Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage.

Listeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L. monocytogenes when included in meat product formulations.

Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin.

Fresh pork tenderness contributes to consumer satisfaction with the eating experience. Postmortem proteolysis of proteins within and between myofibrils has been closely linked with pork tenderness development. A clear understanding of the molecular features associated with pork tenderness development will provide additional targets and open the door to new solutions to improve and make pork tenderness development more consistent.

Beef Handling Practices Among Consumers in the U.S. Virgin Islands.

U.S. Virgin Islands (USVI) imports more than 95% of its food.

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna.

The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cured meat flavor, aroma, and color. Three bologna formulations, each packaged with two packaging films were produced.

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage.

The effects of sodium tripolyphosphate replacement with citrus fiber on color, texture, lipid oxidation, and sensory characteristics of an alternatively-cured all-pork Bologna sausage during 98 d of storage at storage 0-1 °C were studied. Replacement of sodium phosphates in processed meat with citrus fiber could enable manufacturers to make their products more consistent with the current "clean label" trend. The Bologna sausage was assigned one of five treatments: sodium tripolyphosphate control (0.

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.

The objective of this study was to assess the impact of replacing pork backfat with rice bran wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages. Frankfurters were formulated using the following treatments as lipid replacement: 1) pork fat (PF); 2) soybean oil (SBO); 3) 2.5% rice bran wax oleogel (2.

Predicting aged pork quality using a portable Raman device.

The utility of Raman spectroscopic signatures of fresh pork loin (1 d & 15 d postmortem) in predicting fresh pork tenderness and slice shear force (SSF) was determined. Partial least square models showed that sensory tenderness and SSF are weakly correlated (R = 0.2).

Proteomic features linked to tenderness of aged pork loins.

There is considerable evidence that the protein component of fresh pork makes a major contribution to tenderness. In particular, the proteomic profile can be linked to postmortem events including pH decline, tissue oxidation, and protein degradation. The objectives for this study were to determine differences in sarcoplasmic proteomes that contribute to tenderness variation in aged pork longissimus dorsi muscles (LM).

Postmortem protein degradation is a key contributor to fresh pork loin tenderness.

The objective of this study was to determine factors that influence tenderness independent of variation in pH, color, or marbling. To achieve the objective, 2 sample groups were chosen from a population of 159 pork loins aged 11 to 16 d. Predetermined ranges (ultimate pH, 5.

Does heat stress alter the pig's response to dietary fat?

Heat stress (HS) results in major losses to the pork industry via reduced growth performance and, possibly, carcass fat quality. The experimental objective was to measure the effects of HS on the pig's response to dietary fat in terms of lipid digestion, metabolism, and deposition over a 35-d finishing period. A total of 96 PIC 337 × C22/C29 (PIC, Inc.

Immunological castration temporarily reduces testis size and function without long-term effects on libido and sperm quality in boars.

The objective was to determine the effects of immunization against gonadotropin-releasing hormone on reproductive characteristics in boars. A total of 72 boars were used in a randomized design with three treatments: single immunization (SI) (10 weeks of age) or double immunization (DI) (10 and 15 weeks of age) with Improvest® and intact controls (no Improvest®; CNT) (n=24/group). At 10, 15, 20, 25 and 40 weeks of age, blood was collected and serum harvested to evaluate testosterone concentrations.

Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1°C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156ppm sodium nitrite) or SN (156ppm sodium nitrite and 1718ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication.

A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire males.

The objective of this study was to compare pork quality and sensory characteristics of pork from gilts, physical castrates, entire males, and immunological castrates. Loins (Longissimus thoracis et lumborum) were collected at harvest, aged for 10 days, and subsequently cut into chops and roasts. Two chops and one roast were frozen for a minimum of 14 days to a maximum of 30 days and chops and roasts from the same loin were evaluated in fresh form.

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

Our objective was to evaluate color changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) barrows. In study 1, treatments evaluated were IC barrows, IC barrows fed ractopamine (IC+RAC), physically castrated (PC) barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force.

Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets.

The objective was to determine the extent to which feeding low-energy, high-fiber (LEHF) and high-energy, low-fiber (HELF) diets impacts meat quality and carcass composition of pigs divergently selected for residual feed intake (RFI). Two experiments were conducted in the divergently selected Iowa State University RFI lines: Exp. 1 evaluated carcasses of generation (G) 8 pigs fed on commercial feeders; Exp.

Supplementation of laying-hen feed with annatto tocotrienols and impact of α-tocopherol on tocotrienol transfer to egg yolk.

Hens can efficiently transfer nutrients from their feed to the eggs. Tocotrienols (T3s) have various health benefits including lowering cholesterol. Annatto is the only known source of T3s without the presence of α-tocopherol; hence it can be used to study T3 transfer without the interference of α-tocopherol.

The impact of dietary fat withdrawal on carcass iodine value, belly characteristics, and changes in body fat over time.

The inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to understand how withdrawal from the diet of unsaturated dietary fat before slaughter impacts the composition of jowl fat during the growth cycle and at market. Fifty individually housed pigs (PIC 337 × C22/29; initial BW = 59.

A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts.

The objectives were to compare slice characteristics and sensory attributes of bacon from immunologically castrated (IC) barrows with bacon from other sexes using a trained sensory panel. Bacon was obtained for sensory evaluation from 3 experiments. In Exp.

Impact of dietary fat source and concentration and daily fatty acid intake on the composition of carcass fat and iodine value sampled in three regions of the pork carcass.

The increased inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to more precisely measure how differing levels of daily fatty acid intake alters the fatty acid composition in 3 different fat depots. A total of 42 gilts and 21 barrows (PIC 337×C22/29) with an average initial weight of 77.

Effects of preslaughter feed withdrawal time on finishing pig carcass, body weight gain, and food safety characteristics in a commercial environment.

The effects of feed withdrawal time before slaughter on finishing pig carcass composition were evaluated in 2 studies. In Exp. 1, 728 pigs (BW = 128.

Survival of methicillin-resistant Staphylococcus aureus during commercial heat treatment of slab bacon and consumer preparation of sliced bacon.

With the knowledge that retail pork products may be contaminated with methicillin-resistant Staphylococcus aureus (MRSA), the risk of consumers contracting a MRSA infection or foodborne illness from processed meats, especially bacon, is uncertain. Therefore, a study was designed to investigate the survival of MRSA during heat treatment of slab bacon at a commercial process and during cooking of sliced bacon at the consumer level. Fresh pork bellies were injected with a curing solution, inoculated, and heat treated to an internal temperature of 52°C.

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham.

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought.

Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.

Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen.