Disease relevance of Meat Products

• Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of meat products [1].
• Nitrate and nitrite are usually added to processed meat products to provide protection against microorganisms that cause food poisoning [2].
• To further enhance biopreservation of meat products, the antilisterial effect of the newly described protective culture Leuconostoc carnosum 4010 and its bacteriocins, leucocins 4010, was examined in the presence of sodium chloride and sodium nitrite in a solid matrix using a structured gelatin system [3].
• Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria [4].
• From 1995 to 2001, Enterococcus faecium isolates were collected from broiler flocks at slaughter and broiler meat products at retail outlets and were tested for susceptibility to classes of antimicrobials used for growth promotion in broilers in Denmark, namely: evernimicin, glycopeptide, macrolide and streptogramin [5].

Psychiatry related information on Meat Products

• Dietary modification (restriction of dietary calcium, oxalate, sodium, and meat products) is more useful in reducing urinary saturation of calcium oxalate among patients with hypercalciuria than among those with normocalciuria [6].

High impact information on Meat Products

• This method produces a tasty meat product that is much lower in saturated fat and cholesterol than conventionally cooked meat, and that can be used in sauces, soups, and solid meat products [7].
• Genome sequencing revealed a specialized metabolic repertoire, including purine nucleoside scavenging that may contribute to an ability to successfully compete on raw meat products [8].
• 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mutagenic and carcinogenic heterocyclic aromatic amine formed in meat products during cooking [9].
• Isotachophoretic determination of creatinine in meat and meat products [10].
• A capillary isotachophoretic method (CITP) to determine the creatinine concentration in meat and meat products is described [10].

Chemical compound and disease context of Meat Products

• A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4 degrees C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80 [11].

Biological context of Meat Products

• Bioavailability to rats of calcium in meat products prepared from hand or mechanically deboned beef shank [12].
• The anti-GFAP antibody showed a high degree of tissue specificity, whereas the anti-MBP antibody had high species specificity, clearly differentiating between porcine and bovine CNT Therefore, immunochemistry performed with both proteins provides an effective means for detecting bovine CNT in meat products [13].
• This paper reports the development of a reverse transcription-polymerase chain reaction (RT-PCR) assay coupled with restriction fragment length polymorphism (RFLP) analysis to specifically detect the glial fibrillary acidic protein (GFAP) mRNA of bovine central nervous system (CNS) tissue in minced meat and meat products [14].

Associations of Meat Products with chemical compounds

• The developed method was successfully applied to analyze real samples and to determine creatinine and creatine content (indirect determination after acidic hot extraction) in meat and meat products [10].
• With the exception of ampicillin or ampicillin and trimethoprim resistance, S. panama isolates from foodstuffs, mainly pork meat products, and animals had resistance patterns that were the same as those found in clinical specimens [15].
• Results obtained confirmed earlier work on the inhibitory effect of sodium nitrite and sorbic acid against the clostridia in cured meat products [16].
• Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products [17].
• About 64% of this total daily intake for NDMA is found in beer, 10% result from cured meat products [18].

Gene context of Meat Products

• Glial fibrillary acidic protein and myelin basic protein as markers for the immunochemical detection of bovine central nervous tissue in heat-treated meat products [13].
• Heterocyclic amines (HCAs) produced by cooking meat products at high temperatures are promutagens that are activated by cytochrome P450 (CYP) lA2 [19].
• To evaluate the stability and detectability of bovine GFAP mRNA in comminuted meat and in cooked meat products, mixtures containing bovine brain homogenate at concentrations of 0.5 to 5% were prepared and analyzed [14].
• A model is proposed for the redox relationships between myoglobin and phospholipid in beef with emphasis on vitamins E and C. Antemortem nutritional intervention appears to be a promising approach for improving the quality of fresh meat products subsequently obtained from livestock [20].
• However, several weak associations were observed for tumours with a wild-type K-ras, including beef and colon tumours, and an inverse association for pork with colon and rectal tumours; for meat products, an increased association was observed with wild-type K-ras tumours in the colon and possibly with G>A transitions in rectal tumours [21].

Analytical, diagnostic and therapeutic context of Meat Products

• Determination of ochratoxin A in meat products by high-performance liquid chromatography coupled to electrospray ionisation sequential mass spectrometry [22].
• The real-time RT-PCR assay allowed the detection of bovine, ovine, or caprine CNS tissues in meat and meat products [23].
• Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products [24].
• In response to a request from the Nordic Committee on Food Analysis, a study was performed to obtain an alternative chromatographic method to determine residual nitrite and nitrate in meat products [25].
• The quantitative real-time RT-PCR detection of GFAP mRNA appeared to be useful as a routine diagnostic test for the detection of illegal use of CNS tissues in meat and meat products [23].

References