National survey of prevalence in lymph nodes of sows and market hogs.

Livestock are known to harbor in their gastrointestinal () tract and lymphatic tissues. Pathogens may be transferred from the GI tract to external carcass surfaces during normal harvest procedures but can be mitigated by antimicrobial carcass interventions. Lymph nodes () are typically encased in fat and are protected from antimicrobial carcass surface treatments, thus serving as a possible root cause of foodborne illnesses attributed to in meat products.

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints.

Intact male Boer and Kiko goats (n=48) were harvested after 0, 4, 8, or 12 weeks on a 16% crude protein concentrate diet. Boneless goat carcass left sides were ground and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat (P<0.

Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham.

Randomized complete block designs with 3 replications were utilized to evaluate the effects of carbon dioxide (CO(2)) (0% at 96 h, 60% at 48 h, and 60% at 96 h) and ozone (O(3)) (0 and 175 ppm for 48 h) on the volatile flavor compound concentrations in dry-cured ham. Minimal differences existed in the presence and concentration of aroma active compounds in both CO(2) and O(3) fumigated hams but phenols were slightly more prevalent (P < 0.05) in the CO(2) treatments and oxidation compounds were slightly elevated (P < 0.

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham.

In separate experiments, randomized complete block designs with three replications were utilized to evaluate the effects of phosphine (PH(3)) (0, 200 and 1000ppm for 48h) and methyl bromide (MB) (0, 4, 8, 16, and 32mg/L for 48h) fumigation concentration on the volatile flavor compound concentrations in dry cured ham. Minimal differences existed (P>0.05) in the presence and concentration of aroma active compounds in both PH(3) and MB fumigated hams but sulfur and oxidation compounds were more prevalent (P<0.

Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.

Unlabelled: The study reports whether or not oregano oil can reduce lipid oxidation and evaluate palatability variations in beef longissimus dorsi and semimembranosus muscles from various age animals (approximately 18 mo; 18 M, 30 to 60 mo; 30 M, and >60 mo; 60 M). Six muscles of each age group were halved and enhanced with a control brine containing no antioxidants (CN) or a brine containing oregano oil (OR), cut into steaks, and stored in modified atmosphere packaging for 0, 4, 7, and 11 d. Each sampling day, surface color (Minolta L, a, b), lipid oxidation (TBARS), cook yield, sensory analysis, and Warner-Bratzler shear force (WBSF) were measured.