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Pork
Kinds of Pork Terms modified by Pork Selected AbstractsANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF LACTOFERRIN IN HOT-BONED GROUND PORK DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2007C.H. CHIU ABSTRACT The effect of lactoferrin concentration on the antioxidative and antimicrobial activities of hot-boned (4,5 h after death) ground pork during storage at 4C for 9 days was examined. The total iron content increased with the addition of lactoferrin. Meat samples with added lactoferrin (40 or 80 mg/kg) had lower thiobarbituric acid reactive substances (TBARS) than controls at 3, 6 and 9 days; however, the differences in TBARS between the 40- and 80-mg lactoferrin/kg treatments were not significant. With the addition of lactoferrin (40 or 80 mg/kg), ground pork had lower (P < 0.05) total plate counts than controls at 3, 6 and 9 days of storage. However, the differences in total plate counts between the 40- and 80-mg lactoferrin/kg treatments were only significant (P < 0.05) at days 3 and 6. The addition of lactoferrin (80 mg/kg) decreased lactic acid bacterial counts at days 0, 3 and 9. The pH values of hot-boned ground pork were unaffected by the addition of lactoferrin, but slightly increased with storage time. [source] Quadratic Differential Demand Systems and the Retail Demand for Pork in Great BritainJOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2003Panos Fousekis The primary objective of this paper is to derive a general synthetic quadratic (rank 3) differential demand system which nests within it a range of testable differential demand models including the quadratic AIDS, CBS, Rotterdam and NBR systems. A model selection test procedure is also outlined. These differential systems are then applied and tested to analyse the monthly retail demand for cuts of pork in Great Britain over the period 1989,2000. The empirical results suggest that a quadratic differential AIDS model is most appropriate for the pork demand system studied, but that the need for inclusion of quadratic income/expenditure terms is not universal for every cut within the demand system. Quadratic expenditure effects were appropriate for pork chops and leg roasts, but log linear expenditure effects were adequate for bellies, shoulders and loin roasts. Roasting cuts were expenditure and own price elastic, with pork loins, chops and bellies all expenditure and own price inelastic. [source] Drip loss in pork: influencing factors and relation to further meat quality traitsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007K. Fischer Summary The paper deals with some general features of drip loss and the most important factors influencing it. Moreover, it shows some exemplary results of an own investigation. Up to now there is no generally valid definition of drip loss available. Therefore measurement procedures have to be strongly standardized, otherwise they provide no comparable results. Drip loss depends on the shortening of sarcomeres which is regulated by the interaction of muscle temperature and rigour development. Hence, the chilling conditions are highly important. However, the main point is the velocity and the extent of the pH fall after slaughter. All factors influencing the occurrence of quality deviations like PSE, DFD, Acid meat, RSE, PFN will inevitably affect the degree of drip loss too. Under the conditions of an own study, investigating material of a progeny testing station, untypically, one third of the loins with higher-than-average wateriness were red rather than pale, and one third of the loins with higher-than-average brightness were only slightly exudative, which is untypical too. Pork with higher-than-average brightness and low wateriness exhibited, apart from the colour deviation, no crucial disadvantages. It showed only a marginally higher loss during storage, thawing and heating. Pork with higher-than-average drip loss , regardless of dark or pale colour , was predominantly combined with a pH1 less than 6.2, an electrical conductivity 24 h p.m. higher than 5.0 and a loin area higher than 56 cm2. [source] Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and ChickenJOURNAL OF FOOD SCIENCE, Issue 4 2006M.N. Vasavada ABSTRACT:, The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered (p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose. [source] Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground PorkJOURNAL OF FOOD SCIENCE, Issue 4 2004R. Y. Murphy ABSTRACT: Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork was compared. The D (decimal reduction time at a certain heating temperature) values of E. coli O157:H7, Salmonella, and L. monocytogenes at 55 to 70°C were 33.44 to 0.048 min, 45.87 to 0.083 min, and 47.17 to 0.085 min, respectively. The z (temperature rise for 1 log10 reduction of D) value of E. coli O157:H7, Salmonella, and L. monocytogenes in ground pork was 4.94°C, 5.89°C, and 5.92°C, respectively. Significant difference was found on the D and z values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. The D and z values of Salmonella in ground pork were not significantly different from L. monocytogenes. [source] Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem AgingJOURNAL OF FOOD SCIENCE, Issue 9 2003K. SHIMADA ABSTRACT We studied the myofibril fragmentation using porcine and bovine myofibrils to determine the mechanism by which myofibrils are fragmented during postmortem aging of meat. Both myofibril fragmentation and liberation of phospholipids from Z-disks were maximally induced by calcium ions at 0.1 mM. These phenomena showed identical dependencies on pH and temperature in the presence of calcium ions at 0.1 mM. All phospholipids in Z-disks, except for lysophosphatidylethanolamine, had affinity for calcium ions. Therefore, we concluded that liberation of calcium-phospholipid compounds from Z-disks causes weakening of the Z-disk structure, resulting in the myofibril fragmentation during postmortem aging of meat. [source] Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pHJOURNAL OF FOOD SCIENCE, Issue 8 2001K.C. Nam ABSTRACT: Irradiation and storage increased lipid oxidation of normal and pale-soft-exudative (PSE) muscles, whereas dark-firm-dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork-quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur-containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork-quality types. [source] Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine MuscleJOURNAL OF FOOD SCIENCE, Issue 6 2000F. Fernández-Martín ABSTRACT: Pork and beef muscles were subjected to 200 MPa and ,20 °C with or without water freezing. Both tissues responded to the treatment with similar behavior. Protein denaturation was greater when freezing occurred. Pressure-induced cold denaturation was complete for actin and very considerable for myosin and other muscle proteins. Connective proteins remained practically unaltered by pressurization and/or freezing. Structural changes in the muscle at sarcomere levels caused by pressurization were more severe when freezing occurred. Color, drip loss, and textural properties on the pressurized samples also revealed an additional deleterious influence of freezing. Pressurization alone and pressure-shift freezing resulted unsuitable for muscle preservation. [source] Associations between dietary intake and breast milk dioxin levels in Tokyo, JapanPEDIATRICS INTERNATIONAL, Issue 5 2005Peng Guan AbstractBackground:,The presence of dioxins in breast milk has gained much attention recently. However, in Japan the relationship between the consumption of different foods and the human breast milk dioxin concentrations is still unclear. Methods:,Breast milk was taken from 240 mothers residing in Tokyo, Japan to measure and analyze the concentrations of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans, and coplanar polychlorinated biphenyls contained in the fat. Individual milk samples were obtained from the mothers 30 days after delivery in 1999 and 2000. The data of the mothers' diets before pregnancy were collected by means of food frequency and amount estimation. Spearman correlation analysis and stepwise multiple linear regression were used to analyze the data. Results:,The concentrations of dioxins in breast milk were influenced mainly by the mother's age and history of breast-feeding. All the Spearman correlation coefficients were less than 0.20. Pork, roast ham, sausage, salt codfish and tempura had negative correlations with breast milk dioxins. Conclusions:,History of breast-feeding and the mother's age should be considered and emphasized in this kind of analysis. The cause effect relationship between dietary intake and breast milk dioxin levels were still uncertain. [source] Globalization, Iowa Pork, and Hometown TweakersTHE JOURNAL OF POPULAR CULTURE, Issue 4 2001Doug Brown First page of article [source] Contracting in the U.S. Pork and Beef Industries: Extent, Motives, and IssuesCANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 4 2000Clement Ward Contracting has increased significantly in the US livestock-meat sector. Over half of finished hogs and about a third of fed cattle are marketed under some form of contract. Contracting motives vary by type of contract, whether buyer or seller, and by commodity. Several motives for buyers and sellers of finished hogs and fed cattle are identified and discussed. Issues related to contracting per se and the trend toward increased contracting have been raised by contracting opponents, politicians, and economists. Several of these issues are discussed under six headings. Lastly, agricultural economists are encouraged to become actively involved in addressing these issues, especially providing pragmatic education and assistance to those involved in contracting. [source] Can Russia be Competitive in Agriculture?EUROCHOICES, Issue 3 2003William M. Liefert Summary Can Russia be competitive inAgriculture? Russian agriculture currently is not internationally cost competitive. Since the mid-1990s Russia has imported large volumes of meat, while the grain trade has fluctuated in most years between small net imports and exports. Russia has, however, exported large quantities of key agricultural inputs, including 80 per cent of fertilizer output, mainly to EU countries. Research indicates that Russia has a comparative advantage in producing grain compared to meat, but also a comparative advantage in producing agricultural inputs compared to agricultural outputs. The expected real appreciation of the Russian rouble vis-à-vis Western currencies should further damage Russia's cost competitiveness in meat and grain, but this should be offset by modest productivity growth. An expected rise in consumer income, deriving from relatively high annual GDP growth of about 4,5 per cent, should also stimulate demand for meat imports. In spring 2003, Russia imposed tariff rate quotas on its imports of beef and pork, and a pure quota on imports of poultry. For other agricultural commodities, Russia is pushing in its WTO accession negotiations for allowable agricultural import tariffs that are higher than current levels. Taking these changes together, it is likely that Russia will continue as a big meat importer for about the next ten years,with tariff rate quotas probably determining the level of meat imports,and will become a moderate grain exporter. L'agriculture russepourrait-elle être compétitive ? Actuellement, l'agriculture russe n'est pas compétitive. La Russie a importé de gros volumes de viande depuis le milieu des années 90, tandis que la balance des échanges de céréales oscillait entre les faibles excédents et les faibles déficits. Cependant, la Russie est grande exportatrice d'agro-fournitures dont, en particulier, 80% de sa production d'engrais, principalement vers l'Europe. On montre ici que l'avantage comparatif de la Russie se situe dans les céréales plutôt que dans la viande et, surtout, dans les agro-fournitures plutôt que dans les denrées agricoles. La remontée, à laquelle il faut s'attendre, du rouble vis à vis des devises occidentales, devrait encore diminuer la compétitivité de la Russie en matière de viandes et de céréales, ce qui devrait être compensé par des gains de productivité même faibles. La hausse attendue des revenus des consommateurs, engenderée par une croissance élevée du revenu national, de l'ordre de 4 à 5% par an, devrait aussi stimuler la demande de viande importée. Au printemps 2003, la Russie s'est dotée d'un système de droits sur ses importations hors quotas de viande de bæuf et de pore, ainsi que d'un quota d'importation pour les produits avicoles. En ce qui conceme les autres produits agricoles, dans le cadre des négociations relatives à son entrée dans l'OMC, la Russie s'efforce d'obtenir l'autorisation d'augmenter les taxes à l'importation par rapport à leur niveau actuel. Au total done, à un horizon de l'ordre de dix ans, il est probable que la Russie reste un gros importateur de viandes - le niveau des taxes sur le hors quotas déterminant les niveaux d'importation -, et un modeste exportateur de céréales. Kann Russland auf dem Agrarsektorwettbewerbsfähig sein? Die russische Landwirtschaft ist hinsichtlich der Kosten momentan nicht international wettbewerbsfähig. Seit Mitte der 1990er importiert Russland große Mengen an Fleisch, während der Getreidehandel in den meisten Jahren zwischen geringen Nettoimporten und -exporten schwankte. Russland hat jedoch große Mengen an wichtigen landwirtschaftlichen Vorieistungen, unter anderem 80% seiner Düngerproduktion, hauptsächlich in EU-Länder exportiert. Forschungsergebnisse weisen darauf hin, dass Russland in der Produktion von Getreide verglichen mit Fleisch einen komparativen Vorteil besitzt; dies trifft jedoch ebenfalls auf die Produktion von landwirtschaftlichen Vorieistungen verglichen mit landwirtschaftlichen Endprodukten zu. Es ist anzunehmen, dass die erwartete reale Aufwertung des russischen Rubel gegenüber den westlichen Währungen eine zusätzliche Verschlechterung der russischen Wettbewerbsfähigkeit hinsichtlich der Kosten im Bereich Fleisch und Getreide nach sich zieht; dies sollte sich jedoch durch ein moderates Produktivitätswachstum ausgleichen. Der erwartete Anstieg der Verbrauchereinkommen, der sich aus dem relativ hohen jährlichen Bruttoin-landsproduktzuwachs von ca. 4,5 Prozent ableitet, sollte sich ebenfalls stimulierend auf die Nachfrage nach Fleischimporten auswirken. Im Frühjahr 2003 führte Russland Zolltarifkontingente für seine Schweine- und Rindfleischimporte ein und belegte seine Geflügelfleischimporte mit einem Importkontingent. Im Hinblick auf weitere Agrarerzeugnisse drängt Russland in den WTO-Beitrittsverhandlungen darauf, höhere Einfuhrzölle als die gegenwärtig geltenden zuzulassen. In Anbetracht all dieser Veränderungen ist es wahrscheinlich, dass Russland auch für die kommenden zehn Jahre große Mengen an Fleisch importieren,wobei möglicherweise Zolltarifkontingente die Menge bestimmen werden,und sich zu einem mäßigen Getreideexporteur entwickeln wird. [source] N -3 enrichment of pork with fishmeal: Effects on production and consumer acceptabilityEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 8 2008Stelios Sioutis Abstract This study aimed to develop pork products of acceptable organoleptic quality enriched with long-chain n -3 polyunsaturated fatty acids (LC n -3 PUFA). Female pigs were fed a finisher diet containing 15% PorcOmegaÔ tuna fishmeal or a commercial diet. Pigs and rations were weighed weekly. The feed conversion ratio was significantly lower in pigs fed fishmeal than in controls (2.61,±,0.01 versus 2.96,±,0.06, p,<0.05). After 6,weeks, the pigs were butchered and the fatty acid contents of selected pork products were analyzed by gas chromatography. Shelf life was tested by thiobarbituric acid-reactive substances (TBARS), initially and after 5,days of cold storage, and sensory qualities were evaluated after cooking. LC n -3 PUFA contents of pork products from pigs fed fishmeal were higher than in controls (steak 300%, stir-fry 250%, diced 520%, mince 480%, sausage 360%; p,<0.05 in all cases). There were no differences between n -3-enriched and regular pork in either TBARS content of stored raw products or sensory characteristics after cooking. Incorporating fishmeal in the finisher diet resulted in greater feed efficiency and production of nutritionally enhanced pork products with organoleptic profiles and stability comparable to those of regular pork. [source] Molecular epidemiology of Yersinia enterocolitica infectionsFEMS IMMUNOLOGY & MEDICAL MICROBIOLOGY, Issue 3 2006Maria Fredriksson-Ahomaa Abstract Yersinia enterocolitica is an important food-borne pathogen that can cause yersiniosis in humans and animals. The epidemiology of Y. enterocolitica infections is complex and remains poorly understood. Most cases of yersiniosis occur sporadically without an apparent source. The main sources of human infection are assumed to be pork and pork products, as pigs are a major reservoir of pathogenic Y. enterocolitica. However, no clear evidence shows that such a transmission route exists. Using PCR, the detection rate of pathogenic Y. enterocolitica in raw pork products is high, which reinforces the assumption that these products are a transmission link between pigs and humans. Several different DNA-based methods have been used to characterize Y. enterocolitica strains. However, the high genetic similarity between strains and the predominating genotypes within the bio- and serotype have limited the benefit of these methods in epidemiological studies. Similar DNA patterns have been obtained among human and pig strains of pathogenic Y. enterocolitica, corroborating the view that pigs are an important source of human yersiniosis. Indistinguishable genotypes have also been found between human strains and dog, cat, sheep and wild rodent strains, indicating that these animals are other possible infection sources for humans. [source] Comparison of risk factors for colon and rectal cancerINTERNATIONAL JOURNAL OF CANCER, Issue 3 2004Esther K. Wei Abstract Predictors of colorectal cancer have been extensively studied with some evidence suggesting that risk factors vary by subsite. Using data from 2 prospective cohort studies, we examined established risk factors to determine whether they were differentially associated with colon and rectal cancer. Our study population included 87,733 women from the Nurses' Health Study (NHS) and 46,632 men from the Health Professionals Follow Up Study (HPFS). Exposure information was collected via biennial questionnaires (dietary variables were collected every 4 years). During the follow-up period (NHS: 1980 to May 31, 2000; HPFS: 1986 to January 31, 2000), we identified 1,139 cases of colon cancer and 339 cases of rectal cancer. We used pooled logistic regression to estimate multivariate relative risks for the 2 outcomes separately and then used polytomous logistic regression to compare these estimates. In the combined cohort, age, gender, family history of colon or rectal cancer, height, body mass index, physical activity, folate, intake of beef, pork or lamb as a main dish, intake of processed meat and alcohol were significantly associated with colon cancer risk. However, only age and sex were associated with rectal cancer. In a stepwise polytomous logistic regression procedure, family history and physical activity were associated with statistically significant different relative risks of colon and rectal cancer. Our findings support previous suggestions that family history and physical activity are not strong contributors to the etiology of rectal cancer. Future investigations of colon or rectal cancer should take into consideration risk factor differences by subsite. © 2003 Wiley-Liss, Inc. [source] Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatmentsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010Massimiliano Rinaldi Summary Apparent thermal diffusivity linear functions vs. product temperature were estimated for pork cooked under two different treatments (forced convection, FC and forced convection/steam combined, FC/S) at 100, 110, 120 and 140 °C by means of experimental time,temperature data and a developed finite-difference algorithm. Slope and intercept of each function were employed to calculate apparent thermal diffusivity at 40, 55 and 70 °C. Generally, FC/S treatments gave significantly higher apparent thermal diffusivities in comparison with FC conditions. Apparent thermal diffusivities were used to develop a model for cooking time and final core temperature prediction on the basis of oven setting. The model was validated by means of additional cooking tests performed at different temperatures of those employed for model development. Root mean square error values lower than 3.8 °C were obtained comparing predicted and experimental temperature profiles. Percentage errors lower than 3.1% and 3.5% were, respectively, obtained for cooking times and final core temperatures. [source] Characterisation of oregano water extracts and their effect on the quality characteristics of cooked porkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2009Jonas Dama Summary The present study characterises oregano water extracts and reports their effects on the shelf life and quality characteristics of cooked pork. Some changes in oregano extract taking place during its thermal treatment were observed. The main volatile compound in the unheated and heated extracts was carvacrol; however, the second major constituent in the unheated extract ,-caryophyllene was absent in the heated one. Colour changes during heating were characterised by an International Commission on Illumination (CIE L a b) method. The heated extract better scavenged 1,1-diphenyl-2-picryl hydrazyl radicals, most likely owing to the formation of stronger radical-scavenging derivatives during thermal treatment. The effect of oregano extracts on the shelf life and colour characteristics of stored meat samples in most cases was not significant; however, sensory assessment clearly showed that the addition of extracts had some negative influence on meat flavour and colour. [source] Development and design of a ,ready-to-use' reaction plate for a PCR-based simultaneous detection of animal species used in foodsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2007Ines Laube Summary Different TaqManTM -polymerase chain reaction systems have been developed, which allow the detection of even minute amounts of beef, pork, lamb, goat, chicken, turkey and duck in processed foods. The species-specific systems are able to amplify DNA regions with no more than 108 bp in size (exception: duck, 212 bp) located on the single-copy genes cyclic guanosine monophosphate (cyclic GMP) phosphodiesterase, ryanodine receptor and interleukin -2 precursor. The parallel detection of the common ingredient ,meat' produced from mammals and poultry was based on the amplification of a region of the myostatin gene. The limit of detection was determined to be ten genome copies for each system. The relative SD under repeatability condition was below 30%. In addition, a ,ready-to-use' reaction plate has been developed, which makes it possible to investigate the presence of the seven animal species in parallel after a single real-time run. [source] Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2001Shuze Tang The comparative anti-oxidative effects of added tea catechins (TC) and ,-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investigated during 10 days of refrigerated (4 °C) display. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and surface fat and minced through a 4 mm plate. The minced muscle of each species was treated with either the addition of 300 mg TC kg,1 minced muscle (TC300) or 300 mg ,-tocopherol kg,1 minced muscle (VE300). Minced muscle without any additives served as control (C). Oxidative stability (TBARS) was measured at 3-day intervals. Total lipids, fatty acid composition, total iron and haem iron from minced muscle for each species were also analysed. The susceptibility of untreated minced muscle to lipid oxidation was in the decreasing order: mackerel > beef > duck > ostrich > pork , chicken > whiting. This may be because of the different content of total fat, iron and fatty acid composition between species. The TC300 significantly (P < 0.05) reduced lipid oxidation compared with controls for all seven species as shown by lower TBARS values. The anti-oxidant potential of TC was two to fourfold greater than that of ,-tocopherol at the same concentration and this potential was species dependent. The VE300 showed limited capacity in inhibiting lipid oxidation for pork, chicken, duck and whiting. The results obtained show that TCs are powerful natural antioxidants when used in minced muscle food. [source] Quadratic Differential Demand Systems and the Retail Demand for Pork in Great BritainJOURNAL OF AGRICULTURAL ECONOMICS, Issue 3 2003Panos Fousekis The primary objective of this paper is to derive a general synthetic quadratic (rank 3) differential demand system which nests within it a range of testable differential demand models including the quadratic AIDS, CBS, Rotterdam and NBR systems. A model selection test procedure is also outlined. These differential systems are then applied and tested to analyse the monthly retail demand for cuts of pork in Great Britain over the period 1989,2000. The empirical results suggest that a quadratic differential AIDS model is most appropriate for the pork demand system studied, but that the need for inclusion of quadratic income/expenditure terms is not universal for every cut within the demand system. Quadratic expenditure effects were appropriate for pork chops and leg roasts, but log linear expenditure effects were adequate for bellies, shoulders and loin roasts. Roasting cuts were expenditure and own price elastic, with pork loins, chops and bellies all expenditure and own price inelastic. [source] Decomposing Preference Shifts for Meat and Fish in the NetherlandsJOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2001M.-J.J. Mangen The changing preferences of Dutch consumers for meat and fish are investigated using a switching almost ideal demand system. Structural change in demand between January 1994 and May 1998 is decomposed into underlying trends, temporarily irreversible preference shifts triggered by the BSE crisis of March 1996, and a "panic" reaction against beef in the month of the crisis itself. Preference shifts due to the BSE scare reduced expenditure shares for beef, minced meat and meat products by 2.5, 3.3 and 7.9 percentage points respectively. There were offsetting gains in the shares of pork, prepared meat and fish. Taking underlying trends also into account, changing preferences over the whole period reduced beefs share by 4.9 percentage points and increased those of poultry, prepared meat and fish by 4.1, 4.9 and 5.2 percentage points respectively. [source] Drip loss in pork: influencing factors and relation to further meat quality traitsJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007K. Fischer Summary The paper deals with some general features of drip loss and the most important factors influencing it. Moreover, it shows some exemplary results of an own investigation. Up to now there is no generally valid definition of drip loss available. Therefore measurement procedures have to be strongly standardized, otherwise they provide no comparable results. Drip loss depends on the shortening of sarcomeres which is regulated by the interaction of muscle temperature and rigour development. Hence, the chilling conditions are highly important. However, the main point is the velocity and the extent of the pH fall after slaughter. All factors influencing the occurrence of quality deviations like PSE, DFD, Acid meat, RSE, PFN will inevitably affect the degree of drip loss too. Under the conditions of an own study, investigating material of a progeny testing station, untypically, one third of the loins with higher-than-average wateriness were red rather than pale, and one third of the loins with higher-than-average brightness were only slightly exudative, which is untypical too. Pork with higher-than-average brightness and low wateriness exhibited, apart from the colour deviation, no crucial disadvantages. It showed only a marginally higher loss during storage, thawing and heating. Pork with higher-than-average drip loss , regardless of dark or pale colour , was predominantly combined with a pH1 less than 6.2, an electrical conductivity 24 h p.m. higher than 5.0 and a loin area higher than 56 cm2. [source] Genotyping of Campylobacter spp. from retail meats by pulsed-field gel electrophoresis and ribotypingJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006B. Ge Abstract Aims:, To determine the genetic relatedness of Campylobacter spp. from retail meat products, and compare the discriminatory power of pulsed-field gel electrophoresis (PFGE) and automatic ribotyping. Methods and Results:, A total of 378 Campylobacter isolates recovered from 159 raw meats (130 chicken, 25 turkey, three pork and one beef) sampled from 50 retail grocery stores of four supermarket chains in the Maryland suburban area from August 1999 to July 2000 were analysed by PFGE with SmaI, 120 isolates of which were also characterized by ribotyping with PstI using RiboPrinter® system. A total of 148 unique PFGE patterns were identified, 91 of which were present in multiple Campylobacter isolates and 24 in multiple meat samples. Nineteen Campylobacter clones with identical PFGE patterns recurred frequently (up to nine times) throughout the sampling period. Comparing ribotyping with PFGE, we identified 44 PFGE patterns and 22 RiboGroups among the 120 isolates tested. Multiple PFGE patterns within one RiboGroup were commonly observed, as well as multiple RiboGroups within one PFGE pattern. Conclusions:, Although Campylobacter present in retail meats were genetically diverse, certain clones persisted in poultry meats. PFGE had a greater discriminatory power than ribotyping, and the two methods were complementary in genotyping Campylobacter. Significance and Impact of the Study:, Genomic DNA fingerprinting of Campylobacter confirmed diverse and recurrent Campylobacter clones in the retail meats, which provides additional data for a better understanding of the epidemiological aspect of Campylobacter infection. [source] Identification of Escherichia coli O172 O-antigen gene cluster and development of a serogroup-specific PCR assayJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2004H. Guo Abstract Aim:, To characterize the locus for O-antigen biosynthesis from Escherichia coli O172 type strain and to develop a rapid, specific and sensitive PCR-based method for identification and detection of E. coli O172. Methods and Results:, DNA of O-antigen gene cluster of E. coli O172 was amplified by long-range PCR method using primers based on housekeeping genes galF and gnd Shot gun bank was constructed and high quality sequencing was performed. The putative genes for synthesis of UDP-FucNAc, O-unit flippase, O-antigen polymerase and glycosyltransferases were assigned by the homology search. The evolutionary relationship between O-antigen gene clusters of E. coli O172 and E. coli O26 is shown by sequence comparison. Genes specific to E. coli O172 strains were identified by PCR assays using primers based on genes for O-unit flippase, O-antigen polymerase and glycosyltransferases. The specificity of PCR assays was tested using all E. coli and Shigella O-antigen type strains, as well as 24 clinical E. coli isolates. The sensitivity of PCR assays was determined, and the detection limits were 1 pg ,l,1 chromosomal DNA, 0·2 CFU g,1 pork and 0·2 CFU ml,1 water. The total time required from beginning to end of the procedure was within 16 h. Conclusion:, The O-antigen gene cluster of E. coli O172 was identified and PCR assays based on O-antigen specific genes showed high specificity and sensitivity. Significance and Impact of the Study:, An O-antigen gene cluster was identified by sequencing. The specific genes were determined for E. coli O172. The sensitivity of O-antigen specific PCR assay was tested. Although Shiga toxin-producing O172 strains were not yet isolated from clinical specimens, they may emerge as pathogens. [source] Prevalence of verotoxin-producing Escherichia coli (VTEC) and E. coli O157:H7 in French porkJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2002J. Bouvet Aims:,To determination the prevalence of VTEC in pork products and the surrounding environment of the pork plant (slaughterhouse and cutting plant), and characterization of the VTEC strains isolated (virulence genes and serotype). Methods and Results: ,Among the 2146 carcass and pork samples and 876 environmental samples (swabs of surfaces or materials), 328 (15%) and 170 (19%) were PCR-positive for stx genes respectively. VTEC strains were recovered from positive samples by colony hybridization or immunoconcentration, serotyped and genetically characterized. Strains of E. coli O157:H7 were not isolated from 3 uidA-positive samples detected by PCR. The VTEC isolates did not harbour eae, ehx and uidA genes. Conclusions: ,Pigs and pork meat may contain VTEC strains but characterization of the strains based on virulence factors showed that the potential danger of pork meat appears to be low since although all strains harboured a stx gene, they did not have other virulence genes. Significance and Impact of the Study:,General hygiene measures appear to be sufficient and specific hygiene measures for VTEC are not necessary at this time. The porcine VTEC strains isolated in our study probably do not present a hazard. [source] Analysis of the demand for imported meat in Switzerland using a dynamic specification: Implications for the European UnionAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2007Shiferaw T. Feleke The study identifies the long-run equilibrium (steady-state) relationship of the demand for imported meat in Switzerland and the speed of adjustment of the short-run demand using the Error Correction Linear Approximate Almost Ideal Demand System (EC-LA/AIDS). Results indicate that imports of meat into Switzerland have a long-run equilibrium relationship with price and real expenditure. The study also finds that the demand for pork is price elastic, while the demand for beef, chicken, and mutton is price inelastic. Results will have important implications for the EU meat industry to adjust its export supply in response to changes in prices resulting from the bilateral trade agreements in which Switzerland is expected to reduce or abolish nontariff barriers, further open its market, and reduce or abolish all duties and export subsidies. [EconLit citations: Q110, Q130, Q170 © 2007 Wiley Periodicals, Inc. Agribusiness 23: 497,510, 2007. [source] EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2009GUOZHOU LIAO ABSTRACT Heterocyclic aromatic amines (HAAs) are an important class of food mutagens and carcinogens produced in meats cooked at high temperature. The formation of HAAs in pork floss during processing and the effect of vitamin C and vitamin E on HAAs formation in pork floss were studied. Pork floss was prepared by steaming of raw pork, followed by pressing, tearing, adding various additives, and then the cooked pork was subjected to stir frying. The various HAAs in pork floss were isolated by solid phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that the type and level of HAAs increased with increasing processing temperature. Up to seven HAAs, 9H-pyrido[4,3-b]indole (Norharman), 1-methyl-9H-pyrido[4,3-b]indole (Harman), 2-amino-1- methyl-6-phenylimidazo[4,5-f]pyridine (PhIP), 2-amino-dipyrido[1,2-a: 3,,2,-d]imidazole (Glu-P-2), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) were detected in pork floss when stir fried at 150C. Color development increased with cooking temperatures, and was correlated with HAAs formation. The addition of vitamin C at various levels was not effective toward HAAs inhibition. However, the incorporation of 0.1% vitamin E reduced Norharman, PhIP, AaC and MeAaC concentrations in the pork floss. PRACTICAL APPLICATION The formation of heterocyclic aromatic amines (HAAs) is one of the most unfavorable changes during the cooking of food. Since the connection between the consumption of dietary carcinogens and cancer risks in human has been established, interest in this matter has been growing. However, the processing methods and conditions of Chinese traditional food are different from Western, and to date, little is known about HAAs content in the traditional meat products of China. The information derived from this study serves as an essential base of knowledge from a public health standpoint, and contributes to a repository of HAAs information relevant to Chinese cooking; it also can provide clues to understanding the factors that affect HAAs formation and can indicate means of reducing or eliminating these compounds. [source] ANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF LACTOFERRIN IN HOT-BONED GROUND PORK DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2007C.H. CHIU ABSTRACT The effect of lactoferrin concentration on the antioxidative and antimicrobial activities of hot-boned (4,5 h after death) ground pork during storage at 4C for 9 days was examined. The total iron content increased with the addition of lactoferrin. Meat samples with added lactoferrin (40 or 80 mg/kg) had lower thiobarbituric acid reactive substances (TBARS) than controls at 3, 6 and 9 days; however, the differences in TBARS between the 40- and 80-mg lactoferrin/kg treatments were not significant. With the addition of lactoferrin (40 or 80 mg/kg), ground pork had lower (P < 0.05) total plate counts than controls at 3, 6 and 9 days of storage. However, the differences in total plate counts between the 40- and 80-mg lactoferrin/kg treatments were only significant (P < 0.05) at days 3 and 6. The addition of lactoferrin (80 mg/kg) decreased lactic acid bacterial counts at days 0, 3 and 9. The pH values of hot-boned ground pork were unaffected by the addition of lactoferrin, but slightly increased with storage time. [source] Marketing natural pork: An empirical analysis of consumers in the mountain regionAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2002Jennifer Grannis The demand for organic meats, including beef and chicken, has grown dramatically in recent years. Yet, there are few branded pork products. This research examines the potential market for natural pork in the Intermountain West, with emphasis on targeting the market segment most likely to purchase this product at a significant premium. High-income, frequent pork consumers, and those that have purchased natural beef are most likely to purchase natural pork products. With respect to production-related attributes, those concerned about feed additives, and to a lesser degree, the effects of pork production on the environment, are likely target markets. [Econ-Lit subject codes: M310, Q130] © 2002 Wiley Periodicals, Inc. [source] SIMULTANEOUS DETECTION OF LISTERIA MONOCYTOGENES, STAPHYLOCOCCUS AUREUS, SALMONELLA ENTERICA AND ESCHERICHIA COLI O157:H7 IN FOOD SAMPLES USING MULTIPLEX PCR METHODJOURNAL OF FOOD SAFETY, Issue 3 2009D. ZHANG ABSTRACT In this study, one multiplex polymerase chain reaction (MPCR) assay was developed for simultaneous detection of four foodborne pathogens, i.e., Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. Five specific primer pairs were designed based on the nucleotide sequences of hemolysin gene (hly) of Listeria monocytogenes, thermostable nuclease gene (nuc) of Staphylococcus aureus, invasion gene (invA) of Salmonella enterica, shiga-like toxin gene (stx) and intimin gene (eae) of Escherichia coli O157:H7 in this assay. The specificity and sensitivity of the MPCR method were validated, and the limit of detection (LOD) of this method was about 10 copies. One cfu/mL each of these foodborne pathogens spiked in practical food samples, i.e., ground meat, beef, pork, fish, shrimp, cheese, canola leaf and cabbage, could be detected simultaneously after 24 h enrichment at a rate of 87.5%, indicating that the established MPCR detection method was effective and suitable for practical use. PRACTICAL APPLICATIONS This study presents a quick and effective identification method to simultaneous monitor four foodborne pathogens in food samples. The specificity and sensitivity of this method can be used to unambiguously identify these four foodborne pathogens in practical food samples based on the species-specific genes. Therefore, this detection method is applicable for surveillance measures of these four foodborne pathogens in the food production chain. [source] | ||||||||||||||||||||||