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Zhang H, Wang H, Chen Q, Cao Y, Huang J, Li Y, Yao X, Kong B. Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages. Meat Sci 2024; 217:109614. [PMID: 39089084 DOI: 10.1016/j.meatsci.2024.109614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/03/2024]
Abstract
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
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Affiliation(s)
- Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China; Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Huizhu Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yungang Cao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Junrong Huang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xianqi Yao
- Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Li J, Li Z, Deng S, Benjakul S, Zhang B, Huo J. Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus). Foods 2024; 13:1025. [PMID: 38611331 PMCID: PMC11011332 DOI: 10.3390/foods13071025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/13/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% w/v) for 10 s and fried in soybean oil for 10 s (160 °C), vacuum-packed, and processed at different temperatures for 10 min. Then, the squid mantles were subjected to colorimetric analysis, sensory evaluation, free amino acid analysis, and texture profile analysis. In addition, the volatile organic compounds (VOCs) in the squid mantles were analyzed. The results revealed that lower treating temperatures (80 and 90 °C) improved the chromatic and textural properties, along with organoleptic perception. Additionally, the content of amino acid in the squid mantles treated at 121 °C was significantly lower than that of the samples treated at other temperatures (p < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect 41 VOCs, including their monomers and dimers. Among these detected VOCs, the contents of alcohols, ketones, and pyrazines were positively correlated with temperature. However, the content of aldehydes in the squid mantles gradually decreased as the heating temperature increased (p < 0.05). The combined HS-GC-IMS and E-nose results revealed that the lower temperatures (80 and 90 °C) were more suitable for flavor development and practical processing. This study provides valuable information for properly controlling the heating process of squid products, as well as flavor and practical applications for the aquatic industry.
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Affiliation(s)
- Jiagen Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (J.L.); (Z.L.); (S.D.); (B.Z.)
| | - Zhaoqi Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (J.L.); (Z.L.); (S.D.); (B.Z.)
| | - Shanggui Deng
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (J.L.); (Z.L.); (S.D.); (B.Z.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand;
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (J.L.); (Z.L.); (S.D.); (B.Z.)
| | - Jiancong Huo
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (J.L.); (Z.L.); (S.D.); (B.Z.)
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Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AGDO, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Res Int 2023; 174:113675. [PMID: 37981368 DOI: 10.1016/j.foodres.2023.113675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.
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Affiliation(s)
- Milagros Maribel Coaguila Gonza
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Cecylyana Leite Cavalcante
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Alan Giovanini de Oliveira Sartori
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Carmen Josefina Contreras Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil.
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Wu J, Wu T, Xie X, Niu Q, Zhao Z, Zhu B, Chen Y, Zhang L, Gao X, Niu X, Gao H, Li J, Xu L. Genetic Association Analysis of Copy Number Variations for Meat Quality in Beef Cattle. Foods 2023; 12:3986. [PMID: 37959106 PMCID: PMC10647706 DOI: 10.3390/foods12213986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Meat quality is an economically important trait for global food production. Copy number variations (CNVs) have been previously implicated in elucidating the genetic basis of complex traits. In this article, we detected a total of 112,198 CNVs and 10,102 CNV regions (CNVRs) based on the Bovine HD SNP array. Next, we performed a CNV-based genome-wide association analysis (GWAS) of six meat quality traits and identified 12 significant CNV segments corresponding to eight candidate genes, including PCDH15, CSMD3, etc. Using region-based association analysis, we further identified six CNV segments relevant to meat quality in beef cattle. Among these, TRIM77 and TRIM64 within CNVR4 on BTA29 were detected as candidate genes for backfat thickness (BFT). Notably, we identified a 34 kb duplication for meat color (MC) which was supported by read-depth signals, and this duplication was embedded within the keratin gene family including KRT4, KRT78, and KRT79. Our findings will help to dissect the genetic architecture of meat quality traits from the aspects of CNVs, and subsequently improve the selection process in breeding programs.
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Affiliation(s)
- Jiayuan Wu
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Tianyi Wu
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Xueyuan Xie
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
- College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Jinzhong 030801, China
| | - Qunhao Niu
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Zhida Zhao
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Bo Zhu
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Yan Chen
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Lupei Zhang
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Xue Gao
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Xiaoyan Niu
- College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Jinzhong 030801, China
| | - Huijiang Gao
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Junya Li
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
| | - Lingyang Xu
- State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.W.); (B.Z.); (L.Z.); (J.L.)
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Liu H, He J, Yuan Z, Xie K, He Z, Zhou X, Wang M, He J. Metabolomics Analysis Provides Novel Insights into the Difference in Meat Quality between Different Pig Breeds. Foods 2023; 12:3476. [PMID: 37761184 PMCID: PMC10528157 DOI: 10.3390/foods12183476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 08/26/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The Chuanzang black (CB) pig is a new crossbred between Chinese local breeds and modern breeds. Here, we investigated the growth performance, plasma indexes, carcass traits, and meat quality characteristics of conventional DLY (Duroc × Landrace × Yorkshire) crossbreed and CB pigs. The LC-MS/MS-based metabolomics of pork from DLY and CB pigs, as well as the relationship between the changes in the metabolic spectrum and meat quality, were analyzed. In this study, CB pigs presented lower final body weight, average daily gain, carcass weight, and eye muscle area than DLY pigs (p ˂ 0.05). Conversely, the ratio of feed to gain, marbling score, and meat color score of longissimus dorsi (LD) were higher in CB than DLY pigs (p ˂ 0.05). Moreover, psoas major (PM) showed a higher meat color score and a lower cooking loss in CB than DLY pigs (p ˂ 0.05). Interestingly, CB pigs showed lower myofiber diameter and area but higher myofiber density than DLY pigs (p ˂ 0.05). Furthermore, the mRNA expression levels of MyHC I, PPARδ, MEF2C, NFATC1, and AMPKα1 were higher in CB than DLY pigs (p ˂ 0.05). Importantly, a total of 753 metabolites were detected in the two tissues (e.g., psoas major and longissimus dorsi) of CB and DLY pigs, of which the difference in metabolite profiles in psoas major between crossbreeds was greater than that in longissimus dorsi. Specifically, palmitic acid, stearic acid, L-aspartic acid, corticosterone, and tetrahydrocorticosterone were the most relevant metabolites of psoas major meat quality, and tetrahydrocorticosterone, L-Palmitoylcarnitine, arachidic acid, erucic acid, and 13Z,16Z-docosadienoic acid in longissimus dorsi meat were positively correlated with meat quality. The most significantly enriched KEGG pathways in psoas major and longissimus dorsi pork were galactose metabolism and purine metabolism, respectively. These results not only indicated improved meat quality in CB pigs as compared to DLY pigs but may also assist in rational target selection for nutritional intervention or genetic breeding in the swine industry.
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Affiliation(s)
- Hongwei Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (H.L.); (X.Z.); (M.W.)
| | - Jun He
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China; (J.H.); (Z.Y.); (K.X.); (Z.H.)
| | - Zehong Yuan
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China; (J.H.); (Z.Y.); (K.X.); (Z.H.)
| | - Kunhong Xie
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China; (J.H.); (Z.Y.); (K.X.); (Z.H.)
| | - Zongze He
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China; (J.H.); (Z.Y.); (K.X.); (Z.H.)
| | - Xiang Zhou
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (H.L.); (X.Z.); (M.W.)
| | - Man Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (H.L.); (X.Z.); (M.W.)
| | - Jian He
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (H.L.); (X.Z.); (M.W.)
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Xie K, Sun Y, Deng L, Yu B, Luo Y, Huang Z, Mao X, Yu J, Zheng P, Yan H, Li Y, Li H, He J. Effects of Dietary Chlorogenic Acid Supplementation on Growth Performance, Meat Quality, and Muscle Flavor Substances in Finishing Pigs. Foods 2023; 12:3047. [PMID: 37628046 PMCID: PMC10453883 DOI: 10.3390/foods12163047] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/07/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the prohibition of antibiotics in feed, certain phytocompounds have been widely studied as feed additives. Chlorogenic acid (CGA), a natural polyphenol found in plants, possesses anti-inflammatory, antioxidant, and metabolic regulatory features. The objective of this study was to investigate the effects of dietary chlorogenic acid supplementation on growth performance and carcass traits, as well as meat quality, nutrient value and flavor substances of Duroc × Landrace × Yorkshire (DLY) pigs. Forty healthy DLY pigs (initial body weight (BW): 26.69 ± 0.37) were allotted to four treatment groups and were fed with the control diet, which was supplemented with 25 mg kg-1, 50 mg kg-1, and 100 mg kg-1 CGA, respectively. The trial lasted 100 days. The results suggested that dietary CGA supplementation had no effect (p < 0.05) on the average daily gain (ADG) and feed conversion ratio (FC). Herein, it was found that 50 mg kg-1 CGA-containing diet not only increased the dressing percentage and perirenal fat, but also reduced the rate of muscular pH decline (p < 0.05). In the longissimus thoracis (LT) muscle, the myofiber-type-related genes such as the MyHC IIa and MyHC IIX mRNA levels were increased by 100 mg kg-1 CGA. The results also indicated that the 100 mg kg-1 CGA-containing diet increased the content of crude fat, glycogen, total amino acids, and flavor amino acids, but decreased the inosine and hypoxanthine concentration in LT (p < 0.05). Meanwhile, the lipogenic gene ACC1 mRNA level was elevated by 50 mg kg-1 CGA. Instead, 100 mg kg-1 CGA downregulated the expression level of NT5C2, an enzyme responsible for inosine-5'-monophosphate (IMP) degradation. Additionally, 100 mg kg-1 CGA decreased the malondialdehyde (MDA) content, but increased the glutathione peroxidase (GSH-Px) content as well as antioxidant gene (HO-1, NQO-1, NRF2) mRNA levels in LT muscle. These findings showed that dietary CGA could partly improve carcass traits and muscle flavor without negatively affecting growth performance, and the underlying mechanism may be due to the antioxidant properties induced by CGA.
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Affiliation(s)
- Kunhong Xie
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yaxin Sun
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Lili Deng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 625014, China;
| | - Bing Yu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yuheng Luo
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Zhiqing Huang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Xiangbing Mao
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Jie Yu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Ping Zheng
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Hui Yan
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yan Li
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Hua Li
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Jun He
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
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Przyborowska-Zhalniarovich P, Maes D, Otrocka-Domagała I, Paździor-Czapula K, Wiszniewska-Łaszczych A, Sołtysiuk M. Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs. Animals (Basel) 2023; 13:2210. [PMID: 37444007 DOI: 10.3390/ani13132210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Although the prevalence of respiratory diseases in slaughter pigs ranges from 19% to 74% and continues to be an important concern for swine herds worldwide, only a few studies have investigated the relationship between respiratory disease and pork quality. The general aim of this study was to investigate associations between the prevalence and severity of enzootic pneumonia-like lesions in Polish slaughter pigs on different carcass and meat-quality characteristics at the animal and herd levels. The average prevalence of bronchopneumonic lungs with different degrees of lesions was 94.57%. The majority of lesions indicated the acute stage of enzootic pneumonia. Our results indicate a statistically significant interaction between the mean weight of carcasses depending on the extent of the lesions (p = 0.04) at the animal level. The correlation between meatiness and severity of lung lesions was r = -0.25 (p = 0.00). The correlation between the extent of lung lesions and pH45 value was r = -0.17 (p = 0.005) on the animal level and r = -0.63 (p = 0.017) at the herd level. This implies that lung lesions in slaughter pigs negatively influence not only animal health and welfare, but also carcass quality.
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Affiliation(s)
- Paulina Przyborowska-Zhalniarovich
- Department of Veterinary Public Health, Faculty of Veterinary Medicie, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Dominiek Maes
- Unit of Porcine Health Management, Department of Reproduction, Faculty of Veterinary Medicine, Obstetrics and Herd Health, Ghent University, 9820 Merelbeke, Belgium
| | - Iwona Otrocka-Domagała
- Department of Pathological Anatomy, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Katarzyna Paździor-Czapula
- Department of Pathological Anatomy, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Agnieszka Wiszniewska-Łaszczych
- Department of Veterinary Public Health, Faculty of Veterinary Medicie, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Marta Sołtysiuk
- Department of Veterinary Public Health, Faculty of Veterinary Medicie, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
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8
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Zhao Y, He S, Huang J, Liu M. Genome-Wide Association Analysis of Muscle pH in Texel Sheep × Altay Sheep F 2 Resource Population. Animals (Basel) 2023; 13:2162. [PMID: 37443959 DOI: 10.3390/ani13132162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/29/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023] Open
Abstract
pH was one of the important meat quality traits, which was an important factor affecting the storage/shelf life and quality of meat in meat production. In order to find a way to extend the storage/shelf life, the pH values (pH45min, pH24h, pH48h and pH72h) of the longissimus dorsi muscles in F2 individuals of 462 Texel sheep × Altay sheep were determined, genotyping was performed using Illumina Ovine SNP 600 K BeadChip and whole genome resequencing technology, a genome-wide association analysis (GWAS) was used to screen the candidate genes and molecular markers for pH values related to the quality traits of mutton, and the effects of population stratification were detected by Q-Q plots. The results showed that the pH population stratification analysis did not find significant systemic bias, and there was no obvious population stratification effect. The results of the association analysis showed that 28 SNPs significantly associated with pH reached the level of genomic significance. The candidate gene associated with pH45min was identified as the CCDC92 gene by gene annotation and a search of the literature. Candidate genes related to pH24h were KDM4C, TGFB2 and GOT2 genes. The candidate genes related to pH48h were MMP12 and MMP13 genes. The candidate genes related to pH72h were HILPDA and FAT1 genes. Further bioinformatics analyses showed 24 gene ontology terms and five signaling pathways that were significantly enriched (p ≤ 0.05). Many terms and pathways were related to cellular components, processes of protein modification, the activity of protein dimerization and hydrolase activity. These identified SNPs and genes could provide useful information about meat and the storage/shelf life of meat, thereby extending the storage/shelf life and quality of meat.
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Affiliation(s)
- Yilong Zhao
- College of Animal Science and Technology, Shihezi University, Shihezi 832000, China
- College of Animal Science and Technology, Xinjiang Agricultural Vocational and Technical College, Changji 831100, China
| | - Sangang He
- Biotechnology Institute, Xinjiang Academy of Animal Science, Urumqi 830013, China
| | | | - Mingjun Liu
- Biotechnology Institute, Xinjiang Academy of Animal Science, Urumqi 830013, China
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9
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Meloni MP, Piras F, Siddi G, Sanna R, Lai R, Simbula F, Cabras D, Maurichi M, Asara G, De Santis EPL, Scarano C. Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia. Ital J Food Saf 2023; 12:11060. [PMID: 37405139 PMCID: PMC10316274 DOI: 10.4081/ijfs.2023.11060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/26/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. During dry and wet aging aerobic colony count, Enterobacteriaceae, mesophilic lactic acid bacteria, Pseudomonas, molds and yeasts, Salmonella enterica, Listeria monocytogenes and Yersinia enterocolitica, pH and water activity (aw) were determined in meat samples collected from the internal part of the loins. Moreover, the microbial profile was determined with sponge samples taken from the surface of the meat cuts. Samples obtained from Friesian cows were analyzed starting from the first day of the aging period and after 7, 14, and 21 days. Samples obtained from the Sardo Bruna bovines were also analyzed after 28 and 35 days. Wet aging allowed better control of Pseudomonas spp. during storage that showed statistically lower levels (P>0.05) in wet-aged meats with respect to dry-aged meats during aging and particularly at the end of the period (P>0.01) in both cattle breeds. At the end of the experiment (21 days), aerobic colony count and Pseudomonas in Fresian cows' dry-aged meats showed mean levels >8 log, while lactic acid bacteria mean counts >7 log were detected in wet-aged meats of both cattle breeds. In meats submitted to dry aging, pH was significantly higher (P<0.01) with respect to wet-aged meats at all analysis times and in both cattle breeds. Aw showed a stable trend during both dry and wet aging without significant differences. These preliminary results highlight the critical importance of the strict application of good hygiene practices during all stages of production of these particular cuts of meat intended for aging.
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Affiliation(s)
| | - Francesca Piras
- Veterinary Medicine Department, University of Sassari, Via Vienna 2, 07100, Sassari, Italy. +39.079.229447.
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10
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Quispe-Ccasa HA, Saucedo-Uriarte JA, Milla-Pino ME, Cayo-Colca IS. Características bovinas y eventos aversivos durante el faenado en un Centro de Beneficio convencional. REVISTA CIENTÍFICA DE LA FACULTAD DE CIENCIAS VETERINARIAS 2023. [DOI: 10.52973/rcfcv-e33188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Abstract
El objetivo del estudio fue evaluar la influencia de características de bovinos [condición corporal (CC), lesiones prefaenado (LP), estado de preñez (EP) y estado emocional aparente (EEA)], faenados en un centro de beneficio convencional, sobre la frecuencia de eventos aversivos al bienestar animal y calidad cárnica. Se registró el faenado de 99 bovinos, cuantificando los golpes, torceduras de cola, gritos del operario, puntillazos, tiempos de cada etapa, resbalones, caídas, vocalizaciones e intentos de incorporación. Se determinó pH0h, pH1h, pH24h y goteo en el músculo Longissimus dorsi et lumborum. Los datos se analizaron bajo un Diseño Completo al Azar (DCA). Se halló una correlación inversa entre CC y LP (P<0,05), donde bovinos con menor CC presentaron más lesiones en prefaenado. Durante la conducción, más golpes, gritos del operario, tiempo de conducción y tiempo entre derribo y el exanguinado, estaban asociados a bovinos con EEA nervioso. Durante la sujeción, sucedieron más caídas en bovinos del 2/3 de preñez, y el tiempo de sujeción fue mayor en CC<2,75. En el derribo, mayor frecuencia de gritos del operario y número de puntillazos sucedieron en CC>3,25. Bajo las condiciones del estudio, no se encontraron diferencias en el pH y PG% según CC, LP ni EP; sin embargo, bovinos con EEA tranquilo tuvieron menor PG% que EE nervioso (P<0,05), probablemente, con un estado de mayor excitación y estrés. La calidad cárnica es afectada por EEA, pero es necesario establecer mejoras en las prácticas de manejo e insensibilización en el faenado, con el fin de reducir el tiempo de eventos estresantes.
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Affiliation(s)
- Hurley Abel Quispe-Ccasa
- Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Escuela de Posgrado. Chachapoyas, Peru - Instituto Nacional de Innovación Agraria, EEA San Bernardo, PROMEG Tropical. Tambopata, Madre de Dios, Perú
| | - José Américo Saucedo-Uriarte
- Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Escuela de Posgrado. Chachapoyas, Peru - Instituto Nacional de Innovación Agraria, EEA El Porvenir, PROMEG Tropical. Tarapoto, San Martín, Perú
| | | | - Ilse Silvia Cayo-Colca
- Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología. Chachapoyas, Perú
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11
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Xiao Y, Zhao J, Zhang X, Jiao Y, Liu Y. Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Plasma Metabolomic Profiling Reveals Preliminary Biomarkers of Pork Quality Based on pH Value. Foods 2022; 11:foods11244005. [PMID: 36553747 PMCID: PMC9778167 DOI: 10.3390/foods11244005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/20/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
This study aimed to identify biomarkers for pork quality evaluation. Firstly, the correlation between indicators of pork quality evaluation was investigated. The pH of pork meat at 45 min post slaughter showed a significant negative correlation with meat color indicators (r: -0.4868--0.3040). Subsequently, porcine plasma samples were further divided into low pH (pH = 6.16 ± 0.22) or high pH (pH = 6.75 ± 0.08) groups. Plasma metabolites in both sample groups were investigated using untargeted metabolomics. In total, 90 metabolites were recognized as differential metabolites using partial least squares discriminant analysis. Pathway enrichment analysis indicated these differential metabolites were enriched in amino acid metabolism and energy metabolism. Correlation analysis revealed that creatinine, L-carnitine, D-sphingosine, citraconic acid, and other metabolites may constitute novel plasma biomarkers with the pH value of pork meat. The current study provides important insights into plasma biomarkers for predicting pork quality based on pH value.
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13
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Zhuang Z, Wu J, Xu C, Ruan D, Qiu Y, Zhou S, Ding R, Quan J, Yang M, Zheng E, Wu Z, Yang J. The Genetic Architecture of Meat Quality Traits in a Crossbred Commercial Pig Population. Foods 2022; 11:foods11193143. [PMID: 36230219 PMCID: PMC9563986 DOI: 10.3390/foods11193143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 11/25/2022] Open
Abstract
Meat quality is of importance in consumer acceptance and purchasing tendency of pork. However, the genetic architecture of pork meat quality traits remains elusive. Herein, we conducted genome-wide association studies to detect single nucleotide polymorphisms (SNPs) and genes affecting meat pH and meat color (L*, lightness; a*, redness; b*, yellowness) in 1518 three-way crossbred pigs. All individuals were genotyped using the GeneSeek Porcine 50K BeadChip. In sum, 30 SNPs and 20 genes are found to be associated with eight meat quality traits. Notably, we detect one significant quantitative trait locus (QTL) on SSC15 with a 143 kb interval for meat pH (pH_12h), together with the most promising candidate TNS1. Interestingly, two newly identified SNPs located in the TTLL4 gene demonstrate the highest phenotypic variance of pH_12h in this QTL, at 2.67%. The identified SNPs are useful for the genetic improvement of meat quality traits in pigs by assigning higher weights to associated SNPs in genomic selection.
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Affiliation(s)
- Zhanwei Zhuang
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Wu
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Cineng Xu
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Donglin Ruan
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yibin Qiu
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shenping Zhou
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Rongrong Ding
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Zhongxin Breeding Technology Co., Ltd., Guangzhou 511466, China
| | - Jianping Quan
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Ming Yang
- College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Enqin Zheng
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Zhenfang Wu
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Yunfu Subcenter of Guangdong Laboratory for Lingnan Modern Agriculture, Yunfu 527400, China
| | - Jie Yang
- National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Correspondence:
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14
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Đorđević N, Karabegović I, Cvetković D, Šojić B, Savić D, Danilović B. Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation. Foods 2022; 11:foods11182733. [PMID: 36140860 PMCID: PMC9497537 DOI: 10.3390/foods11182733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.
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Affiliation(s)
- Natalija Đorđević
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Ivana Karabegović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Dragoljub Cvetković
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragiša Savić
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
- Correspondence:
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15
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Martin CS, Jubelin G, Darsonval M, Leroy S, Leneveu-Jenvrin C, Hmidene G, Omhover L, Stahl V, Guillier L, Briandet R, Desvaux M, Dubois-Brissonnet F. Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety. Compr Rev Food Sci Food Saf 2022; 21:4294-4326. [PMID: 36018457 DOI: 10.1111/1541-4337.13020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 01/28/2023]
Abstract
In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single-cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single-cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.
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Affiliation(s)
- Cédric Saint Martin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Grégory Jubelin
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Maud Darsonval
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Charlène Leneveu-Jenvrin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Association pour le Développement de l'Industrie de la Viande (ADIV), Clermont-Ferrand, France
| | - Ghaya Hmidene
- Risk Assessment Department, ANSES, Maisons-Alfort, France
| | - Lysiane Omhover
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | - Valérie Stahl
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | | | - Romain Briandet
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Mickaël Desvaux
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
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16
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Liu Y, Liang S, Wang K, Zi X, Zhang R, Wang G, Kang J, Li Z, Dou T, Ge C. Physicochemical, Nutritional Properties and Metabolomics Analysis Fat Deposition Mechanism of Chahua Chicken No. 2 and Yao Chicken. Genes (Basel) 2022; 13:1358. [PMID: 36011269 PMCID: PMC9407069 DOI: 10.3390/genes13081358] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/25/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
Poultry is an important dietary source of animal protein, accounting for approximately 30% of global meat consumption. Because of its low price, low fat and cholesterol content, and no religious restrictions, chicken is considered a widely available healthy meat. Chahua chicken No. 2 is a synthetic breed of Chahua chicken derived from five generations of specialized strain breeding. In this study, Chahua chicken No. 2 (CH) and Yao chicken (Y) were used as the research objects to compare the differences in physicochemical and nutritional indicators of meat quality between the two chicken breeds, and metabolomics was used to analyze the differences in metabolites and lipid metabolism pathways and to explore the expression of genes involved in adipogenesis. The physical index and nutritional value of CH are better than that of Y, and the chemical index of Y is better than that of CH. However, the chemical index results of CH are also within the normal theoretical value range. Comprehensive comparison shows that the meat quality of CH is relatively good. Metabolomics analysis showed that CH and Y had 85 different metabolites, and the differential metabolites were mainly classified into eight categories. KEGG pathway enrichment analysis revealed 13 different metabolic pathways. The screened PPARG, FABP3, ACSL5, FASN, UCP3 and SC5D were negatively correlated with muscle fat deposition, while PPARα, ACACA and ACOX1 were positively correlated with muscle fat deposition. The meat quality of CH was better than Y. The metabolites and metabolic pathways obtained by metabonomics analysis mainly involved the metabolism of amino acids and fatty acids, which were consistent with the differences in meat quality between the two breeds and the contents of precursors affecting flavor. The screened genes were associated with fatty deposition in poultry.
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Affiliation(s)
- Yong Liu
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Shuangmin Liang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Kun Wang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Xiannian Zi
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Ru Zhang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Guangzheng Wang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Jiajia Kang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Zijian Li
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Tengfei Dou
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
| | - Changrong Ge
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Y.L.); (K.W.); (X.Z.); (R.Z.); (G.W.); (J.K.); (Z.L.); (T.D.)
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17
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Barrasso R, Ceci E, Tufarelli V, Casalino G, Luposella F, Fustinoni F, Dimuccio MM, Bozzo G. Religious slaughtering: Implications on pH and temperature of bovine carcasses. Saudi J Biol Sci 2022; 29:2396-2401. [PMID: 35531228 PMCID: PMC9072877 DOI: 10.1016/j.sjbs.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 11/29/2022] Open
Abstract
The main objective of this study was to investigate the influence of different types of slaughtering on the variations of pH and temperature. Ninety entire male beef cattle, belonging to the Charolais breed, were distributed in three groups based on method of slaughtering. A total of 30 subjects (group K) were slaughtered without stunning, according to the Koscher rite; thirty bovines (group T) were stunned with a captive bolt gun, following the common slaughtering reported by Council Regulation (EC) 1099/2009; other thirty animals (group H) were slaughtered without stunning, based on Halal procedures. The temperature and pH values of carcasses were determined at 3, 6 and 24 h post-mortem, respectively. At 24 h post-mortem of the 30 carcasses evaluated for each group, muscle temperature decreased in all three types of slaughtering. In particular, the average temperature was 4.0, 4.9 and 3.0 °C for traditional, Halal and Koscher slaughtering, respectively. Moreover, at the same time step (24 h post-mortem), muscle pH decreased showing values equal to 5.72, 5.83, 5.81 for traditional, Halal and Koscher slaughtering, respectively. The findings of the present study may be useful to highlight the influence of slaughtering method on pH and, more generally, on meat quality. Additionally, our results show that, in slaughtering carried out without prior stunning, the carcass could be more susceptible to alterations because of the high pH values.
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Affiliation(s)
- Roberta Barrasso
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Edmondo Ceci
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Vincenzo Tufarelli
- Department of DETO-Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Gaia Casalino
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Francesco Luposella
- Postgraduate School in Inspection of Food of Animal Origin, Veterinary Medicine, "Aldo Moro", 70010 Valenzano, Italy.,Direction Départementale de la Cohésion Sociale et de la Protection des Populations des Vosges (DDCSPP88), Unité Productions Animales et Environnement, Parc Économique du Saut le Cerf, 4 Avenue du Rose Poirier, 88000 Épinal, France
| | - Fanny Fustinoni
- Direction Départementale de la Cohésion Sociale et de la Protection des Populations des Vosges (DDCSPP88), Unité Productions Animales et Environnement, Parc Économique du Saut le Cerf, 4 Avenue du Rose Poirier, 88000 Épinal, France
| | - Michela M Dimuccio
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Giancarlo Bozzo
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
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18
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Smili H, Becila S, della Malva A, Redjeb A, Albenzio M, Sevi A, Santillo A, Babelhadj B, Adamou A, Boudjellal A, Marino R. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods 2022; 11:foods11050732. [PMID: 35267365 PMCID: PMC8909503 DOI: 10.3390/foods11050732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/26/2022] [Accepted: 02/27/2022] [Indexed: 11/20/2022] Open
Abstract
The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
| | - Antonella della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
- Correspondence:
| | - Ayad Redjeb
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Baaissa Babelhadj
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Abdelkader Adamou
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
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Shen L, Gan M, Chen L, Zhao Y, Niu L, Tang G, Jiang Y, Zhang T, Zhang S, Zhu L. miR-152 targets pyruvate kinase to regulate the glycolytic activity of pig skeletal muscles and affects pork quality. Meat Sci 2021; 185:108707. [PMID: 35032684 DOI: 10.1016/j.meatsci.2021.108707] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/04/2021] [Accepted: 11/08/2021] [Indexed: 11/30/2022]
Abstract
As a type of non-coding RNA, microRNAs are widely involved in the biological processes of animals. In the present study, the expression of miR-152 in glycolytic muscle fibers (Longissimus thoracis, LT) was lower than that of oxidative muscle fibers (Psoas major, PM). Using dual luciferase assay, miR-152 was shown to target muscle pyruvate kinase (PKM) to perform biological functions. Moreover, overexpression of miR-152 in primary porcine cells inhibited PKM gene expression and reduced lactic acid production in cells, whereas inhibition of miR-152 expression promoted PKM gene expression and increased lactic acid production. Correlation analysis showed that the expression of miR-152 was significantly positively correlated with the ultimate pH of LT after slaughter, while the expression of the PKM gene was significantly negatively correlated with the final pH of LT. In vivo and in vitro experiments discussed herein suggest that miR-152 may affect muscle pH by targeting the expression of the PKM gene. Our findings enrich the understanding of the genetic regulatory network that influences pork quality.
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Affiliation(s)
- Linyuan Shen
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Mailin Gan
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Lei Chen
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Ye Zhao
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Lili Niu
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Guoqing Tang
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Yanzhi Jiang
- College of Life Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Tinghuan Zhang
- Chongqing Academy of Animal Science, Rongchang County, Chongqing 402460, China
| | - Shunhua Zhang
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Li Zhu
- College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
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Jin Y, Jiang B, Wang H. Growth performance, meat quality and lipid metabolism in finishing lambs fed diets containing rumen-unprotected and rumen-protected betaine. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1992304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yaqian Jin
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
| | - Beibei Jiang
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
| | - Hongrong Wang
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
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21
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Mohammed LS, Sallam EA, Edris SN, Khalifa OA, Soliman MM, Shehata SF. Growth performance, economic efficiency, meat quality, and gene expression in two broiler breeds fed different levels of tomato pomace. Vet Res Commun 2021; 45:381-397. [PMID: 34458932 DOI: 10.1007/s11259-021-09819-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 08/05/2021] [Indexed: 11/29/2022]
Abstract
Male broiler chicks (135 Indian River chicks (IR) and 135 Cobb chicks; n = 270) were weighed, wing banded, and distributed randomly into three iso-energetic and iso-nitrogenous diet groups for each breed (triplicate design, 45 bird/group, 15 bird/replicate). The chicks were fed the diets with levels of 0, 4, or 6% sun-dried tomato pomace (SDTP), respectively, for 42 consecutive days to determine the effect of consuming different levels of SDTP on growth performance, economic efficiency, meat quality, and gene expression in IR and Cobb broiler chickens. The inclusion of up to 6% SDTP in the diet of IR or Cobb chickens had no negative impact on growth performance parameters. Chickens from both the IR and Cobb breeds fed a diet containing 4% or 6% SDTP consumed more feed than those fed a diet containing 0% SDTP. Concomitantly, the groups fed a 6% SDTP diet of IR breed incurred a significantly higher feed cost, total variable cost (TVC), and total cost (TC). The inclusion of up to 6% SDTP in the feed of both breeds resulted in a non-significant increase in return parameters. The ultimate pH decreased as the SDTP concentration increased, with no significant differences in water holding capacity (WHC) or drip loss (48 h). No alteration in the mRNA expression of hepatic growth hormone receptor gene (GHR) or insulin like growth factor-1 (IGF-1) was found among the treatments for either the IR or Cobb breeds. Thus, up to 6% SDTP can be added to the diet of IR and Cobb broiler chickens without any adverse effects on the examined parameters.
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Affiliation(s)
- Liza S Mohammed
- Veterinary Economics and Farm Management, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha, 13736, Egypt
| | - Eman A Sallam
- Animal and Poultry Production, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha, 13736, Egypt
| | - Shimaa N Edris
- Food Control Department, Faculty of Veterinary Medicine, Benha University, Benha, 13736, Egypt
| | - Olla A Khalifa
- Genetics and Genetic Engineering, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha, 13736, Egypt
| | - Mohamed Mohamed Soliman
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia.
| | - Seham F Shehata
- Veterinary Economics and Farm Management, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Benha, 13736, Egypt
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Carcass Composition, Meat Quality, Calpain Activity, Fatty Acid Composition and Ribonucleotide Content in Southern Thai Native Goats and Three-Way Crossbred Goats. Foods 2021; 10:foods10061323. [PMID: 34201341 PMCID: PMC8229117 DOI: 10.3390/foods10061323] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/17/2022] Open
Abstract
Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes.
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23
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Priyadarshini MB, Xavier KM, Dhanabalan V, Nayak BB, Balange AK. Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110239] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Magalhães IMC, Paglarini CDS, Vidal VAS, Pollonio MAR. Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Camila de Souza Paglarini
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Vitor Andre Silva Vidal
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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25
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Qin L, Yu J, Zhu J, Kong B, Chen Q. Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage. Meat Sci 2020; 172:108351. [PMID: 33120179 DOI: 10.1016/j.meatsci.2020.108351] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/12/2020] [Accepted: 10/18/2020] [Indexed: 02/06/2023]
Abstract
The ultrasonic-assisted extraction of total polyphenol from Allium senescens L. (ASL) seeds was conducted, and the antioxidant efficacy of ASL seed extract (ASLSE) was assessed in Harbin dry sausages. ASLSE extracted with 1:30 g/mL water at 150 W for 15 min had the highest antioxidant capacities (P < 0.05). Subsequently, different addition levels (0, 2, 4, 6 and 8 g/kg) of freeze-dried ASLSE were applied in dry sausages during a twelve-day fermentation, and BHT treatment was the positive control. The lower pH values and carbonyl contents were detected in the treatments with 6 and 8 g/kg ASLSE than those in the other treatments at 12 d (P < 0.05). However, there was no difference in the water activity, lipid oxidation and color among the treatments with 6 and 8 g/kg ASLSE and 0.2 g/kg BHT (P > 0.05) at 12 d. These results indicated that 6 g/kg ASLSE could be effective in inhibiting lipid and protein oxidation and reducing color deterioration of dry sausages.
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Affiliation(s)
- Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Yu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Animal Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jiamin Zhu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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26
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Vidal VA, Bernardinelli OD, Paglarini CS, Sabadini E, Pollonio MA. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. Food Res Int 2019; 125:108634. [DOI: 10.1016/j.foodres.2019.108634] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 08/21/2019] [Accepted: 08/21/2019] [Indexed: 11/16/2022]
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27
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Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy. Food Chem 2019; 287:369-374. [DOI: 10.1016/j.foodchem.2019.02.119] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/25/2019] [Accepted: 02/26/2019] [Indexed: 02/07/2023]
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28
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Stanisz M, Ludwiczak A, Składanowska-Baryza J, Bykowska-Maciejewska M. The effect of age and ultimate pH value on selected quality traits of meat from wild boar. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2018-0090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The meat from hunted wild boar juveniles (N = 18) and yearlings (N = 17) was analysed to assess the influence of age and the ultimate pH value on selected quality traits. The analysed meat of 55.56% of the juveniles and 64.71% of the yearlings was characterised with normal pH. The pH had been measured 24 and 48 h post mortem. More cases of high ultimate pH (pHu > 5.8) and high maximal pH (about 6.2) have been noted in the meat of younger animals compared with older ones. We found no effect of pHu on the colour coordinates of analysed wild boar meat. A slight effect of age was observed for the lightness (L*) coordinate. The postmortem time was the most important factor influencing meat colour [L*, yellowness (b*), and hue angle]. A high pHu was related to lower drip loss (P = 0.001), lower percentage of free water (P = 0.036), lower cooking loss (P = 0.001), and lower plasticity (P = 0.042). The meat from juveniles showed higher plasticity than meat from yearlings. Summing up, both the pHu level and the age of wild boars may affect some qualitative patterns of meat, changing the technological usability of this raw animal product.
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Affiliation(s)
- Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Marta Bykowska-Maciejewska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
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Delele MA, Kuffi KD, Geeraerd A, De Smet S, Nicolai BM, Verboven P. Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Kumsa D. Kuffi
- School of Chemical and Bio EngineeringAddis Ababa Institute of Technology, Addis Ababa University Addis Ababa Ethiopia
| | | | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product QualityGhent University Ghent Belgium
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Cadavez VAP, Xavier C, Gonzales-Barron U. Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors. Meat Sci 2019; 153:94-102. [PMID: 30913413 DOI: 10.1016/j.meatsci.2019.03.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 03/05/2019] [Accepted: 03/12/2019] [Indexed: 10/27/2022]
Abstract
Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12 - 35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors and animal characteristics. Seventy-four Mirandesa breed and 52 Crossbreds, with an average age of 10.1 ± 2.32 months, were slaughtered at one abattoir located in the Northeast of Portugal. Carcass temperature and pH, logged during 24 h post-mortem, were modelled by exponential decay equations that estimated temperature (kT) and pH (kpH) decay rates. Additionally, other pH/temperature descriptors were estimated from the fitted models. From linear models adjusted to each descriptor, it was found that hot carcass weight, age, breed, gender, age class, fat cover, conformation and transport and lairage time had influence (P < 0.05) on pH and temperature decay rates. Thus, combining the variables kT and kpH, and selected animal/carcass characteristics as linear predictors, a system to classify quality of carcasses was developed.
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Affiliation(s)
- V A P Cadavez
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Portugal.
| | - C Xavier
- REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal; REQUIMTE, LAQV, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - U Gonzales-Barron
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Portugal
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31
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Liu P, Wang S, Zhang H, Wang H, Kong B. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Sci 2019; 148:96-104. [DOI: 10.1016/j.meatsci.2018.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/26/2022]
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32
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Sun Q, Zhao X, Chen H, Zhang C, Kong B. Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Bykowska M, Stanisz M, Ludwiczak A, Składanowska J, Ślósarz P. Quality of meat from three muscles of farmed fallow deer (Dama dama). ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The quality of three muscles (supraspinatus, longissimus, semimembranosus) were studied in a group of 12 farmed fallow deer bucks (Dama dama) aged 28 months. The aim was to compare the selected quality traits of these muscles and to assess the extent to which these traits change after 14 days of being stored in vacuum packaging. Both the pH and the temperature were significantly affected by the muscle (P < 0.0001) and the time of storage (P < 0.0001). The supraspinatus muscle had the highest initial and final pH (pH0.5 h = 6.95; pH15d = 5.93), while m. semimembranosus showed the greatest drop in temperature (by 37.5°C) 24 h postmortem. The colour parameters differed among muscles. Only lightness (L*) was not influenced by the duration of storage (P = 0.081). The 14-day storage in a vacuum bag caused a decrease in the drip loss (P = 0.002), free water (%; P = 0.001), free water (cm2; P < 0.0001) and a cooking loss (P = 0.050). The duration of time in storage caused an increase in the dry-matter (P = 0.049) and crude-protein (P = 0.044) contents and a decrease of the water to protein ratio (W : CP; P = 0.014). There was a significant effect of muscle on the dry-matter (P < 0.0001) and crude-protein (P < 0.001) contents and W : CP (P < 0.0001). The highest contents of dry matter (P ≤ 0.01) and crude protein (P ≤ 0.01) were found in m. longissimus. The highest W : CP was observed in m. supraspinatus (W : CP24 h = 4.02; W/CP15d = 3.92). The results indicated a different technological quality of the analysed muscles, and, thus, a need to further explore the background of these differences in the early postmortem period and after meat maturation.
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34
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Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1109-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes. Journal of Food Science and Technology 2017; 55:233-243. [PMID: 29358815 DOI: 10.1007/s13197-017-2925-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2017] [Accepted: 10/09/2017] [Indexed: 10/18/2022]
Abstract
A model based on enzyme kinetics was developed to predict differences in postmortem pH change in beef muscles as affected by cooling rate. For the calibration and validation of the model, pH and temperature measurements were conducted at different positions in M. biceps femoris following conventional carcass cooling or faster cooling of the muscle after hot boning. The glycogen conversion, and, hence, the pH fall, was observed to significantly vary with position and cooling regime but only during the initial hours of cooling. Comparison of the cooling regimes indicated that fast cooling following hot boning avoids heat shortening induced by the combined effect of high temperature and low pH.
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Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.021] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kim TW, Kim CW, Yang MR, No GR, Kim SW, Kim IS. Pork Quality Traits According to Postmortem pH and Temperature in Berkshire. Korean J Food Sci Anim Resour 2016; 36:29-36. [PMID: 27499661 PMCID: PMC4973946 DOI: 10.5851/kosfa.2016.36.1.29] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2015] [Revised: 11/28/2015] [Accepted: 12/01/2015] [Indexed: 01/22/2023] Open
Abstract
This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH 45min (pH at 45 min postmortem or initial pH) via analysis of Pearson's correlation showed high positive correlation with pH change pH c24 (pH change from pH 45min to pH 24h postmortem). However, postmortem pH after 24 h (pH 24h or ultimate pH) had a high negative correlation with pH change, pH c24 , CIE L*, and protein content. Initial temperature postmortem (T 1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T c24 ) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T 24h ) was negatively associated with T c24 . Collectively, these results indicate that higher initial pH was associated with higher pH c24 , T 1h , and T c24 . However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH c24 , carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T 1h , T 24h , and T c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.
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Affiliation(s)
- Tae Wan Kim
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
| | - Chul Wook Kim
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
| | - Mi Ra Yang
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
| | - Gun Ryoung No
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
| | - Sam Woong Kim
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
| | - Il-Suk Kim
- Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
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The changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscles during the rigour period. Meat Sci 2016; 112:24-30. [DOI: 10.1016/j.meatsci.2015.10.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Revised: 10/08/2015] [Accepted: 10/10/2015] [Indexed: 11/20/2022]
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40
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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Erasmus MA, Lee HC, Kang I, Swanson JC. Fear responses and postmortem muscle characteristics of turkeys of two genetic lines. Poult Sci 2015. [PMID: 26195807 DOI: 10.3382/ps/pev208] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Commercial turkey production has increased greatly in recent decades. Along with increased production, problems with turkey meat quality have also increased. Research with other species has demonstrated that differences in meat quality exist among pigs and cattle differing in characteristics such as fearfulness. However, associations between fear responses and postmortem (PM) muscle characteristics related to the meat quality of turkeys have not been examined. This study evaluated the test-retest repeatability of responses of male commercial (COMM) and randombred (RB) turkeys in an open field (OF) test, which is used to assess fear and activity levels of poultry. Another objective of this study was to evaluate the relationship between behavioral OF responses and PM breast muscle characteristics (pH and R-value) that are related to meat quality. Thirdly, this study evaluated differences in pH and R-value between the turkey lines. Male COMM and RB turkeys were each housed in groups in 4 pens. Turkeys were individually tested in an OF (2.74×2.74 m, divided into 81 squares) at 1, 4, and 11 wk (COMM N=27; RB N=33). Turkeys were then grouped into clusters based on a cluster analysis of OF behavior. Turkeys were processed and meat quality characteristics were evaluated at 15-17 wk for COMM and 20-21 wk for RB turkeys. Results were analyzed using a mixed model (SAS 9.4). Breast muscle pH and R-value did not differ between genetic lines, and there were no differences in pH and R-value among clusters within genetic lines. These findings suggest that OF responses measured during rearing are not related to PM breast muscle pH and R-value, which ultimately affect meat quality. Further research is needed to assess whether other types of fear responses are associated with meat quality and whether differences in R-value between genetic lines are associated with differences in other meat quality characteristics.
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Affiliation(s)
- M A Erasmus
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
| | - H C Lee
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
| | - I Kang
- Department of Animal Science, Michigan State University, East Lansing, MI 48824 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824
| | - J C Swanson
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
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Lee HJ, Jayasena DD, Kim SH, Kim HJ, Heo KN, Song JE, Jo C. Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks. Korean J Food Sci Anim Resour 2015; 35:114-20. [PMID: 26761808 PMCID: PMC4682506 DOI: 10.5851/kosfa.2015.35.1.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 12/26/2014] [Accepted: 12/29/2014] [Indexed: 11/06/2022] Open
Abstract
The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.
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Affiliation(s)
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | | | - Kang Nyung Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Cheonan 331-801, Korea
| | | | - Cheorun Jo
- Corresponding author: Cheorun Jo, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, Korea. Tel: +82-2-880-4804, Fax: +82-2-873-2211, E-mail:
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Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chem 2014; 160:330-7. [DOI: 10.1016/j.foodchem.2014.03.096] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 02/21/2014] [Accepted: 03/19/2014] [Indexed: 11/19/2022]
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Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle. ScientificWorldJournal 2014; 2014:174253. [PMID: 25197695 PMCID: PMC4147285 DOI: 10.1155/2014/174253] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 07/15/2014] [Accepted: 07/21/2014] [Indexed: 12/22/2022] Open
Abstract
This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.
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Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1327-5] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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