Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures

A polymerase chain reaction and capillary gel electrophoresis (PCR-CGE) method with ultraviolet (UV) or laser induced fluorescence detection (LIF) was established for the detection of chicken or turkey in heat-treated pork meat mixtures. Mitochondrial DNA samples extracted from heat treated meat were amplified with their corresponding specific primers yielding PCR products between 200 and 300 bp. LIF detection was superior than UV detection in terms of precision and sensitivity for the study of DNA fragments. The CGE-LIF method was highly reproducible and accurate for determining DNA fragment size. The PCR-CGE-LIF was sensitive since a significant fluorescent signal was obtained at the minimum admixture level employed of 1% in meat mixtures. Thus, the PCR-CGE-LIF method established was useful for the detection of chicken or turkey in heat treated meat mixtures and may prove to be useful for the detection of poultry meat in pork processed products.     

Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003

A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat products by using the CEM SMART system (moisture) and the SMART Trac (fat). The samples, which represented a range of products that meat processors deal with daily in plant operations, included the following: (1) fresh ground beef, high-fat; (2) deboned chicken with skin; (3) fresh pork, low-fat; (4) all-beef hot dogs; and (5) National Institute of Standards and Technology Standard Reference Material. The results were compared with moisture and fat values derived from AOAC-approved methods, 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction).     

支持向量机结台主成分分析辅助激光诱导击穿光谱技术识别鲜肉品种

为提高激光诱导击穿光谱技术(Laser-induced breakdown spectroscopy,LIBS)对鲜肉品种的识别率,采用支持向量机结合主成分分析算法辅助LIBS技术对鲜肉品种进行识别.对鲜肉切片用载玻片压平,采用LIBS技术对鲜肉组织(猪肉、牛肉和鸡肉)表面进行光谱数据的采集,每种鲜肉采集150幅光谱并进行随机排列,取前75幅光谱作为训练集建立模型,后75幅作为测试集测试建模结果.研究选取K、Ca、Na、Mg、Al、H、O等元素的49条归一化谱线数据进行主成分分析,并用所得数据建立支持向量机分类模型.结果表明,通过主成分分析降维,输入变量从49个优化减少到18个,模型建模速度从88.91 s降至55.52 s,提高了支持向量机的建模效率;并使预测集的平均识别率提高到89.11%.本研究为激光诱导击穿光谱技术在鲜肉品种快速分类领域提供了方法和数据参考.     

Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study

Ten laboratories participated in a collaborative study to determine the total moisture and fat in raw and processed meat products by microwave drying and nuclear magnetic resonance (NMR) spectroscopy. Meat products were prepared following the AOAC Method and analyzed using CEM Corp.'s SMART Trac Moisture and Fat Analysis system. SMART Trac provides moisture results by measuring the weight loss on drying by microwave energy. The dried sample is then analyzed by NMR spectrometry for fat content. Moisture and fat results are displayed and reported by the SMART Trac as a percentage (g/100 g). Microwave drying is an AOAC-approved reference method (Method 985.14), Moisture in Meat and Poultry Products. NMR spectrometry is a secondary technique used to determine the concentration of various constituents in biological, organic, or chemical samples. The study design was based on Youden's matched pair principle for collaborative tests. For the purposes of this study, 10 laboratories each tested 10 Youden matched pairs, for a total of 20 samples. The study samples represented a range of products processed daily in plant operations. Included were raw meat samples (beef, pork, chicken, and turkey) as well as processed meats (beef hot dog, pork sausage, and ham). The total moisture content of the undiluted samples, as received for the purposes of this study, was determined by AOAC Method 950.46 and ranged from 54.03 to 74.99%. The total fat content of the undiluted samples was determined by AOAC Method 960.39 and ranged from 1.00 to 29.79%. Statistical analysis of study results for total moisture yielded a relative standard deviation for repeatability (RSDr) range of 0.14 to 0.95% and a relative standard deviation for reproducibility (RSDR) range of 0.26 to 0.95%. Statistical analysis for total fat yielded similar RSDr and RSDR range of 0.74 to 4.08%. Results for turkey had higher RSDr and RSDR values, both at 12.6%, due to low fat content and possibly to the separation of the samples observed by some of the collaborators. Results demonstrate that microwave drying with NMR is a rapid, practical method providing results equivalent to AOAC Methods 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction) in raw and processed meat products.     

超高效液相色谱-串联质谱法鉴定猪肉的特异性肽生物标志物

以亲缘关系较近的猪、牛和羊3个物种的肌肉组织为研究对象,采用超高效液相色谱-串联质谱(UPLC-MS),筛选并确认了猪物种肉特异性肽生物标志物.3种纯肉样品经蛋白质提取、胰蛋白酶消化和UPLC-TripleTOF-MS分离鉴定,得到的总离子流图谱(TIC)与Uniprot蛋白质数据库对比分析,筛选出3个物种肉的3种高丰度同源蛋白和8种潜在的肽生物标志物;潜在的肽生物标志物经QTRAP-MS质谱的多反应模式(MRM)分析,最终确认了猪物种肉的5种肽生物标志物,其中3种肽生物标志物未见文献报道.     

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of these complex by-products. A rational approach was implemented for selecting proteases exhibiting the most different activity towards the major protein-rich constituents of mechanically deboned chicken residue (MDCR). An initial activity screening of 18 proteases on chicken meat, turkey tendons and MDCR was conducted. Based on weight yield, size exclusion chromatography (SEC) and SDS-PAGE, stem Bromelain and Endocut-02 were selected. Studies on hydrolysis of four different poultry by-products at 40 °C, evaluated by protein yield, SEC, and SDS-PAGE, indicate that the proteases’ selectivity difference can be utilized in tailor-making hydrolysates, enriched in either meat- and collagen-derived peptides or gelatin. Three modes of stem Bromelain and Endocut-02 combinations during hydrolysis of MDCR were performed and compared with single protease hydrolysis. All modes of the protease combinations resulted in a similar approximately 15% increase in product yield, with products exhibiting similar SEC and SDS-PAGE profiles. This shows that irrespective of the modes of combination, the use of more than one enzyme in hydrolysis of collagen-rich material can provide means to increase the total protein yield and ultimately contribute to increased value creation of poultry by-products.     

Determination of rendering plant sterilization conditions using a commercially available ELISA test kit developed for detection of cooked beef.

A commercially available enzyme-linked immunosorbent assay (ELISA) test kit developed for detection of cooked beef in meat samples was used to determine appropriate heat treatment of rendered materials. An improved extraction procedure increased the absolute difference in R-values between 2 rendered materials treated under different conditions (average temperature 129 and 134 degrees C, respectively). To evaluate the influence of the main sterilization parameters on ELISA results, a factorial design approach was used. The parameters investigated were temperature, time, particle size, and meat composition. Lean meat samples containing beef and pork were sterilized under strictly controlled conditions in a laboratory autoclave. The experiments demonstrated that the R-values obtained with the ELISA test kit for beef are strongly influenced by temperature and time, whereas particle size has a minor influence. The proportion of bovine material did not have any impact on R-values. Autoclave-processed lean meat samples were analyzed by using an ELISA test kit for pork, which was validated in a collaborative trial. The ELISA test kit for pork proved to be more sensitive for the investigated parameters, thus verifying and extending previous investigations.     

Chemometric Analysis of Fatty Acid Composition of Raw Chicken,Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.     

Effects of ionizing radiation on mechanically deboned chicken meat during frozen storage

Summary Ionizing radiation was used for the purpose of reducing bacterial contamination in mechanically deboned chicken meat (MDCM). Irradiated and non-irradiated MDCM stored at -18±1 °C, and samples were taken at zero time and at 30-day intervals up to 90 days for 2-thiobarbituric acid reactive substances, sensory and microbiological analyses. The results obtained for the microbiological, sensory and lipid oxidation evaluations, showed that the MDCM samples irradiated with doses of 3.0 and 4.0 kGy were all considered acceptable during 90 days of frozen storage.     

A comparative study of CE-SDS,SDS-PAGE,and Simple Western: Influences of sample preparation on molecular weight determination of proteins

The development of capillary electrophoresis, especially CE-SDS devices, has led CE-SDS to become an established tool in a wide range of applications in the analysis of biopharmaceuticals and is increasingly replacing its method of origin, SDS-PAGE. The goal of this study was to evaluate the comparability of molecular weight (MW) determination especially by CE-SDS and SDS-PAGE. For ensuring comparability, model proteins that have little or no posttranslational modifications and an IgG antibody were used. Only a minor influence of sample preparation conditions, including sample buffer, temperature conditions, and different reducing agents on the MW determination were found. In contrast, the selection of the MW marker plays a decisive role in determining the accurate apparent MW of a protein. When using different MW markers, the deviation in MW determination can exceed 10%. Interestingly, CE-SDS and 10% SDS-PAGE hardly differ in their trueness of MW determination. The trueness in relation to the reference MW for each protein was calculated. Although the trueness values for the model proteins considered range between 1.00 and 1.11 using CE-SDS, they range between 0.93 and 1.03 on SDS-PAGE, depending on the experimental conditions chosen.     

Identification of Leguminosae gums and evaluation of carob-guar mixtures by capillary zone electrophoresis of protein extracts

A procedure for the extraction and capillary zone electrophoresis (CZE) separation of proteins from carob, guar and tara gums in a background electrolyte (BGE) of pH 9 containing 0.1% polyvinyl alcohol is described. The CZE protein profiles exhibit characteristic peaks for each one of the Leguminosae gums, which can be used to construct models capable of identifying samples of carob, guar and tara gums, and predicting the guar content in binary carob-guar mixtures of different geographical origin and harvested in different years. The classification and prediction models are constructed by using linear discriminant analysis (LDA) and multiple linear regression (MLR), respectively. An excellent resolution between the three categories is obtained with LDA, the model being capable of classifying samples with recognition and prediction capabilities of 100%. For MLR models constructed with carob-guar mixtures with and without a common history, the average of the calibration residuals are +/- 0.50 and +/- 0.90%, respectively (average values for the 2-20% guar range). For the later model, the detection limit was 3.2% guar (from the standard deviation of 18 mixtures with 2-4% guar, and for alpha = beta = 0.05).     

Pre-column derivatization of sulfa drugs with fluorescamine and high-performance liquid chromatographic determination at their residual levels in meat and meat products.

A rapid, sensitive and selective high-performance liquid chromatographic method is described for simultaneous determination of eight sulfa drugs in meat and meat products using pre-column derivatization with fluorescamine. The drugs are sulfisomidine, sulfadiazine, sulfamerazine, sulfadimidine, sulfamonomethoxine, sulfamethoxazole, sulfadimethoxine and sulfaquinoxaline. The method includes blender extraction of 3-g samples with chloroform, partition with 3 M hydrochloric acid, derivatization with fluorescamine at pH 3.0 and subsequent high-performance liquid chromatographic analysis on a C18 column with fluorescence detection at an excitation wavelength of 405 nm and an emission wavelength of 495 nm. The drugs were separated with a mobile phase of acetonitrile-2% acetic acid (3:5) at 55 degrees C. The average recovery from samples fortified at 0.1 ng/g was 92.6% with a coefficient of variation of 6.2%. The detection limit was 0.01 ng/g for sulfaquinoxaline and 0.005 ng/g for the other seven drugs. The method was field-tested in a survey of 37 samples including beef (five), pork (seven), chicken (seven), ham (five), sausage (eight), bacon (two) and roast beef (three). Sulfadimidine was detected in one pork sample at the level of 0.295 ng/g and in ham at 0.178 ng/g.     

Qualitative and quantitative evaluation of Simon™, a new CE-based automated Western blot system as applied to vaccine development

Many CE-based technologies such as imaged capillary IEF, CE-SDS, CZE, and MEKC are well established for analyzing proteins, viruses, or other biomolecules such as polysaccharides. For example, imaged capillary isoelectric focusing (charge-based protein separation) and CE-SDS (size-based protein separation) are standard replacement methods in biopharmaceutical industries for tedious and labor intensive IEF and SDS-PAGE methods, respectively. Another important analytical tool for protein characterization is a Western blot, where after size-based separation in SDS-PAGE the proteins are transferred to a membrane and blotted with specific monoclonal or polyclonal antibodies. Western blotting analysis is applied in many areas such as biomarker research, therapeutic target identification, and vaccine development. Currently, the procedure is very manual, laborious, and time consuming. Here, we evaluate a new technology called Simple Western? (or Simon?) for performing automated Western analysis. This new technology is based on CE-SDS where the separated proteins are attached to the wall of capillary by a proprietary photo activated chemical crosslink. Subsequent blotting is done automatically by incubating and washing the capillary with primary and secondary antibodies conjugated with horseradish peroxidase and detected with chemiluminescence. Typically, Western blots are not quantitative, hence we also evaluated the quantitative aspect of this new technology. We demonstrate that Simon? can quantitate specific components in one of our vaccine candidates and it provides good reproducibility and intermediate precision with CV <10%.     

A Novel and Reusable Electrochemical Genosensor for Detection of Beef Adulteration

This work describes the construction of a genosensor based on a graphite electrode modified with an reduced graphene oxide/poly(3-hidroxybenzoic acid) nanocomposite with an specific DNA oligonucleotide for detection of cattle mitochondrial DNA, in order to certify beef purity. Electrochemical and morphological analyses indicate that the genosensor allows duplex formation with the DNA of pure sample of beef lysate. The genosensor was selective, identifying up to 1 % (w/w) of pork in beef samples, showing good reproducibility and stability within six weeks of storage, and can be reused four times, being a great tool for the evaluation of beef purity, with application in the meat production and marketing chain.     

Quantification of meat proportions by measuring DNA contents in raw and boiled sausages using matrix-adapted calibrators and multiplex real-time PCR

The quantification of meat proportions in raw and boiled sausage according to the recipe was evaluated using three different calibrators. To measure the DNA contents from beef, pork, sheep (mutton), and horse, a tetraplex real-time PCR method was applied. Nineteen laboratories analyzed four meat products each made of different proportions of beef, pork, sheep, and horse meat. Three kinds of calibrators were used: raw and boiled sausages of known proportions ranging from 1 to 55% of meat, and a dilution series of DNA from muscle tissue. In general, results generated using calibration sausages were more accurate than those resulting from the use of DNA from muscle tissue, and exhibited smaller measurement uncertainties. Although differences between uses of raw and boiled calibration sausages were small, the most precise and accurate results were obtained by calibration with fine-textured boiled reference sausages.     

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron–spin resonance spectroscopy of bones or gas chromatography–mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography–mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected.     

Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA

An enzyme-linked immunosorbent assay (ELISA) using a monoclonal antibody to a porcine thermal-stable muscle protein was developed for detection of pork in cooked meat products. The assay specifically detects porcine skeletal muscle, but not cardiac muscle, smooth muscle, blood, and nonmuscle organs. No cross-reactivity was observed with common food proteins. Validity of the assay was evaluated with laboratory formulated and commercial meat samples. The detection limit was determined as 0.5% (w/w) pork in heterologous meat mixtures. Overall, intra- and inter-assay coefficients of variation were 5.8 and 7.9%, respectively. The accuracy in analyzing market samples was 100% as verified by product labeling and confirmed by a commercial polycolonal antibody test kit.     

Biosensor discrimination of meat juice from various animals using a lectin panel and ellipsometry

In this work, simple microcontact printed gold-wafers were used to make a lectin panel for investigation and discrimination of different meat juices from fresh meat of cattle, chicken, pig, cod, turkey and lamb. Seven different lectins were thus attached to gold surfaces using the streptavidin-biotin method. Lectins recognize and bind specifically to carbohydrate structures present on different proteins. The biorecognition was evaluated with null ellipsometry and the data obtained was related to an internal standard of lactoferrin. The data was evaluated with multivariate data analysis techniques to identify possible discrimination or grouping of data. Scanning ellipsometry was used for visualization of the binding pattern of the lectins and the meat juice proteins. The two-dimensional images obtained could be used to visualize the protein distribution, furthermore, to exclude anomalies. The results showed that the different meat juices from the six different species: cattle, chicken, pig, cod, turkey and lamb could be discriminated from each other. The results showed to be more repetitive for the mammalian meat juices. Using a simple model based on an artificial neuronal net, it was also possible to classify meat juices from the mammals investigated.     

Effect of gamma radiation on microbial population of natural casings

The high microbial load of fresh and dry natural casings increases the risk of meat product contamination with pathogenic microorganisms, agents of foodborn diseases.

The aim of this work is to evaluate the killing effect of gamma radiation of the resident microbial population of pork and beef casings, to improve their hygiene and safety.

Portions of fresh pork (small intestines and colon) and dry beef casings were irradiated in a Cobalt 60 source with with absorbed doses of 1,2,5 and 10 kGy.

The D₁₀ values of total aerobic microorganisms in the pork casings were 1.65 kGy for colon and 1.54 kGy for small intestine. The D₁₀ value found in beef dry casings (small intestine) was 10.17 kGy. Radurization with 5 kGy was able to reduce, at least, 6 logs the coliform bacteria in pork casings. The killing effect over faecal Streptococci was 4 logs for pork fresh casings and 2 logs for beef dry casings. Gamma radiation with 5 kGy proved to be a convenient method to reduce substantially the microbial population of pork fresh casings. Otherwise, the microbial population of beef dry casings still resisted to 10 kGy.     

Study of the capillary electrophoresis profile of intact α-1-acid glycoprotein isoforms as a biomarker of atherothrombosis

α-1-Acid glycoprotein (AGP) is a serum glycoprotein that presents several isoforms. Changes in the isoforms of AGP have been related to different pathological states including cardiovascular diseases (CVDs) such as acute myocardial infarction. However, to our knowledge, the role of variations of AGP isoforms as a potential biomarker of atherothrombosis has not been addressed. In this work, a preliminary study about differences in the capillary zone electrophoresis (CZE) profile of intact (non-hydrolyzed) AGP isoforms between healthy individuals and patients with atherothrombosis, specifically abdominal aortic aneurysm (AAA) and carotid atherosclerosis (CTA), has been performed. Biological samples (plasmas and sera) were analyzed by CZE after immunoaffinity chromatography purification. Up to 13 peaks corresponding to groups of isoforms of intact AGP from plasma samples were detected by CZE-UV. Electrophoretic profiles were aligned, peaks assigned, and linear discriminant analysis (LDA) of percentage of the corrected areas of AGP peaks was employed to discriminate and classify the CZE profiles of AGP samples. LDA enabled to accomplish 92.9% of correct classification of the AGP samples when the three groups of samples were considered. Besides, the LDA model showed high predictive power in the groups healthy vs. sick, healthy vs. AAA, and healthy vs. CTA. The described method was a successful approach to study the potential of AGP isoforms profile as a biomarker of atherothrombosis. To the best of our knowledge this has been the first time that a possible role of the CZE profile of intact AGP isoforms as a biomarker of vascular diseases has been demonstrated.