The objective was to examine the use of acetic acid (AA) with xanthan gum (XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties varying in myoglobin and pH. Beef clods were selected from carcasses of young (<24 months, Y) and mature (>48 months, M) animals. Within each age category, high (>6.0, H) and normal pH (5.3-5.7, N) clods were chosen. Ground beef was prepared from each maturity/pH combination and treatments applied at 12% of the meat block: control (mixed only), 0.5% AA, 0.25% XG/0.5% AA, or 0.125% KF/0.5% AA. Dry and moist cooking was performed in a convection oven to internal temperatures: 65.6 degrees C, 71.1 degrees C, and 76.7 degrees C. Patties were held at 76.7 degrees C for up to 240 min in dry and moist environments. Internal (assessed at 0, 120, and 240 min of holding) and external (assessed every 30 min, 0 to 240 min of holding) color evaluations (CIE L*a*b*, visual doneness, and pink scores) were conducted. Three replications were performed. The YN patties had the most done appearance internally and the highest denatured myoglobin percentage. Generally, the YH and MN patties had responses between YN and MH got most variables. The MH patties had the highest internal a* color space values, lowest degree of doneness scores and low percentage of denatured myoglobin. The YN patties responded normally to the different internal temperatures achieved during cooking. The YH, MN, and MH patties had increased doneness to 71.1 degrees C and plateaued between 71.1 degrees C to 76.7 degrees C. Visual degree of doneness decreased during moist holding and this was most evident in dry cook/moist held patties. Patties from MH meat were not affected by the treatments as much as the other meat types. The inclusion of AA, XG/AA, and KF/AA in patties made from YH and MN can effectively reduce visible redness and increase myoglobin denaturation in comparison to the control YN beef patties. These ingredients could be viable options to reduce the variation that pH or myoglobin content imparts on ground beef patty cooked color, but as seen in the MH meat, treatment additions were not effective for overcoming both pH and high myoglobin content.

Consumer advice is provided for cooking ground beef to the correct temperature to prevent food-borne illness.

Revised; Originally Published: 2007 / 2 pp.

Apesar de Escherichia coli O157:H7 ainda ser considerado o principal sorotipo envolvido com surtos de enfermidades veiculadas por alimentos entre as E. coli produtoras de toxina de Shiga (STEC), outros sorogrupos estão ganhando importância, como O26, O45, O103, O111, O121 e O145, que estão sendo denominados de \"Top Six STEC non O157\". As STEC são responsáveis por sintomas que variam de uma simples diarreia até diarreia sanguinolenta, que pode evoluir ainda para síndrome hemolítica urêmica e púrpura trombótica trombocitopênica, podendo ocasionar danos crônicos como falência renal e levar a óbito. Para tanto, apresentam diversos fatores de virulência, entre eles, as toxinas de Shiga (Stx) ou verotoxinas (Vtx). Os veículos destes micro-organismos são diversos alimentos, sendo o principal deles, as carnes moídas. Apesar da importância da carne moída como veículo transmissor de STEC, pouco se conhece sobre a sua presença nesse alimento comercializado na cidade de São Paulo, SP. Sendo assim, o objetivo deste trabalho foi pesquisar a presença de STEC em carne moída comercializada no varejo da cidade de São Paulo e caracterizar tais isolados quanto à presença dos seguintes fatores de virulência: stx1, stx2, eae e ehx. Foram coletadas 248 amostras em diferentes bairros da cidade de São Paulo. Para a detecção de E. coli sorogrupo O157 foi utilizada a metodologia ISO 16654 e para a detecção dos sorogrupos O103, O111, O145 e O26 foi empregada a metodologia descrita pelo Surveillance Group for Diseases and Infections of Animals (NRM 006). Uma amostra de carne moída (0,4%) apresentou o micro-organismo pesquisado. A identificação genotípica e bioquímica caracterizou esse isolado como STEC O157:H7, portador de todos os fatores de virulência pesquisados: stx1, stx2, eae e ehx. Foi constatada, também, a expressão das proteínas stx em células Vero. Esse é o primeiro relato da presença de E. coli O157:H7 produtora de toxina de Shiga em carne moída no Brasil. / Although Escherichia coli O157:H7 is still considered the most important serotype involved in foodborne disease outbreaks among Shiga toxin-producing E. coli (STEC), other serogroups are receiving more attention such as O26, O45, O103, O111, O121 and O145, that are being called the \"Top Six STEC non O157\". STEC are responsible for symptoms ranging from simple diarrhea to bloody diarrhea, which can further evolve to hemolytic uremic syndrome and thrombotic thrombocytopenic purpura, which may cause damage such as chronic renal failure and lead to death. To do so, they have several virulence factors, including the Shiga toxins (Stx) or verotoxins (Vtx). The vehicles of these microorganisms are many foods, most notably, the ground beef. Despite the importance of ground beef as a vehicle for transmitting STEC, little is known about their presence in this kind of food sold in São Paulo, SP. Therefore, the objective of this study was to investigate the presence of STEC in ground beef sold at retail level in Sao Paulo city and characterize the isolates for the presence of the following virulence factors: stx1, stx2, eae and ehx. 248 samples were collected in different districts of Sao Paulo city. For the detection of E. coli O157 serogroup the methodology ISO 16654 was used and for the detection of serogroups O103, O111, O145 and O26 the methodology described by the Surveillance Group for Diseases and Infections of Animals (NRM 006) was used. One sample of ground beef (0.4%) showed the presence of the microorganism studied. The biochemical and genotypical identification characterized this isolate as STEC O157:H7, carrying all of the investigated virulence factors: stx1, stx2, eae and ehx. The expression of stx proteins in Vero cells was also observed. This is the first report on the isolation of E. coli O157:H7 Shiga toxin-producing from ground beef in Brazil.

This research used classical and molecular epidemiology tools to assess the potential importance of feedlot cattle as Campylobacter reservoirs. The project was conducted from November 2004 to September 2005 in southern Alberta.<p> Fresh pen-floor fecal samples were collected from commercial feedlot cattle near slaughter weight in seven feedlots. Overall, 87% of 2,776 fecal samples were culture positive for Campylobacter species (86% of 1,400 in winter, 88% of 1,376 in summer), and 69% of 1,486 Campylobacter positive isolates were identified as <i>Campylobacter jejuni</i>. After accounting for clustering within pen and feedlot, the number of days-on-feed and feedlot size were associated (p ¡Ü 0.05) with Campylobacter species isolation rates.<p> Retail ground beef was collected from 60 grocery stores (four chains, three cities). None of the 1,200 packages were culture positive for Campylobacter species. Polymerase chain reaction (PCR) results from a subset of samples (n=142) indicated that 48% of packages were positive for Campylobacter DNA. By species, 14.8% (21/142), 26.8% (38/142) and 1.4% (2/142) of packages were PCR positive for <i>C. jejuni</i>, <i>C. coli</i> and <i>C. hyointestinalis</i> DNA, respectively. The collection period (1, 2, 3 or 4) was associated (p ¡Ü 0.05) with the odds of detecting Campylobacter species DNA using PCR.<p> Oligonucleotide DNA microarrays were used as a platform for comparative genomic hybridization (CGH) analysis of 87 C. jejuni isolates (46 bovine, 41 human) obtained within the same geographical regions and time frame. Of the 13 CGH clusters identified based on overall comparative genomic profile similarity, nine contained human and cattle isolates, three contained only human isolates, and one contained only cattle isolates. In addition, human clinical and feedlot cattle C. jejuni isolates were compared on a gene-by-gene basis and only a small number of the 1,399 genes tested were unequally distributed between the two groups (p ¡Ü 0.05).<p> The high isolation rates of Campylobacter species and <i>C. jejuni</i> reported here may have implications for food safety, public health and environmental contamination. Our findings suggest that feedlot cattle and human <i>C. jejuni</i>strains are very similar and may be endemic within southern Alberta.

This research used classical and molecular epidemiology tools to assess the potential importance of feedlot cattle as Campylobacter reservoirs. The project was conducted from November 2004 to September 2005 in southern Alberta.<p> Fresh pen-floor fecal samples were collected from commercial feedlot cattle near slaughter weight in seven feedlots. Overall, 87% of 2,776 fecal samples were culture positive for Campylobacter species (86% of 1,400 in winter, 88% of 1,376 in summer), and 69% of 1,486 Campylobacter positive isolates were identified as <i>Campylobacter jejuni</i>. After accounting for clustering within pen and feedlot, the number of days-on-feed and feedlot size were associated (p ¡Ü 0.05) with Campylobacter species isolation rates.<p> Retail ground beef was collected from 60 grocery stores (four chains, three cities). None of the 1,200 packages were culture positive for Campylobacter species. Polymerase chain reaction (PCR) results from a subset of samples (n=142) indicated that 48% of packages were positive for Campylobacter DNA. By species, 14.8% (21/142), 26.8% (38/142) and 1.4% (2/142) of packages were PCR positive for <i>C. jejuni</i>, <i>C. coli</i> and <i>C. hyointestinalis</i> DNA, respectively. The collection period (1, 2, 3 or 4) was associated (p ¡Ü 0.05) with the odds of detecting Campylobacter species DNA using PCR.<p> Oligonucleotide DNA microarrays were used as a platform for comparative genomic hybridization (CGH) analysis of 87 C. jejuni isolates (46 bovine, 41 human) obtained within the same geographical regions and time frame. Of the 13 CGH clusters identified based on overall comparative genomic profile similarity, nine contained human and cattle isolates, three contained only human isolates, and one contained only cattle isolates. In addition, human clinical and feedlot cattle C. jejuni isolates were compared on a gene-by-gene basis and only a small number of the 1,399 genes tested were unequally distributed between the two groups (p ¡Ü 0.05).<p> The high isolation rates of Campylobacter species and <i>C. jejuni</i> reported here may have implications for food safety, public health and environmental contamination. Our findings suggest that feedlot cattle and human <i>C. jejuni</i>strains are very similar and may be endemic within southern Alberta.

Atherosclerotic cardiovascular disease (ASCVD) is currently the most common cause of death in the United States. Some dietary factors contribute importantly to ASCVD and other factors can reduce risk of ASCVD. Oleic acid is a monounsaturated fatty acid (MUFA). Dietary patterns in which oleic acid contributes to a majority of dietary fatty acids are associated with reduced ASCVD risk. These beneficial effects are due to MUFA-induced lipoprotein profile changes such as decreases in low density lipoprotein (LDL) and increases in high density lipoprotein (HDL). LDL oxidation plays a central role in atherosclerosis development as it both initiates and propagates atherosclerosis. HDL is anti-atherogenic as it can attenuate LDL oxidation. HDLs are a class of diverse lipoprotein that varies in protein and enzymatic composition. The paraoxonase (PON) family of enzymes, especially PON1, is primarily expressed in the liver; PON activity in the circulatory system is associated with HDL. Both PON and HDL have been documented to be anti-atherogenic. Other factors such as homocysteine and C-reactive protein (CRP) can also be considered risk factors for ASCVD. However, studies of risk factors in healthy men who consume ground beef with a different content of MUFA are lacking; hence, no conclusive evidence has established whether consuming a high amount of MUFA in the form of ground beef alters the development of atherosclerosis. The overall purpose of this study was to investigate whether the provision of ground beef with a fractionally higher MUFA content could lower or improve several ASCVD risk factors in men who consume ground beef. These risk factors include the metabolic indices of glucose, insulin and homeostasis model assessment (HOMA), inflammation risk factors of CRP and homocysteine and anti-risk factor of paraoxonase. The concentration of homocysteine was determined spectrophotometrically following separation by high pressure liquid chromatography (HPLC). Enzyme-linked imminosorbent assay kits that measured the CRP and insulin concentration in plasma. The significance of the results was determined by subjecting the data to ANOVA using the general linear model for repeated measurement (P<0.05). From this study, it can be concluded that MUFA has a beneficial effect of lowering risks as determined by metabolic indices and lipoprotein profile. Moreover, our study showed that different concentrations of MUFA in ground beef has no effect on PON1 activity, but that increased beef consumption generally reduces PON1 in association with increases in homocysteine concentration while improving indicators of glucose tolerance.

Sixty-six percent of the ground beef consumed in the U.S. contains 16-30 percent fat by weight, and at the retail level, ground beef fat varies widely with regards to saturated, monounsaturated and trans-fatty acid content. Through two independent studies the effect of fatty acid composition of ground beef on selected cardiovascular disease risk indicators was evaluated. In the first study, 27 free-living normocholesterolemic men completed a three-way crossover dietary intervention. Subjects consumed five, 114-g ground beef patties per week for 5 wk with intervening 4-wk washout periods. Patties contained 24 percent total fat with monounsaturated fatty acid:saturated fatty acid (MUFA:SFA) of either 0.71 (low-MUFA, pasture-fed), 0.83 (mid-MUFA, short-term corn-fed), or 1.10 (high-MUFA, long-term corn-fed). Blood was collected from each subject before and at the end of each diet period. Overall, the ground beef interventions decreased plasma insulin, HDL2, and HDL3 particle diameter and α-linolenic acid (18:2 (n-3)), and increased plasma arachidonic (20:4(n-6)). The greatest increase in HDL cholesterol from baseline (0.07 mmol/L) was after the high-MUFA ground beef intervention. An increase from baseline in LDL particle diameter (0.5 nm) occurred after the mid- and high-MUFA interventions.We concluded that low-MUFA ground beef from pasture/hay-fed cattle was no more “heart healthy” than high-MUFA ground beef from corn-fed cattle as judged by common clinical criteria. In the second study, 19 of 29 post menopausal women completed a two-way crossover design. Subjects consumed five, 114-g ground beef patties per week for 6 wk periods separated by a 4 wk washout period. The low-MUFA patties contained 19.4 percent fat with MUFA:SFA of 0.9. The high-MUFA patties contained 22.5 percent fat with a MUFA:SFA ratio of 1.3. In addition to patty consumption, the subjects completed a bout of exercise during the last week of each phase. Blood was taken before, each diet phase (24 hr before exercise) and 24 hr post exercise. Total cholesterol was increased by the high-MUFA patties with the most significant increase seen in HDL cholesterol, mainly HDL2b subfraction. Lipid-rich lipoprotein fractions were increased with the low-MUFA diet, but not by the high-MUFA diet. Very long chain fatty acids were depressed by low MUFA patty consumption. When unadjusted for plasma volume shifts (raw), exercise decreased triglycerides in all three phases. Raw VLDL cholesterol was reduced after exercise during the intervention phases. Raw RLP and IDL cholesterol were reduced after exercise during the high-MUFA intervention. HDL2b was reduced after exercise during the high-MUFA phase. LDL mean size increased and LDL mean density decreased after exercise during the low-MUFA intervention. HDL mean density increased after exercise during both ground beef interventions. The data indicate that high-oleic ground beef can reduce some cardiovascular disease risk factors and can be a part of a healthful diet. Exercise can have a beneficial impact on cardiovascular disease risk factors independent and in conjunction with ground beef consumption.

Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of BHA/BHT and rosemary extract, respectively. Ground beef was purchased on three different days, each defining a batch during study 1. Treatments, added based on meat weight, included a control, 0.2 percent rosemary (RM), 0.02 percent BHA/BHT, 0.5 percent Chardonnay grape seed flour (CG), 0.1 percent and 0.25 percent chestnut wood flour (CN), and 0.25 percent and 0.5 percent of four sorghum bran varieties: black (BS), black with tannin (BTS), white (WS), and high tannin (TS). Patties, formed in duplicate, were randomly designated as cooked or raw and by 0 to 5 day storage, and were aerobically stored at 4 degrees C. Cooked patties were analyzed using the TBARS method. Raw patties were analyzed for subjective and objective color, number of ingredient specks, and pH. In study 2, six treatments were chosen for sensory evaluation including a control, 0.2 percent RM, 0.02 percent BHA/BHT, 0.5 percent CG, 0.1 percent CN, and 0.5 percent BTS. Preparation, and raw and cooked analysis occurred similar to study 1. Additional patties were made for day 1 consumption by consumer panelists. In study 1, all treatments except 0.25 percent WS reduced TBARS values over time compared to 0.2 percent RM. Four treatments (0.5 percent BTS, 0.5 percent CG, 0.25 percent CN, and 0.1 percent CN) showed no significant increase in TBARS values over storage. BS and BTS yielded the lowest color space values (CIE L*, a*, and b*; P<0.0001). Ingredient specks were possible color measurement influences. In both studies antioxidant addition reduced TBARS values over time compared to the control (P<0.0001), and percent discoloration was highest in patties containing a sorghum treatment (P<0.0001). Patties containing 0.1 percent CN were significantly favored in terms of overall like (P<0.0002) and flavor like (P<0.0001). Patties containing 0.2 percent RM were ranked lowest in overall and flavor like, and ground beef-like bite. Patties containing 0.5 perent CG were least liked according to tenderness level (P<0.005). These results indicate that CG, CN, and certain varieties of sorghum bran can be added to pre-cooked ground beef products and provide better antioxidant protection than currently used ingredients of BHA/BHT and rosemary extract.

Oxidation of lipids influences the color and sensory qualities of meat products. Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that leads to the development of negative flavor and color changes. Antioxidants, such as butylated hydroxanisole (BHA), butylated hydroxytolune (BHT) and extracts of rosemary, are used in meat products to control the effects of lipid oxidation. Awika (2000, 2003) found that sorghum bran phytochemicals have high antioxidant properties. Our objective is to evaluate the pH, color, sensory and antioxidant effect of 10, 20 and 30% ground beef patties containing rosemary, BHA/BHT, and three levels of sorghum bran during 5 d of aerobic storage at 4°C. Beef trimmings containing either 50% or 90% lean were formulated into three meat blocks containing either 10, 20 or 30% lipid. Within a fat content, ground beef was equally divided into one of six treatments: 1) control-no added ingredients; 2) BHA and BHT at .01% of the meat weight; 3) rosemary at 0.2% of the meat weight; 4) high level of sorghum at 1.0% of the meat weight; 5) medium level of sorghum at 0.5% of the meat weight; and, 6) a low level of sorghum at 0.25% of the meat weight. The ground beef was aerobically packaged and stored for 0, 1, 3, or 5 days at 4°C. pH, thiobarbituric acid reactive substances (TBARS), fatty acid methyl esters (FAME), sensory color, Minolta color space values and descriptive sensory evaluations were determined. Antioxidant addition reduced TBARS values and increased hardness (P<0.020) and springiness (P=0.002) over time compared to controls. The addition of the high sorghum bran level resulted in lower raw color scores (2.0 vs. 2.9) (P<0.0001) and slightly increased bitter basic taste (2.47 vs. 2.65) (P=0.0069) when compared to control patties. The high sorghum level slightly increased pH (6.33 vs. 6.41) (P<0.0001) and resulted in darker (P<0.0001) and less yellow colored (P<0.0001) patties. With storage, patties had higher pH (P<0.0001) and color space values decreased (P<0.0001). Sensory properties of the patties differed across fat levels (P<0.05); however, interactions between fat level and antioxidant treatment were not significant (P>0.05). Moreover, the addition of sorghum bran at low levels can retard oxidative rancidity in ground beef patties without causing detrimental color changes and negatively affecting sensory attributes.