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Gangsei L.E.,Animalia Norwegian Meat and Poultry Research Center | Gangsei L.E.,Norwegian University of Life Sciences | Kongsro J.,Norsvin SA | Olsen E.V.,Danish Meat Research Institute DMRI | And 3 more authors.
Acta Agriculturae Scandinavica A: Animal Sciences | Year: 2016

The present study aims at improving the prediction of lean meat percentage (LMP) for pig carcasses based on on-line measurements from the slaughterhouses using the ‘Hennessy Grading Probe 7’ (HGP7) and auxiliary information such as gender and breed. The prediction performance is evaluated using an empirical Bayes method capable of utilizing information from a surrogate variable, that is, LMP from computed tomography. HGP7 measures thicknesses of fat and meat layers. The HGP7 measurements of subcutaneous fat, sirloin height and interior fat layer should be included as predictor variables together with gender. For efficiency at the slaughter-line gender might be omitted. The empirical Bayes method improved prediction precision only marginally compared with the standard ordinary least-squares method when applied to the full set of data. However, simulations show that the empirical Bayes method enables a considerable reduction of the data sample size without appreciable loss of prediction precision. © 2016 Informa UK Limited, trading as Taylor & Francis Group Source


Jongberg S.,Copenhagen University | Skov S.H.,Danisco | Torngren M.A.,Danish Meat Research Institute DMRI | Skibsted L.H.,Copenhagen University | Lund M.N.,Copenhagen University
Food Chemistry | Year: 2011

The oxidative stability of beef patties added 500 ppm white grape extract (WGE), packed in four different modified atmospheres (MAP) with varying oxygen and carbon dioxide levels (70% or 0% O2, 30% or 0% CO2, balanced with N2 in all four combinations) and stored for up to 9 days (4°C) was evaluated by a sensory panel, formation of TBARS, formation of protein carbonyl, appearance of myosin cross-links, and thiol loss. Formation of secondary lipid oxidation products, as detected by TBARS, and the rancidity, as perceived by sensory analysis, were inhibited in WGE beef patties independent of MAP compared to control beef patties. The protein carbonyl formation was also reduced in WGE beef patties, but no significant effects were observed in relation to different MAP. Loss of thiol groups in control beef patties was consistent with the formation of myosin cross-linkages. In the presence of WGE, thiol groups decreased faster but showed less myosin cross-link formation compared to control beef patties, indicating that WGE interacts with the thiol groups of the myofibrillar proteins, and thus reduces the cross-link formation in beef patties stored in high-oxygen MA. © 2011 Elsevier Ltd. All rights reserved. Source


Mejlholm O.,Technical University of Denmark | Gunvig A.,Danish Meat Research Institute DMRI | Borggaard C.,Danish Meat Research Institute DMRI | Blom-Hanssen J.,Danish Meat Research Institute DMRI | And 6 more authors.
International Journal of Food Microbiology | Year: 2010

The performance of six predictive models for Listeria monocytogenes was evaluated using 1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The performance of the growth models was closely related to their complexity i.e. the number of environmental parameters they take into account. The most complex model included the effect of nine environmental parameters and it performed better than the other less complex models both for prediction of maximum specific growth rates (μmax values) and for the growth boundary of L. monocytogenes. For this model bias and accuracy factors for growth rate predictions were 1.0 and 1.5, respectively, and 89% of the growth/no-growth responses were correctly predicted. The performance of three other models, including the effect of five to seven environmental parameters, was considered acceptable with bias factors of 1.2 to 1.3. These models all included the effect of acetic acid/diacetate and lactic acid, one of the models also included the effect of CO2 and nitrite but none of these models included the effect of smoke components. Less complex models that did not include the effect of acetic acid/diacetate and lactic acid were unable to accurately predict growth responses of L. monocytogenes in the wide range of food evaluated in the present study. When complexity of L. monocytogenes growth models matches the complexity of foods of interest, i.e. the number of hurdles to microbial growth, then predicted growth responses of the pathogen can be accurate. The successfully validated models are useful for assessment and management of L. monocytogenes in processed and ready-to-eat (RTE) foods. © 2010 Elsevier B.V. Source

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