Food Biotechnology Commons^™

Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade

Food Science (MS) Theses

Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …

Innovation In Meat Production: A Problem And An Opportunity, Christopher J. Bryant

Animal Sentience

Innovation in meat production has enabled modern humans to inflict far greater harm on animals, the environment, and public health than was possible just a few decades ago. Wiebers & Feigin aptly express the urgency with which these issues must be addressed. Those advocating for animals on moral grounds face resistance from omnivores citing taste, price and convenience. Further innovation in meat production (plant-based and cultured meat) will enable us to preserve the experience of eating meat whilst phasing out the many problems caused by industrial animal farming.

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

A Comparative Life Cycle Assessment Of Nutritionally Equivalent Meals With And Without Pork, Kelli Young

Graduate Theses and Dissertations

The following report details a life cycle assessment of several dietary and meal scenarios with and without pork. The goal of the LCA was to identify the impacts of greenhouse gas emissions, water use, and land use of pork containing and porkless diets and meal plans in a field-to-fork analysis. The dietary and meal plan scenarios are iso-caloric meaning they contain the same number of calories. The first set of diets is based on a USDA consumption pattern, 2000 kcal per day. This diet was used to create three other dietary scenarios with and without pork. The USDA recommended food …

Identification Of Meat And Poultry Species In Food Products Using Dna Barcoding, Rosalee S. Hellberg, Brenda C. Hernandez, Eduardo L. Hernandez

Food Science Faculty Articles and Research

DNA barcoding is a promising method for the sequencing-based identification of meat and poultry species in food products. However, DNA degradation during processing may limit recovery of the full-length DNA barcode from these foods. The objective of this study was to investigate the ability of DNA barcoding to identify species in meat and poultry products and to compare the results of full-length barcoding (658 bp) and mini-barcoding (127 bp). Sixty meat and poultry products were collected for this study, including deli meats, ground meats, dried meats, and canned meats. Each sample underwent full and mini-barcoding of the cytochrome c oxidase …

Comparison Of Real-Time Pcr And Elisa-Based Methods For The Detection Of Beef And Pork In Processed Meat Products, Adam T. Perestam, Kayleigh K. Fujisaki, Omar Nava, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Two commonly used methodologies for species detection within processed meat products are real-time polymerase chain reaction (PCR), a DNA-based method, and enzyme-linked immunosorbent assay (ELISA), a protein-based method. In this study, a real-time PCR assay was compared to a commercial ELISA kit based on sensitivity, specificity, agreement among duplicate samples, cost, time, and ease of use. Fifteen reference samples containing known percentages (0.1–99.9%, w/w) of pork and beef were analyzed in duplicate using both methods. Thirty commercial products, including sausages, pet treats, and canned meats, were also tested in duplicate with each method. Reference sample analysis showed real-time PCR was …

Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species, Jacquelyn K. Mitchell, Rosalee S. Hellberg

Food Science Faculty Articles and Research

In this study, a DNA mini-barcoding methodology was developed for the differentiation of species commonly found in canned tuna. Primers were designed to target a 236-base pair (bp) fragment of the mitochondrial control region (CR) and a 179-bp fragment of the first internal transcribed spacer region (ITS1). Phylogenetic analysis revealed the ability to differentiate 13 tuna species on the basis of the CR mini-barcode, except in a few cases of species introgression. Supplementary use of ITS1 allowed for differentiation of introgressed Atlantic bluefin tuna (Thunnus thynnus) and albacore tuna (Thunnus alalunga), while differentiation of introgressed Atlantic …

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

A Tail Of Two Phages: Genomic And Functional Analysis Of Listeria Monocytogenes Phages Vb_Lmos_188 And Vb_Lmos_293 Reveal The Receptor-Binding Proteins Involved In Host Specificity, Aidan Casey, Kieran Jordan, Horst Neve, Aidan Coffey, Olivia Mcauliffe

Department of Biological Sciences Publications

The physical characteristics of bacteriophages establish them as viable candidates for downstream development of pathogen detection assays and biocontrol measures. To utilize phages for such purposes, a detailed knowledge of their host interaction mechanisms is a prerequisite. There is currently a wealth of knowledge available concerning Gram-negative phage-host interaction, but little by comparison for Gram-positive phages and Listeria phages in particular. In this research, the lytic spectrum of two recently isolated Listeria monocytogenes phages (vB_LmoS_188 and vB_LmoS_293) was determined, and the genomic basis for their observed serotype 4b/4e host-specificity was investigated using comparative genomics. The late tail genes of these …

Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Prediction Of The Tenderness Of Cooked Poultry Pectoralis Major Muscles By Near-Infrared Reflectance Analysis Of Raw Meat, Bradley R. Cheatham

Inquiry: The University of Arkansas Undergraduate Research Journal

Tenderness in boneless poultry breast meat is of utmost importance to consumers. However, there is currently no nondestructive method to predict poultry breast meat tenderness. Textural properties of poultry breast meat were predicted by near-infrared reflectance (NIR) spectroscopy. Spectra were collected on 390 poultry Pectoralis major muscles from broiler carcasses to examine the correlation between NIR spectroscopy and the Meullenet-Owens Razor Shear (MORS) test. Two instrumental parameters (maximum shear force and total shear energy) were used as estimates of meat tenderness. Calibration (R2 cal) and validation (r2 val) coefficients of determination were used for predicting instrumental measurements using the reflectance, …

Stock Market Reactions To Unfavorable Product Information: A Case Study Of Comments On Beef Safety Made On An Oprah Winfrey Show, Elpida Ormanidou, Michael Thomsen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

This study examines the impact of unfavorable media coverage on the stock market prices of major food companies, an issue of increasing importance to the food industry. The study focuses on the 16 April 1996 Oprah Winfrey Show, a popular television program that raised questions about the safety of the U.S. beef supply. The show resulted in considerable controversy, and some cattle feeders blamed the show for a drop in cattle prices. The focus of this study is on the impact of the program at other stages of the food system. We examined the stock returns of two major beef …

Synthetic Meat : Is It A Threat To Our Livestock Industries?, G A. Robertson

Journal of the Department of Agriculture, Western Australia, Series 4

Synthetic "meats" are becoming accepted as an alternative protein source by many consumers in Western Europe, USA and Japan. Their relatively low cost and uniform quality make tbem attractive to the catering trade.

Australians are not generally aware of their increasing use although it has been suggested that "meat-like products" are a potential threat to our meat exports. This article outlines the current situation and emphasises the need to be fully informed about such products.

The author has studied this problem for some years and kept in close contact with developments while living in the United Kingdom and Australia.