Azolation of Benzylic C-H Bonds via Photoredox-Catalyzed Carbocation Generation.

A visible-light photoredox-catalyzed method is reported that enables the coupling between benzylic C-H substrates and N-H azoles. Classically, medicinally relevant -benzyl azoles are produced via harsh substitution conditions between the azole and a benzyl electrophile in the presence of strong bases at high temperatures. Use of C-H bonds as the alkylating partner streamlines the preparation of these important motifs.

Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins.

The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins.

Translocation of Orally Inoculated Following Mild Immunosuppression in Holstein Calves and the Presence of the in Ground Beef Samples.

The objective of this study was to determine if immunosuppression through daily dexamethasone (DEX) infusion altered translocation from the gastrointestinal tract. Weaned Holstein steers ( = 20; body weight [BW] = 102 ± 2.7 kg) received DEX ( = 10; 0.

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured , O157:H7, and serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated population and 25% of the treated population became sublethally injured. The highest sublethally injured population was found when cultures were treated with 3% NEO water.

Differentiation of commercial ground beef products and correlation between metabolites and sensory attributes: A metabolomic approach.

Three traditional grinds (commodity products) and 7 non-traditional grinds (branded products) were obtained to investigate the metabolites in ground beef associated with beef flavor or off-flavor. Three packaging methods were used: traditional overwrap, modified atmosphere package, and clear plastic retail chub. Samples were collected for sensory evaluation and metabolic profiling utilizing LC/MS.

A qualitative study of Southern U.S. consumers' top of the mind beliefs about the safety of local beef.

Following the Reasoned Action Approach, the aim of this study was to explore consumers' top-of-mind food safety beliefs about local beef. Beef consumers recruited from farmers' markets (N = 101) and grocery stores (N = 174) across the state of Alabama participated in face-to-face intercept surveys. The survey included closed- and open-ended questions designed to elicit consumers' food safety beliefs about local beef.

Survival and Metabolic Activity of Listeria monocytogenes on Ready-to-Eat Roast Beef Stored at 4 °C.

Three brands of commercial roast beef were purchased and artificially inoculated with a 5-strain Listeria monocytogenes cocktail at 2 inoculation levels (approximately 3 and 6 Log CFU/g). Although all 3 brands contained sodium diacetate and sodium lactate, inoculated Listeria cocktail survived for 16 d in all 3 brands; significant increases in L. monocytogenes numbers were seen on inoculated Brand B roast beef on days 12 and 16.

Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats.

Lactic acid (LA) and sodium metasilicate (SM) have been approved for use as antimicrobials on meat. The objectives were to determine optimum concentrations, temperatures and hot-water dips of LA and SM for reduction of Escherichia coli O157:H7, non-O157 Shiga-toxin producing E. coli (STEC), Salmonella spp.

Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants.

Poultry processing plants in the United States were surveyed on their current Campylobacter and Salmonella control practices. Following surveys, data were collected to develop a baseline for prevalence rates of Salmonella and Campylobacter; then changes in practices were implemented and evaluated for improvements in pathogen control. Surveys were sent to the plant Quality Assurance managers to determine production levels, antimicrobial interventions, and current pathogen testing practices.

Characterization and survival of environmental Escherichia coli O26 isolates in ground beef and environmental samples.

In addition to Escherichia coli O157:H7, shiga toxin-producing E. coli (STEC) O26 was added to the zero-tolerance adulterant list together with other 5 non-O157 STEC serogroups in 2012. Four farm O26 isolates were used in this study; they were obtained from a on-farm survey study conducted in Alabama.

Effect of residual feed intake on hypothalamic gene expression and meat quality in Angus-sired cattle grown during the hot season.

The relationship between heat stress, meat quality, and residual feed intake (RFI) is unknown in growing steers. To address this issue, high RFI (HRFI) and low RFI (LRFI) individuals were compared by assessing RFI in 48 Angus-sired steers during a 70-d feeding trial conducted during July through September to identify steers with calculated RFI at least 2 SD apart. The association of RFI with indices of meat quality and expression of genes within hypothalamic and adipose tissue was then determined in LRFI and HRFI steers.

Residual feed intake studies in Angus-sired cattle reveal a potential role for hypothalamic gene expression in regulating feed efficiency.

Mechanisms underlying variation in residual feed intake (RFI), a heritable feed efficiency measure, are poorly understood while the relationship between RFI and meat quality is uncertain. To address these issues, 2 divergent cohorts consisting of High (HRFI) and Low (LRFI) RFI individuals were created by assessing RFI in 48 Angus-sired steers during a 70 d feeding trial to identify steers with divergent RFI. The association of RFI with indices of meat quality and expression of genes within hypothalamic and adipose tissue was then determined in LRFI and HRFI steers.

Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.

Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses were analyzed to evaluate the efficacy of five post-chill water treatments consisting of 0.004% (40ppm) total chlorine, 0.

Correlation analysis of Shiga toxin-producing Escherichia coli shedding and faecal bacterial composition in beef cattle.

Aims: The objectives of this study were to investigate the correlations between Shiga toxin-producing Escherichia coli (STEC) shedding and faecal microflora in beef cattle and to identify functional species that might be used for STEC control.

Methods And Results: Faecal samples were collected from 110 calves and 92 dams. The number and prevalence of STEC were determined using CHROMagar™ STEC; denaturing gradient gel electrophoresis (DGGE) was employed to analyse faecal bacterial composition.

Grain feeding coordinately alters expression patterns of transcription factor and metabolic genes in subcutaneous adipose tissue of crossbred heifers.

The ability to improve meat quality and production efficiency in cattle is limited by an inability to enhance marbling and simultaneously limit undesirable adipose tissue accretion. The objective of this study was to examine expression of regulatory genes in subcutaneous (SCF) adipose tissue of heifers in response to increasing days on feed (DOF) and finishing strategy. Crossbred heifers (n = 24) were allotted as follows: Group 1 = 0 d, Group 2 = 99 d on winter annual ryegrass (grass; Lolium multiflorum Lam.

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.

Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient.

Traditional or centralized models of diabetes care: the multidisciplinary diabetes team approach.

Specialized diabetes care (SDC) centers utilize a multidisciplinary diabetes team to provide patients with highly individualized care. Patients at SDC centers receive their integrated diabetes care in one place--the "one-stop" approach. The components of the SDC center model are: medical care; individualized diabetes education; nutrition; exercise and lifestyle coaching; counseling; monitoring of drug effects.

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

Beef inside round roasts (n=144) were cut from rounds obtained from both forage-finished cattle (n=72) and commercially-sourced beef (n=72). Roasts were portioned to weigh 0.45-0.

Inactivation at various temperatures of bovine viral diarrhea virus in beef derived from persistently infected cattle.

Bovine viral diarrhea virus (BVDV) is a pestivirus that is enzootic in most cattle populations throughout the world. This virus is present throughout the body of persistently infected (PI) cattle. Previous research has not assessed the cooking temperature at which BVDV in meat from PI cattle can be inactivated.

Translocation of surface-inoculated Escherichia coli into whole muscle nonintact beef striploins following blade tenderization.

Translocation of Escherichia coli among beef loins processed with a mechanical tenderizer was evaluated. Two beef striploins were inoculated on the lean side with 6.4 to 7.

Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.

The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times.

This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28days) on the physical, chemical, sensory, and microbial properties of dry-aged beef. Sections from shell and strip loin were assigned randomly to be aged unpackaged or aged packaged in a bag with high moisture permeability. Weight losses increased with aging time.

Enhanced efficiency of a capillary-based biosensor over an optical fiber biosensor for detecting calpastatin.

A capillary-based optical biosensor has been developed to detect calpastatin, an indicator of meat tenderness. Longissimus muscle samples (n=11) were extracted from beef carcasses at 0 and 48h post-mortem. These samples were assayed for calpastatin by traditional laboratory methods and with a newly developed capillary tube biosensor as well as for Warner-Bratzler shear force (WBSF) and crude protein and the responses were compared.