Search results for: beef finishing

Authors: Addisu H. Addis, Hugh T. Blair, Paul R. Kenyon, Stephen T. Morris, Nicola M. Schreurs, Dorian J. Garrick

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Agent-based modeling (ABM) enables an in silico representation of complex systems and cap-tures agent behavior resulting from interaction with other agents and their environment. This study developed an ABM to represent a pasture-based beef cattle finishing systems in New Zea-land (NZ) using attributes of the rearer, finisher, and processor, as well as specific attributes of dairy-origin beef cattle. The model was parameterized using values representing 1% of NZ dairy-origin cattle, and 10% of rearers and finishers in NZ. The cattle agent consisted of 32% Holstein-Friesian, 50% Holstein-Friesian–Jersey crossbred, and 8% Jersey, with the remainder being other breeds. Rearers and finishers repetitively and simultaneously interacted to determine the type and number of cattle populating the finishing system. Rearers brought in four-day-old spring-born calves and reared them until 60 calves (representing a full truck load) on average had a live weight of 100 kg before selling them on to finishers. Finishers mainly attained weaners from rearers, or directly from dairy farmers when weaner demand was higher than the supply from rearers. Fast-growing cattle were sent for slaughter before the second winter, and the re-mainder were sent before their third winter. The model finished a higher number of bulls than heifers and steers, although it was 4% lower than the industry reported value. Holstein-Friesian and Holstein-Friesian–Jersey-crossbred cattle dominated the dairy-origin beef finishing system. Jersey cattle account for less than 5% of total processed beef cattle. Further studies to include re-tailer and consumer perspectives and other decision alternatives for finishing farms would im-prove the applicability of the model for decision-making processes.

Keywords: agent-based modelling, dairy cattle, beef finishing, rearers, finishers

Procedia PDF Downloads 69

Authors: Abdullahi Mohammed

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The microbial quality of beef and mutton sold in four major markets of Bauchi metropolis was assessed in order to assist in ascertaining safety. Shops were selected from 'Muda Lawal', 'Yelwa', 'Wunti', and 'Gwallameji' markets. The total bacterial count was used as index of quality. A total of thirty two (32) samples were collected in two successive visits. The samples were packed and labelled in a sterile polythene bags for transportation to the laboratory. Microbial analysis was carried out immediately upon arrival under a septic condition, where aerobic plate was used in determining the microbial load. Result showed that beef and mutton from Gwallameji had the highest bacterial count of 9.065 X 105 cfu/ml and 8.325 X 105 cfu/ml for beef and mutton respectively followed by Wunti market (6.95 X 105 beef and 4.838 X 105 motton) and Muda Lawal (4.86 X 105 cfu/ml beef and 5.998 X 105 cfu/ml mutton). Yelwa had 5.175 X 105 and 5.30 X 105 for beef and mutton respectively. Bacterial species isolated from the samples were Escherichia coli, Salmonella spp, Streptococcus species and Staphylococcus species. However, results obtained from all markets showed that there was no significant differences between beef and mutton in terms of microbial quality.

Keywords: beef, mutton, salmonella, sterile

Procedia PDF Downloads 431

Authors: Veronica Sri Lestari, Sitti Nurani Sirajuddin, Kasmiyati Kasim

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The purpose of this research was to know the attitude of beef cattle farmers toward bio security practices. This research was conducted in Barru regency, South Sulawesi province, Indonesia, in 2014. Thirty beef cattle farmers were selected through random sampling. Primary and secondary data were collected through report, observation and deep interview by using questionnaire. Bio security practices consisted of 35 questions. Every answer of the question was scored based on three categories: score 1 (not important), score 2 (important) and 3 (very important). The results of this research showed that the attitude of beef cattle farmers toward bio security practices was categorized as important.

Keywords: attitude, beef cattle, biosecurity, farmers

Procedia PDF Downloads 268

Authors: Elif Aykin Dincer, Mustafa Erbas

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The vacuum drying behavior of beef slices (10 x 4 x 0.2 cm3) was experimentally investigated at the temperature of 60, 70, and 80°C under 25 mbar ultimate vacuum pressure and the mathematical models (Lewis, Page, Midilli, Two-term, Wangh and Singh and Modified Henderson and Pabis) were used to fit the vacuum drying of beef slices. The increase in drying air temperature resulted in a decrease in drying time. It took approximately 206, 180 and 157 min to dry beef slices from an initial moisture content to a final moisture content of 0.05 kg water/kg dry matter at 60, 70 and 80 °C of vacuum drying, respectively. It is also observed that the drying rate increased with increasing drying temperature. The coefficients (R2), the reduced chi-square (x²) and root mean square error (RMSE) values were obtained by application of six models to the experimental drying data. The best model with the highest R2 and, the lowest x² and RMSE values was selected to describe the drying characteristics of beef slices. The Page model has shown a better fit to the experimental drying data as compared to other models. In addition, the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 °C varied in the range of 1.05 – 1.09 x 10-10 m2/s. Consequently, this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process.

Keywords: beef slice, drying models, effective diffusivity, vacuum

Procedia PDF Downloads 267

Authors: Mi-Ju Kim, Hae-Yeong Kim

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Product mislabeling and adulteration have been increasing the concerns in processed meat products. Relatively inexpensive pork meat compared to meat such as beef was adulterated for economic benefit. These food fraud incidents related to pork were concerned due to economic, religious and health reasons. In this study, a rapid on-site detection method using loop-mediated isothermal amplification (LAMP) was developed for the simultaneous identification of beef and pork. Each specific LAMP primer for beef and pork was designed targeting on mitochondrial D-loop region. The LAMP assay reaction was performed at 65 ℃ for 40 min. The specificity of each primer for beef and pork was evaluated using DNAs extracted from 13 animal species including beef and pork. The sensitivity of duplex LAMP assay was examined by serial dilution of beef and pork DNAs, and reference binary mixtures. This assay was applied to processed meat products including beef and pork meat for monitoring. Each set of primers amplified only the targeted species with no cross-reactivity with animal species. The limit of detection of duplex real-time LAMP was 1 pg for each DNA of beef and pork and 1% pork in a beef-meat mixture. Commercial meat products that declared the presence of beef and/or pork meat on the label showed positive results for those species. This method was successfully applied to detect simultaneous beef and pork meats in processed meat products. The optimized duplex LAMP assay can identify simultaneously beef and pork meat within less than 40 min. A portable real-time fluorescence device used in this study is applicable for on-site detection of beef and pork in processed meat products. Thus, this developed assay was considered to be an efficient tool for monitoring meat products.

Keywords: beef, duplex real-time LAMP, meat identification, pork

Procedia PDF Downloads 200

Authors: Veronica Sri Lestari, Djoni Prawira Rahardja, Tanrigiling Rasyid, Aslina Asnawi, Ikrar Muhammad Saleh, Ilham Rasyid

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Urea Mineral Molasses Block is very important for beef cattle, because it can increase beef production. The purpose of this research was to know beef cattle farmers’ perception towards Urea Mineral Molasses Block (UMMB). This research was conducted in Gowa Regency, South Sulawesi, Indonesia in 2016. The population of this research were all beef cattle farmers. Sample was chosen through purposive sampling. Data were collected through observation and face to face with deep interview using questionnaire. Variables of perception consisted of relative advantage, compatibility, complexity, observability and triability. There were 10 questions. The answer for each question was scored by 1, 2, 3 which refer to disagree, agree enough, strongly agree. The data were analyzed descriptively using frequency distribution. The research revealed that beef cattle farmers’ perception towards UMMB was categorized as strongly agree.

Keywords: beef cattle, farmers, perception, urea mineral molasses block

Procedia PDF Downloads 319

Authors: Kunal Ahluwalia, Ampara Aramcharoen, Chan Wai Luen, Swee Hock Yeo

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The different process engineering applications of vibratory finishing technology have led to its versatile use in the development of aviation components. The most noteworthy applications of vibratory finishing include deburring and imparting the required surface finish. In this paper, vibratory finishing has been used to study its effectiveness in removal of laser shock peened (LSP) layers from Titanium workpieces. A vibratory trough operating at a frequency of 25 Hz, amplitude 3.5 mm and titanium specimens (Ti-6Al-4V, Grade 5) of dimensions 50 x 50 x 10 mm³ were utilized for the experiments. A vibrating fixture operating at 200 Hz was used to provide vibration to the test piece and was immersed in the vibratory trough. It was evident that there is an increase in efficiency of removal of the complex featured layer and smoother surface finish with the introduction of the vibrating fixture in the vibratory finishing setup as compared to the conventional vibratory finishing setup wherein the fixture is not vibrating.

Keywords: laser shock peening, material removal, surface roughness, vibrating fixture, vibratory finishing

Procedia PDF Downloads 197

Authors: Mina Kargozari, Isabel Revilla Martin, Ángel A. Carbonell-Barrachina, Antoni Szumny

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The profiles of volatile compounds of differently formulated sausages including CH (camel meat-hump), CB (camel meat-beef fat), BH (beef-hump) and BB (beef-beef fat) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase micro-extraction (SPME) in order to investigate the role of meat and fat type in aroma compounds release. A total of 47 compounds identified, were consisted of 3 acids, 1 ester, 3 alcohols, 7 aldehydes, 5 sulphur compounds, and 27 terpenes. The significant differences were observed in the aroma compounds among four batches. The CH sucuk samples containing the highest (p<0.05) fat amount among the others showed higher amounts of volatiles in consequence. The sausages prepared with hump showed higher amounts of aldehydes and lower amounts of terpenes compared to the sausages made with beef fat (p<0.05). It seemed that meat type had an inconsiderable effect on the volatile profile of the sausages.

Keywords: aromatic compounds, camel meat, hump, SPME

Procedia PDF Downloads 406

Authors: Sitti Nurani Sirajuddin, Muh. Aminawar, Siti Nurlaelah, Amidah Amrawaty

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This study aimed to determine the income of beef cattle breeders from the traditional profit-sharing system named Tesang. This study was conducted in the province of South Sulawesi start from April to July 2014, used quantitative methods and data analysis is of income. The population is all beef cattle breeders who perform for the traditional profit-sharing system (Tesang) in Barru Regency and Bone Regency, province of South Sulawesi. Samples are beef cattle breeders who breeding the cattle with the traditional profit-sharing system (Tesang) in Barru Regency and Bone Regency using breeding system and cattle enlargement system (expense) by fifty breeders. The results showed beef cattle breeder’s income from the profit-sharing system (Tesang) where enlargement system (expense) at6th month maintenance periods higher than the profit-sharing system (Tesang) with using breeding the cattle.

Keywords: income, beef cattle, profit-sharing system, Teseng

Procedia PDF Downloads 250

Authors: Geetal Mahajan, R. V. Adivarekar

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In this research, an attempt has been made to develop integrated finish on textile fabrics. The demand for mosquito repellent, flame retardant, and water repellent finished fabric has increased. Integrated finishing was done using commercially available products. These finishing agents were first assessed individually for their functional properties and then used in combination with other agents. Dip-air dry and pad-dry-cure (PDC) were two different methods used for fabric finishing. The finished fabric was assessed using spray test, limiting oxygen index and mosquito repellence test. Integrated finished fabric is in great demand by the customers as it increases the aesthetic as well as the functional properties of the fabric with added benefit of water and energy conservation.

Keywords: flame retardant, integrated finishing, mosquito repellent, textiles, water repellent

Procedia PDF Downloads 254

Authors: Jessica C. Bannon, Cleso M. Jordao Jr., Mohammad Melebari, Carlos Leon-Velarde, Roger Johnson, Keith Warriner

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There has been an increased incidence of non-O157 Shiga Toxin Escherichia coli (STEC) with six serotypes (Top 6) being implicated in causing haemolytic uremic syndrome (HUS). Beef has been suggested to be a significant vehicle for non-O157 STEC although conclusive evidence has yet to be obtained. The following aimed to determine the prevalence of the Top 6 non-O157 STEC in beef processing using three different diagnostic platforms then characterize the recovered isolates. Hide, carcass and environmental swab samples (n = 60) were collected from a beef processing facility over a 12 month period. Enriched samples were screened using Biocontrol GDS, BAX or PALLgene molecular diagnostic tests. Presumptive non-O157 STEC positive samples were confirmed using conventional PCR and serology. STEC was detected by GDS (55% positive), BAX (85% positive), and PALLgene (93%). However, during confirmation testing only 8 of the 60 samples (13%) were found to harbour STEC. Interestingly, the presence of virulence factors in the recovered isolates was unstable and readily lost during subsequent sub-culturing. There is a low prevalence of Top 6 non-O157 STEC associated with beef although other serotypes are encountered. Yet, the instability of the virulence factors in recovered strains would question their clinical relevance.

Keywords: beef, food microbiology, shiga toxin, STEC

Procedia PDF Downloads 442

Authors: Orose Rugchati, Kanita Thanacharoenchanaphas, Sarawut Wattanawongpitak

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In this study, the effect of electric stimulation on the quality of hot-boned beef brisket muscles was evaluated, including the tenderness, pH, temperature change, and colorant. Muscles were obtained from steers in the local slaughter house. (3 steers for each muscle), removed from the carcasses 4-hour postmortem and variable time to treated with direct current electric 1 and 5 minutes, respectively. Six different electric intensities (direct current voltage of 50, 70 and 90 Volt, pulse with 10, 20 and 40 ms) plus a control were applied to each muscle to determine the optimum treatment conditions. Hot-boned beef brisket was found to get tender with increasing treatment direct current voltage and reduction in the shear force with pulsed with electric treatment. But in a long time to treated with electric current get fading in red color and temperature increase whereas pH quite different compared to non-treated control samples.

Keywords: electric stimulation, characteristic changes, hot-boned beef brisket, potential tenderness

Procedia PDF Downloads 319

Authors: P. Paengkoum, S. C. Chen, S. Paengkoum

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Six male growing Thai-indigenous beef cattle with body weight (BW) of 154±13.2 kg were randomly assigned in replicated 3×3 Latin square design, and fed with different levels of crude protein (CP) in total mixed ration (TMR) diets. CP levels in diets were 4.3%, 7.3% and 10.3% base on dry matter (DM). Ruminal ammonia nitrogen (NH3-N) and blood urea nitrogen (BUN) concentrations increased (P<0.01) with increasing CP levels. Moreover, there is a positive relationship between BUN and ruminal NH3-N. Rumen pH, total volatile fatty acid (VFA), molar proportions of acetate, propionate and butyrate were not affected by CP levels (P>0.05).

Keywords: Thai-indigenous beef cattle, crude protein, volatile fatty acid (VFA), total mixed ration (TMR) diets

Procedia PDF Downloads 258

Authors: Aslina Asnawi, A. Amidah Amrawaty, Nirwana

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This article examines the relationship of local culture on the ability to access finance on beef cattle farmer. The local culture in this study associated with the values held by the farmer community so far and affect the character of farmers both in his personal life and his relationship with the surrounding environment. The data was collected by using interview and questionnaire instrument. Data were analyzed using descriptive analysis and correlation analysis. The result show that local culture identified in this study include: honesty, cleverness, decency, firmness, hard work, and shame. It’s important result that local culture has been associated with the ability to access financing for beef cattle farmers. The higher values are adopted and maintained by farmers will increase their ability to obtain loans from both informal and formal institutions. Strengthening the local culture is important because it affects the character of farmers who became one of the considerations for lenders other than collateral, capacity and capital is precisely the financing constraints for them.

Keywords: access funding, beef cattle farmers, character, local culture

Procedia PDF Downloads 307

Authors: Elif Aykın Dinçer, Mustafa Erbaş

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The effects of packaging method (modified atmosphere packaging (MAP) and aerobic packaging (AP)), storage temperature (4 and 25°C) and storage time (0, 15, 30, 45, 60, 75 and 90 days) on the chemical, microbiological and sensory properties of cold-dried beef slices were investigated. Beef slices were dried at 10°C and 3 m/s after pasteurization with hot steam and then packaged in order to determine the effect of different storage conditions. As the storage temperature and time increased, it was determined that the amount of CO2 decreased in the MAP packed samples and that the amount of O2 decreased while the amount of CO2 increased in the AP packed samples. The water activity value of stored beef slices decreased from 0.91 to 0.88 during 90 days of storage. The pH, TBARS and NPN-M values of stored beef slices were higher in the AP packed samples and pH value increased from 5.68 to 5.93, TBARS increased from 25.25 to 60.11 μmol MDA/kg and NPN-M value increased from 4.37 to 6.66 g/100g during the 90 days of storage. It was determined that the microbiological quality of MAP packed samples was higher and the mean counts of TAMB, TPB, Micrococcus/Staphylococcus, LAB and yeast-mold were 4.10, 3.28, 3.46, 2.99 and 3.14 log cfu/g, respectively. As a result of sensory evaluation, it was found that the quality of samples packed MAP and stored at low temperature was higher and the shelf life of samples was 90 days at 4°C and 75 days at 25°C for MAP treatment, and 60 days at 4°C and 45 days at 25°C for AP treatment.

Keywords: cold drying, dried meat, packaging, storage

Procedia PDF Downloads 122

Authors: C. W. Kan

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Cotton is the most commonly used material for apparel purpose because of its durability, good perspiration absorption characteristics, comfort during wear and dyeability. However, proneness to creasing and wrinkling give cotton garments a poor rating during actual wear. Resin finishing is a process to bring out crease or wrinkle free/resistant effect to cotton fabric. Thus, the aim of this study is to illustrate the proper application of resin finishing to cotton fabric, and the results could provide guidance note to the students in learning this topic. Acknowledgment: Authors would like to thank the financial support from the Hong Kong Polytechnic University for this work.

Keywords: learning materials, resin, textiles, wrinkle

Procedia PDF Downloads 230

Authors: E. Abustam, M. Yusuf, H. M. Ali, M. I. Said, F. N. Yuliati

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The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) and broiler carcass through the addition of liquid smoke as a natural preservative. This study was using Longissimus dorsi muscle from male Bali beef aged 3 years, broiler breast and thigh aged 40 days. Three types of meat were marinated in liquid smoke with concentrations of 0, 5, and 10% for 30 minutes at the level of 20% of the sample weight (w/w). The samples were storage at 2-5°C for 1 month. This study designed as a factorial experiment 3 x 3 x 4 based on a completely randomized design with 5 replications; the first factor was meat type (beef, chicken breast and chicken thigh); the 2nd factor was liquid smoke concentrations (0, 5, and 10%), and the 3rd factor was storage duration (1, 2, 3, and 4 weeks). Parameters measured were TBA value, total bacterial colonies, water holding capacity (WHC), shear force value both before and after cooking (80°C – 15min.), and cooking loss. The results showed that the type of meat produced WHC, shear force value, cooking loss and TBA differed between the three types of meat. Higher concentration of liquid smoke, the WHC, shear force value, TBA, and total bacterial colonies were decreased; at a concentration of 10% of liquid smoke, the total bacterial colonies decreased by 57.3% from untreated with liquid smoke. Longer storage, the total bacterial colonies and WHC were increased, while the shear force value and cooking loss were decreased. It can be concluded that a 10% concentration of liquid smoke was able to maintain fat oxidation and bacterial growth in Bali beef and chicken breast and thigh.

Keywords: Bali beef, chicken meat, liquid smoke, meat quality

Procedia PDF Downloads 370

Authors: R. A. Lahmer, A. P. Williams, S. Townsend, S. Baker, D. L. Jones

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Chitosan-arginine (Ch-arg) has been proposed as an anti-microbial agent to reduce the proliferation of spoilage and pathogenic bacteria within meat products destined for human consumption. In the current experiment its use as an antimicrobial packaging material was examined. Two different concentrations of chitosan-arginine (0.05 and 0.15 % w/w) were blended into a cellulose film (Ch-arg film). When placed in contact with chicken and beef juice inoculated with a lux-marked strain of E. coli O157, the film incorporating the highest Ch-arg concentration resulted in a small reduction of E. coli O157 in chicken juice; however, there was no effect of the Ch-arg film on E. coli O157 in beef juice. The lack of observed effect in the beef juice experiment we ascribe to insufficient surface-to-surface contact between the film and the bacteria in the beef juice and the greater presence of other Ch-arg reactive components in the juice (e.g. fats, blood cells). Results suggest that, in combination with other anti microbials, Ch-arg packaging may offers some potential for limiting the growth of pathogenic bacteria in foodstuffs; however, further research is needed to enhance their anti-microbial performance.

Keywords: cross-contamination, foodborne pathogen, polymer film, shelf life

Procedia PDF Downloads 387

Authors: Mina Kargozari, Isabel Revilla Martin, Ángel A. Carbonell-Barrachina

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Different formulations of Turkish fermented sausages (sucuks) prepared with camel meat-hump (CH), camel meat-beef fat (CB), beef-hump (BH) and beef-beef fat (BB), were characterized. The sausages were analytically compared to determine differences in proximate composition and total cholesterol content (TCC), quality parameters such as fatty acids profile and fat quality characteristics, and lipid oxidation parameters including peroxide value, thiobarbituric acid-reactive substances (TBARS) and resulted carbonyl compounds. The PUFAs/SFAs ratio was higher in CB and BB samples than CH and BH (p<0.05). The higher calculated atherogenic and thrombogenic indexes (AI and TI) were obtained from the samples made with hump (p< 0.05) as a result of high amounts of their SFAs. The CH sausages contained high amount of total fat (p<0.05) among all samples. The CB sucuks exhibited the highest protein content and the lowest TCC and rancidity at the end of ripening (p<0.05). The TBARS results showed that beef fat samples were more susceptible to lipid oxidation. Moreover, no significant difference (p<0.05) was observed for the values of short aldehydes among the sucuk samples excepting nonanal. This study demonstrated that supplementing camel meat for the production of dry-fermented sausage resulted in high quality products with good functional and nutritional characteristics.

Keywords: fermented sausages, quality properties, SPME, total cholesterol content

Procedia PDF Downloads 300

Authors: E. Abustam, M. I. Said, M. Yusuf, H. M. Ali

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This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2-5°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (oven dried, freeze dried and spray dried) with a level of 2% of the weight of the meat (b/b), and storage duration (0 and 7 days) with three replications respectively. The parameters measured were the meatball sensory quality (scores of tenderness, firmness, chewing residue, and intensity of flavor). The results of this study show that each type of meat has produced different sensory characteristics. The meatballs made from buffalo meat have higher tenderness and elasticity scores than the Balinese beef. Meanwhile, the buffalo meatballs have a lower residue mastication score than the Balinese beef. Each type of smoke powders has produced a relatively similar sensory quality of meatballs. It can be concluded that the smoke powder of 2% of the weight of the meat (w/w) could maintain the sensory quality of the meatballs for 7 days of storage.

Keywords: Balinese beef meatballs, buffalo meatballs, sensory quality, smoke powder

Procedia PDF Downloads 315

Authors: C.W. Kan

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Softening applied on textile products based on several reasons. First, the synthetic detergent removes natural oils and waxes, thus lose the softness. Second, compensate the harsh handle of resin finishing. Also, imitate natural fibres and improve the comfort of fabric are the reasons to apply softening. There are different types of softeners for softening finishing of textiles, nonionic softener, anionic softener, cationic softener and silicone softener. The aim of this study is to illustrate the proper application of different softeners and their final softening effect in textiles. The results could also provide guidance note to the students in learning this topic. Acknowledgment: Authors would like to thank the financial support from the Hong Kong Polytechnic University for this work.

Keywords: learning materials, softening, textiles, effect

Procedia PDF Downloads 198

Authors: Abul Hashem

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The experiment was conducted to find out the effect of different levels of Moringa oleifiera leaf extract and synthetic antioxidant (Beta Hydroxyl Anisole) on fresh and preserved beef meatballs. For this purpose, ground beef samples were divided into five treatment groups. They are treated as control, synthetic antioxidant, 0.1%, 0.2% and 0.3% Moringa oleifera leaf extract as T1, T2, T3, T4 and T5, respectively. Five kinds of meatballs were made and biscuit crushed and egg albumin was mixed with beef meatballs and cooking was practiced properly. Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value(POV) and microbiological examination were determined in order to evaluate the effect of Moringa oleifiera leaf extract as natural antioxidant & antimicrobial activities in comparing to BHA (Beta Hydroxyl Anisole) at first day before freezing and for maintaining meatballs qualities on the shelf life of beef meat balls stored for 60 days under frozen condition. Freezing temperature was -20˚C. Days of intervals of experiment were on 0, 15th, 30th, and 60th days. Dry matter content of all the treatment groups differ significantly (p<0.05). On the contrary, DM content increased significantly (p<0.05) with the advancement of different days of intervals. CP content of all the treatments were increased significantly (p<0.05) among the different treatment groups. EE content at different treatment levels differ significantly (p<0.05). Ash content at different treatment levels was also differ significantly (p<0.05). FFA values, TBARS, POV were decreased significantly (p<0.05) at different treatment levels. Color, odor, tenderness, juiciness, overall acceptability, raw PH, cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) at different treatment levels were differ significantly (p<0.05). TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) was decreased significantly (p<0.05) at different treatment levels comparison to control. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, FFA, POV, TBARS and microbial parameters it can be concluded that Moringa oleifera leaf extract at 0.1%, 0.2% and 0.3% can be used instead of 0.1% synthetic antioxidant BHA in beef meatballs.

Keywords: antioxidant, beef meatball, BHA, moringa leaf extract, quality

Procedia PDF Downloads 280

Authors: S. Susanti, V. P. Bintoro, A. Setiadi, S. I. Santoso, D. R. Febriandi

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Meat is a foodstuff of animal origin. It is perishable because a suitable medium for bacterial growth. That is why meat can be a potential hazard to humans. Several ways have been done to inhibit bacterial population in an effort to prolong the meat shelf-life. However, aberration sometimes happens in the practices of meat preservation, for example by using chemical material that possessed strong antibacterial activity like formaldehyde. For health reason, utilization of formaldehyde as a food preservative was forbidden because of DNA damage resulting cancer and birth defects. Therefore, it is important to seek a natural food preservative that is not harmful to the body. This study aims to reveal the potency of cashew apple as natural food preservative by measuring its antibacterial activity and marinating effect on the bacterial growth of beef and chicken meat. Antibacterial activity was measured by The Kirby-Bauer method while bacterial growth was determined by total plate count method. The results showed that inhibition zone of 10-30% cashew apple extract significantly wider compared to 0% extract on the medium of E. coli, S. aureus, S. typii, and Bacillus sp. Furthermore, beef marinated with 20-30% cashew apple extract and chicken meat marinated with 5-15% extract significantly less in the total number of bacteria compared to 0% extract. It can be concluded that marinating with 5-30% cashew apple extract can effectively inhibit the bacterial growth of beef and chicken meat. Moreover, the concentration of extracts to inhibit bacterial populations in chicken meat was reached at the lower level compared to beef. Thus, cashew apple is potential as a natural food preservative.

Keywords: bacterial growth, cashew apple, marinating, meat

Procedia PDF Downloads 243

Authors: M. N. Osman Zahid, K. Case, D. Watts

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This paper reports an advanced approach in the application of CNC machining for rapid manufacturing processes (CNC-RM). The aim of this study is to improve the quality of machined parts by introducing different cutting tools during finishing operations. As the cutting is performed in different directions, the surfaces presented on part can be classified into several categories. Therefore, suitable cutting tools are assigned to machine particular surfaces and to improve the quality. Experimental studies have been carried out by fabricating several parts based on the suggested approach. The results provide further support for implementing this approach in rapid machining processes.

Keywords: CNC machining, end mill tool, finishing operation, rapid manufacturing

Procedia PDF Downloads 326

Authors: Zh. Ghasemi, S. Nouri Saeedlou, A. Ghasemi, SL. Nasiri, P. Ayremlou, P. Mahasti

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The use of nisin is successfully used as antibacterial agent in various food products. Although the conclusions of the previous studies were that nisin is not very effective in meat environments. The reduced antimicrobial efficacy of nisin when applied in food has been frequently observed. The aim of this study is to evaluate the potential of free and encapsulated nisin to inhibit the growth of staphylococcus aureus in minced beef. The minimum inhibitory concentration (MIC) of nisin is determined against S. aureus using the agar dilution method. Nisin is encapsulated by spray drying, and encapsulation efficiency, mass yield and total solids content values are 47.79%, 61%, and 96.41 respectively. The study in vitro release kinetics shows highest release of nisin from zein capsules is obtained after 72 hour. This work shows that an appropriate delivery system is necessary to obtain desirable effect of nisin in meat and meat product.

Keywords: nisin, encapsulation, Staphylococcus aureus, minced beef, antibacterial activity

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Authors: Sarka Keprdova, Nikol Zizkova

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This paper focuses on the presentation of results which were obtained as a part of the project FR-TI 3/742: “System of Lightweight Materials for Finishing of Buildings with Waste Raw Materials”. Attention was paid to the lightweighting of polymer-modified mortars applicable as adhesives, screeds and repair mortars. In terms of repair mortars, they were ones intended for the sanitation of aerated concrete.

Keywords: additives, light aggregates, lightweight materials, lightweight mortars, polymer-modified mortars

Procedia PDF Downloads 389

Authors: David De Smet, Myriam Vanneste

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There is a constant need for the improvement of materials applied in textile industries. Nowadays there is a tendency for “bio, eco, natural and environmental friendly” consciousness of the consumer resulting in various textile labels. Materials, totally based on CO2-neutral renewable resources (biopolymers), respond very well to this tendency. Proteins and PLA were evaluated as binders for textile coatings. Much attention is paid to the functionalization of textiles, therefore bio-additves are examined to introduce abrasion resistance, antimicrobial and flame retardant properties.

Keywords: biomaterial, textile, coating, finishing

Procedia PDF Downloads 686

Authors: Washaya Soul, Mupangwa John, Mapfumo Lizwell, Muchenje Voster

Abstract:

Ruminant animals contribute a considerable amount of methane to the atmosphere, which is a cause of concern for global warming. Two studies were conducted in beef and goats where the studies aimed to determine the enteric CH₄ levels from a herd of beef cows raised on semi-arid rangelands and to evaluate the effect of supplementing goats with forage legumes: Vigna unguiculata and Lablab purpureus on enteric methane production. A total of 24 cows were selected from Boran and Nguni cows (n = 12 per breed) from two different farms; parity (P1 – P4) and season (dry vs. wet) were considered predictor variables in the first experiment. Eighteen goats (weaners, 9 males, 9 females) were used, in which sex and forage species were predictor variables in the second experiment. Three treatment diets were used in goats. Methane was measured using a Laser methane detector [LMD] for six consecutive days and repeated once after every three months in beef cows and once every week for 6 weeks in goats during the post-adaptation period. Parity and breed had no effects on CH₄ production in beef cows; however, season significantly influenced CH₄ outputs. Methane production was higher (P<0.05) in the dry compared to the wet season, 31.1CH₄/DMI(g/kg) and 28.8 CH₄/DMI(g/kg) for the dry and wet seasons, respectively. In goats, forage species and sex of the animal affected enteric methane production (P<0.05). Animals produce more gas when ruminating than feeding or just standing for all treatments. The control treatment exhibited higher (P<0.05) methane emissions per kg of DMI. Male goats produced more methane compared to females (17.40L/day; 12.46 g/kg DMI and 0.126g/day) versus (15.47L/day, 12.28 g/kg DMI, 0.0109g/day) respectively. It was concluded that cows produce more CH₄/DMI during the dry season, while forage legumes reduce enteric methane production in goats, and male goats produce more gas compared to females. It is recommended to introduce forage legumes, particularly during the dry season, to reduce the amount of gas produced.

Keywords: beef cows, extensive grazing system, forage legumes, greenhouse gases, goats Laser methane detector.

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Authors: Elieder P. Romanzini, Lutti M. Delevatti, Rhaony G. Leite, Ricardo A. Reis, Euclides B. Malheiros

Abstract:

Brazilian beef cattle production systems are an important profitability source for the national gross domestic product. The main characteristic of these systems is forage utilization as the exclusive feed source. Forage utilization had been causing on owners the false feeling of low production costs. However, this low cost is followed to low profit causing a lot times worst animal index what can result in activities changes or until land sold. Aiming to evaluate economic impacts into Brazilian beef cattle systems were evaluated four nitrogen fertilizer (N) application levels (0, 90, 180 and 270 kg per hectare [kg.ha-1]). Research was developed during 2015 into Forage Crops and Grasslands section of São Paulo State University, “Júlio de Mesquita Filho” (Unesp) (Jaboticabal, São Paulo, Brazil). Pastures were seeded with Brachiaria brizantha Stapf. ‘Marandu’ (Palisade grass) handled using continuous grazing system, with variable stocking rate, sward height maintained at 25 cm. The economic evaluation was developed in rearing e finishing phases. We evaluated the cash flows inside each phase on different N levels. Economic valuations were considering: cost-effective operating (CEO), cost-total operating (CTO), gross revenue (GR), operating profit (OP) and net income (NI), every measured in US$. Complementary analyses were developed, profitability was calculated by [OP/GR]. Pay back (measured in years) was calculated considering average capital stocktaking pondered by area in use (ACS) divided by [GR-CEO]. And the internal rate of return (IRR) was calculated by 100/(pay back). Input prices were prices during 2015 and were obtained from Anuário Brasileiro da Pecuária, Centro de Estudos Avançados em Economia Aplicada and quotation in the same region of animal production (northeast São Paulo State) during the period above mentioned. Values were calculated in US$ according exchange rate US$1.00 equal R$3.34. The CEO, CTO, GR, OP and NI per hectare for each N level were respectively US$1,919.66; US$2,048.47; US$2,905.72; US$857.25 and US$986.06 to 0 kg.ha-1; US$2,403.20; US$2,551.80; US$3,530.19; US$978.39 and US$1,126.99 to 90 kg.ha-1; US$3,180.42; US$3,364.81; US$4,985.03; US$1,620.23 and US$1,804.62 to 180 kg.ha-1andUS$3,709.14; US$3,915.15; US$5,554.95; US$1,639.80 and US$1,845.81 to 270 kg.ha-1. Relationship to another economic indexes, profitability, pay back and IRR, the results were respectively 29.50%, 6.44 and 15.54% to 0 kg.ha-1; 27.72%, 6.88 and 14.54% to 90 kg.ha-1; 32.50%, 4.08 and 24.50% to 180 kg.ha-1 and 29.52%, 3.42 and 29.27% to 270 kg.ha-1. Values previously presented in this evaluation allowing to affirm that the best result was obtained to N level 270 kg.ha-1. These results among all N levels evaluated could be explained by improve occurred on stocking rate caused by increase on N level. However, a crucial information about high N level application into pastures is the efficiency of N utilization (associated to environmental impacts) that normally decrease with the increase on N level. Hence, considering all situations (efficiency of N utilization and economic results) into tropical pastures used to beef cattle production could be recommended N level equal to 180kg.ha-1, which had better profitability and cause lesser environmental impacts, proved by other studies developed in the same area.

Keywords: Brachiaria brizantha, cost-total operating, gross revenue, profitability

Procedia PDF Downloads 145

Authors: J. U. Santhosh Kumar, V. Krishna, Sebin Sebastian, G. S. Seethapathy, G. Ravikanth, R. Uma Shaanker

Abstract:

Food is one of the basic needs of human beings. It requires the normal function of the body part and a healthy growth. Recently, food adulteration increases day by day to increase the quantity and make more benefit. Animal source foods can provide a variety of micronutrients that are difficult to obtain in adequate quantities from plant source foods alone. Particularly in the meat industry, products from animals are susceptible targets for fraudulent labeling due to the economic profit that results from selling cheaper meat as meat from more profitable and desirable species. This work presents an overview of the main PCR-based techniques applied to date to verify the authenticity of beef meat and meat products from beef species. We were analyzed 25 market beef samples in South India. We examined PCR methods based on the sequence of the cytochrome b gene for source species identification. We found all sample were sold as beef meat as Bos Taurus. However, interestingly Male meats are more valuable high price compare to female meat, due to this reason most of the markets samples are susceptible. We were used sex determination gene of cattle like TSPY(Y-encoded, testis-specific protein TSPY is a Y-specific gene). TSPY homologs exist in several mammalian species, including humans, horses, and cattle. This gene is Y coded testis protein genes, which only amplify the male. We used multiple PCR products form species-specific “fingerprints” on gel electrophoresis, which may be useful for meat authentication. Amplicons were obtained only by the Cattle -specific PCR. We found 13 market meat samples sold as female beef samples. These results suggest that the species-specific PCR methods established in this study would be useful for simple and easy detection of adulteration of meat products.

Keywords: authentication, meat products, species-specific, TSPY

Procedia PDF Downloads 350