Establishment of a Freshness-Evaluating Standard for Chilled Yellow Chicken Meat

Emerging nondestructive approaches for meat quality and safety evaluation-A review

Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.

New contributions to the relationship between sequential changes of ATP-related metabolites and post-mortem interval in rats

In recent years, it has become a new research direction to post-mortem interval (PMI) estimation from the changes in metabolite content generated during the process of cadaver corruption, and lead to more and more attention has been paid to the biochemical changes of muscles after death. The ATP degradation process has long been accepted as a precise manner to estimate freshness of meat products in food science. ATP-related metabolites may also serve as an indicator for PMI estimation of corpses. The purpose of this study was to test this possibility. Firstly, this study optimized the detection method of ATP-related metabolites in skeletal muscles of rat. Moreover, in animal experiment, ATP-related metabolites (ATP, ADP, AMP, IMP, Ino, Hx) in lower hind limb skeletal muscles of sixty rats were measured by RP-HPLC at different PMI for 168 h at 20 °C ± 1 °C, the change of freshness indicators (K value, K1 value, K0 value, H value, P value, G value, IMP ratio) were carefully analyzed, and investigate the relationship between them and PMI. The overall results showed that IMP, AMP, Hx, Total metabolites, K value, K1 value, K0 value, H value, P value, G value, and IMP ratio in skeletal muscles changed significantly with PMI (R2 = 0.864-0.971, all P < 0.01) while ATP, ADP, Ino, IMP precursors and IMP degradants had minor changes during the same period (R2 = 0.171-0.706). Specifically, significant linear positive correlations between H value of skeletal muscles and PMI were found, and the coefficients of their regression functions were R2 = 0.971. The correlation between AMP and PMI was slightly lower (R2 = 0.864), but the scope of PMI estimation was the widest (168 h). It can be concluded that the determination of ATP-related metabolites in skeletal muscle may be a potential tool in the PMI estimation. However, more researches on its influencing factors are needed to facilitate its final use in practice.

A functional mutation in the AMPD1 promoter region affects promoter activity and breast meat freshness in chicken

Freshness is an important index to determine the quality deterioration (protein degradation and changes in appearance) of chilled chicken meat and is a primary consideration of consumers. Adenosine monophosphate deaminase 1 (AMPD1) catalyzes the deamination of adenosine monophosphate to inosine monophosphate in skeletal muscle and is the rate-limiting step in the purine nucleotide cycle. Inosine monophosphate is regarded as an important indicator of meat freshness in chicken. This study investigated the association of polymorphisms in the chicken AMPD1 promoter region with meat freshness during freezing storage. An SNP (c. -905G>A) was found to be associated with the freshness (K-value) of chicken breast meat. Chickens with the AA genotype had significantly lower K-values than those with GG and AG genotypes (P < 0.01). Individuals with the AA genotype also had higher breast meat AMPD1 mRNA levels than did those with the GG and AG genotypes (P < 0.01, P < 0.05). A luciferase assay revealed that genotype AA had greater transcriptional activity than genotype GG. Transcription factor binding site analysis identified distinct putative transcription factor binding sites in the two alleles of mutation site c. -905. In summary, we identified an SNP (c. -905G>A) in the promoter region of the AMPD1 gene that may modulate the binding affinity of different transcription factors to control AMPD1 expression and affect the freshness K-value of chicken meat.

Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film

Inspired by the natural epidermis of animals and plants with antioxidant and antibacterial properties, the aim of this research was to characterize and analyze the effects of the chitosan concentrations on properties of glycerol plasticized chitosan (GPC) film and to investigate the suitability of sensory evaluation and bionic electronic nose (b-electronic nose) detection to assess the freshness of ground beef packaged in the GPC film. The increase in chitosan concentration resulted in an increase in solubility value, total color differences and color intensity of chitosan films. The water vapor permeability (WVP) of the GPC films decreased with the increasing of the chitosan concentration and then increased at higher chitosan concentrations. Longer storage time led to poorer freshness of the ground beef and the GPC film could keep beef samples fresher and delay the deterioration of the beef. Both the traditional sensory evaluation and b-electronic nose technology were fit for evaluating the quality and shelf-life of ground beef, which could advantageously be applied in the future for analyzing other bionic food packaging materials.