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Orkusz A, Rampanti G, Michalczuk M, Orkusz M, Foligni R. Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles. Microorganisms 2024; 12:1114. [PMID: 38930495 DOI: 10.3390/microorganisms12061114] [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: 05/01/2024] [Revised: 05/23/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat's sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat's pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat's sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat.
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Affiliation(s)
- Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Monika Michalczuk
- Department of Animal Breeding and Production, Warsaw University of Life Sciences, 02-786 Warsaw, Poland
| | - Martyna Orkusz
- Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Palanisamy S, Singh A, Zhang B, Zhao Q, Benjakul S. Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna ( Thunnus tonggol) Slices. Foods 2024; 13:1238. [PMID: 38672909 PMCID: PMC11048871 DOI: 10.3390/foods13081238] [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: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.
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Affiliation(s)
- Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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3
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Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Res Int 2024; 178:113965. [PMID: 38309880 DOI: 10.1016/j.foodres.2024.113965] [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: 08/09/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.5 to 8.5. The isoelectric point of the myoglobin samples depended on the species, being pH 5.5 for equine, pH 4.5 for leopard and bovine, and pH 6.5 for sperm whale. All myoglobin samples had a solubility greater than 80% across the entire pH range studied. All myoglobin solutions appeared red and had two peaks in their UV-visible absorbance spectra after one day, which is consistent with oxymyoglobin formation. Equine myoglobin at pH 8 was selected to study its redox and color stability over time, where the oxymyoglobin oxidative status closely paralleled with the redness of the solutions. The effects of antioxidants (ascorbic acid, caffeic acid, catechin, gallic acid, quercetin, taxifolin, Trolox, and 4-methylcatechol) on the redox and color stability (redness) of the equine myoglobin (pH 8.0) was also studied. Antioxidants with low reduction potential values (ascorbic acid and quercetin) were particularly effective at enhancing the color stability of oxymyoglobin. The computational modeling study showed that amino acids on the myoglobin interacted with antioxidants through hydrogen bonds. The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.
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Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Stefan Baier
- Motif Foodworks, Design Building, 27 Drydock Ave, Boston, MA 02210, USA
| | | | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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4
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Xu G, Li W, Xie H, Zhu J, Song L, Tang J, Miao Y, Han XX. In Situ Monitoring of Membrane Protein Electron Transfer via Surface-Enhanced Resonance Raman Spectroscopy. Anal Chem 2024; 96:6-11. [PMID: 38132829 DOI: 10.1021/acs.analchem.3c04700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
In situ analysis of membrane protein-ligand interactions under physiological conditions is of significance for both fundamental and applied science, but it is still a big challenge due to the limits in sensitivity and selectivity. Here, we demonstrate the potential of surface-enhanced resonance Raman spectroscopy (SERRS) for the investigation of membrane protein-protein interactions. Lipid biolayers are successfully coated on silver nanoparticles through electrostatic interactions, and a highly sensitive and biomimetic membrane platform is obtained in vitro. Self-assembly and immobilization of the reduced cytochrome b5 on the coated membrane are achieved and protein native biological functions are preserved. Owing to resonance effect, the Raman fingerprint of the immobilized cytochrome b5 redox center is selectively enhanced, allowing for in situ and real-time monitoring of the electron transfer process between cytochrome b5 and their partners, cytochrome c and myoglobin. This study provides a sensitive analytical approach for membrane proteins and paves the way for in situ exploration of their structural basis and functions.
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Affiliation(s)
- Guangyang Xu
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Wei Li
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Han Xie
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Jinyu Zhu
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Li Song
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Jinping Tang
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Yu Miao
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
| | - Xiao Xia Han
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P. R. China
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5
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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [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: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Takeda S, Kanda T, Ahhmed AM, Sogawa K, Umezu K, Ogata M, Mizunoya W, Sakata R. Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods 2023; 13:13. [PMID: 38201040 PMCID: PMC10778051 DOI: 10.3390/foods13010013] [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: 11/20/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the a* value in the models compared with that of the controls. Additionally, ethanol-extracted WPH induced Fe3⁺ reduction, lowered oxidation-reduction potential, and decreased nitrite (NO2-) levels. Moreover, ethanol-extracted WPH promoted the formation of NOMb in myoglobin solution. This effect was also observed when ethanol-extracted WPH treated with maleimide was used, implying that certain peptides rather than the thiol group of WPH are involved in promoting NOMb formation. Furthermore, the peptides that decreased NO2- levels were isolated from ethanol-extracted WPH, identified, and synthesized. These synthesized peptides, particularly the FFVAPFPEVFGK peptide, showed NO2--reducing activity. Hence, WPH may promote the coloration of cured meat products through the reducing potential of the peptides contained within.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Teppei Kanda
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Abdulatef M. Ahhmed
- Department of Nutritional Therapy, Graduate School of Medical Science, The Libyan Academy, Tripoli 79031, Libya;
| | - Kazuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara 252-5201, Japan;
| | - Keitarou Umezu
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Masaya Ogata
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
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Bai G, Pan Y, Zhang Y, Li Y, Wang J, Wang Y, Teng W, Jin G, Geng F, Cao J. Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives. Food Chem 2023; 429:136836. [PMID: 37453331 DOI: 10.1016/j.foodchem.2023.136836] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/21/2023] [Accepted: 07/05/2023] [Indexed: 07/18/2023]
Abstract
During storage and processing, muscle proteins, e.g. myosin and myoglobin, will inevitably undergo degeneration, which is thus accompanied by quality deterioration of muscle foods. Some exogenous additives have been widely used to interact with muscle proteins to stabilize the quality of muscle foods. Molecular docking and molecular dynamics simulation (MDS) are regarded as promising tools for recognizing dynamic molecular information at atomic level. Molecular docking and MDS can explore chemical bonds, specific binding sites, spatial structure changes, and binding energy between additives and muscle proteins. Development and workflow of molecular docking and MDS are systematically summarized in this review. Roles of molecular simulations are, for the first time, comprehensively discussed in recognizing the interaction details between muscle proteins and exogenous additives aimed for stabilizing color, texture, flavor, and other properties of muscle foods. Finally, research directions of molecular docking and MDS for improving the qualities of muscle foods are discussed.
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Affiliation(s)
- Genpeng Bai
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Yiling Pan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| | - Yang Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Guofeng Jin
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, 610106 Chengdu, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
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Dong Y, Zhang H, Mei J, Xie J. Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7747-7756. [PMID: 37439124 DOI: 10.1002/jsfa.12859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/03/2023] [Accepted: 07/13/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND Improper stunning methods before slaughter could cause fish to deteriorate more quickly during cold storage. However, it is unclear how stunning methods affect the mitochondrial structure and the role of mitochondria in oxidation in muscle-based food. RESULTS This study explored the potential mechanism of oxidation induced by different stunning methods (hit on the head, T1 ; gill cut, T2 ; immersion in ice/water slurry, T3 ; CO2 asphyxiated, T4 ; 40% CO2 + 30% N2 + 30% O2 , T5 ) in large yellow croaker during cold storage. The results showed that T4 samples had the minimum stress response and the mitochondrial membrane potential and permeability were less damaged. Besides, the mitochondrial functional structure and peroxisome of T4 samples were less damaged compared with other samples, which was reflected in higher total superoxide dismutase, catalase and glutathione peroxidase activities. In terms of oxidation indices, the T4 samples showed higher pH values and iron myoglobin contents and lower total volatile basic nitrogen and thiobarbituric acid reactive substances after 168 h cold storage, indicating that the T4 samples significantly maintained oxidative stability of large yellow croaker. CONCLUSION The CO2 asphyxiation had the least oxidative damage to large yellow croaker during cold storage, possibly because it had the least effect on mitochondrial structure, reactive oxygen species and antioxidant enzyme activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yixuan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Hongzhi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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Deng L, Hao S, Zou W, Wei P, Sun W, Wu H, Lu W, He Y. Effects of Supplementing Growing-Finishing Crossbred Pigs with Glycerin, Vitamin C and Niacinamide on Carcass Characteristics and Meat Quality. Animals (Basel) 2023; 13:3635. [PMID: 38066986 PMCID: PMC10705760 DOI: 10.3390/ani13233635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/11/2023] [Accepted: 11/14/2023] [Indexed: 03/05/2024] Open
Abstract
The objective of this study was to determine the influence of supplementing the diet of growing-finishing pigs with glycerin and/or a mixture of vitamin C and niacinamide on carcass traits and pork quality. Eighty-four weaned piglets with an initial average body weight of 20.35 ± 2.14 kg were assigned, at random, to four groups for a 103-day feeding experiment: control; glycerin-supplemented group; vitamin C and niacinamide-supplemented group; and glycerin, vitamin C and niacinamide-supplemented group. At the end of the experiment, three pigs/group were randomly selected and slaughtered, and samples were collected for analysis. The results indicated that supplementing crossbred pigs with glycerin, vitamin C and niacinamide simultaneously increased the redness (a*) value (p < 0.05), glycerol content (p < 0.01) and myristoleic acid content (p < 0.01) in the longissimus dorsi and tended to increase the level of flavor amino acids, linoleic acid, linolenic acid and erucic acid, as well as the percentage and density of type I myofibers in the longissimus dorsi and the semimembranosus muscle. Glycerin had an influence (p < 0.01) on the erucic acid content in the longissimus dorsi and the semimembranosus muscle, and vitamin C and niacinamide had an interaction effect (p < 0.05) on the redness (a*) value of the longissimus dorsi. Glycerin, vitamin C and niacinamide supplementation in the diet of crossbred pigs improved the color, flavor and nutritional value of pork, which contributed to an increased intent to purchase this product.
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Affiliation(s)
- Linglan Deng
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shaobin Hao
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wanjie Zou
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Panting Wei
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenchen Sun
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huadong Wu
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wei Lu
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuyong He
- Jiangxi Province Key Laboratory of Animal Nutrition, Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China; (L.D.); (S.H.); (W.Z.); (P.W.); (W.S.); (W.L.)
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
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10
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Zhang R, Wu G, Staincliffe M, McEwan JC, Farouk MM. Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour. Foods 2023; 12:4031. [PMID: 37959150 PMCID: PMC10650127 DOI: 10.3390/foods12214031] [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: 08/22/2023] [Revised: 10/27/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Meat is an important source of high-value protein providing sustainable nutrition for human health. The discolouration of meat results in significant waste, which threatens the sustainability of meat production in terms of availability, affordability, and utilisation. Advancing the knowledge of factors and underlying mechanisms for meat discolouration supports the sustainability transformation of meat production practices. Previous studies found that colour stability may be associated with signature changes in certain metabolites, including NADH, glutamate, methionine, and testosterone. This study aimed to confirm the effect of these metabolites and sex, sire, and muscle type on lamb meat colour. NADH and glutamate improved colour stability as evidenced by the increased metmyoglobin reductase activity, while methionine and testosterone had detrimental effects. Overall, lamb meat was discoloured with retail display for up to 10 days at 4 °C. The semitendinosus muscle had higher L*, b*, and hue angle and lower a* (p < 0.05) than other muscles, especially in ewes. Lamb meat from rams had a higher L* and hue angle and lower a* than the ewes (p < 0.05), especially in the colour-labile group, suggesting an interaction between sex and sire. The outcomes of this study will help make the production of meat more sustainable by assisting the meat industry in improving the selection of animals for meat production and processing practices to reduce meat waste due to discolouration.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing Team, AgResearch Ltd., Palmerston North 4474, New Zealand; (R.Z.); (G.W.)
| | - Guojie Wu
- Food Technology & Processing Team, AgResearch Ltd., Palmerston North 4474, New Zealand; (R.Z.); (G.W.)
| | | | - John C. McEwan
- Animal Genomics Team, AgResearch Ltd., Puddle Alley, Mosgiel 9092, New Zealand;
| | - Mustafa M. Farouk
- Food Technology & Processing Team, AgResearch Ltd., Palmerston North 4474, New Zealand; (R.Z.); (G.W.)
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11
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Della Malva A, Gagaoua M, Santillo A, di Corcia M, Natalello A, Sevi A, Albenzio M. In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color. J Proteomics 2023; 287:104997. [PMID: 37657717 DOI: 10.1016/j.jprot.2023.104997] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 09/03/2023]
Abstract
This study investigated the effect of agro-industrial hazelnut skin by-products supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle proteome during post-mortem storage (0, 4 and 7 days). Gel-based proteomics and bioinformatics approaches were applied to better understand the potential role of feeding strategies in modulating the mechanisms underpinning meat discoloration and post-mortem changes during storage. Therefore, twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments: control (C), lambs fed with maize-barley diet, and hazelnut skin (H), lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet. Hazelnut dietary treatment led to better lamb meat color stability as evidenced by the lowest decrease in redness and saturation index values. Proteomics and bioinformatics results revealed changes in the abundance of 41 proteoforms, which were mainly involved in glycolytic processes, responses to oxidative stress, and immune and endocrine system. The proteins allowed revealing interconnected pathways to be behind meat color variation as a consequence of using hazelnut skin by-products to sustainable feed lamb. The proteins can be used as potential predictors of lamb meat color variation. Accordingly, the regression equations developed in this paper revealed triosephosphate isomerase (TPI1) as a reliable candidate biomarker of color stability in lamb meat. SIGNIFICANCE: The use of agro-industrial by-products in animal feeding can be a potential sustainable strategy to reduce the environmental impacts of the food production chain and consequently improve animal welfare and product quality. The inclusion of hazelnut skin by-products in the animal's diet, due to the high concentration of polyphenols, represents an effective strategy to improve the oxidative stability of meat, with significant implications on color. The use of proteomics combined with bioinformatics on the sarcoplasmic proteome is a powerful approach to decipher the underlying mechanism. Accordingly, this approach allowed in this trial a deeper understanding of the molecular mechanisms involved in the post-mortem processes through the discovery of several biological pathways linked with lamb meat color variation. Glycolysis, followed by responses to oxidative stress, and other proteins involved in the immune and endocrine system were found as the major interconnected pathways that could act as potential predictors of lamb meat color stability. Candidate proteins biomarkers were further revealed in this study to be related with multiple meat color traits.
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Affiliation(s)
- Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy.
| | | | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Martina di Corcia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Antonio Natalello
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
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12
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Wang H, Wang J, Wang Y, Gao S, Xu S, Zou X, Meng X. Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef. Foods 2023; 12:3266. [PMID: 37685199 PMCID: PMC10486546 DOI: 10.3390/foods12173266] [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: 08/12/2023] [Revised: 08/28/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study characterized the apparent meat quality, flavor profiles, and microbial communities of beef during the different post-mortem processes, followed by the investigation of the correlations between the dominant microbiota and key volatile compounds. The results showed that wet-aged beef has a higher product yield and more stable color than dry-aged beef, as evidenced by the significantly lower value of aging loss and discoloration (ΔE). According to the odor activity value, 11 out of 65 compounds were categorized as aroma-active components, and 9 of them, including 1-pentanol, 1-octen-3-ol, hexanal, nonanal, heptanal, octanal, 2-nonenal, (E)-, 2-octenal, (E)- and 2-decenal, (E)-, were enriched in beef wet-aged for 7 d. Significant variances were found in the microbial communities of different aging beef. Of these, 20 microbiota (with 10 bacterial and 10 fungal genera) were recognized as the dominant genus. Partial least squares regression combined with a correlation network model revealed that five microbial genera, including Trichosporon, Prauserella, Rhodotorula, Malassezia, and Corynebacterium, constituted the functional microbiota responsible for flavor formation in aging beef and were positively associated with ≥7 key volatile compounds (p < 0.05, |ρ| > 0.7). This study suggests that the application of wet aging within 7 d on beef is better for meat quality and provides novel insights into the mechanisms of flavor formation in post-mortem aging beef via functional microbiota.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
- International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
- Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou 225127, China
| | - Jipan Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism, Yangzhou 225000, China;
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Shuangyi Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Xiaobo Zou
- International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
- Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou 225127, China
- Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China
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13
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Hussain Z, Ijaz M, Zhang Y, Bai Y, Hou C, Li X, Zhang D. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods 2023; 12:2916. [PMID: 37569184 PMCID: PMC10418461 DOI: 10.3390/foods12152916] [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: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes.
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Affiliation(s)
- Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Agriculture and Food Technology, Karakorum International University, Main Campus University Road, Gilgit 15100, Pakistan
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
- Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yejun Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Z.H.); (M.I.); (Y.Z.); (Y.B.); (C.H.); (D.Z.)
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14
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Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Sheng R, Xu B. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities. Food Chem 2023; 428:136751. [PMID: 37453392 DOI: 10.1016/j.foodchem.2023.136751] [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: 02/24/2023] [Revised: 06/04/2023] [Accepted: 06/26/2023] [Indexed: 07/18/2023]
Abstract
The Leuconostoc mesenteroides subsp. IMAU:80679 (LM) was chosen for its superior capability in enhancing redness, and was incubated in a broth system containing metmyoglobin (MetMb) to investigate its mechanisms for color improvement. The a* value of LM group reached its highest level of 52.75 ± 1.04 at 24 h, significantly higher than control of 19.75 ± 0.6 (p < 0.05). The addition of LM could inhibit myoglobin oxidation to some extent. Meanwhile, higher content of nitrosylmyoglobin (NOMb) and Zn-protoporphyrin (Znpp) were observed in LM samples during the whole incubation period. Furthermore, enzymatic activity and encoded genes related to MetMb reduction and pigment formation were determined to explain its possible mechanism on color enhancement. Finally, by extracting crude enzymes and adding them to meat batters, the redness of crude enzyme group was comparable to that achieved with 20 ppm nitrite, providing a potential method on compensating for nitrite/nitrate substitution in meat products.
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Affiliation(s)
- Ying Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jieying Deng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Anhui Qingsong Food Co., Ltd. No.28 Ningxi Road, Hefei 231299, China
| | - Xiaomin Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lingjie Kong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Rong Sheng
- Anhui Zhongqing Inspection and Testing Co., Ltd, Hefei 230093, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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15
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LeMaster MN, Warner RD, Chauhan SS, D'Souza DN, Dunshea FR. Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork. Foods 2023; 12:foods12112215. [PMID: 37297460 DOI: 10.3390/foods12112215] [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: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.
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Affiliation(s)
- Michelle N LeMaster
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Surinder S Chauhan
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
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16
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Zhu Y, Cidan-yangji, Sun G, Luo C, Duan J, Shi B, Ma T, Tang S, Zhong R, Chen L, Basang-wangdui, Zhang H. Different feeding patterns affect meat quality of Tibetan pigs associated with intestinal microbiota alterations. Front Microbiol 2022; 13:1076123. [PMID: 36532493 PMCID: PMC9755672 DOI: 10.3389/fmicb.2022.1076123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 11/17/2022] [Indexed: 10/05/2023] Open
Abstract
This study aimed to investigate the effects of different feeding patterns on meat quality, gut microbiota and its metabolites of Tibetan pigs. Tibetan pigs with similar body weight were fed the high energy diets (HEP, 20 pigs) and the regular diets (RFP, 20 pigs), and free-ranging Tibetan pigs (FRP, 20 pigs) were selected as the reference. After 6 weeks of experiment, meat quality indexes of semitendinosus muscle (SM) and cecal microbiota were measured. The results of meat quality demonstrated that the shear force of pig SM in FRP group was higher than that in HEP and RFP groups (p < 0.001); the pH-value of SM in HEP pigs was higher at 45 min (p < 0.05) and lower at 24 h (p < 0.01) after slaughter than that in FRP and RFP groups; the SM lightness (L* value) of FRP pigs increased compared with RFP and HEP groups (p < 0.001), while the SM redness (a* value) of FRP pigs was higher than that of RFP group (p < 0.05). The free fatty acid (FA) profile exhibited that the total FAs and unsaturated FAs of pig SM in HEP and RFP groups were higher than those in FRP group (p < 0.05); the RFP pigs had more reasonable FA composition with higher n-3 polyunsaturated FAs (PUFAs) and lower n-6/n-3 PUFA ratio than HEP pigs (p < 0.05). Based on that, we observed that Tibetan pigs fed high energy diets (HEP) had lower microbial α-diversity in cecum (p < 0.05), and distinct feeding patterns exhibited a different microbial cluster. Simultaneously, the short-chain FA levels in cecum of FRP and RFP pigs were higher compared with HEP pigs (p < 0.05). A total of 11 genera related to muscle lipid metabolism or meat quality, including Alistipes, Anaerovibrio, Acetitomaculun, etc., were identified under different feeding patterns (p < 0.05). Spearman correlation analysis demonstrated that alterations of free FAs in SM were affected by the genera Prevotellaceae_NK3B31_group, Prevotellaceae UCG-003 and Christensenellaceae_R-7_group (p < 0.05). Taken together, distinct feeding patterns affected meat quality of Tibetan pigs related to gut microbiota alterations.
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Affiliation(s)
- Yanbin Zhu
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, China
| | - Cidan-yangji
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, China
| | - Guangming Sun
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, China
| | - Chengzeng Luo
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Animal Science, Xinjiang Agricultural University, Urumqi, China
| | - Jiujun Duan
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bin Shi
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, China
| | - Teng Ma
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanlong Tang
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ruqing Zhong
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liang Chen
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Basang-wangdui
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, China
| | - Hongfu Zhang
- The State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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17
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Karki R, Oey I, Bremer P, Leong SY, Silcock P. Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02932-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractTo maximise tenderness, minimise cooking loss, and decrease the adverse effects on the colour of beef short ribs, third-order multiple regression models were used to optimise the processing parameters during the pulsed electric fields (PEF) followed by sous vide (SV) processing. Electric field strength (EFS) and specific energy (SE) of PEF ranged from 0 to 0.85 kV/cm and 0 to 110.96 kJ/kg, respectively, and SV processing for 12, 24, or 36 h at 60 °C was applied. The optimum PEF-SV processing conditions for short ribs were found at EFS of 0.85 kV/cm and SE of 110.96 kJ/kg with SV processing at 60 °C for 23.96 h. In the absence of PEF pre-treatment, the optimum SV time at 60 °C was 36 h. PEF pre-treatments (SE, 99–110.96 kJ/kg) followed by SV (24 h) at 60 °C resulted in a significantly lower cooking loss (%) and texture profile analysis hardness compared to PEF at all treatment intensities, followed by SV at 60 °C for 36 h. Furthermore, significant differences were not observed in the redness, hue angle, and chroma at different PEF-SV processing parameters. Therefore, for industrial applications, PEF-SV processing with EFS (0.85 kV/cm), pulse width (20 µS), pulse frequency (50 Hz) and SE (110.96 kJ/kg), and SV temperature–time combination of 60 °C and 23.96 h is highly recommended.
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18
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The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage. Meat Sci 2022; 196:109050. [DOI: 10.1016/j.meatsci.2022.109050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/20/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
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19
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Hu X, Zeng Z, Zhang J, Wu D, Li H, Geng F. Molecular dynamics simulation of the interaction of food proteins with small molecules. Food Chem 2022; 405:134824. [DOI: 10.1016/j.foodchem.2022.134824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/21/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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20
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Barkley KE, Boler DD, Suman SP, Dilger AC, Harsh BN. Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.14459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One chop was cut from each loin near the 10th rib for retail display, overwrapped, and displayed under constant fluorescent lighting for 7 d. Objective color, myoglobin redox forms, and subjective visual discoloration traits were evaluated daily. After retail display, chops were categorized based on final visual discoloration (Day 7) as Very Color Stable (VCS; 0% to 5% discoloration), Color Stable (CS; 5% to 10% discoloration), Neutral (10% to 25% discoloration), Color Labile (CL; 25% to 30% discoloration), or Very Color Labile (VCL; >30% discoloration). Quality and color traits were analyzed using the GLIMMIX (visual discoloration) or MIXED (all other measures) procedure of SAS. Retail display data were analyzed as repeated measures. Chops ultimately classified as CS or VCS were darker, redder, and had lesser surface metmyoglobin (P<0.01) than CL and VCL chops at both Day 1 of retail display and throughout display. Stable chops also had generally increased R630/580 values as well as decreased visual discoloration scores and yellowness during display. A group×day interaction was observed for all traits measured during retail display (P<0.0001). No differences in aged loin ventral surface redness were observed between color stability groups (P≥0.16). Overall, chops ultimately classified as CS came from aged loins that were generally darker, redder, and less yellow, with greater pH values, greater marbling scores,and decreased purge loss.
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Affiliation(s)
- Kayla E. Barkley
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | | | - Anna C. Dilger
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Bailey N. Harsh
- University of Illinois Urbana-Champaign Department of Animal Sciences
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Liu Z, Zheng W, Shen C, Yang H, He M, Zhang Y, Zhao C, Zhao Z. Effect of different drying methods on the physical properties of pork jerky. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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22
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Soares MH, de Amorim Rodrigues G, Júnior DTV, da Silva CB, Costa TC, de Souza Duarte M, Saraiva A. Performance, Carcass Traits, Pork Quality and Expression of Genes Related to Intramuscular Fat Metabolism of Two Diverse Genetic Lines of Pigs. Foods 2022; 11:foods11152280. [PMID: 35954050 PMCID: PMC9368243 DOI: 10.3390/foods11152280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 01/26/2023] Open
Abstract
We aimed to evaluate the performance, carcass and pork quality traits, as well as the mRNA expression of genes related to intramuscular fat deposition in female pigs from different genetic lines. A total of eighteen female pigs (Large White × Landrace × Duroc × Pietrain) × (Large White × Landrace) (Hybrid) averaging 88.96 ± 3.44 kg in body weight and twelve female pigs (Duroc) × (Large White × Landrace) (Duroc) averaging 85.63 ± 1.55 kg in body weight were assigned to a completely randomized design experimental trial that lasted 45 days. Pigs from both genetic lines received the same diet, which was initially adjusted for their nutritional requirements from 0 to 17 days of age and subsequently adjusted for nutritional requirements from 17 to 45 days of age. The performance of pigs did not differ among groups (p > 0.05). Duroc pigs showed a lower backfat thickness (p < 0.03) and greater intramuscular fat content (p < 0.1). A greater mRNA expression of the peroxisome proliferator-activated receptor gamma gene (PPARγ, p = 0.008) and fatty acid protein translocase/cluster differentiation (FAT/CD36, p = 0.002) was observed in the Longissimus dorsi muscle of Duroc pigs. Similarly, a greater expression of PPARγ (p = 0.009) and FAT/CD36 (p = 0.02) was observed in the Soleus muscle of Duroc pigs. Overall, we observed that despite the lack of differences in performance between the genetic groups, Duroc pigs had greater intramuscular fat content than hybrid pigs. The increased intramuscular fat content was associated with an increase in the mRNA expression of key transcriptional factors and genes encoding enzymes involved in adipogenesis and lipogenesis in glycolytic and oxidative skeletal muscle tissues.
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Affiliation(s)
- Marcos Henrique Soares
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
| | - Gustavo de Amorim Rodrigues
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
| | - Dante Teixeira Valente Júnior
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
| | - Caroline Brito da Silva
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
| | - Thaís Correia Costa
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
| | - Marcio de Souza Duarte
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G-2W1, Canada
- Correspondence:
| | - Alysson Saraiva
- Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (M.H.S.); (G.d.A.R.); (D.T.V.J.); (C.B.d.S.); (T.C.C.); (A.S.)
- Muscle Biology and Nutrigenomics Laboratory, Department of Animal Sciences, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil
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Duarte TL, Bolkenov B, Klopatek SC, Oltjen JW, King DA, Shackelford SD, Wheeler TL, Yang X. Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States. Foods 2022; 11:foods11142141. [PMID: 35885384 PMCID: PMC9315754 DOI: 10.3390/foods11142141] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 11/16/2022] Open
Abstract
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality.
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Affiliation(s)
- Toni L. Duarte
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Bakytzhan Bolkenov
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Sarah C. Klopatek
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - James W. Oltjen
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - D. Andy King
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Steven D. Shackelford
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Tommy L. Wheeler
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Xiang Yang
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
- Correspondence:
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Wang H, Wang Y, Wu D, Gao S, Jiang S, Tang H, Lv G, Xiaobo Z, Meng X. Changes in physicochemical quality and protein properties of porcine
longissimus lumborum
during dry ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hengpeng Wang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism Yangzhou 225000 China
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Songsong Jiang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Hailian Tang
- Suzhou Tourism and Finance Institute, Jiangsu Union Technical Institue Suzhou 215000 China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
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25
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Karki R, Bremer P, Silcock P, Oey I. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02849-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractThe aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.
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26
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Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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Enterocin: Promising Biopreservative Produced by Enterococcus sp. Microorganisms 2022; 10:microorganisms10040684. [PMID: 35456736 PMCID: PMC9031415 DOI: 10.3390/microorganisms10040684] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 01/25/2023] Open
Abstract
Food preservation is a method used to handle and treat food products to slow down food spoilage and subsequently reduce the risk of foodborne illness. Nowadays, the demand for natural preservatives over chemical preservatives in food is increasing due to the awareness of consuming healthy food products without the risk of harmful side effects. Thus, the research and development of preservation techniques, referred to as biopreservation, is growing rapidly. In biopreservation methods, microorganisms that are known as lactic acid bacteria (LAB) and their antimicrobial substances are used to extend shelf life and maintain the nutritional value of foods. Among the most studied LAB are from the genus Enterococcus, which produces a bacteriocin called enterocin. Bacteriocins are ribosomal-synthesized antimicrobial peptides that are capable of inhibiting the growth of pathogenic bacteria that cause spoilage in food. LAB is generally regarded as safe (GRAS) for human consumption. The current application of LAB, notably Enterococcus sp. in the biopreservation of meat and meat-based products was highlighted in this review. This report also includes information on the effects of enzymes, temperature, and pH on the stability of bacteriocin produced by Enterococcus sp. An extensive compilation of numerous industry procedures for preserving meat has also been emphasized, highlighting the benefits and drawbacks of each method.
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Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
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Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
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Rodrigues de Rosa K, Almeida da Silva A, de Barros WM, Pedroso AL, Ferreira MFE, Savay-da-Silva LK, de Fátima Mateus LA, Bittencourt Fagundes M, Wagner R, Kubota EH. Characterization of the influence of pirarucu age and weight on their physicochemical composition. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions. Foods 2021; 10:foods10081855. [PMID: 34441632 PMCID: PMC8392150 DOI: 10.3390/foods10081855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/07/2021] [Accepted: 08/08/2021] [Indexed: 01/11/2023] Open
Abstract
The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.
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Xu QD, Zhou ZQ, Yu J, He Q, Sun Q, Zeng WC. Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism. J Food Sci 2021; 86:2910-2923. [PMID: 34147039 DOI: 10.1111/1750-3841.15801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/19/2021] [Accepted: 05/14/2021] [Indexed: 11/28/2022]
Abstract
The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2 /kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1-O-feruloyl-β-D-glucose, nortrachelogenin, secoxyloganin, 1-O-(4-coumaroyl)-β-D-glucose and pelargonidin-3-O-glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. PRACTICAL APPLICATION: The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Zhi-Qiang Zhou
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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34
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Liu C, Xu CC, Qu YH, Guo PT, Ma Y, Wang B, Zhang H, Luo HL. Effect of alfalfa (Medicago sativa L.) saponins on meat color and myoglobin reduction status in the longissimus thoracis muscle of growing lambs. Anim Sci J 2021; 92:e13556. [PMID: 33973682 DOI: 10.1111/asj.13556] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 02/28/2019] [Accepted: 02/01/2021] [Indexed: 01/12/2023]
Abstract
The effect of alfalfa saponins (AS) supplementation on the meat quality especially the color for growing lamb was investigated. Fifty Hu male lambs with body weights (BW, 19.21 ± 0.45 kg) were divided into five groups and supplemented AS with 0, 500, 1,000, 2,000, and 4,000 mg/kg of dietary dry matter intake. After 90 days, all lambs were slaughtered. The longissimus thoracis muscle in lamb displayed significant changes in the content of intramuscular fat, especially n-3 polyunsaturated fatty acids, and drip loss within AS treatment (p < .05) between control and treatments groups. Redness (a*) significantly improved in both 0-day and 7-day storage with the AS supplementation coupled with the percentage of met-myoglobin reduction (p < .05). The redness (a*) change may result from improved met-myoglobin reducing activity, antioxidant enzymes, lactate dehydrogenase, and succinate dehydrogenase (p < .05) by AS supplementation in muscle. These enzymes may help to protect mitochondria function and reduce met-myoglobin, which bring a bright and red meat color.
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Affiliation(s)
- Ce Liu
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Chen-Chen Xu
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yang-Hua Qu
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ping-Ting Guo
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yong Ma
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Bo Wang
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hai-Ling Luo
- State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China
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35
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Jiang J, Wang H, Guo X, Wang X. Effect of radio frequency tempering on the color of frozen tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Wang W, Wen C, Guo Q, Li J, He S, Yin Y. Dietary Supplementation With Chlorogenic Acid Derived From Lonicera macranthoides Hand-Mazz Improves Meat Quality and Muscle Fiber Characteristics of Finishing Pigs via Enhancement of Antioxidant Capacity. Front Physiol 2021; 12:650084. [PMID: 33959038 PMCID: PMC8096064 DOI: 10.3389/fphys.2021.650084] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 03/22/2021] [Indexed: 11/17/2022] Open
Abstract
Chlorogenic acid (CGA), one of the most abundant polyphenol compounds in nature, is regarded as a potential feed additive to promote animal health and enhance the meat products’ quality via its various biological properties. The current study aims: (1) to determine whether dietary CGA supplementation improves meat quality and muscle fiber characteristics, and (2) to ascertain whether the corresponding improvement is associated with enhancing the antioxidant capacity of the finishing pigs. Thirty-two (Large × White × Landrace) finishing pigs with an average initial body weight of 71.89 ± 0.92 kg were allotted to 4 groups, and each was fed diets supplemented with 0, 0.02, 0.04, or 0.08% (weight/weight) of CGA. The meat quality traits, muscle fiber characteristics, and the serum and muscle antioxidant capacity were assessed. Results suggested that, compared with the control group, dietary CGA supplementation at a level of 0.04% significantly decreased the b∗ value and distinctly increased the inosinic acid content of longissimus dorsi (LD) and biceps femoris (BF) muscles (P < 0.01). Moreover, dietary supplementation with 0.04% of CGA markedly improved the amino acid composition of LD and BF muscles, as well as augmented the mRNA abundance of Nrf-2, GPX-1, MyoD, MyoG, and oxidative muscle fiber (I and IIa) in LD muscle (P < 0.05). This result indicates that a diet supplemented with 0.04% of CGA promotes myogenesis and induces a transformation toward more oxidative muscle fibers in LD muscle, subsequently improving meat quality. Besides, dietary supplementation with 0.02% and 0.04% of CGA notably enhanced the serum GSH-PX level (P < 0.01). Considering all these effects are closely related to the alteration of antioxidant activities of the finishing pigs, the underlying metabolism is likely connected to the boosting of their antioxidant capacity induced by dietary CGA.
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Affiliation(s)
- Wenlong Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Chaoyue Wen
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Qiuping Guo
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Jianzhong Li
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China
| | - Shanping He
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China
| | - Yulong Yin
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, School of Life Sciences, Hunan Normal University, Changsha, China.,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
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37
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Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle ( Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation. Foods 2021; 10:foods10040874. [PMID: 33923538 PMCID: PMC8072825 DOI: 10.3390/foods10040874] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/19/2022] Open
Abstract
Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.
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38
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Agbeniga B, Webb EC. Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.9493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study investigates the influence of timing and duration of low-voltage electrical stimulation (ES) as well as carcass weight, which are important factors affecting muscle glycolysis and meat color attributes. Longissimus samples from 147 cattle, representative of typical South African feedlot cattle, were assigned to 10 treatment groups according to the combination of carcass weight (small or heavy), time of ES (early [7 min] or late [45 min] postmortem), and duration of ES (30 or 60 s). Early ES and longer ES duration (60 s) produced the highest (P < 0.05) meat lightness (L*). The combination of early ES and heavier carcasses produced the highest (P < 0.05) chroma (C*) 2 d postmortem (butchery period). These results were corroborated by the energy metabolites, such that early stimulation produced the highest amount (P < 0.05) of muscle lactate, glucose, and glucose-6-phosphate, as well as the lowest glycogen, creatine phosphate, and adenosine triphosphate early postmortem. This shows that the application of low-voltage ES on heavier carcass is advantageous in terms of meat color, but the advantages diminish as ageing progressed from 2 to 14 d postmortem.
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Affiliation(s)
- Babatunde Agbeniga
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
| | - Edward C. Webb
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
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39
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Śmiecińska K, Daszkiewicz T. Lipid oxidation and color changes in beef stored under different modified atmospheres. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Katarzyna Śmiecińska
- Faculty of Animal Bioengineering Department of Commodity Science and Processing of Animal Raw Materials University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - Tomasz Daszkiewicz
- Faculty of Animal Bioengineering Department of Commodity Science and Processing of Animal Raw Materials University of Warmia and Mazury in Olsztyn Olsztyn Poland
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40
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Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci 2021; 176:108456. [PMID: 33621829 DOI: 10.1016/j.meatsci.2021.108456] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/15/2020] [Accepted: 02/04/2021] [Indexed: 12/01/2022]
Abstract
The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.
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Affiliation(s)
- Xiaoting Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zhaobin Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States.
| | - Mustapha Muhammad Nasiru
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuan Yuan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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42
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Xu Y, Nakano T, Ochiai Y. Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yanli Xu
- Graduate School of Agricultural Science, Tohoku University
| | - Toshiki Nakano
- Graduate School of Agricultural Science, Tohoku University
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43
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Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci 2020; 174:108423. [PMID: 33422773 DOI: 10.1016/j.meatsci.2020.108423] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 12/16/2022]
Abstract
Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven "omics" approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy metabolism in setting the conditions for development of meat colour and tenderness, and also points to the complex interplay of energy metabolism, calcium regulation and mitochondrial metabolism. In using proteomics as a future tool for explaining variations in meat quality, the need for confirmation by further hypothesis-driven experimental studies of post-hoc explanations of why certain proteins are biomarkers of beef quality in data-driven studies is emphasised.
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Affiliation(s)
- Peter P Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
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44
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Abstract
Fresh meat quality is greatly determined through biochemical changes occurring in the muscle during its conversion to meat. These changes are key to imparting a unique set of characteristics on fresh meat, including its appearance, ability to retain moisture, and texture. Skeletal muscle is an extremely heterogeneous tissue composed of different types of fibers that have distinct contractile and metabolic properties. Fiber type composition determines the overall biochemical and functional properties of the muscle tissue and, subsequently, its quality as fresh meat. Therefore, changing muscle fiber profile in living animals through genetic selection or environmental factors has the potential to modulate fresh meat quality. We provide an overview of the biochemical processes responsible for the development of meat quality attributes and an overall understanding of the strong relationship between muscle fiber profile and meat quality in different meat species.
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Affiliation(s)
| | - Saulo L Silva
- Animal Science Department, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil 13635-900;
| | - David E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA;
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45
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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46
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Li X, Zhang D, Ijaz M, Tian G, Chen J, Du M. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. Meat Sci 2020; 170:108245. [PMID: 32736288 DOI: 10.1016/j.meatsci.2020.108245] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 07/14/2020] [Accepted: 07/14/2020] [Indexed: 12/11/2022]
Abstract
This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from one side of carcasses at 0.5, 4, 8, 12, 24, and 72 h postmortem and displayed in air for 6 days to measure colour and detect mitochondrial morphology and function. The results showed that beef had higher L⁎, a⁎, and b⁎ at 24 and 72 h postmortem and less colour change during 6 days of display in comparison with meat from 0.5, 4, and 8 h postmortem. Changes in mitochondrial morphology were observed at 24 and 72 h postmortem. Mitochondria presented a metabolic pattern early postmortem in that the MRA and NADH content did not change. Both the increase in beef colour stability and tissue oxygen consumption were observed within 72 h postmortem.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Guangjing Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jing Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
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47
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Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR. Impact of myoglobin oxygenation level on color stability of frozen beef steaks. J Anim Sci 2020; 98:5855095. [PMID: 32516410 DOI: 10.1093/jas/skaa193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 06/05/2020] [Indexed: 11/13/2022] Open
Abstract
The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin oxygenation level prior to freezing and frozen storage duration on frozen beef color. USDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxygenated (DeOxy; immediately packaged after cutting), oxygenated (Oxy; oxygenated in air for 30 min), or highly oxygenated (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (-5 °C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, and b*), percent oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, a*:b* ratio, hue angle, subjective discoloration, and lipid oxidation. The HiOxy steaks had greater oxygen penetration and the greatest a* values compared with DeOxy and Oxy steaks, regardless of packaging (P < 0.0005). With 4 d of aging, HiOxy steaks had greater a* values than DeOxy and Oxy at all storage times (P = 0.0118). The HiOxy steaks aged for 20 d and frozen for 6 mo had significantly higher delta E values than all other myoglobin oxygenation levels and postmortem aging periods (P < 0.0001). Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). The HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). The HiOxy steaks from 20 d of aging had the highest discoloration compared with 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). The HiOxy 20 d aged steaks exhibited the highest lipid oxidation values at 2, 4, and 6 mo (P = 0.0224) and HiOxy steaks exhibited a brighter and deeper cherry red color compared with the DeOxy steaks. The HiOxy steaks were greater in redness or similar when compared with Oxy steaks, but experienced more detrimental effects when frozen storage was extended.
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Affiliation(s)
| | | | | | - Kellen B Hart
- Department of Animal Science, University of Nebraska, Lincoln
| | - Nicolas A Bland
- Department of Animal Science, University of Nebraska, Lincoln
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, Lincoln
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48
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Xia M, Chen Y, Ma J, Yin X, Li Z, Xiong G, Wang L, Wu W, Sun W, Zhou Y. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chem 2020; 312:126069. [DOI: 10.1016/j.foodchem.2019.126069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
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49
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Sales LA, Rodrigues LM, Silva DRG, Fontes PR, Torres Filho RDA, Ramos ADLS, Ramos EM. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Sci 2020; 163:108078. [DOI: 10.1016/j.meatsci.2020.108078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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50
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Ponnampalam EN, Jacobs JL, Knight MI, Plozza TE, Butler KL. Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat. Meat Sci 2020; 167:108156. [PMID: 32428808 DOI: 10.1016/j.meatsci.2020.108156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 11/15/2022]
Abstract
We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased (P < .0001) by about 3 units as the iron concentration increased from 10 to 22 mg/kg of meat, whereas the a*-value decreased by 2 units as pHU increased from 5.5 to 6.2 in fresh meat (P < .0001). After 90 days storage the corresponding responses were about 2 units increase for iron concentration and about 1 unit decrease for pHU, respectively. The results clearly show that increased muscle iron concentration was strongly associated with reduced dark cutting in fresh and stored meat evaluated at 1 h simulated display. We conclude that it may be desirable to measure iron concentration, along with pHU, for evaluation of the potential for carcasses to produce dark cutting meat, and for the meat to turn brown during display.
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Affiliation(s)
- Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Joe L Jacobs
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, VIC 3821, Australia; Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC 3010, Australia
| | - Matthew I Knight
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
| | - Tim E Plozza
- Chemistry, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Macleod, VIC 3085, Australia
| | - Kym L Butler
- Biometrics, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300, Australia
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