Displaying publications 1 - 20 of 62 in total

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  1. Fulltext Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers
    Abass A, Adzitey F, Huda N
    Antibiotics (Basel), 2020 Dec 04;9(12).
    PMID: 33291648 DOI: 10.3390/antibiotics9120869
    Bacterial foodborne infections, including meat-derived infections, are globally associated with diseases and some deaths. Antibiotics are sometimes used to treat bacterial infections. The use of antibiotics by farmers contributes to the development of resistance by foodborne pathogens. This study aimed to investigate the antibiotics used by farmers and the occurrence of antibiotic-resistant Escherichia coli in ready-to-eat (RTE) meat sources. Data was obtained from livestock farmers through the administration of semistructured questionnaires (n = 376) to obtain information on their demographics, knowledge and antibiotic usage. The procedure in the USA Food and Drug Administration (FDA)'s Bacteriological Analytical Manual was used for E. coli detection. Antibiotic resistance test was performed using the disk diffusion method. The findings revealed that most of the farmers were male (74.5%), were aged 30-39 years (28.5%), had tertiary education (30.3%) and had 6-10 years of experience in livestock husbandry. Sheep (65.7%) were the most reared livestock, and antibiotics were mostly used to treat sick animals (36.7%). Tetracycline (27.7%) was the most common antibiotic used by farmers, followed by amoxicillin/clavulanic acid (18.6%) and trimethoprim/sulfamethoxazole (11.7%). Most farmers (56.1%) said they had knowledge of antibiotic usage. The prevalence of E. coli in RTE meats was lowest in pork (6.0%) and highest in chevon (20.0%). E. coli isolates from RTE meats were highly resistant to teicoplanin (96.77%), tetracycline (93.55%), amoxicillin/clavulanic (70.97%), azithromycin (70.97%) and trimethoprim/sulfamethoxazole (58.06%) but was susceptible to chloramphenicol (93.55%), ciprofloxacin (61.29%) and ceftriaxone (58.06%). The multiple antibiotic index ranged from 0.22 to 0.78. Multidrug resistance (93.55%) was high among the E. coli isolates. The resistance pattern AmcAzmTecTeSxt (amoxicillin/clavulanic acid-azithromycin-telcoplanin-tetracycline-trimethoprim/sulfamethoxazole) was the most common. The use of antibiotics by farmers must be well regulated. Sellers of RTE meats also ought to take hygiene practices seriously to keep meat safe and healthy for public consumption.
    Matched MeSH terms: Red Meat
  2. Fulltext A rapid and sensitive Loop-mediated isothermal amplification assay for detection of pork DNA based on porcine tRNA lys and ATPase 8 genes
    Abdullahi, U.F., Igwenagu, E., Aliyu, S., Mu’azu, A., Naim, R., Wan-Taib, W.R.
    International Food Research Journal, 2017;24(4):1357-1361.
    MyJurnal
    This study describes the development of a rapid and sensitive Loop-mediated isothermal
    amplification assay for detection of swine DNA in adulterated meat and meat products. The
    need to protect consumer’s right to eat foods of their choices, has made it imperative for
    researchers to develop efficient means of screening and certification of food products. Six sets
    of LAMP primers designed based on porcine tRNA lysine gene and ATPase subunit 8 genes
    were used for the assay. Amplification was carried out under constant temperature (630C), using
    a simple laboratory water bath. Average time spent in amplification and detection of results was
    25 min. All results were visually detected and confirmed by electrophoresis. Detection limit of
    the assay was 0.03 femtogram (fg) much high than the PCR assay, and detection probability of
    the assay was 100%. Detection of 0.5% of pork spiked with 99.5% of cattle beef is indicative
    of the sensitivity and robustness of the assay. This could serve as a prototype for development
    of a sensitive and inexpensive Swine DNA LAMP detection kit.
    Matched MeSH terms: Red Meat
  3. Molecular characterization and phylogeny of Shiga toxin-producing E. coli (STEC) from imported beef meat in Malaysia
    Abuelhassan NN, Mutalib SA, Gimba FI, Yusoff WM
    Environ Sci Pollut Res Int, 2016 Sep;23(17):17553-62.
    PMID: 27234829 DOI: 10.1007/s11356-016-6954-0
    This study aimed at determining the presence and characterization of Escherichia coli and Shiga toxin-producing E. coli (STEC) from imported frozen beef meats. Seventy-four (74) frozen imported beef meat samples from two countries, India (42 samples) and Australia (32 samples), were collected and tested for E. coli. These samples were purchased from the frozen meat sections of five different supermarkets in different locations in Selangor, Malaysia, from April 2012 to October 2014. A total of 222 E. coli strains were isolated from the meat samples; 126 strains were isolated from country A (India), and 96 E. coli strains were from country of origin B (Australia), respectively. A total of 70 E. coli strains were identified and characterized. All E. coli strains were isolated into Fluorocult medium and identified using API 20E kit. All selected E. coli strains were characterized for Shiga toxin genes (stx1 and stx2). All biochemically identified E. coli in this study were further subjected to molecular detection through polymerase chain reaction (PCR) amplification and characterization using 16S ribosomal RNA (rRNA) gene of Shiga toxin-producing E. coli. Of the 70 E. coli strains, 11 strains were positive for both Shiga toxin genes (stx1 and stx2) and 11 (11/70) strains were positive for stx1 gene, while 25 (25/70) strains were positive for stx2 gene. The analysis of 16S rRNA gene of all the E. coli isolates in this study was successfully sequenced and analyzed, and based on sequence data obtained, a phylogenetic tree of the 16S rRNA gene was performed using Clustal W programme in MEGA 6.06 software. Phylogenetic tree showed that the E. coli isolates in our study cluster with the strain of E. coli isolated in other countries, which further confirm that the isolates of E. coli in this study are similar to those obtained in other studies. As a result, all the strains obtained in this study proved to be a strain of pathogenic E. coli, which may cause a serious outbreak of food-borne disease. The isolation of pathogenic E. coli strains from the imported meat samples calls for prudent management of imported meats by the relevant authorities.
    Matched MeSH terms: Red Meat/microbiology*
  4. Fulltext Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context
    Adzitey F, Huda N, Shariff AHM
    Microorganisms, 2021 Feb 05;9(2).
    PMID: 33562804 DOI: 10.3390/microorganisms9020326
    Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli) isolated from raw meats, ready-to-eat (RTE) meats and their related samples in Ghana. E. coli was isolated using the USA-FDA Bacteriological Analytical Manual and phenotypic antimicrobial susceptibility test was performed by the disk diffusion method. Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline. They were susceptible to azithromycin (87.1%), chloramphenicol (81.3%), imipenem (74.8%), gentamicin (72.0%) and ciprofloxacin (69.5%). A relatively high intermediate resistance of 33.0% was observed for ceftriaxone. E. coli from raw meats, RTE meats, hands of meat sellers and working tools showed some differences and similarities in their phenotypic antimicrobial resistance patterns. Half (51.1%) of the E. coli isolates exhibited multidrug resistance. The E. coli isolates showed twenty-two different resistant patterns, with a multiple antibiotic resistance index of 0.0 to 0.7. The resistant pattern amoxicillin (A, n = 6 isolates) and amoxicillin-trimethoprim (A-TM, n = 6 isolates) were the most common. This study documents that raw meats, RTE meats and their related samples in Ghana are potential sources of antimicrobial-resistant E. coli and pose a risk for the transfer of resistant bacteria to the food chain, environment and humans.
    Matched MeSH terms: Red Meat
  5. Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication
    Aida AA, Che Man YB, Wong CM, Raha AR, Son R
    Meat Sci, 2005 Jan;69(1):47-52.
    PMID: 22062638 DOI: 10.1016/j.meatsci.2004.06.020
    A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy(®) Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication.
    Matched MeSH terms: Red Meat
  6. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life
    Alirezalu K, Pirouzi S, Yaghoubi M, Karimi-Dehkordi M, Jafarzadeh S, Mousavi Khaneghah A
    Meat Sci, 2021 Jun;176:108475.
    PMID: 33684807 DOI: 10.1016/j.meatsci.2021.108475
    In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.
    Matched MeSH terms: Red Meat/analysis*; Red Meat/microbiology
  7. Comparative database search engine analysis on massive tandem mass spectra of pork-based food products for halal proteomics
    Amir SH, Yuswan MH, Aizat WM, Mansor MK, Desa MNM, Yusof YA, et al.
    J Proteomics, 2021 06 15;241:104240.
    PMID: 33894373 DOI: 10.1016/j.jprot.2021.104240
    Mass spectrometry-based proteomics relies on dedicated software for peptide and protein identification. These software include open-source or commercial-based search engines; wherein, they employ different algorithms to establish their scoring and identified proteins. Although previous comparative studies have differentiated the proteomics results from different software, there are still yet studies specifically been conducted to compare and evaluate the search engine in the field of halal analysis. This is important because the halal analysis is often using commercial meat samples that have been subjected to various processing, further complicating its analysis. Thus, this study aimed to assess three open-source search engines (Comet, X! Tandem, and ProteinProspector) and a commercial-based search engine (ProteinPilot™) against 135 raw tandem mass spectrometry data files from 15 types of pork-based food products for halal analysis. Each database search engine contained high false-discovery rate (FDR); however, a post-searching algorithm called PeptideProphet managed to reduce the FDR, except for ProteinProspector and ProteinPilot™. From this study, the combined database search engine (executed by iProphet) reveals a thorough protein list for pork-based food products; wherein the most abundant proteins are myofibrillar proteins. Thus, this proteomics study will aid the identification of potential peptide and protein biomarkers for future precision halal analysis. SIGNIFICANCE: A critical challenge of halal proteomics is the availability of a database to confirm the inferential peptides as well as proteins. Currently, the established database such as UniProtKB is related to animal proteome; however, the halal proteomics is related to the highly processed meat-based food products. This study highlights the use of different database search engines (Comet, X! Tandem, ProteinProspector, and ProteinPilot™) and their respective algorithms to analyse 135 raw tandem mass spectrometry data files from 15 types of pork-based food products. This is the first attempt that has compared different database search engines in the context of halal proteomics to ensure the effectiveness of controlling the FDR. Previous studies were just focused on the advantages of a certain algorithm over another. Moreover, other previous studies also have mainly reported the use of mass spectrometry-based shotgun proteomics for meat authentication (the most similar field to halal analysis), but none of the studies were reported on halal aspects that used samples originated from highly processed food products. Hence, a systematic comparative study is duly needed for a more comprehensive and thorough proteomics analysis for such samples. In this study, our combinatorial approach for halal proteomics results from the different search engines used (Comet, X! Tandem, and ProteinProspector) has successfully generated a comprehensive spectral library for the pork-based meat products. This combined spectral library is freely available at https://data.mendeley.com/datasets/6dmm8659rm/3. Thus far, this is the first and new attempt at establishing a spectral library for halal proteomics. We also believe this study is a pioneer for halal proteomics that aimed at non-conventional and non-model organism proteomics, protein analytics, protein bioinformatics, and potential biomarker discovery.
    Matched MeSH terms: Red Meat*
  8. Sarcocystis myopathy in a patient with HIV-AIDS
    Anderson D, Nathoo N, Lu JQ, Kowalewska-Grochowska KT, Power C
    J Neurovirol, 2018 06;24(3):376-378.
    PMID: 29508303 DOI: 10.1007/s13365-018-0620-x
    Sarcocystosis is a zoonotic infection that causes intestinal and muscular illnesses in humans. Sarcocystosis was until recently considered rare in humans. To complete their life cycle, Sarcocystis species require both a definitive and an intermediate host. Humans are the definitive host when infected by one of two species: Sarcocystis hominis (from eating undercooked beef) or Sarcocystis suihominis (from eating uncooked pork). Infection with either of these species results in intestinal sarcocystosis, causing a self-limited disease characterized by nausea, abdominal pain, and diarrhea. Humans act as the intermediate host when infected by Sarcocystis nesbitti, resulting in the markedly different clinical picture of muscular sarcocystosis. Most documented cases of muscular sarcocystosis were assumed to be acquired in Malaysia, in addition to other regions of Southeast Asia and India. Published cases of muscular sarcocystosis from the Middle East, Central and South America, and Africa are all rare. Although the clinical presentation of muscular sarcocystosis remains to be fully characterized, fever, myalgia, and headache are among the most common symptoms. Here, we report a patient from sub-Saharan Africa with chronic Sarcocystis myopathy and well-controlled HIV-AIDS.
    Matched MeSH terms: Red Meat
  9. Fulltext Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)–southern hybridization analysis
    Aravindran, S., Sahilah, A.M., Aminah, A.
    International Food Research Journal, 2014;21(6):2095-2099.
    MyJurnal
    In Malaysia, halal certification status for some surimi-based product is still suspicious due to the incorporation of non-halal plasma protein additives as part of the food ingredient. This study was conducted to determine the presence of plasma protein additives that have been incorporated into surimi-based product using Polymerase Chain Reaction (PCR)-Southern Hybridization method which able to differentiate 7 type (beef, chicken, duck, goat, buffalo, lamb and pork) of species on a single chip. A random of 17 (n = 17*3) different brands of surimi-based product was purchased from Selangor local market in January 2013. Of 17 brands, 3 (n = 3*3) brands were positive for chicken DNA and 1 (n = 1*3) brand was positive for goat DNA, while remainder 13 brands (n = 13*3) has no DNA species detected. In presence study, it is evidence that PCR-Southern Hybridization analysis offered a reliable result due to its highly specific and sensitive properties in detecting plasma protein incorporation in surimi-based product.
    Matched MeSH terms: Red Meat
  10. Fulltext Review article : nutritional quality and properties of protein and lipid in processed meat products – a perspective
    Babji, A.S., Fatimah, S., Abolhassani, Y, Ghassem, M.
    International Food Research Journal, 2010;17(1):35-44.
    MyJurnal
    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 protein isolate (SPI) was the highest (95.00%) followed by meat such as mackerel fish (89.09%) and beef (88.60%). Results from feed consumption and total protein consumed showed that the rats fed with mechanically deboned poultry meat (MDPM) products (excluding broiler back) consumed more feed, ranging from 469.2g to 422.3g during the study while the lowest total feed consumed (157.7g) was recorded in the rat fed a diet of fermented palm kernel cake (fPKC). The total protein consumed by rat for diets of fish and fish products such as canned sardine was 62.36g, mackerel 61.76g and anchovy at 58.91g, followed by MDPM products. Tempeh (14.72g) and fPKC diet (16.3g) were among the lowest total protein consumed by the rats. Growth and PER data for rats fed a diet of canned sardine, anchovy and mackerel, as well as mechanically deboned turkey meat (MDTM) and mechanically deboned chicken meat (MDCM) had higher mean body weight (154.80g, 145.20g, 144.81g, 148.7g and 142.5g respectively) compared to rats fed with plant protein diet such as SPI, tempeh and PKC (34.79g, 16.34g and 16.60g respectively) whereas rats fed diets containing fPKC had a mean body weight loss of 24.4g. MDPM showed higher PER value (ranging from 3.01 to 3.34) compared to hamburger group, pure beef and fish group. Tempeh and SPI had lower PER of 1.02 and 1.52 respectively while the lowest PER of 0.50 and -1.50 were shown in PKC and fPKC. The highest digestibility was shown in mackerel (96.99%), followed by canned sardine (96.88%), tempeh (91.41%), meat (90.79%) and pure beef burger (90.04%) while digestibility of PKC and fPKC were much lower (45.70% and 22.60%). Lipid profile of rats fed with palm based fat beef burger showed that palm fat(PF) and red PF did not affect the total cholestrol concentration but resulted in higher high density lipoprotein (HDL)- cholesterol concentration in their blood serum. In summary, the utilization of PF and red PF in beef burger increased the HDL-cholesterol and has no effect on the concentration of total cholesterol in rat blood serum.
    Matched MeSH terms: Red Meat
  11. Examination of Droughtmaster bulls for breeding soundness
    Bongso TA, Jainudeen MR, Dass S
    Theriogenology, 1981 Apr;15(4):415-25.
    PMID: 16725600
    Forty Droughtmaster bulls were evaluated for breeding soundness, using the method of examination and criteria for classifying bulls of the Society for Theriogenelogy. Eighty three percent of the bulls were classified as satisfactory, 14 percent as questionable and 3 percent as unsatisfactory breeders. Scrotal circumference for 2 to 8-year-old bulls were smaller in questionable and unsatisfactory bulls, as compared to satisfactory bulls. For bulls rated as satisfactory breeders, the scrotal circumference of 37 to 43 cms was higher than for other beef breeds. Three related bulls (2 questionable, 1 satisfactory) carried sperm defects classified as 'knobbed' (38 +/- 3%), 'Dag' (40 +/- 4%) and 'pseudo-droplets' (41 +/- 5%), which may adversely affect fertility.
    Matched MeSH terms: Red Meat
  12. Fulltext Current situation and future prospects for beef production in Thailand - A review
    Bunmee T, Chaiwang N, Kaewkot C, Jaturasitha S
    Asian-Australas J Anim Sci, 2018 Jul;31(7):968-975.
    PMID: 29879818 DOI: 10.5713/ajas.18.0201
    Thailand is a country of native beef cattle resource farming. It has undergone rapid social and economic change in the past decade. Agricultural growth has been maintained by increasing the production of rice and cassava. Changing economic status also provides opportunities for beef cattle producers to meet increasing consumer demand for beef. Finishing beef cattle numbers in Thailand were about 1.0 M head in 2015. Beef produced in Thailand has exclusively been for domestic consumption. Only 1% of Thailand's beef cattle are for the premium market which is based on marbling score, 40% are sold into modern markets that consider muscling of cattle, and the remainder enter traditional markets. Cross-bred cattle for the premium market are raised within intensive systems. Most producers of premium beef are members of beef cooperatives, or have invested in their enterprises at high levels. Culled cow (native or cross-bred cattle) are mainly for small holder farm production. Malaysia, Indonesia, and other members of the Asian Economic Community (AEC) are set to become the largest beef market, which has been confirmed by 2015 through 2020 forecasts for consumption of beef that must increasingly be halal. These circumstances are likely to be challenging for beef producers in Thailand to gain a share of this market. Integration across all sectors involved in beef production in Thailand will be required.
    Matched MeSH terms: Red Meat
  13. Identification of the species origin of commercially available processed food products by mitochondrial DNA analysis
    Chandrika, M., Maimunah, M., Zainon, M.N., Son, R.
    International Food Research Journal, 2010;17(4):867-876.
    MyJurnal
    Legislation concerning the safety assessment and labelling of foodstuffs has been implemented in many countries. Consequential to a number of cases of food adulteration reported globally, a fast and reliable detection method for the food traceability is required in ensuring effective implementation of food legislation in a country. In this study, PCR-RFLP technique based on cyt b gene has been tested for its suitability for these purposes. This method combines the use of a pair of universal primer that amplifies a 359 bp fragment on the cyt b gene from meat muscle DNA and restriction enzyme analysis. Analysis of experimental beef frankfurter, minced beef, pork frankfurter and pork cocktail samples demonstrated the suitability of the assay for the detection of the beef (Bos taurus) and pork (Sus scrofa), but not applicable for some processed food, particularly detection of mackerel (Rasterelliger brachysoma), sardine (Saedinella Fimbriata) and tuna (Thunnus tonggol) origin in canned food. Commercial frauds through species mislabelling or misdescribed were not detected. The assay is demonstrated applicable for routine analysis of meat traceability of foodstuffs and legislation purposes, if sufficient availability of detectable mtDNA in the foodstuffs is ensured.
    Matched MeSH terms: Red Meat
  14. Fulltext Molecular characterization of Escherichia coli isolated from different food sources
    Cheah, Y.K., Tay, L.W., Aida, A.A., Son, R., Nakaguchi, T., Nishibuchi, M.
    International Food Research Journal, 2015;22(1):31-40.
    MyJurnal
    Escherichia coli and Escherichia coli O157 were identified from “selom” (Oenanthe stolonifera), “pegaga” (Centella asiatica), beef, chicken, lamb, buffalo, “ulam Raja” (Cosmos caudatus) and “tenggek burung” (Euodia redlevi). The bacteria were recovered using chromagenic agar. Isolated Escherichia coli and Escherichia coli 0157 were further characterized by plasmid profiling and enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR). The virulence genes of the isolates (VT1, VT2, LT, ST, eaeA, inV) that produces pathogenic Escherichia coli and 16S rRNA gene were screened by a multiplex PCR assay. The plasmid profiling analysis showed that out of 176 isolates, only 103 isolates contained plasmids. ERIC-PCR analysis generated amplified products in the range of ~150 bp to > 1000 bp categorizing isolates into a total of 52 different profiles. Multiplex PCR showed that 20 (32.3%) of the isolates carried eaeA gene, 6 (9.7%) isolates possessed inV genes, only 1 (1.6%) have VT2 genes and 1 (1.6%) as well carried VT1 genes, 2 (3.2%) of the isolates harboured LT genes, and only 1 (1.6%) isolate possessed ST genes. There were no correlation between plasmid, ERIC-PCR and virulence genes profiles.
    Matched MeSH terms: Red Meat
  15. Fulltext Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
    Fakhriyah Nur Ibrahim, Masni Mat Yusoff, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry
    Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):108-117.
    MyJurnal
    Pork and bovine collagen incorporated into meat products showed promising
    functional properties as food ingredients but has the halal issue. This study
    investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer
    in buffalo patties in terms of proximate values, texture and colour properties. There
    were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5%
    FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were
    no significant differences (p>0.05) between all formulations in terms of cooking yield,
    shrinkage, water-holding capacity, and pH value. The sensory test showed no
    significant difference (p>0.05) between all formulations in terms of colour,
    appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH
    had significantly lower (p
    Matched MeSH terms: Red Meat
  16. Aquatic foods to nourish nations
    Golden CD, Koehn JZ, Shepon A, Passarelli S, Free CM, Viana DF, et al.
    Nature, 2021 Oct;598(7880):315-320.
    PMID: 34526720 DOI: 10.1038/s41586-021-03917-1
    Despite contributing to healthy diets for billions of people, aquatic foods are often undervalued as a nutritional solution because their diversity is often reduced to the protein and energy value of a single food type ('seafood' or 'fish')1-4. Here we create a cohesive model that unites terrestrial foods with nearly 3,000 taxa of aquatic foods to understand the future impact of aquatic foods on human nutrition. We project two plausible futures to 2030: a baseline scenario with moderate growth in aquatic animal-source food (AASF) production, and a high-production scenario with a 15-million-tonne increased supply of AASFs over the business-as-usual scenario in 2030, driven largely by investment and innovation in aquaculture production. By comparing changes in AASF consumption between the scenarios, we elucidate geographic and demographic vulnerabilities and estimate health impacts from diet-related causes. Globally, we find that a high-production scenario will decrease AASF prices by 26% and increase their consumption, thereby reducing the consumption of red and processed meats that can lead to diet-related non-communicable diseases5,6 while also preventing approximately 166 million cases of inadequate micronutrient intake. This finding provides a broad evidentiary basis for policy makers and development stakeholders to capitalize on the potential of aquatic foods to reduce food and nutrition insecurity and tackle malnutrition in all its forms.
    Matched MeSH terms: Red Meat
  17. Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
    Hajar-Azhari S, Daud N, Muhialdin BJ, Joghee N, Kadum H, Meor Hussin AS
    Int J Food Microbiol, 2023 Jun 16;395:110190.
    PMID: 37030193 DOI: 10.1016/j.ijfoodmicro.2023.110190
    This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight amino acids and five organic acids in fermented garlic, indicating the attribution to the antioxidant and antimicrobial activities. The FRAP and DPPH assays of fermented garlic revealed antioxidant activities of 0.45 ± 0.09 mmol/100 g DW and 93.85 ± 0.02 %, respectively. Meanwhile, fermented garlic inhibited the growth of Escherichia coli (95 %), Staphylococcus aureus (99 %) and Salmonella Typhimurium (98 %). When fermented garlic was added to the marinade sauce, it successfully reduced the microbial load of lamb meat by 0.5 log CFU/g after 3 days of storage. There were no significant differences in color between the control and marinated lamb after 3 days of marinating in a sauce formulated with fermented garlic. Furthermore, marinated lamb significantly improved water-holding capacity, texture, juiciness, and overall acceptance. These findings indicated a potential addition of fermented garlic in marinade lamb sauce recipes to improve the quality and safety of meat products.
    Matched MeSH terms: Red Meat*
  18. Fulltext Effect of Multimedia Education on Nutritional Behaviour for Colorectal Cancer Prevention: An Application of Health Belief Model
    Hatami T, Noroozi A, Tahmasebi R, Rahbar A
    Malays J Med Sci, 2018 Nov;25(6):110-120.
    PMID: 30914884 DOI: 10.21315/mjms2018.25.6.11
    Background: Colorectal cancer is a major public health problem. A way to decrease this cancer is through dietary behavioural changes. The aim of this study was to determine the effects of education on dietary behaviour based on the health belief model (HBM) using multimedia.

    Methods: In this clinical trial study, 98 participants were randomly allocated to an HBM group (n = 48) and a control group (n = 50). The HBM group received an audiovisual compact disc (CD) that contained information about nutritional behaviour of colorectal cancer (CRC) prevention based on HBM that lasted 45 min. Both groups completed questionnaires regarding demographic factors, knowledge and HBM constructs, and a three-day dietary recall at the beginning of the study, 1 week after, and 3 months after the education. The outcome of this study was measured by the amount of food servings consumed and dietary micronutrient intake.

    Results: At the baseline, there were no significant differences between groups regarding demographic factors. Findings showed that self-efficacy (P < 0.001), severity (P < 0.001), and benefits (P < 0.001) were perceived to be higher, and knowledge (P < 0.001) was increased in the HBM group compared to control group 3 months after education. There was a significant increase in fruit and vegetable (P < 0.001) and dairy (P = 0.001) intake and a significant decrease in red meat servings (P = 0.016) in the HBM group compared to the control group. Also, intake of vitamin D (P < 0.001), folate (P < 0.001), calcium (P = 0.008), and dietary fibre (P < 0.001) was increased in the HBM group compared to the control group 3 months after education.

    Conclusion: Education plans based on HBM and implemented through multimedia can change nutritional beliefs and behaviours for the prevention of colorectal cancer.

    Matched MeSH terms: Red Meat
  19. Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products
    Hossain MA, Ali ME, Hamid SB, Hossain SM, Asing, Nizar NN, et al.
    Food Chem, 2017 Jun 01;224:97-104.
    PMID: 28159299 DOI: 10.1016/j.foodchem.2016.12.062
    Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.
    Matched MeSH terms: Red Meat/analysis*; Red Meat/standards
  20. A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality
    Hu R, Zhang M, Jiang Q, Law CL
    Meat Sci, 2023 Apr;198:109084.
    PMID: 36599205 DOI: 10.1016/j.meatsci.2022.109084
    The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.
    Matched MeSH terms: Red Meat*
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