bluuebunny/crossref_metadata_2025 huggingface dataset:
The Efficacy of Lactic Acid Immersion as an Antimicrobial Intervention in Beef Sub-Primal Fabrication
Authors: Casas D. E
Published: July 2021

ObjectivesTo perform an in-plant validation of a lactic acid immersion (2–5%) intervention in 6 different subprimals on the fabrication floor.Materials and MethodsSwab samples (n = 324) were taken before and after intervention application from six different processing lines. Each subprimal had a 500 cm2 area swabbed using sterile materials. Each repetition included 18 samples per line, 9 before and 9 after intervention, for a total of 108 samples per repetition. Swab samples were immediately chilled and shipped overnight to the TTU Food Microbiology laboratory for microbial analysis. Samples were stomached at 230 rpm for 30 s and for each subprimal, 3 individual samples were composited into one. Serial dilutions were performed and 1ml of each composite was plated onto Enterobacteriaceae, aerobic plate count, Escherichia coli and coliform Petrifilms in duplicate. Counts were transformed into LogCFU/cm2 and statistical analysis was performed to determine differences between before and after treatment samples with a 0.05 probability threshold.ResultsMicrobial counts of all four microorganisms evaluated were significantly reduced (P < 0.05) after the lactic acid immersion (2–5%) intervention application in subprimals. Total coliform counts before and after treatment were 0.31 and 0.06 LogCFU/cm2, respectively. Enterobacteriaceae counts in the subprimals were in average 0.40 LogCFU/cm2 before interventions and 0.06 LogCFU/cm2 after intervention application. Overall aerobic plate counts were 1.77 LogCFU/cm2 before intervention and 1.14 LogCFU/cm2 after intervention. Generic E. coli counts after intervention were lower than the detection limit (< 1 CFU/20 cm2).ConclusionBased on data collected, it is reasonable to conclude that the lactic acid immersion intervention is effective in reducing common microbial indicators on subprimals inside the fabrication floor, improving the safety of the product.
Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast
Authors: Uhlenkott A. L. , Lancaster J. M. , Riley I. W. , Nasados J. A. , Colle M J. , Bass P.
Published: July 2021

ObjectivesThe objective of the study was to determine the functionality of potato starch by-product (PS) as a phosphate replacement in cooked turkey breasts for cook yield, subjective color, objective color, and consumer acceptability.Materials and MethodsFour inclusion levels of PS (0.2%, 0.5%, 0.7%, and 1%) were tested along with a negative control (no phosphate; NEG) and a positive control (sodium phosphate; POS). Frozen turkey breasts (NAMI #P2015; n = 36) were delivered to the University of Idaho Meat Science Laboratory, thawed for 10 d at 2°C, pumped with their respective treatment solutions to 110% of green weight, and placed in individual vacuum sealed cook-in bags. Turkey breasts were tumbled for 30 min, cooked to an internal temperature of 73.9°C, and chilled overnight at 2°C. On d 0, external color was measured on all turkey breasts, and a single breast from each treatment was randomly selected for initial internal color, cook loss, and consumer sensory panel. The remaining turkey breasts were displayed in a glass-fronted retail display case at 3°C for 21 d to simulate retail display. On d 21, the same analysis was conducted as 0 d. Continuous data were analyzed using MIXED procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) whereas binomial data were analyzed using the GLIMMIX procedure; significance was determined at P < 0.05.ResultsThe model was not significant (P = 0.19) with regard to cook yield percentage and therefore no mean comparisons were able to be made. External color on d 0 was not different (P > 0.05) between treatments. Internal yellowness was greater (P < 0.01) in breasts formulated with 1% PS than all other treatments, whereas redness was greater in POS and 0.7% PS breasts than all other treatments. Subjective color analysis indicated the greatest amount (P < 0.01) of two-toning on the cut surface was the 1% PS followed by the 0.7% PS with NEG and 0.2% PS having the least amount of two-toning. Consumer taste panel evaluations were not different between treatment for mean overall acceptance, juiciness, or tenderness. There were significant off-flavors observed between treatments (P < 0.001). The 0.7% PS had the most detectable off-flavor and was greater than all other treatments (P < 0.05). The NEG treatment had the least frequency of detectable off-flavors (P < 0.05). The 0.7% PS had the most frequency of detectable off-flavors with nearly 35% of the respondents reporting.ConclusionIn conclusion, PS could be an acceptable replacement for POS in cooked turkey breasts if used at levels that do not impart an off-flavor.
Effects of Breed Type, Residual Feed Intake and Post-Mortem Aging on Physio-Chemical Properties of Triceps Brachii Muscle and Their Relationships With Beef Toughness
Authors: Ijiwade E. O. , Bimol R. C. , Bruce H. L.
Published: July 2021

ObjectivesThe influence of breed type, residual feed intake (RFI) and post-mortem aging on meat and carcass quality attributes and intramuscular connective tissue characteristics were examined in the bovine Triceps brachii, a high connective tissue muscle from the chuck. The hypothesis that selection for low RFI in beef cattle increases beef toughness, increases collagen content and reduces collagen heat solubility of the Triceps brachii was tested.Materials and MethodsSeventy-one beef steers from Angus (n = 23), Charolais (n = 24) and Angus crossbred (n = 24)) genetics were used. Each breed had high RFI and low RFI steers (n = 12). Muscles collected were aged for 3- and 13-days post-mortem (dpm). Final animal live weight, grade marbling, intramuscular pH, water holding capacity (WHC), intramuscular fat, cooking loss, drip loss, protein, temperature, moisture, color, RFI, and Warner Bratzler shear force (WBSF) data were collected for carcass and meat quality measurements. Total collagen, collagen heat solubility, and collagen cross-link Ehrlich’s chromogen (EC) of the isolated perimysium were quantified. Data were analyzed using a split-plot experimental design procedure (R software 3.4.1) with breed and RFI as main effects in the whole plot and postmortem aging included at the subplot level.ResultsFinal weight was significantly greater for Charolais (683 ± 9.58 kg) than Angus (554 ± 9.65 kg) and Angus crossbred (568 kg ± 9.58 kg) steers (P = 0.017), and grade marbling score was higher for high RFI (421 ± 19.85) than for low RFI steer carcasses (385 ± 19.82) (P = 0.001). No significant effects of breed type and RFI (P > 0.05) were observed on meat quality attributes. WBSF value at 3 dpm (3.72 kg) was significantly higher than at 13dpm (3.21 kg) (P < 0.005). Collagen solubility was significantly higher at 13 dpm (25.88%) than at 3 dpm (18.03%) (P < 0.005). Total collagen and wet endomysium were positively correlated (r = 0.44) as were total collagen and EC in raw muscle (r = 0.76), EC and wet perimysium (r = 0.42) and WBSF and EC at 13 dpm (r = 0.27) (P < 0.005). Total collagen and collagen solubility at 3dpm (r = –0.36) and 13 dpm (r = –0.63) were negatively correlated, as were EC and solubility at 3 dpm (r = –0.38) (P < 0.005).ConclusionIncreasing postmortem aging periods reduced WBSF and increased collagen heat solubility of the Triceps brachii muscle. With no effect of RFI on meat quality measurements, the production cost can be reduced by selecting for low RFI animals without sacrificing product quality.Table 7.Least square means (± standard error of the mean) for WBSF, soluble collagen, and collagen solubility of Triceps brachii muscles at 3 and 13 d post-mortem aging (dpm)
Translocation of Orally Inoculated Salmonella Following Mild Immunosuppression in Dairy Calves and the Presence of the Salmonella in Ground Beef Samples
Authors: Wilkerson S. , Broadway P. R. , Carroll J. A. , Sanchez N. C. , Tigue D. A. , Rehm J. G. , Callaway T. R. , Bratcher C. L.
Published: July 2021

ObjectivesThe objective of this study was to determine if immunosuppression altered Salmonella (SAL) translocation from the GI tract subsequently contaminating the carcass during fabrication.Materials and MethodsWeaned Holstein steer calves (n = 20; BW = 102 ± 2.7 kg) received dexamethasone (DEX; n = 10; 0.5mg/kg BW), a synthetic glucocorticoid, or saline (CON; n = 10; 0.5mg/kg BW) for 4 d (from d –1 to d 2) via a jugular catheter prior to oral inoculation of nalidixic acid resistant Salmonella Typhimurium (3.4×106 CFU/animal) via milk replacer on d 0. Fecal swabs were obtained daily to ensure SAL infection. Blood was collected to assess hematological markers of immunosuppression. Upon harvest (d 5), the ileum, cecal content, lymph nodes (ileocecal, mandibular, popliteal and prescapular), and synovial (stifle, coxofemoral, and shoulder) swabs were collected for the isolation of the inoculated strain of SAL. The trim obtained during fabrication was then ground separating both fore and hind quarters of each carcass. Ground beef samples were collected using a random grab method then combined for a composite sample for each fore quarter and each hind quarter for every carcass. The sample were diluted with 225ml of PBSResultsFollowing inoculation, 100% of DEX calves shed the experimental strain of SAL for 5 d, 90% of CON calves shed from d 1 to 3, and 100% of CON calves shed from d 4 to 5. A treatment by tissue interaction (P < 0.01) was observed for SAL in tissues collected at harvest. Greater (P < 0.001) concentrations of SAL were quantified from the cecum of DEX calves (3.86 ± 0.37 log10 CFU) than CON (1.37 ± 0.37 log10 CFU); There was no difference in SAL concentrations between DEX and CON calves in ileal tissue (P = 0.07), nor ileocecal (P = 0.57), mandibular (P = 0.12), popliteal (P = 0.99), or prescapular (P = 0.83) lymph nodes. Salmonella was isolated from the stifle joint of one calf in the CON group; however, SAL was not isolated from any other joint fluids sampled. The prevalence of SAL in the ground beef samples was recovered in 7 of the 80 (8.75%) samples taken. This is important to note as it was 3.3% of swabs collected from the CON treatment and the opportunity exists for stifle joint fluid to come in contact with meat during hind quarter fabrication.ConclusionThe observed data suggests that the grab method for ground beef sampling may not be a correct quantification of overall presence of SAL in a ground beef sample. Therefore, further studies are needed to determine the effectiveness of pathogen sampling methods on ground beef.
Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring
Authors: Maharjan D. , Rodas-González A. , Tanner A. R. , Kennedy V. C. , Kirsch J. D. , Gaspers J. , Negrin-Pereira N. , Fontoura A. B. Portela , Bauer M. L. , Swanson K. C. , Reynolds L. P. , Stokka G. , Ward A. K. , Dahlen C. R. , Neville B. , Wittenberg K. , McGeough E. , Vonnahme K. A. , Schaefer A. L. , López-Campos Ó. , Aalhus J. L. , Gardiner P. , Wang S. , Ominski K.
Published: July 2021

ObjectivesTo determine the influence of corn supplementation of beef cows during winter and their impact on offspring beef quality attributes.Materials and MethodsForty-seven multiparous Angus beef cows carrying male calves were assigned randomly to two dietary treatments: corn supplementation at 0.2% BW (SUP; n = 24) vs. non-supplementation (NSUP; n = 23) at d 110 d of gestation for 22 wks. Ad-libitum access to low-quality forage was provided to both groups. At 7 d post-calving, a muscle biopsy was collected from the longissimus dorsi muscle (LD) of each calf for muscle fiber typing. Offspring were managed as a single group from nursing through to the backgrounding phase. Thereafter, the steers were placed in the feedlot and assigned to 4 pens (blocks) based on BW and offered ad-libitum access to a 100% corn silage-based ration (76.97% TDN, 11.07% CP), salt and minerals. When the steers reached a final BW of 615 kg (∼16 mo of age), they were slaughtered in a commercial abattoir. A second LD muscle biopsy sample was obtained at 45 min postmortem (PM) for muscle fiber typing. At 96 h PM, striploins (n = 42) were collected, aged for 14 d and samples obtained for Warner Bratzler shear force (WBSF), proximal composition, myofibril fragmentation index (MFI), collagen analysis and objective color evaluation. Data were analyzed as a randomized block design.ResultsImmunofluorescent analysis for the myosin heavy chain (MHC) isoform on the proportion of the fiber type or fiber dimensions was not influenced by maternal dietary treatment at both ages (P > 0.05). However, regardless of maternal dietary treatment, the proportion of fiber type IIA decreased while type IIAX increased in samples from steers at 16 mo of age compared with samples from steers at 7 d of age. No differences were observed between dietary treatment groups in proximate composition (P = 0.8), MFI (P = 0.29), or collagen content (P 0.98); however, WBSF values tended to be higher in steers from SUP cows than steers from NSUP dams (P = 0.07). Maternal dietary treatment had no influence on objective color evaluation at the retail display (P > 0.05). Objectives traits were not affected by dietary treatment × display time interaction (P = 0.92).ConclusionOur findings indicate that corn supplementation of cows during mid to late gestation has minimal effects on muscle fiber type and beef quality of their offspring. Thus, corn supplementation of low-quality forage offered during mid to late gestation did not have detrimental effects on muscle fibers and meat quality of offspring.
Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat
Authors: Byron M. D. , Von Staden M. E. , Zhang X. , Crist C. A. , Zhai W. , Schilling M. W.
Published: July 2021

ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million annually due to decreased yields and product value. WB samples are lighter, more yellow in appearance, and are characterized by a greater pH and cooking loss than normal breast meat. The objective of this research was to evaluate and compare the instrumental quality traits of normal and WB fillets over storage time to determine if the WB condition dissipates over storage time. Dissipation was defined by the change of severely woody to moderately woody breasts or the change of moderately woody to slightly woody or normal breasts.Materials and MethodsNinety chicken breast samples, 30 from each of the following breast meat categories (normal, moderately woody, and severely woody) were collected from a commercial processing plant on 5 separate occasions for evaluation of dissipation, purge loss and shear force from Day 1 (d1) through Day 5 (d5). A 3 × 6 factorial structure (WB severity × storage time) with 5 replications within a randomized complete block design (sampling occasions as blocks) with subsamples was utilized to evaluate the effects of WB severity (normal, moderate, severe) and storage time (d 0, d 1 to d 5) on dissipation, purge loss and shear force (d 0 and d 5) (SAS version 9.4, Cary, NC).ResultsResults indicated that dissipation was observed on moderate and severe woody breast over storage time. After 5 d of storage at 2–4°C, 84% of SEV WB fillets dissipated to MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, only 40–52% of the MOD WB fillets dissipated to slight WB or NOR breasts after 3–5 d of storage. Purge loss increased throughout storage time for NOR, MOD, and SEV chicken breast meat. In addition, purge loss was less (P < 0.05) for NOR than SEV WB after 1, 2, and 4 d of storage. However, after 5 d of storage, no difference (P > 0.05) existed in purge loss among NOR, MOD, and SEV WB meat. Shear force was greater (P < 0.05) for NOR than MOD and SEV WB meat on Day 0in the upper, middle, and lower portions of the breast. By Day 1, there were no differences (P > 0.05) in shear force among the 3 breast meat severities. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB fillets had greater (P < 0.05) shear force than NOR fillets.ConclusionIn conclusion, the dissipation that occurred in WB meat over refrigerated storage was mainly visual and did not improve overall meat quality.
Comparing Heat Shock Proteins in Angus and Brahman Cattle and their Effect On Tenderness
Authors: Hawryluk B. , Ramos P. , Johnson D. , Elzo M. , Carr C. , Scheffler T.
Published: July 2021

ObjectivesHeat shock proteins (HSP) are biomarkers of stress and perform chaperoning functions to fold, unfold, and refold proteins after heat stress. Brahman are more heat tolerant than Angus, while Angus beef has been associated with greater palatability than Brahman. The objectives were to determine if HSP content in the longissimus lumborum differs between Angus and Brahman and examine how HSP content relates to the eating quality of beef.Materials and MethodsAngus and Brahman steers (n = 12 per breed) were finished during summer in Florida and harvested at approximately 17 mo of age. Samples of longissimus lumborum were collected at 1 h after exsanguination and were immediately immersed in liquid nitrogen. Samples were then pulverized, diluted in extraction buffer, and homogenized. The protein samples were assayed to assess protein concentration and subsequently diluted to equal concentrations for loading into acrylamide gels. Proteins were separated by gel electrophoresis, and western blotting was used to evaluate content of aβ-crystallin, HSP27, HSP60, HSP70, and HSP90. Target bands were detected and quantified using LI-COR Odyssey and target signal was normalized to total protein stain. Tenderness was evaluated in 14d-aged steaks using Warner-Bratzler shear force (WBSF) and a trained sensory panel. Data were analyzed using one-way ANOVA and Pearson correlations were conducted for content of HSPs and objective and subjective tenderness.ResultsHSP27, HSP60, and HSP70 did not differ between breeds (P > 0.05); however, HSP90 and aβ-crystallin were greater (P = 0.005) in the longissimus lumborum of Angus compared to Brahman. Even though WBSF did not differ (P = 0.29) between breeds, breed affected (P < 0.0001) sensory tenderness. Content of aβ-crystallin was associated with sensory tenderness (r2 = 0.52, P = 0.0098).ConclusionLongissimus dorsi from the Angus were contained more aβ-crystallin and HSP90 than Brahman. Elevated concentrations of both aβ-crystallin and HSP90 could be breed related or may have been influenced by the season they were harvested. While WBSF was not affected by breed, panelists rated Angus steaks as more tender after aging for 14d. Content of aβ-crystallin is associated with tenderness; however further work is necessary to determine if this small HSP affects proteolysis.
Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights
Authors: Fevold M. , Grube L. , Keller W. , Maddock-Carlin K. , Maddock R.
Published: July 2021

ObjectivesOur objectives were to determine how hot carcass weights affected temperature decline and pH decline of carcasses, and subsequently shear force, juiciness and color of steaks.Materials and MethodsCarcasses (n = 59) were selected at a commercial abattoir over five collection days at approximately 45 min after exsanguination and sorted by hot carcass weight. Carcasses were separated into light (< 363 kg), medium (363 to 408 kg), or heavy (> 408 kg) weight groups. Temperature decline was monitored with a data logger for 24 h with one probe inserted into the longissimus muscle at approximately the sixth rib and one probe inserted directly into the center of the semimembranosus muscle. Muscle pH was measured in the longissimus and semimembranosus muscle at 0, 4, and 24 h after carcasses were moved into chill coolers. After approximately 24 h of chilling, ribeye area, 12th rib fat, KPH, and USDA Quality and Yield Grades were collected. Ribeye rolls (IMPS 112A) and inside rounds (IMPS 160A) were transported to the North Dakota State University Meat Laboratory and aged in vacuum packaging for 14 d. Ribeye and rounds steaks were fabricated for Warner-Bratzler shear force and color analysis. Color analysis was determined on each steak using a Minolta colorimeter after a 30-min bloom time. A 50-g sample was collected for drip loss analysis. Data were analyzed using the mixed procedure of SAS.ResultsLongissimus muscle temperature at 4 h was less (P = 0.02) in light carcasses compared with heavy weight carcasses and semimembranosus muscle temperature was less (P < 0.0001) in light and medium weight carcasses compared with heavy weight carcasses. There were no differences in pH decline (P ≥ 0.16) among hot carcass weight groups. There were no differences in fat thickness, KPH or marbling score (P ≥ 0.12) among hot carcass weight groups. Longissimus area (P = 0.0002) was larger and USDA final yield grade was greater (P = 0.04) among hot carcass weight groups. There were no differences in drip loss, cook loss or WBSF in either longissimus or semimembranosus muscles (P ≥ 0.10) among carcass groups. Color data indicated that ribeye and round steaks from heavy weight carcasses were redder than steaks from light weight carcasses (P ≤ 0.02).ConclusionHot carcass weight did not have an influence on objective measures of meat palatability traits; however, carcass weight did have an effect on color.
Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia
Authors: Langford T. N. , Brown J. , Carr C. , Havelaar A. , Williams S. , Scheffler J. M.
Published: July 2021

ObjectivesAnimal-sourced foods (ASFs), such as meat, provide nutrients that are beneficial for physical and cognitive development, especially in developing countries. Despite Ethiopia containing Africa’s largest inventory of livestock, market structure and inefficiencies in livestock and meat industries contribute to low-per capita consumption of meat. The combination of extensive periods of fasting from ASFs, knowledge gaps in hygienic handling and sanitation, lack of infrastructure and preservation, and weakly enforced food safety regulations contribute food safety risks in an already protein-deficient population. The objective of this study is to develop a dried beef jerky procedure that will reduce pathogen loads in meat, improve shelf stability, and increase access to ASFs in Ethiopia.Materials and MethodsChallenge studies were performed to validate a restructured jerky production process for control of five serotypes of Salmonella enterica (Saint Paul, Anatum, Typhimurium, Newport, Dublin) and three strains of E. coli O157:H7, within the constraints of equipment and ingredients available in Ethiopia. A traditional Ethiopian spice mixture was added to lean ground beef (94% lean, 6% fat), and in separate trials apple cider vinegar and pureed raisins were incorporated at varying percentages of the overall weight. The ground meat mixture was formed into strips and dehydrated to achieve aw of less than 0.70 for shelf stability and samples were plated for enumeration before and after drying. A consumer taste panel was conducted with treatments (0% and 15% raisin inclusion) to determine the acceptability of Ethiopian consumers. Sixteen Ethiopian consumers (10 men and 6 women) were asked to answer study-related questions and evaluate jerky products on visual appeal, texture, off-flavor, and overall liking on a 10-point hedonic scale.ResultsVinegar inclusion negatively impacted log CFU reductions of S. enterica as the control demonstrated significantly higher (P = 0.04) reductions than treatments including vinegar at 0.5, 1, and 2%. Including 15% raisins (w/w) in the meat and spice mixture resulted in an increased (P < 0.0001) log CFU reduction of S. enterica (5.41 CFU/g) versus the control (4.44 CFU/g) and all treatments achieved greater than 6-log CFU/g reduction of E. coli O157:H7.ConclusionIncluding raisins reduces S. enterica loads versus the control and all formulations exceeded a 6.0 log CFU/g reduction of E. coli O157:H7, in a restructured beef jerky product. A restructured jerky product could provide butchers with an additional marketing avenue and opportunity to reduce waste and pathogen loads in beef. Ethiopian consumers would also have an option for a commercially available, shelf-stable product which could provide additional protein to their diet that is easy to store and transport.
Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time
Authors: Wall K. , Kerth C. , Hicks Z. , Tucker D.
Published: July 2021

ObjectivesEvaluate absorbance and metabolite differences of beef exudate from raw beef steaks differing in quality grade and post-mortem aging time.Materials and MethodsUSDA Select (SE; n = 18) and USDA Choice (CH; n = 18) beef strip loins were aged for 7d, cut into 2.54 cm thick steaks, and randomly assigned a post-mortem aging duration of either 10 or 20d post-mortem (n = 72 total). Steaks were individually packaged on d7 and frozen on the assigned day at –20°C until time for analysis. Steaks were thawed for 24h at 4°C before 2 mL of exudate was collected from each bag on removal of the steak. The exudate was frozen at –80°C until further analysis. For analysis of absorbance, 0.5 mL of thawed exudate was diluted with 4.5 mL ultra-pure water and centrifuged. Then, 200 μL of the dilution was pipetted in triplicated onto a 96 well plate. Absorbance was read at a range of 350–700nm wavelengths. A dilution of 1:20 beef exudate: ultra-pure water was filtered and used for metabolite analysis. Using a HILIC column, 5 μL were injected into an organic mobile phase gradient and analyzed using an Agilent 6545 LC/MS-QTOF in positive mode. Data were analyzed using a two-factorial design with quality grade and post-mortem day of aging as fixed effects with an α of 0.05. Loin was included as a random effect. Least squares means, correlations, and principal component analysis were used to discriminate data.ResultsCH exudate had greater (P < 0.05) absorbance than SE at wavelength ranges of 350–404, 423–467, and 491–508 nm. For the range of 350–598nm, CH exudate tended (P < 0.10) to have a greater absorbance than SE exudate. No differences (P > 0.05) were detected at all other wavelengths analyzed between quality grade. Post-mortem aging had no effect (P > 0.05) on wavelength absorbance. Of the total metabolites present (n = 33) in the samples, no differences (P > 0.05) were observed among fixed effects. Only three metabolites exhibited a twofold change in expression, observed as a downregulation from SE to CH exudate. With age, nearly two-thirds of the metabolites (n = 19) tended to increase in intensity. Tritriacontyl octacosanoate was unique to SE exudates.ConclusionBeef exudate tends to be influenced by quality grade more than post-mortem aging duration. Accordingly, exudate samples from raw steaks may be classified by quality grade no matter the duration of aging time.
Meat Goat Performance, Carcass Traits, and Meat Characteristics of Kid Meat Goats Supplemented with Sunn Hemp or Concentrates on Pasture
Authors: Dugas T. D. M. , McMillin K. W.
Published: July 2021

ObjectivesFeed is a large input cost to a goat operation (Gillespiex et al., 2013) so the optimal time to supplement pasture grazing impacts the economic return on the feed investment. The objective of this study was to compare growth, carcass traits, and goat meat properties of weaned kid goats on pasture with access to sunn hemp followed by concentrate feed 50 d prior to slaughter or supplementation with concentrates and switching to sunn hemp 50 d prior to slaughter.Materials and MethodsSavanna (n = 23) and Savanna-Kiko (n = 14) kid meat goats from the Louisiana State University meat goat herd were ranked by weight within each breed into groups of the four heaviest goats, next four heaviest goats and continuing until all goats were assigned into four groups. The two treatments were sunn hemp and native pasture or native pasture supplemented with 16% crude protein feed daily at 3% of the average group body weight with two replications of each treatment. After 50 d, the animals were switched to the opposite treatment. Goats were weighed weekly and linear dimensions were measured prior to overnight fasting and humane slaughter at Day 100 at an average live weight of 27.2 kg. Temperature and pH of the M. Semimembranosus were measured after hide removal and 1 h, 3 h and 24 h after stunning. Carcasses were chilled overnight at 2°C before determination of carcass characteristics, the M. Longissimus dorsi area and body wall thickness at the 13th thoracic vertebrae, and L*, a*, and b* color of the M. Rectus abdominis flank muscle and M. Longissimus dorsi. Right sides were fabricated into USDA IMPS food service style cuts with an additional transverse cut between the fourth and fifth ribs. Consistent with previous experiments, M. Semimembranosus muscles were vacuum packaged and held at 4°C for 7 d before grilling on a conveyor oven to an internal temperature of 75°C. Cook yield was determined as cooked weight divided by raw weight. Three 1.27-cm cores were removed parallel to the muscle grain for Warner-Bratzler shear force. Data were analyzed with effects of treatment, breed, replication, and interactions by R-studio aov function with separation of least squares means and significance set at P < 0.05.ResultsSavannah goats were heavier than Savannah-Kiko goats through the 100-d trial and finished on concentrate compared with those finished on sunn hemp, but average daily gain was not different (P > 0.05) with feed or breed. The only difference among the carcass traits were dressing percentages of 50.81% with the concentrate and 48.13% with sunn hemp (P < 0.05). Boneless lean yield and shear force were not different (P > 0.05) with treatment or breed.ConclusionThe minor differences in results did not clearly distinguish between the supplementation methods to improve growth, carcass traits, or meat characteristics of the two types of kid meat goats.
Listeria monocytogenes Control using Clean-Label Ingredients
Authors: Heintz E. , Glass K. , Lim J.
Published: July 2021

ObjectivesWorld’s largest outbreak of listeriosis in South Africa last year, remind us that Listeria monocytogenes contamination and growth is still of major concern in refrigerated RTE meats. The same time customers demand for clean label food safety solutions. Provian NDV, a fermented vinegar based powder, was developed to provide a clean label solution that inhibits Listeria monocytogenes during long term refrigerated storage. This document describes the effect of chemical derived acetates and Provian NDV, a novel vinegar based product, on the inhibition of Listeria monocytogenes in a cooked meat applicationMaterials and MethodsFive treatments of cured deli-style ham were tested. The pork ham contained 72–74% (w/w) moisture, 1.75 ± 0.1% (w/w) salt, and pH 6.2–6.4, 156 mg/kg sodium nitrite and 547 mg/kg sodium erythorbate. The treatments included a control without antimicrobials and different concentrations of a chemically derived acetates (0.5% and 0.75%) and Provian® NDV (0.5%, 0.65%). Cooked products were surface-inoculated with 3-log10 CFU/g of a cocktail of 5 strains of Listeria monocytogenes from the culture collection of Food research institute, Wisconsin University including serotypes 4b, 1/2a, and 1/2b. All strains were isolated from RTE- cooked meat products. Inoculated slices (100 g/package) were vacuum-packaged and stored at 4°C and 7°C for 8 to 12 wk. Per treatment triplicate samples were assayed by enumerating on modified Oxford Agar. One way ANOVA was used to analyze significance, p < 0.05. Except from the triplicate repeat, this study was conducted twice independently (trial 1, 5 treatments in triplicate and trial 2 including same treatments, also in triplicate.)ResultsControl Ham supported > 1 log increase of L. monocytogenes at 4- and 2-weeks storage at 4 and 7°C, respectively. In contrast, hams supplemented with 0.5 or 0.75% chemical acetates or 0.65% Provian® NDV inhibited the Listeria growth for 12 and 8 wk at 4 and 7°C, respectively. Inhibition of Listeria on ham supplemented with 0.5% Provian®NDV was further affected by pH and moisture. Ham supplemented with 0.5% Provian® NDV in the trial 1 (71.5% moisture, pH 6.2) delayed Listeria for 12 wk storage at 4°C, whereas individual samples of trial 1 (72.9% moisture, pH 6.3) supported growth (> 1 log increase) at 8 wk. Similar trends were observed at 7°C. The images below reflect the results of trial 1 only.ConclusionThis study confirms the efficacy of acetates on the inhibition of Listeria monocytogenes. Next, this study shows that a product based on natural fermented vinegar, Provian NDV, has a comparable growth inhibitive action in a cured ready-to eat ham. This illustrates that most relevant serotypes (4b, 1/2b and 1/2a) of Listeria moncytogenes can be controlled using an ingredient based on natural fermented vinegar.Figure 4.
Perceived Norms Influence Perceptions of Risk and Attitudes for Food Technologies
Authors: LaCour M. , Beyer E. , Finck J. L. , Miller M. , Davis T.
Published: July 2021

ObjectivesUnderstanding the factors that influence consumer attitudes and risk perception is critical for effective marketing of new food technologies. Many variables impact attitudes and risk perception. However, food technology research has largely focused on demographic variables, and often only single technologies (e.g., GMOs). Our goal was to determine how psychological variables differentially influence attitudes and risk perception for a range of food technologies: antibiotics, hormones, vaccines, GMOs, sustainability, and animal welfare technologies. We examined how attitudes and risk perception for these technologies related to four social psychological variables from the Theory of Planned Behavior (TPB): perceived norms, past behavior, familiarity, and perceived control. In addition, we measured general Food Technology Neophobia (FTN), Trust in Science (TIS), chemical reasoning (CR).Materials and MethodsParticipants (n = 394) provided demographics followed by TPB, attitude, and risk perception surveys for each of the six technologies. Then they completed FTN, TIS, and a CR survey measuring dose–response beliefs (DR), beliefs in unknown risks (UR), the role of risk in society (RS), and naturalness/knowledge of chemicals (NKC). Multiple regression analyses were used to test for associations among the survey measures.ResultsThe multiple regression models were all significant (p < 0.05). Variance accounted for (R2) ranged from 0.49 to0.69 (See Table 1 for summary). Perceived norms were the strongest predictor of attitudes and risk with higher values being associated with stronger attitudes (standardized betas ranging from 0.51 to 0.71) and lower risk perception (–0.54 to –0.40). There were a number of technology-specific associations, including familiarity increasing perceptions of risk for hormones, and NKC being primarily associated with animal welfare and sustainability technologies.ConclusionThe present findings show a critical role for perceived norms– a person’s perception that people they like also approve of or use a technology– across all technologies. This suggests that social factors like norms play a major role in consumer acceptance of food technologies. Other predictors varied in strength across technologies suggesting marketing may benefit from strategies tailored to specific technologies.Table 1Standardized betas (> 0.10 in bold) from selected coefficients of regression models predicting risk perceptions and attitudes (rows) for each technology (columns)
Effects of Electrostatic Spray and Natural Antioxidants on Chemical Quality of Grass-Finished Beef Strips Steaks
Authors: Thames H. T. , Sajeev D. , Cobb H. C. , Sukumaran A. T. , Holtcamp A. J. , Dinh T. T. N.
Published: July 2021

ObjectivesThis study was aimed to determine how electrostatic spray of natural antioxidants impacts chemical quality of grass-finished beef strip steaks.Materials and MethodsTwenty certified grass-finished beef loins from ten animals were purchased from a certified grass-fed beef purveyor. Two loins of the same animals were cut into sixteen 2.5-cm thick steaks (eight steaks per loin) without the gluteus medius muscle. A factorial arrangement of 4 treatments, including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE), and 2 retail time points (0 and 5 d) was randomized within an animal, resulting in two steaks receiving a treatment × day combination within an animal. Five loins were randomly selected for chemical analyses (n = 10 per treatment × day combination). Meat antioxidants were extracted in methanol. The extracted antioxidants were reacted with ABTS+ radical cation (2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulphonic acid diammonium salt) solution diluted to an absorbance of 0.85 to measure Trolox Equivalent Antioxidant Capacity (TEAC) at 734 nm. The extract was also reacted with Folin-Ciocalteu (FC) reagent to measure total phenolic compounds at 765 nm. Thiobarbituric acid reactive substances (TBARS) were extracted in 10% trichloroacetic acid and reacted with thiobarbituric acid and the resulted pigment was measured at 532 nm. Data were analyzed by the GLIMMIX procedure of SAS v9.4 and actual probability was reported.ResultsOn d 0, NEG steaks had less FC values than all treatment steaks (P < 0.001), of which the ES_ACE steaks had 14 and 100% more than PS_ACE and ES_RGT steaks, respectively (P ≤ 0.005). Only ES_ACE steaks had greater FC value than NEG steaks on d 5 (P < 0.001). As a result, TEAC value of ES_ACE steaks was 17 and 75% more than that of PS_ACE and ES_RGT steaks (P ≤ 0.005) and remained greater than that of NEG steaks on d 5 (P = 0.064). Greater antioxidant capacity in ES_ACE and PS_ACE steaks decreased lipid oxidation by 56% (0.9 µg MDA/kg less in ES_ACE and PS_ACE on d 5) as compared with NEG steaks in ES_ACE steaks in contrast to the other treatments (P < 0.001).ConclusionElectrostatic spray of cherry extract rich in ascorbic acid was the most effective antioxidant application to prevent lipid oxidation in grass-finished beef strips steaks.
The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
Authors: Setyabrata Derico , Tuell Jacob R. , Kim Brad
Published: July 2021

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets
Authors: Harris McKensie K. , Riley Ray R. , Arnold Ashley N. , Miller Rhonda K. , Griffin Davey B. , Gehring Kerri B. , Savell Jeffrey W.
Published: July 2021

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.
Perlindungan Hukum Bagi Penumpang Pesawat Udara Jika Terjadi Keterlambatan Jadwal Penerbangan Menurut Undang - Undang Nomor 1 Tahun 2009 Tentang Penerbangan
Authors: Dewi Ni Made Trisna
Published: July 2021

Jasa transportasi udara saat ini mengalami perkembangan yang sangat pesat, hal tersebut ditandai dengan banyaknya bermunculan berbagai penyedia jasa transportasi udara di pasar Indonesia. Banyak hak-hak penumpang yang tidak diperhatikan atau dipenuhi sebagaimana mestinya oleh pihak maskapai terutama jika terjadi hal-hal yang tak diinginkan salah satunya kasus keterlambatan jadwal penerbangan. Rumusan masalah dalam penelitian ini adalah: 1) Bagaimanakah perlindungan hukum bagi penumpang pesawat udara jika terjadi keterlambatan jadwal penerbangan menurut Undang-Undang Nomor 1 Tahun 2009, 2) Apakah upaya yang dapat dilakukan oleh penumpang pesawat udara jika telah dirugikan akibat terjadinya keterlambatan jadwal penerbangan. Jenis penelitian ini adalah penelitian hukum normatif. Penelitian ini menggunakan pendekatan Perundang-Undangan. Kesimpulan dari penelitian ini adalah bahwa pihak maskapai bertanggung jawab atas keterlambatan jadwal penerbangan yang menyebabkan kerugian pada penumpang, disini pihak maskapai menerapkan konsep tanggung jawab hukum praduga bersalah (presumption of liability). Namun  disatu sisi terdapat syarat dimana apabila keterlambatan tersebut dikarenakan faktor cuaca dan teknis operasional maka maskapai tidak diwajibkan memberikan ganti rugi kepada penumpang sesuai dengan Pasal 146 Undang-Undang Nomor 1 Tahun 2009. Proses terjadinya kegiatan ganti rugi antara konsumen dan maskapai dapat dilakukan ketika konsumen melayangkan somasi ke pihak maskapai, namun apabila tidak diindahkan konsumen dapat menempuh jalur pengadilan atau jalur diluar pengadilan sesuai undang- undang nomor 8 tahun 1999 tentang perlindungan konsumen.
Pemenuhan Hak Pilih Bagi Disabilitas dalam Pemilu oleh KPU di Sumatera Barat
Authors: Nurbeti  , Chandra SY Helmi
Published: July 2021

Penyandang disabilitas memiliki hak, kedudukan dan kewajiban yang sama dengan warga negara lainnya. Berdasarkan data potensial pemilih pemilu (DP4) bulan desember tahun 2018 bahwa penyandang disabilitas di Sumatera Barat sebanyak 9.172 jiwa. Besarnya jumlah disailitas dapat memberikan peluang akan kecurangan dalam pemilihan umum. Tujuan penelitian ini untuk mengetahui pemenuhan hak pilih bagi disabilitas khususnya di provinsi Sumatera Barat. Pendekatan dalam penelitian ini adalah yuridis sosiologis  yaitu suatu studi yang meninjau hukum sebagai fakta sosial. Hasil penelitian menunjukan bahwa pemenuhan hak pilih bagi penyandang disabilitas dalam pemilu serentak oleh Komisi Pemilihan Umum (KPU) di Sumatera Barat dilakukan dengan melakukan pendataan, sosialisasi dan memberikan akses. Kendala dalam pemenuhan hak pilih yaitu paradigma keluarga, paradigma petugas dan minimnya data disabilitas.
Politik Hukum Pemberantasan Prostitusi Online Terkait Kriminalisasi Pekerja Seks Komersial dan Pengguna
Authors: Sugama I Dewa Gede Dana , Hariyanto Diah Ratna Sari
Published: July 2021

Kasus prostitusi menjadi fenomena yang selalui mewarnai penegakan hukum di Indonesia. Modus operandinyapun kian berkembang, yang saat ini marak adalah prostitusi online. Meskipun prostitusi telah diatur dalam KUHP dan terkait transaksi online bisa ditemukan dalam UU ITE namun, faktanya kasus prostitusi online sulit untuk diberantas. Hal ini dikarenakan hanya mucikari yang bisa dipertanggungjawabkan secara pidana, sedangkan PSK (Pekerja Seks Komersial) dan pengguna jasa prostitusi online tidak bisa dipertanggungjawabkan secara pidana. Hal ini tentu perlu direkonstruksi kembali sehingga penting untuk dikaji mengenai pengaturan prostitusi online dan politik hukum pemberantasan prostitusi, khususnya terkait kriminalisasi PSK (Pekerja Seks Komersial) dan pengguna jasa prostitusi online. Penelitian ini menggunakan jenis penelitian hukum normatif. Hasil studi menunjukkan bahwa KUHP tidak mengatur pemidanaan terhadap PSK dan Pengguna jasa prostitusi online, sehingga tidak bisa dipertanggungjawabkan secara pidana. Apabila dikaji peraturan di luar KUHP terkait prostitusi online, PSK dan pengguna jasa dapat dijerat dengan menggunakan UU ITE, namun aturan ini masih bersifat umum yang mengatur larangan yang melanggar kesusilaan. Pengaturan prostitusi juga dapat ditemukan dalam Peraturan Daerah (Perda), namun tidak semua daerah memiliki atau mengeluarkan Perda tentang Prostitusi, sehingga keberlakuannya terbatas pada territorial. Politik hukum yang dapat diambil adalah dengan pembaharuan hukum pidana dengan mensinergikan konsep rancangan KUHP yakni dengan mengkriminalisasi dan mengatur pemberian ancaman pidana terhadap PSK dan pengguna jasa prostitusi online agar bisa dipertanggungjawabkan secara pidana (penalisasi).
A Structural Analysis of Variables Related to Creative Personality of Adolescents
Authors: Sung Junghye
Published: July 2021

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Counteraction to Official Customs Crimes in the Russian Empire in the 19th – Early 20th Centuries
Authors:   Dubna State University, Glushkov A.I. , Ryabikov A.M. ,   Dubna State University
Published: July 2021

The issue of combating malfeasance in the customs service in the 19th – early 20th centuries is studied. The reasons for manifestations of corruption on the part of customs officials are identified. Measures taken by the state to prevent corruption are highlighted, and problematic aspects and difficulties in bringing to criminal liability of the designated category of persons were identified. The characteristic of the corruption counteraction is given and the position on the possible implementation of the results of the measures taken in practice in the Russian Federation is indicated.