as an index of glycogen metabolism. This is unfortunate since the pHu of meat...

In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait. Essentially, meat tenderness is determined from the contribution of connect...

The challenge to those seeking to discover ways to enhance growth of meat animals is established by the needs of the producer and the demands of consumers. In meat animal production, feed grains represent the single largest cost. Thus, a producer will adopt a production method or purchase a growth improver if it results in improved feed efficiency and therefore profits. But, in the United State...

Introduction Taurine (Bos taurus) and zebu (Bos indicus) cattle were domesticated independently in the Near East and in India respectively (Beja-Pereira et al., 2006) and are believed to have diverged 117-275,000 years ago (Bradley et al., 2006). Bos taurus cattle were introduced to Australia by European settlers in the end of the 18th century. The main B. indicus breed used for beef production...

Bovine spongiform encephalopathy (BSE) is a zoonosis being the origin of variant Creutzfeldt-Jakob disease and an important cattle disease in its own right. Countries have been slow to learn the importance of protecting, not only their cattle populations, but also their human populations. Since 2000, several additional European countries have reported BSE in native-born stock and this has led t...