Lesions of the head, body, eyes, and fins colonized by gliding bacteria were observed in four marine fish species along the southern California coast and described histologically. Chinook salmon Oncorhynchus tschawytscha reared in marine net‐pens had severe gill lesions colonized by gliding bacteria. Gliding bacteria with a requirement for seawater were recovered from white seabass Atractoscion nobilis, northern anchovy Engraulis mordax, and Pacific sardine Sardinops sagax. Biochemical characterization showed that the gliding bacteria belonged to the species Flexibacter maritimus, the first identification of this bacterium along the Pacific coast of North America. Criteria for presumptive identification of F. maritimus include Gram stain morphology, motility, oxidase and catalase production, agar hydrolysis, seawater requirement, Congo red reaction, and flexirubin pigment.
Ground meat samples were formulated which contained: (a) beef from grass-fed steers, (b) beef from grain-fed steers, (c) fat beef trim from grain-fed steers and beef from grass-fed steers, (d) fat pork trim and beef from grass-fed steers. The samples were packaged and stored in retail over-wrap, freezer wrap or a vacuum-type film. Mixing of fat from different sources generally caused no increase in numbers of microorganisms in newly formed products compared to beef from grass-fed steers. In one instance, however, the psychrotrophic count (as measured on CVT agar) of mixtures of grain-fed beef trim or pork trim and grass-fed beef was increased compared to that of grass-fed beef alone. Lipid deterioration, as measured by the 2-thiobarbituric acid test (TBA), was significantly higher for the pork trim/grass-fed beef mixture than for beef from grass-fed steers. Based upon mean scores, a consumer panel ranked the meat patties in the following order (most preferred to least preferred): all grain, grass-fed lean and grain-fed beef trim, all grass, grass-fed lean and pork trim. Results from the present investigation showed that addition of fat beef trim from grain-fed steers to beef from grass-fed steers potentially improved its palatability and may be an acceptable alternative for increasing the utilization of beef from grass-fed animals.
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