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Tirloni E, Centorotola G, Pomilio F, Torresi M, Bernardi C, Stella S. Listeria monocytogenes in ready-to-eat (RTE) delicatessen foods: Prevalence, genomic characterization of isolates and growth potential. Int J Food Microbiol 2024; 410:110515. [PMID: 38064894 DOI: 10.1016/j.ijfoodmicro.2023.110515] [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: 09/12/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 12/29/2023]
Abstract
This study investigated Listeria monocytogenes prevalence and count in 132 ready-to-eat (RTE) delicatessen samples belonging to different categories (starters with/without mayonnaise pasta/rice-based courses, meat/fish-based main courses) produced by an Italian industry. Whole Genome Sequencing characterized the isolates to map the pathogen circulation. Moreover, the growth potential of L. monocytogenes in the most contaminated product was investigated by a challenge test. L. monocytogenes was detected in 23 samples, giving an estimated prevalence of 17.4 %. Starters with mayonnaise showed a very high prevalence (56.7 %), showing the role of the sauce in the diffusion of the pathogen within the plant. A total of 49 isolates were obtained; they belonged to two different serogroups, IIb and IIa, and were related to two clonal complexes (CCs) and sequence types (STs) (CC288-ST330 and CC121-ST717), suggesting the possible persistence and circulation of the pathogen within the plant. The results of the challenge test showed a limited ability to grow in the selected product thanks to the presence of lactic microflora.
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Affiliation(s)
- E Tirloni
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy.
| | - G Centorotola
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - F Pomilio
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - M Torresi
- IZSAM, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, via Campo Boario, Teramo 64100, Italy
| | - C Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy
| | - S Stella
- Department of Veterinary Medicine and Animal Sciences, University of Milan, via dell'Università 6, 26900 Lodi, Italy
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2
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Baillo A, Villena J, Albarracín L, Tomokiyo M, Elean M, Fukuyama K, Quilodrán-Vega S, Fadda S, Kitazawa H. Lactiplantibacillus plantarum Strains Modulate Intestinal Innate Immune Response and Increase Resistance to Enterotoxigenic Escherichia coli Infection. Microorganisms 2022; 11:microorganisms11010063. [PMID: 36677354 PMCID: PMC9863675 DOI: 10.3390/microorganisms11010063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Currently, probiotic bacteria with not transferable antibiotic resistance represent a sustainable strategy for the treatment and prevention of enterotoxigenic Escherichia coli (ETEC) in farm animals. Lactiplantibacillus plantarum is among the most versatile species used in the food industry, either as starter cultures or probiotics. In the present work, the immunobiotic potential of L. plantarum CRL681 and CRL1506 was studied to evaluate their capability to improve the resistance to ETEC infection. In vitro studies using porcine intestinal epithelial (PIE) cells and in vivo experiments in mice were undertaken. Expression analysis indicated that both strains were able to trigger IL-6 and IL-8 expression in PIE cells in steady-state conditions. Furthermore, mice orally treated with these strains had significantly improved levels of IFN-γ and TNF-α in the intestine as well as enhanced activity of peritoneal macrophages. The ability of CRL681 and CRL1506 to beneficially modulate intestinal immunity was further evidenced in ETEC-challenge experiments. In vitro, the CRL1506 and CRL681 strains modulated the expression of inflammatory cytokines (IL-6) and chemokines (IL-8, CCL2, CXCL5 and CXCL9) in ETEC-stimulated PIE cells. In vivo experiments demonstrated the ability of both strains to beneficially regulate the immune response against this pathogen. Moreover, the oral treatment of mice with lactic acid bacteria (LAB) strains significantly reduced ETEC counts in jejunum and ileum and prevented the spread of the pathogen to the spleen and liver. Additionally, LAB treated-mice had improved levels of intestinal IL-10 both at steady state and after the challenge with ETEC. The protective effect against ETEC infection was not observed for the non-immunomodulatory TL2677 strain. Furthermore, the study showed that L. plantarum CRL1506 was more efficient than the CRL681 strain to modulate mucosal immunity highlighting the strain specific character of this probiotic activity. Our results suggest that the improved intestinal epithelial defenses and innate immunity induced by L. plantarum CRL1506 and CRL681 would increase the clearance of ETEC and at the same time, protect the host against detrimental inflammation. These constitute valuable features for future probiotic products able to improve the resistance to ETEC infection.
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Affiliation(s)
- Ayelen Baillo
- Laboratory of Technology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina
| | - Julio Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
- Correspondence: (J.V.); (S.F.); (H.K.)
| | - Leonardo Albarracín
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina
| | - Mikado Tomokiyo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
| | - Mariano Elean
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina
| | - Kohtaro Fukuyama
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
| | - Sandra Quilodrán-Vega
- Laboratory of Food Microbiology, Faculty of Veterinary Sciences, University of Concepción, Chillán 3820572, Chile
| | - Silvina Fadda
- Laboratory of Technology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina
- Correspondence: (J.V.); (S.F.); (H.K.)
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
- Correspondence: (J.V.); (S.F.); (H.K.)
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3
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Chian FM, Kaur L, Oey I, Astruc T, Hodgkinson S, Boland M. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. Foods 2021; 10:foods10030512. [PMID: 33804354 PMCID: PMC8001486 DOI: 10.3390/foods10030512] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 12/05/2022] Open
Abstract
Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specific energy of 99 ± 5 kJ/kg) was applied to bovine Deep and Superficial pectoral muscles in combination with sous vide (SV) cooking (60 °C for 24 h). A similar micro- and ultrastructure was detected between the control SV-cooked and PEF-treated SV-cooked pectoral muscles. The combined PEF–SV treatment increased the in vitro protein digestibility of the pectoral muscles by approximately 29%, in terms of ninhydrin-reactive free amino nitrogen released at the end of simulated digestion. An increment in proteolysis of the PEF-treated SV-cooked meat proteins (e.g., myosin heavy chains and C-protein) during simulated digestion was also observed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. More damaged muscle micro- and ultrastructure was detected in PEF-treated SV-cooked muscles at the end of in vitro digestion, showing its enhanced digestive proteolysis compared to the control cooked meat.
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Affiliation(s)
- Feng Ming Chian
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand; (F.M.C.); (I.O.); (S.H.); (M.B.)
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - Lovedeep Kaur
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand; (F.M.C.); (I.O.); (S.H.); (M.B.)
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
- Correspondence:
| | - Indrawati Oey
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand; (F.M.C.); (I.O.); (S.H.); (M.B.)
- Department of Food Science, University of Otago, P.O. Box 56, 9054 Dunedin, New Zealand
| | | | - Suzanne Hodgkinson
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand; (F.M.C.); (I.O.); (S.H.); (M.B.)
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand; (F.M.C.); (I.O.); (S.H.); (M.B.)
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Geng DH, Liu L, Zhou S, Sun X, Wang L, Zhou X, Tong LT. Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality. J Oleo Sci 2020; 69:1031-1041. [PMID: 32788512 DOI: 10.5650/jos.ess20003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
To accelerate the fermentation rate and reduce the adverse effects of undesirable microorganism contamination on rice noodle quality, the pure inoculum fermentation method was used to produce fermented rice noodles. The results indicated that the pure inoculum fermented rice slurry required 10 h to reach a stable pH value. While, the pH value of the natural, pure and natural inoculum fermented rice slurries required 54, 18 and 20 h to stabilize, respectively. Free amino acids and lactic acid concentrations of the pure inoculum fermented rice slurry were higher than those of the natural and natural inoculum fermented rice slurries. The pure inoculum fermentation modified the proximate composition and lowered the pasting viscosities of the rice flour. The texture, cooking and eating qualities of the pure inoculum fermented rice noodles were similar to those of the natural fermented ones. In addition, the pure inoculum fermented rice noodles had higher relative contents of aldehydes than other fermented rice noodles and thus had a better flavor. Therefore, pure inoculum fermentation accelerated the fermentation rate and improved the rice noodle flavor while maintaining the texture, cooking and eating qualities of the rice noodles.
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Affiliation(s)
- Dong-Hui Geng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Lu Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Xiaobin Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Xianrong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
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5
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Sun F, Sun Q, Zhang H, Kong B, Xia X. Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages. Int J Biol Macromol 2019; 133:987-997. [PMID: 31029624 DOI: 10.1016/j.ijbiomac.2019.04.169] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 01/05/2023]
Abstract
This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation temperature 37 °C. An extracellular protease was purified using ammonium sulfate precipitation, ion-exchange layer and gel filtration. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that molecular weight of the purified protease was 45.3 kDa. Protease produced by L. curvatus R5 reached a higher relative protease activity at pH 6, 40 °C, and the purified protease exhibited pH and thermal stability at pH 6 and 40 °C. The microbial protease activity can be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). The Vmax and Km of the protease were 53 mg/min and 15.9 mg/mL, respectively. SDS-PAGE reflects the ability of the protease to hydrolyse myofibrillar protein and sarcoplasmic protein, especially on myosin heavy chain, actin, myosin light chain and phosphorylase. The 3D structure and the Ramachandran plot of L. curvatus R5 protease was obtained by homology modelling. The Ramachandran plot analysis revealed that the purified protease was composed of 366 amino acids, and its residues in favoured, allowed, generously allowed and disallowed regions were 84.6%, 11.3%, 3.2% and 0.9% residues, respectively. Molecular docking showed that the substrate actin bound to the protease active site by hydrogen bonding and hydrophobic interaction. This research provides a basis for understanding the enzymatic properties of L. curvatus R5 protease. In conclusion, L. curvatus R5 can be used as a starter culture or protease-producing strain to inoculate Harbin dry sausages.
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Affiliation(s)
- Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Fadda S, Villena J, Albarracin L, Saavedra L, Islam MA, Vignolo GM, Kitazawa H, Hebert EM. Draft Genome Sequence of Lactobacillus plantarum CRL681, Isolated from Argentinean Artisanal Fermented Sausages. Microbiol Resour Announc 2019; 8:e01629-18. [PMID: 30975815 PMCID: PMC6460038 DOI: 10.1128/mra.01629-18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Accepted: 03/08/2019] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus plantarum CRL681 was isolated from Argentinean artisanal fermented sausages. Here, the draft genome sequence of the CRL681 strain is described. The reads were assembled into contigs with a total estimated size of 3,370,224 bp. A total of 3,300 open reading frames (ORFs) were predicted, including 3,126 protein-coding sequences. The draft genome sequence of L. plantarum CRL681 will be useful for understanding the organism's metabolic activities and for biotechnological applications.
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Affiliation(s)
- Silvina Fadda
- Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman, Argentina
| | - Julio Villena
- Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman, Argentina
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Leonardo Albarracin
- Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman, Argentina
- Scientific Computing Laboratory, Computer Science Department, Faculty of Exact Sciences and Technology, National University of Tucuman, Tucuman, Argentina
| | - Lucila Saavedra
- Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman, Argentina
| | - M Aminul Islam
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | | | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
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7
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Xu HQ, Gao L, Jiang YS, Tian Y, Peng J, Xa QQ, Chen Y. Transcriptome response ofLactobacillus sakeito meat protein environment. J Basic Microbiol 2014; 55:490-9. [DOI: 10.1002/jobm.201400540] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Accepted: 10/07/2014] [Indexed: 11/08/2022]
Affiliation(s)
- Hui-qing Xu
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Lu Gao
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Yun-shen Jiang
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Ying Tian
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Jin Peng
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Qi-quan Xa
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Yu Chen
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
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Paredi G, Sentandreu MA, Mozzarelli A, Fadda S, Hollung K, de Almeida AM. Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective. J Proteomics 2013; 88:58-82. [DOI: 10.1016/j.jprot.2013.01.029] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Accepted: 01/31/2013] [Indexed: 11/16/2022]
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9
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Stella S, Ripamonti B, Vandoni S, Bernardi C, Sgoifo Rossi C. Microbiological and Physicochemical Quality Evaluation of Vacuum-Packed Argentine Beef Imported into Italy. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- S. Stella
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - B. Ripamonti
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - S. Vandoni
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C. Bernardi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C.A. Sgoifo Rossi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
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Li MY, Sun XM, Zhao GM, Huang XQ, Zhang JW, Tian W, Zhang QH. Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum-Packaged Raw Beef Stored at Different Temperatures. J Food Sci 2013; 78:M600-4. [DOI: 10.1111/j.1750-3841.2012.02995.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Accepted: 09/25/2012] [Indexed: 12/01/2022]
Affiliation(s)
- M. Y. Li
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - X. M. Sun
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - G. M. Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - X. Q. Huang
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - J. W. Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - W. Tian
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
| | - Q. H. Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002, P.R.; China
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11
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Abbasvali M, Shekarforoush SS, Aminlari M, Ebrahimnejad H. Effects of medium-voltage electrical stimulation on postmortem changes in fat-tailed sheep. J Food Sci 2011; 77:S47-53. [PMID: 22122156 DOI: 10.1111/j.1750-3841.2011.02463.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Effects of different medium-voltage electrical stimulation (ES) and ageing on postmortem changes in longissimus dorsi muscle of the fat-tailed sheep were studied. Fifteen male animals were divided into 5 equal groups (n= 3) including: T₁ (control, without ES), T₂ (100 V/30 s), T₃ (100 V/60 s), T₄ (150 V/30 s), and T₅ (150 V/60 s) with fixed frequency of 50 Hz. Five minutes after sticking, the carcasses were stimulated in order of the treatments. After normal processing, they were kept at 6 °C for 14 d. ES accelerated the glycolytic rate resulting in a significant fast fall in pH (P < 0.05) during the 1st 6-h postmortem (PM) with a gradual decline until 24-h PM, and a simultaneous significant reduction in adenosine triphosphate (ATP) content (P < 0.05). There was a significant (P < 0.05) decline in the total calpain activity during the 1st 6-h PM. The muscles from ES carcasses had significantly (P < 0.05) lower water holding capacity (WHC) than those from nonstimulated ones. Ageing revealed a significant (P < 0.05) effect on the reduction of WHC. No significant difference was found for the mean value of the muscle color (L*, a*, and b*) in all treatment groups during ageing (P > 0.05). The results of free amino acid (FAA) content and myofibrillar fragmentation index (MFI) revealed a significant improvement of proteolysis and tenderness by ES and ageing (P < 0.05). In the present study, higher voltage/duration (150 V/60 s) showed greater effects and significantly accelerated glycolysis, pH decline, and ATP depletion and thus decreased the time for rigor completion and improved the tenderness.
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Affiliation(s)
- Maryam Abbasvali
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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12
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Fadda S, López C, Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Sci 2010; 86:66-79. [DOI: 10.1016/j.meatsci.2010.04.023] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 03/31/2010] [Accepted: 04/06/2010] [Indexed: 01/07/2023]
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