Correlation of consumer involvement and consumer purchase decision on packaged beef products

Consumers need to search for extensive and impartial information before purchasing to obtain the best product when choosing appropriate beef products. The study aimed to understand the correlation between consumer involvement and consumer purchase decisions concerning in selection of packaged beef. The primary data were collected by the structured questionnaire and disseminated to 303 respondents. Method of the study is a survey, and data were analyzed and interpreted using Spearman Rank Correlation. Studies using a one-sample t-test indicate significantly different involvements to hypothesized value on economic, functional, and symbolic dimensions. Furthermore, the correlation between consumer involvement and consumer purchase decisions showed a positive influence. This study found that consumers remain to prioritize the economic dimensions in case of purchasing packaged beef products. The marketing challenges of livestock products can be overcome by developing a strategy based on consumer involvement.

Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage

As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.

ANALISIS KADAR NITRIT PADA SOSIS SAPI KEMASAN YANG BEREDAR DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG SECARA SPEKTROFOTOMETRI UV-VIS

The use of nitrite as a preservative and provider of the stable red color, aroma as well as taste for the meat is allowed within processed meat products, such as beef sausage. However, it should be noted that its use does not exceed the maximum permitted limit so as not to negatively impact human health. Excess nitrite in the human body can cause acute poisoning, namely methemoglobinemia and chronic poisoning as a result of the formation of carcinogenic nitrosamine derivatives. This research aims to determine whether the levels of nitrite contained in the packaged beef sausage distributed in the traditional market of Bandar Lampung is in accordance with the regulations of The Indonesia Food and Drug Authority or Indonesia FDA No. 36 of 2013 which is not more than 30 mg/kg. The analysis of nitrite levels in the sample was carried out using with UV-Vis Spectrophotometry method based on diazotation reaction between nitric acid and sulfanilamide forming diazonium salts. The products were then reacted again with naphthyl ethylenediamine to form a purplish red compound whose absorbance was measured at a wavelength 0f 543,8 nm. From the results of the analytical methods validation, it was obtained that the value of the correlation coefficient was 0,9997, the coefficient of determination 0,9994, the coefficient of variation 1,2121%, the range of percent recovery between 98,630-101,240%, and the detection and the quantitation limit respectively at 0,0187 ppm and 0,0623 ppm. This indicates that all test parameters meet the requirements for their use. The result of determining the average levels of nitrite in the samples show that there were two samples that had levels exceeding the maximum allowed limit, i.e sampel C=40,407 mg/kg and sample D=33,181mg/kg while sample A=18,963 mg/kg, sample B=9,427 mg/kg, sample E=9,423 mg/kg and sample F=8,689 mg/kg did not exceed the maximum allowed limit. Keywords: Beef Sausage, Nitrite, UV-Vis Spectrophotometry, Method AnalysisValidation

Lactococcus carnosus sp. nov. and Lactococcus paracarnosus sp. nov., two novel species isolated from modified-atmosphere packaged beef steaks

As part of a study investigating the spoilage microbiome of modified-atmosphere packaged beef from Germany, four novel strains of lactic acid bacteria were isolated and subsequently taxonomically characterized by a polyphasic approach, which revealed that they could not be assigned to known species. The isolates were Gram-staining-positive, coccoid, facultatively anaerobic, non-motile, catalase-negative and oxidase-negative. Morphological, physiological and phylogenetic analysis revealed a distinct lineage within the genus Lactococcus , with Lactococcus piscium and Lactococcus plantarum as closest relatives. Results indicated that they represented two different novel species with two strains, (TMW 2.1612T/TMW 2.1613 and TMW 2.1615T/TMW 2.1614), respectively. The two strains of both novel species shared identical 16S rRNA gene sequences but a MLSA allowed their intraspecies differentiation. The 16S rRNA gene sequences of TMW 2.1612T and TMW 2.1615T had a similarity of 99.85 % to each other and a similarity of 99.85 and 99.78 % the most closely related type strain of Lactococcus piscium , respectively. However, the ANIb value between the respective type strains TMW 2.1612T and TMW 2.1615T, and the type strain of Lactococcus piscium was only 94.3 and 92.0 %, respectively, and 92.9 % between TMW 2.1612T and TMW 2.1615T. The in silico DDH estimate value between the respective type strain TMW 2.1612T and TMW 2.1615T and the most closely related type strain of Lactococcus piscium was only 59.9 and 48.9 %, respectively, and 51.1 % between TMW 2.1612T and TMW 2.1615T. Peptidoglycan type of strain TMW 2.1612T is Lys–Thr–Ala and major fatty acids are summed feature 8 and C16 : 0. Peptidoglycan type of strain TMW 2.1615T is Lys–Ala and major fatty acids are C16 : 0, C19 : 0cyclo ω8c and summed feature 8. On the basis of polyphasic evidence, the meat isolates represent two novel species of the genus Lactococcus , for which the names Lactococcus carnosus sp. nov and Lactococcus paracarnosus sp. nov are proposed. The designated respective type strains are TMW 2.1612T (=DSM 111016T =CECT 30115T) and TWM 2.1615T (=DSM 111017T =CECT 30116T).