Meat

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Meat color recognition using machine vision

New technologies are being developed to give an ease to the human in a variety of different field each and every day. Food industry is the key of development that led to the rise of human civilization. The development of food industry dealt with the husbandry of domesticated animal and plants creating food surpluses that enabled the development of more densely populated and stratified societies. The study of food is very important that improves the quality of human's life. When it comes to classify and grade a meat, the color of fresh meat is a sensory indicator of which affects the consumers behavior, especially the consistency of meat color and musculature. Other factors that influence consumers purchasing include security, nutrition and taste. There has been no report that grades the meat freshness in the process of meat delivery. Most of the meat freshness is grading manually by using the human eyesight at the meat's color and quantity of fats. A parameter to show the freshness of meat has only been analyzed manually using a human's eyes. This is some kind of difficult method when making a right decision whether the meat is fresh or not. In order to overcome this problem, meat grading method has been studied to show the mathematical calculation on the change of color hue, saturation, and intensity (HSI) values. This study focuses on grading system design that helps to characterize the meat freshness according to its color. Using a MATLAB Graphical User Interface (GUI) program, it can analyzes the color of the meat that being inspected. The theory of this program includes the calculation of the mean values and histograms, and the final result. This system is capable of classifying meat freshness

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred lightness and hue angle. The rearing system did not influence preference through the time of display. Web-based surveys provided similar information to information recorded with live surveys using actual products instead of pictures. Meat colour appears to be a recurring intrinsic cue to assess consumer preference. In general, consumers preferred meat of light suckling kids reared on milk replacers because this meat had a high lightness and hue angle as well as a low chroma

Stable isotope evidence of meat eating and hunting specialization in adult male chimpanzees

Observations of hunting and meat eating in our closest living relatives, chimpanzees (Pan troglodytes), suggest that among primates, regular inclusion of meat in the diet is not a characteristic unique to Homo. Wild chimpanzees are known to consume vertebrate meat, but its actual dietary contribution is, depending on the study population, often either unknown or minimal. Constraints on continual direct observation throughout the entire hunting season mean that behavioral observations are limited in their ability to accurately quantify meat consumption. Here we present direct stable isotope evidence supporting behavioral observations of frequent meat eating among wild adult male chimpanzees (Pan troglodytes verus) in Taï National Park, Côte d’Ivoire. Meat eating among some of the male chimpanzees is significant enough to result in a marked isotope signal detectable on a short-term basis in their hair keratin and long-term in their bone collagen. Although both adult males and females and juveniles derive their dietary protein largely from daily fruit and seasonal nut consumption, our data indicate that some adult males also derive a large amount of dietary protein from hunted meat. Our results reinforce behavioral observations of male-dominated hunting and meat eating in adult Taï chimpanzees, suggesting that sex differences in food acquisition and consumption may have persisted throughout hominin evolution, rather than being a recent development in the human lineage

Investigation of the Confinement Odour Problem in Exported Lamb using NMR-based Metabolomics : A thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Chemistry at Massey University, Manawatū, New Zealand.

Recent changes to the supply chain practices of meat exporters has increased the potential for consumers to be exposed to the phenomenon of confinement odour, the smell produced by vacuum or modified atmosphere packaged meat which has been chilled and stored for extended periods. This harmless odour, which does not indicate meat spoilage, can lead to the rejection of the product by consumers. This is a problem for NZ lamb meat producers as they form the largest group of exporters of lamb meat in the world, and their largest market is the UK and other EU countries. The processes behind confinement odour development are poorly understood. In this thesis, NMR spectra were acquired of meat, and drip extracts of meat from two different processing plants stored under different temperatures for 11-13 weeks to simulate conditions of exported meat during overseas shipment, transport to warehouse and retail display. The spectra were analysed by multivariate data analysis to find metabolic differences between meat which produces confinement odour and meat which produces either spoilage odour or no odour. Optimisation of extraction of metabolites from meat and drip samples was also carried out. The best sample preparation method for meat and drip included homogenisation by bead beating (meat samples only), protein precipitation using an acetonitrile, methanol and acetone solvent mixture, and removal of solvent by vacuum centrifugation. Multivariate data analysis demonstrated the ability to discriminate drip samples with confinement odour from spoiled samples and the former showed increased lactate concentration with low levels of leucine indicating the presence of Lactic Acid bacteria. The spoiled samples had increased butyrate levels which is indicative of the presence of Clostridium spp. Both bacterial populations were in a late stage of growth. This is consistent with confinement odour as an early indicator of spoilage. This result indicates the potential for drip to be utilised more widely for the analysis of meat metabolites. Additionally, samples could be discriminated by processing plant of origin using multivariate data analysis. Increased levels of pyruvate and decreased levels of glucose in samples from Plant 2 indicated their bacterial populations had progressed to a later stage of growth than the bacterial populations in samples from Plant 1

Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium

Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats. We have also shown that dietary calcium, antioxidant mix and olive oil inhibit haemin-induced ACF promotion, and normalize faecal lipoperoxides and cytotoxicity. Here we tested if these strategies are effective also against red meat promotion in dimethylhydrazine-induced rats. Three diets with 60% beef meat were supplemented with calcium phosphate (33 g/kg), antioxidant agents (rutin and butylated hydroxyanisole, 0•05% each) and olive oil (5 %). ACF, MDF, faecal water cytotoxicity, thiobarbituric acid reactive substances (TBARS) and urinary 1,4-dihydroxynonane mercapturic acid (DHN-MA) were measured. Beef meat diet increased the number of ACF (þ30 %) and MDF (þ100 %) (P,0•001), which confirms our previous findings. Promotion was associated with increased faecal water TBARs ( £ 4) and cytotoxicity ( £ 2), and urinary DHN-MA excretion ( £ 15). Calcium fully inhibited beef meat-induced ACF and MDF promotion, and normalized faecal TBARS and cytotoxicity, but did not reduce urinary DHN-MA. Unexpectedly, high-calcium control diet-fed rats had more MDF and ACF in the colon than low-calcium control diet-fed rats. Antioxidant mix and olive oil did not normalize beef meat promotion nor biochemical factors. The results confirm that haem causes promotion of colon carcinogenesis by red meat. They suggest that calcium can reduce colorectal cancer risk in meat-eaters. The results support the concept that toxicity associated with the excess of a useful nutrient may be prevented by another nutrient

Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome. Male rats were fed semi-synthetic diets for 1 wk that differed only regarding protein source, with casein serving as reference. Body weight gain and adipose tissue mass were significantly reduced by soy but not meat proteins. The insulin resistance index was improved by soy, and to a lesser extent by meat proteins. Liver triacylglycerol contents were reduced by both protein sources, which coincided with increased plasma triacylglycerol concentrations. Both soy and meat proteins changed plasma amino acid patterns. The expression of 1571 and 1369 genes were altered by soy and meat proteins respectively. Functional classification revealed that lipid, energy and amino acid metabolic pathways, as well as insulin signaling pathways were regulated differently by soy and meat proteins. Several transcriptional regulators, including NFE2L2, ATF4, Srebf1 and Rictor were identified as potential key upstream regulators. These results suggest that soy and meat proteins induce distinct physiological and gene expression responses in rats and provide novel evidence and suggestions for the health effects of different protein sources in human diets

The in vitro assessment of the bioavailability of iron in New Zealand beef : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Physiology at Massey University, Palmerston North, New Zealand /

The bioavailability of iron in New Zealand beef either alone or as part of a 'typical' New Zealand meal was investigated. The solubility of iron and its in vitro absorption by mouse intestinal tissue were used to evaluate iron bioavailability. The solubility of haem and/or non-haem iron in meat (beef longissimus muscle), vegetables and meat-plus-vegetables was investigated. Samples were cooked and then subjected to in vitro gastrointestinal digestion with pepsin followed by a combination of pancreatic enzymes and bile. Cooking at 65°C for 90 minutes reduced the soluble iron concentration in meat by 81% and reduced the haem iron concentration by 27%, which coincided with a 175% increase in non-haem iron concentrations. However, gastrointestinal digestion increased the solubility of iron in cooked meat (333%), vegetables (367%) and meat-plus-vegetables (167%). A proportion (35%) of the haem iron in the meat was broken down by the action of pancreatic enzymes leading to a 46% increase in non-haem iron concentrations, although this was not the case for the meat-plus-vegetables. Validation studies showed that mouse intestinal segments mounted in Ussing chambers maintained integrity and viability, and were responsive to glucose, theophylline and carbachol. Intestinal tissue from iron deficient mice was then used in the Ussing chambers to investigate the absorption of iron from ferrous gluconate and the soluble fractions of meat, vegetables and meat-plus-vegetables after gastrointestinal digestion. Results indicated a trend towards a higher absorption of iron from meat and ferrous gluconate, compared to vegetables and meat-plus-vegetables. However, iron absorption results were difficult to interpret due to the wide variation in the data. This variation was possibly due to errors associated with the sample processing and the analysis of iron, which was by inductively coupled-mass spectroscopy. Overall, the present study showed that before estimations can be made on the bioavailability of food iron, the effects of the cooking and gastrointestinal digestion processes must be considered. Further, the use of in vitro gastrointestinal digestion followed by the use of Ussing chambers to assess intestinal absorption is a potentially valuable system for assessing mineral bioavailability