Quality of Imported Argentine Beef

A total of 8 lots of vacuum-packed bovine rump hearts (Gluteus medius muscle) imported in Italy from Argentina were submitted to microbiological (total bacterial count, Enterobacteriaceae, Pseudomonas spp., Lactobacilli, sulfite-reducing Clostridia, Listeria monocytogenes) and physicochemical analyses (pH, total volatile basic nitrogen, color measurement and shear force) after different storage times (35, 75 and 100 days). Lactobacilli were the predominant microbial population (about 6 log cfu/cm2), causing a microbial stabilization and acidification of meat. Seventy-three Lactobacilli isolates were submitted to random amplified polymorphic DNA-polymerase chain reaction and identified, showing a high prevalence of Lactobacillus sakei (in all the samples) and Lactobacillus curvatus (in samples stored for 75 or 100 days). We observed high total volatile basic nitrogen levels (>27 mgN/100 g) in all the samples and a discoloration of beef after the opening of the packs. Our results suggest the need for a higher standardization of production conditions. Practical Applications Vacuum-packed raw beef from Argentina is globally commercialized, and it is frequently shipped to European markets. Considering the perishability of this product and the very long shelf life assigned, the availability of microbiological and physicochemical data could be useful for quality evaluations purposes. Our data indicate that a long shelf life (3–4 months) is potentially achievable, but the application of the best hygienic practices during meat production and an optimal stabilization of microflora by the selection (or addition) of lactic acid bacteria must be assured. As protein degradation and microbial population showed to be stable during the shelf life, quality characteristics that are perceived by the consumer (such as color indexes) become important parameters for a proper evaluation of meat quality

Replacing sodium bicarbonate with half amount of calcareous marine algae in the diet of beef cattle

This study evaluated the effects of feeding calcareous marine algae or sodium bicarbonate as rumen buffer on the performance, behaviour, in vitro diet digestibility, and meat quality of beef cattle. A total of 180 Charolaise bullocks (536-38 kg; 14-1 months of age) were divided into two homogeneous groups and fed a diet with a mineral mix containing 40% sodium bicarbonate or 20% calcareous marine algae (CMA) for the entire fattening period (130 days). Of the in vivo and in vitro parameters evaluated, CMA supplementation improved average daily gain and feed conversion ratio and reduced the prevalence of bloat and lameness. Bullocks fed CMA tended to exhibit a calmer behaviour while in the pen. Supplementation with CMA improved rumen pH and in vitro digestion. Meat from bullocks fed CMA showed a lower pH and higher lightness and tenderness. The results suggest that CMA is more effective than sodium bicarbonate in buffering beef cattle, with a positive impact on growth performance, feed efficiency, health, and meat quality

Micotossicosi nella specie bovina

Mycotoxicosis are a serious economic problem in cattle, with considerable repercussions not only above animal health but sometimes even above human health. This problem is very often undervalued and underestimated in case of not specific symptomatology or apparently unexplainable compromising of productive and reproductive performances. A lot of mycotoxins are dangerous for cattle and in addition to a specific symptomatology connected to the type of mold, they are able to modify the rumen functionality worsening the general health status due to digestion's alteration. Food and feed contamination is a world wide problem and the concentration of mycotoxins in these products is connected with several factors. Apply appropriate and specific operative protocols during producing, collecting and storage phases is the only way to limit mycotoxicosis because are not available enough guarantee about the efficacy of the products able to adsorb the mycotoxins, in order to reduce their specific and not-specific toxicity. Indeed, mycotoxicosis are rarely caused by only one type of mycotoxin, very often the real mycotoxin feed concentration is not known and furthermore, the contamination level is underestimated because of the possible presence of "masked" mycotoxins. In the end, the effects of multiple mycotoxin interactions, or possible low doses chronic effects are not completely explained