Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the likebacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.
Traceability in the Mexican dairy processing industry was studied to understand drivers behind its implementation. A questionnaire was applied to 33 plants. Data were analyzed using univariate and tabulate procedures of SAS. All plants operated Hazard Analysis and Critical Control Points, ISO or other food safety system. The 85.7% of respondents had traceability operating. Motivations to implement traceability were legal responsibility, and risks/worries of product recall; the enterprise problems were lack of supplier and customer feedback, and ability to manufacture new products; among benefits were regulatory requirements met, enterprises' image and reduced product recall/withdrawal. Economic and market reasons are important for traceability systems of the Mexican dairy processing industry.
PRACTICAL APPLICATIONS
Given the importance of traceability in domestic and international markets, especially the quality of raw materials used in the food processing sector, this study reports the first baseline information for the Mexican dairy processing sector. The results will allow improving the traceability systems in order to have a better market positioning both in the domestic and international markets. A higher number of Mexican suppliers could be incorporated into this food chain, because the most important quality requirements to be met will be available for this group of enterprises that process dairy products. Another impact is to determine the consumer preference, and a better positioning in foreign markets that require traceability systems in dairy products.
The effect of six genotypes (Zebu = Z, European Brown Swiss = EBS, Holstein = H, Z × EBS, Zebu × American Brown Swiss = ABS, Z × ABS, Z × H) on carcass and meat characteristics of young bullocks finished under feedlot conditions was tested. The Z × ABS bullocks had the highest (P = 0.001) average daily gain. The highest (P = 0.017) final liveweight was observed with Z × ABS > EBS > H genotypes. The ribeye area was larger (P = 0.012) for EBS bullocks. Both H and EBS bullocks had lowest (P = 0.001) physiological maturity; although the H bullocks had higher (P = 0.006) pelvis and heart fat values. The best (P = 0.014) conformation was obtained with the Z × ABS and Z × EBS genotypes. The greatest amount of marbling (P = 0.001) was obtained with the H genotype. In general, the crossbred genotypes showed better feedlot performance and carcass characteristics, and it seems that Holstein breed could have a an advantage from the marbling score point of view.
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