Microbial spoilage mechanisms of vacuum-packed lamb meat: A review

Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear. This review comprehensively explores the impact of various preservation techniques, including high hydrostatic pressure (HHP), irradiation (IR), and modified atmosphere packaging (MAP), on protein oxidation during chilled or frozen storage of meat products. While these techniques have shown promising results in extending shelf-life, their effects on protein oxidation are dose-dependent and must be carefully controlled to maintain product quality. Preservation techniques involving the use of phenolic additives have demonstrated synergistic effects in mitigating protein oxidation during storage. Notably, natural phenolic additives have shown comparable efficacy compared to artificial antioxidants. Additionally, incorporating phenolic additives into bio-edible films has shown promise in combating protein oxidation.

TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality

This study investigated the effects of electromagnetic field preservation (EP) and freezing storage (FS) on the quality of northern Qianbei Ma mutton. Using tandem mass tagging (TMT)-labeled quantitative proteomics and bioinformatics, it was observed that EP more effectively inhibited pH increase and maintained a* and b* values compared to FS. Furthermore, the EP group was able to better maintain the water-holding capacity and tenderness of the mutton under prolonged storage. Proteomics analysis identified 397 differentially expressed proteins (DEPs) between the two storage methods at the same storage duration. GO and KEGG enrichment analyses indicated that proteins such as A0A452DSW4, A0A452E8M7, and D3JYV6 were involved in energy metabolism and redox processes, while A0A452EJ66, A0A452DSW4, and A0A452FJE8 played significant roles in protein binding. Overall, EP technology demonstrated superior benefits for maintaining mutton quality, suggesting a novel approach for mutton preservation.

Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies

Extending the shelf life of fresh beef is essential for meat industry. This study explored the microbial community succession, metabolic profile changes, and their interactions during refrigerated storage of beef under different packaging methods. The results showed that compared with air packaging (AP), vacuum packaging (CV) and vacuum skin packaging (VS) maintained higher microbial diversity over longer periods. Among 1,106 metabolites identified, lipids and lipid-like molecules were most prominent. Unique pathways in VS beef, such as oxidative phosphorylation and calcium signaling pathways, underscored its advantages in maintaining beef flavor and oxidation stability. Moreover, dozens of metabolites were identified as potential biomarkers of the treatment effects of different packaging methods. Correlation analysis presented a significant positive correlation between bacterial genera like Brochothrix, Acinetobacter, Serratia, and metabolites such as lipids, organic acids, and nucleotides. This research offers essential insights for optimizing product safety and extending shelf life in the future meat industry.

The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat

When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.e., control with ~5%, 20%, and 50%) as a model system to red meat primal cuts. The results showed that higher fat content reduced the shelf-life of VP beef mince by 24% and lamb mince by 12.5%. This reduction was accompanied by significantly (p < 0.05) decreased glucose and lactic acid levels. Throughout storage, a higher fat content in beef and lamb mince generally resulted in a higher pH by 0.1 (p < 0.05) compared to the respective controls. Higher fat content mince also had faster lactic acid bacteria growth rates (by up to 0.13 Log10 CFU/g/day) and higher maximum populations of presumptive enteric bacteria up to 1.3 Log10 CFU/g (p < 0.05). These results suggest that fat content can negatively influence the shelf-life of VP red meat through lowering glucose and lactic acid levels, raising the pH, and increasing LAB growth rate and maximum population levels of presumptive enteric bacteria.

Inhibitor of Myom3 inhibits proliferation and promotes differentiation of sheep myoblasts

Skeletal muscle quality and yield are important production traits in livestock, and improving skeletal muscle quality while increasing its yield is an important goal of economic breeding. The proliferation and differentiation process of sheep myoblasts directly affects the growth and development of their muscles, thereby affecting the yield of mutton. Myomesin 3 (Myom3), as a functional gene related to muscle growth, currently lacks research on its function in myoblasts. This study aims to investigate the effect of the Myom3 gene on the proliferation and differentiation of sheep myoblasts and its potential molecular mechanisms. The results showed that inhibitor of Myom3 in the proliferation phase of myoblasts resulted in significant downregulation of the proliferation marker gene paired box 7 (Pax7) and myogenic regulatory factors (MRFs; Myf5, Myod1, Myog, P < 0.01), a significant decrease in the EdU-positive cell rate (P < 0.05), and a significant increase in the cell apoptosis rate (P < 0.01), which inhibited the proliferation of myoblasts and promoted their apoptosis. During the differentiation phase of myoblasts, the inhibitor of Myom3 resulted in significant downregulation of the Pax7 gene, upregulation of MRFs (Myod1, Myog, P < 0.05), and a significant increase in fusion index (P < 0.05), promoting the differentiation of myoblasts. Further transcriptome sequencing revealed that differentially expressed genes in the Myom3 interference group were mainly enriched in the MAPK signaling pathway, TNF signaling pathway, and IL-17 signaling pathway. In summary, the inhibitor of Myom3 inhibits myoblast proliferation and promotes myoblast differentiation. Therefore, Myom3 has a potential regulatory effect on the growth and development of sheep muscles, and in-depth functional research can be used for molecular breeding practices in sheep.

Fabrication of black wolfberry anthocyanin-based hydrogels for monitoring freshness and extending shelf-life of Dolang lamb

In this study, a black wolfberry anthocyanin-based indication label (BWIL) was developed using black wolfberry pigment (BWP) in combination with polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) (PVA:CMC = 4:3). The potential use of BWIL for monitoring the freshness of Dorang lamb was further investigated. As revealed, physical cross-linking occurred between PVA, CMC and BWP during the preparation of BWIL. The addition of BWP promoted the internal cross-linking, porosity, and thermal stability of BWIL significantly (p < 0.05). Specifically, BWIL showed a distinct color change when exposed to the refrigerated conditions of Dorang lamb. After 6 days, 12 days and 16 days of lamb refrigeration, the ΔE of BWIL was 26.3, 28.6 and 30.7, respectively, which far exceeded the human eyes' color threshold discernible (ΔE = 3.5). Besides, the ΔE of BWIL was significantly correlated with pH, fat oxidation, and TVB-N content of Dorang lamb (p < 0.05). This result indicated that BWIL could be used for identifying the freshness of lamb accurately. Importantly, the shelf-life of lamb with BWIL was extended from 6 days to 16 days, which suggests that BWIL would be an effective tool for real-time freshness monitoring and shelf-life extending of Dorang lamb.

Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage

During the cold chain storage process, changes in metabolites and microorganisms are highly likely to lead to changes in meat quality. To elucidate the changes in the composition of metabolites and microbiota during cold chain storage of mutton, this study utilized untargeted metabolome and 5R 16S rRNA sequencing analyses to investigate the changes in the longissimus dorsi under different cold chain temperatures (4 °C and -20 °C). With the extension of cold chain storage time, the meat color darkened and the content of C18:2n-6, C20:3n-6, and C23:0 were significantly increased in mutton. In this study, nine metabolites, including 1,2-Dioleoyl-sn-glycero-3-phosphoethanolamine, alanylphenylala-nine, indole-3-acrylic acid and the others, were significantly altered during cold chain storage. The abundance of the dominant microorganisms, including Brachymonas, Aeromonas, Corynebacterium and Steroidobacter, was significantly altered. Furthermore, a high correlation was observed between the different metabolites and microorganisms. These findings provide an in-depth understanding of the effects of different cold chain storage temperatures and times on the quality of mutton.

Multifunctional Sensors Made with Conductive Microframework and Biomass Hydrogel for Detecting Packaging Pressure and Food Freshness

Food packaging detection devices have attracted attention to optimize storage situations and reduce food spoilage. However, low-cost and highly sensitive multifunctional sensors for detecting both food freshness and packaging pressure are still lacking. In this study, a multifunctional sensor was developed consisting of a MXene coated alcohol-soluble polyurethane fiber network (MXene/APU) and composite biohydrogel films made of konjac glucomannan, chitosan, and blueberry anthocyanin (KCB). Based on the pressure sensitivity of MXene/APU and the color changes of KCB in response to pH values, the sensor can detect internal package bulging, external squeezing, and food deterioration. The pressure sensor shows a sensitivity of 1.16 kPa-1, a response time of 200 ms, a wide strain range of 1092%, and stability over multiple loops. The pressure sensor could detect human motion and identify surface morphologies. The excellent sensor performance was attributed to the porous structure and large specific surface area of microfiber networks, conductivity of MXene nanosheets, and protective effect of KCB films coated on the conductive membrane. Besides, the microfluidic blow-spinning method used to prepare microfiber networks showed the advantages of low energy consumption and high production efficiency. Based on the color changes of blueberry anthocyanin loaded in KCB films in response to pH, the sensor realized sensitive spoilage detection of food containing protein. This study provides a new multifunctional food packaging sensing device and a greater understanding of the optimization and application of related devices.