Impact of Diet and Quality Grade on Shelf Life of Beef Steaks

Steers were fed a diet containing dry rolled corn, steam flaked corn, dry rolled corn with 30% dried distillers grains, or steam flaked corn with 30% dried distillers grains. Strip loins from upper 2/3 Choice and Select- grade carcasses were obtained to evaluate the effects of diet and quality grade on shelf life characteristics. Strip loins were aged for 2, 9, 16, or 23 days. Results suggest that steaks from cattle fed steam flaked corn (with or without dried distillers grains) and from cattle fed dried distillers grains (regardless of corn type) had higher levels of many unsaturated fatty acids, more discoloration, and greater lipid oxidation compared to the dry rolled corn treatments or the no dried distillers grains treatments, respectively. Feeding of dry rolled corn or diets without dried distillers grains maintained red color better during retail display. Choice- grade steaks had significantly higher levels of unsaturated fatty acids like 18:2 and total polyunsaturated fatty acids than Select- grade steaks but did not diff er in color stability or oxidation. These data indicate the longest shelf life will occur when cattle are fed diets containing dry rolled corn (versus steam flaked corn) or without dried distillers grains (versus with dried distillers grains) and that both steam flaked corn and distillers grains have a negative impact on shelf life. Quality grade did not affect color stability

The Relationship of Liver Abscess Scores and Early Postmortem Meat Tenderness

Acidosis is one of the most common nutritional disorders found in commercial feedlots. Cattle diets with high concentrations of starch can cause rapid production of acids in the rumen, disrupting microbial fermentation, causing liver abscess formation, and lowering livestock performance. This study was conducted to evaluate the relationship between the occurrence of liver abscesses and beef tenderness early postmortem. Results showed numerically lesser shear force values (greater tenderness) in loins from animals without liver abscesses, however, this was not statistically significant for slice shear force or Warner- Bratzler shear force. Although the effects of liver abscess occurrence in relation to meat quality are still unclear, results from this study provide a conceptual foundation for additional research to be explored on meat quality

Impact of Myoglobin Oxygenation State on Color Stability of Frozen Beef Steaks

The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen storage duration on frozen beef color. Strip loins were wet- aged for 4 or 20 days and were fabricated into steaks that were assigned a myoglobin oxygenation level (highly oxygenated, lowly oxygenated, or deoxymyoglobin) and packaging film (impermeable or permeable). Steaks were then frozen for 0, 2, 4, or 6 months of storage and analyzed for various beef color measurements. Highly oxygenated steaks had greater a* values (redness) and percent oxymyoglobin compared to the other treatments. Frozen storage beyond 4 months and oxygen impermeable packaging tended to have detrimental effects on beef color. Highly oxygenated steaks that are aged for 4 d displayed superior red color for extended storage with few undesirable effects

Proteomic Analysis of Oxidized Proteins in Beef

To evaluate the effects of diet and quality grade on tenderness and oxidative damage to proteins, strip loins from USDA Upper 2/3rd Choice and Select- grade carcasses were obtained. Steers were fed either a diet containing dry rolled corn, steam flaked corn, dry rolled corn with 30% dried distillers grains with solubles, or steam flaked corn with 30% dried distillers grain with solubles. Results suggest that steaks from steers fed dry rolled corn are more objectively tender than steam flaked corn; in addition, steaks grading USDA Upper 2/3rd Choice steaks were more tender when compared to USDA Select quality grade. In contrast to previous research, no tenderness differences were detected between steaks from steers with or without dried distillers with solubles. Proteomic analysis revealed increased oxidative damage of myofibrillar proteins. Steaks graded as USDA Upper 2/3rd Choice steaks were determined to generally have increased oxidative damage to glycolytic, structural, and heat shock proteins, compared to USDA Select quality grade. While samples from steers fed dry rolled corn were more tender and had increased myofibrillar oxidative damage from steers fed DRC with distillers grains, steam flaked corn- related treatment displayed the inverse response. Overall, results support the relationship between marbling and tenderness, and suggest oxidative stress may be a factor involved in this difference

Impact of Diet and Quality Grade on Shelf Life of Beef Steaks

Steers were fed a diet containing dry rolled corn, steam flaked corn, dry rolled corn with 30% dried distillers grains, or steam flaked corn with 30% dried distillers grains. Strip loins from upper 2/3 Choice and Select- grade carcasses were obtained to evaluate the effects of diet and quality grade on shelf life characteristics. Strip loins were aged for 2, 9, 16, or 23 days. Results suggest that steaks from cattle fed steam flaked corn (with or without dried distillers grains) and from cattle fed dried distillers grains (regardless of corn type) had higher levels of many unsaturated fatty acids, more discoloration, and greater lipid oxidation compared to the dry rolled corn treatments or the no dried distillers grains treatments, respectively. Feeding of dry rolled corn or diets without dried distillers grains maintained red color better during retail display. Choice- grade steaks had significantly higher levels of unsaturated fatty acids like 18:2 and total polyunsaturated fatty acids than Select- grade steaks but did not diff er in color stability or oxidation. These data indicate the longest shelf life will occur when cattle are fed diets containing dry rolled corn (versus steam flaked corn) or without dried distillers grains (versus with dried distillers grains) and that both steam flaked corn and distillers grains have a negative impact on shelf life. Quality grade did not affect color stability

Effects of Relative Humidity on Meat Quality in Dry Aged Beef

During dry- aging, water is transferred from the interior to the meat surface and is subsequently evaporated to the surrounding environment. Th ere is a common belief in the meat industry that rapid drying creates a hard crust on the meat surface, which would act as a protective barrier against moisture loss, holding moisture on the inside of the product. Th is phenomenon is called case hardening. If this hypothesis is correct, drying at low relative humidity would be recommended in order to get case hardening and avoid excessive yield loss. Th is study was conducted to evaluate the effects of relative humidity on moisture loss and flavor in dry- aged beef. No case hardening effects occurred, even at 50% relative humidity. Results suggest lower relative humidity results in more rapid moisture loss at the beginning of the aging process without significantly affecting the total amount of moisture loss. Lower relative humidity tended to associate with more desirable flavor notes

Electronic Sensors for Assessing Interactions between Healthcare Workers and Patients under Airborne Precautions

International audienceBackground: Direct observation has been widely used to assess interactions between healthcare workers (HCWs) and patients but is time-consuming and feasible only over short periods. We used a Radio Frequency Identification Device (RFID) system to automatically measure HCW-patient interactions. Methods: We equipped 50 patient rooms with fixed sensors and 111 HCW volunteers with mobile sensors in two clinical wards of two hospitals. For 3 months, we recorded all interactions between HCWs and 54 patients under airborne precautions for suspected (n=40) or confirmed (n=14) tuberculosis. Number and duration of HCW entries into patient rooms were collected daily. Concomitantly, we directly observed room entries and interviewed HCWs to evaluate their self- perception of the number and duration of contacts with tuberculosis patients. Results: After signal reconstruction, 5490 interactions were recorded between 82 HCWs and 54 tuberculosis patients during 404 days of airborne isolation. Median (interquartile range) interaction duration was 2.1 (0.8-4.4) min overall, 2.3 (0.8-5.0) in the mornings, 1.8 (0.8-3.7) in the afternoons, and 2.0 (0.7-4.3) at night (P,1024). Number of interactions/day/HCW was 3.0 (1.0-6.0) and total daily duration was 7.6 (2.4-22.5) min. Durations estimated from 28 direct observations and 26 interviews were not significantly different from those recorded by the network. Conclusions: The RFID was well accepted by HCWs. This original technique holds promise for accurately and continuously measuring interactions between HCWs and patients, as a less resource-consuming substitute for direct observation. The results could be used to model the transmission of significant pathogens. HCW perceptions of interactions with patients accurately reflected reality

A rapid high-performance semi-automated tool to measure total kidney volume from MRI in autosomal dominant polycystic kidney disease.

OBJECTIVES: To develop a high-performance, rapid semi-automated method (Sheffield TKV Tool) for measuring total kidney volume (TKV) from magnetic resonance images (MRI) in patients with autosomal dominant polycystic kidney disease (ADPKD). METHODS: TKV was initially measured in 61 patients with ADPKD using the Sheffield TKV Tool and its performance compared to manual segmentation and other published methods (ellipsoidal, mid-slice, MIROS). It was then validated using an external dataset of MRI scans from 65 patients with ADPKD. RESULTS: Sixty-one patients (mean age 45 ± 14 years, baseline eGFR 76 ± 32 ml/min/1.73 m2) with ADPKD had a wide range of TKV (258-3680 ml) measured manually. The Sheffield TKV Tool was highly accurate (mean volume error 0.5 ± 5.3% for right kidney, - 0.7 ± 5.5% for left kidney), reproducible (intra-operator variability - 0.2 ± 1.3%; inter-operator variability 1.1 ± 2.9%) and outperformed published methods. It took less than 6 min to execute and performed consistently with high accuracy in an external MRI dataset of T2-weighted sequences with TKV acquired using three different scanners and measured using a different segmentation methodology (mean volume error was 3.45 ± 3.96%, n = 65). CONCLUSIONS: The Sheffield TKV Tool is operator friendly, requiring minimal user interaction to rapidly, accurately and reproducibly measure TKV in this, the largest reported unselected European patient cohort with ADPKD. It is more accurate than estimating equations and its accuracy is maintained at larger kidney volumes than previously reported with other semi-automated methods. It is free to use, can run as an independent executable and will accelerate the application of TKV as a prognostic biomarker for ADPKD into clinical practice. KEY POINTS: • This new semi-automated method (Sheffield TKV Tool) to measure total kidney volume (TKV) will facilitate the routine clinical assessment of patients with ADPKD. • Measuring TKV manually is time consuming and laborious. • TKV is a prognostic indicator in ADPKD and the only imaging biomarker approved by the FDA and EMA