Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut

Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles

This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles-medial pterygoid, masseter, and buccinator-to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to tenderloin, which is popular among consumers, these head muscles were found to be rich in collagen (4.90-13.1 mg/g), low in fat (0.39-1.61%), and abundant in free amino acids (143.93-223.00 mg/100 g). Their compact fiber structures, with minimal gaps between myocytes, resulted in lower cooking and press losses, making them suitable for various production processes. Notably, the medial pterygoid and masseter muscles contained high levels of polyunsaturated fatty acids (PUFAs) and lower saturated fatty acids (SFAs), with a PUFA/SFA ratio exceeding 0.45. The buccinator muscle, while containing more volatile organic compounds associated with undesirable odors and bitter amino acids, was not indicative of spoilage. Overall, this study confirmed that bovine head muscles possess high collagen, low fat, and diverse nutritional qualities, making them suitable as premium raw materials for value-added meat products, and their returns will be most economically equal to the meat derived from cattle.

Molecular signatures diversity unveiled through a comparative transcriptome analysis of longissimus dorsi and psoas major muscles in Hanwoo cattle

This study investigates the transcriptome-level alterations that influence production traits and early fattening stage myogenesis in Hanwoo cattle, specifically focusing on the highly prized Longissimus dorsi (LD) and Psoas major (PM) skeletal muscles, which hold significant commercial value. We conducted RNA sequencing analysis on LD and PM muscles from 14 Hanwoo steers (n = 7, each group) at the age of 10 months, all fed the same diet. Our results unveiled a total of 374 and 206 up-regulated differentially expressed genes (DEGs) in LD and PM muscles, respectively, with statistical significance (p < 0.05) and a log2fold change ≥ 1. Genes governing muscle development processes, such as PAX3, MYL3, COL11A1, and MYL6B, were found to be expressed at higher levels in both tissues. Conversely, genes regulating lipid metabolism, including FABP3, FABP4, LEP, ADIPOQ, and PLIN1, exhibited higher expression in the PM muscle. Functional enrichment analysis revealed a tissue-specific response, as PM muscle showed increased lipid metabolism allied pathways, including the PPAR signaling pathway and regulation of lipolysis in adipocytes, while LD was characterized by growth and proliferative processes. Our findings validate the presence of a muscle-dependent transcription and co-expression pattern that elucidates the transcriptional landscape of bovine skeletal muscle.

Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging

The freezing point (FP) is an important quality indicator of the superchilled meat. Currently, the potential of hyperspectral imaging (HSI) for predicting beef FP as affected by multiple freeze-thaw (F-T) cycles was explored. Correlation analysis revealed that the FP had a negative correlation with the proportion of bound water (P21) and a positive correlation with the proportion of immobilized water (P22). Moreover, the optimal wavelengths were selected by principal component analysis (PCA). Principal component regression (PCR) and partial least squares regression (PLSR) models were successfully developed based on the optimal wavelengths for predicting FP with determination coefficient in prediction (RP2) of 0.76, 0.76 and root mean square errors in prediction (RMSEP) of 0.12, 0.12, respectively. Additionally, PLSR based on full wavelengths was established for predicting P21 with RP2 of 0.80 and RMSEP of 0.67, and PLSR based on the optimal wavelengths was established for predicting P22 with RP2 of 0.87 and RMSEP of 0.66. The results show the potential of hyperspectral technology to predict the FP and moisture distribution of meat as a nondestructive method.

The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef

This study investigated the effects of ultrasound-assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF-400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound-assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.

Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides

This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the in vitro digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p<0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extracts of Chickso loin and shank had a high angiotensin-converting enzyme inhibitory activity. In mice in vivo digestion experiment, the blood serum of mice fed with Chickso loin peptide extract (<10 kDa) showed the highest antioxidant enzyme activity. Thus, Chickso peptide extracts were deemed to be similar or more bioactive than Hanwoo and Wagyu peptide extracts, and can be used as bioactive materials.

Effects of sex on meat quality traits, amino acid and fatty acid compositions, and plasma metabolome profiles in White King squabs

The objective of this study was to investigate the effects of sex on meat quality and the composition of amino and fatty acids in the breast muscles of White King pigeon squabs. Untargeted metabolomics was also conducted to distinguish the metabolic composition of plasma in different sexes. Compared with male squabs, female squabs had greater intramuscular fat (IMF) deposition and lower myofiber diameter and hydroxyproline content, leading to a lower shear force. Female squabs also had higher monounsaturated fatty acid and lower n-6 and n-3 polyunsaturated fatty acid proportions in the breast muscle, and had greater lipogenesis capacity via upregulation of PPARγ, FAS and LPL gene expression. Moreover, female squabs had lower inosine 5'-monophosphate, essential, free and sweet-tasting amino acid contents. Furthermore, Spearman's correlations between the differential plasma metabolites and key meat parameters were assessed, and putrescine, N-acetylglutamic acid, phophatidylcholine (18:0/P-16:0) and trimethylamine N-oxide were found to contribute to meat quality. In summary, the breast meat of male squabs may have better nutritional value than that of females, but it may inferior in terms of sensory properties, which can be attributed to the lower IMF content and higher shear force value. Our findings enhance our understanding of sex variation in squab meat quality, providing a basis for future research on pigeon breeding.

Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)

In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% w/v) for 10 s and fried in soybean oil for 10 s (160 °C), vacuum-packed, and processed at different temperatures for 10 min. Then, the squid mantles were subjected to colorimetric analysis, sensory evaluation, free amino acid analysis, and texture profile analysis. In addition, the volatile organic compounds (VOCs) in the squid mantles were analyzed. The results revealed that lower treating temperatures (80 and 90 °C) improved the chromatic and textural properties, along with organoleptic perception. Additionally, the content of amino acid in the squid mantles treated at 121 °C was significantly lower than that of the samples treated at other temperatures (p < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect 41 VOCs, including their monomers and dimers. Among these detected VOCs, the contents of alcohols, ketones, and pyrazines were positively correlated with temperature. However, the content of aldehydes in the squid mantles gradually decreased as the heating temperature increased (p < 0.05). The combined HS-GC-IMS and E-nose results revealed that the lower temperatures (80 and 90 °C) were more suitable for flavor development and practical processing. This study provides valuable information for properly controlling the heating process of squid products, as well as flavor and practical applications for the aquatic industry.

Discrimination among Fresh, Frozen-Stored and Frozen-Thawed Beef Cuts by Hyperspectral Imaging

The detection of the storage state of frozen meat, especially meat frozen-thawed several times, has always been important for food safety inspections. Hyperspectral imaging (HSI) is widely applied to detect the freshness and quality of meat or meat products. This study investigated the feasibility of the low-cost HSI system, combined with the chemometrics method, to classify beef cuts among fresh (F), frozen-stored (F-S), frozen-thawed three times (F-T-3) and frozen-thawed five times (F-T-5). A compact, low-cost HSI system was designed and calibrated for beef sample measurement. The classification model was developed for meat analysis with a method to distinguish fat and muscle, a CARS algorithm to extract the optimal wavelength subset and three classifiers to identify each beef cut among different freezing processes. The results demonstrated that classification models based on feature variables extracted from differentiated tissue spectra achieved better performances, with ACCs of 92.75% for PLS-DA, 97.83% for SVM and 95.03% for BP-ANN. A visualization map was proposed to provide detailed information about the changes in freshness of beef cuts after freeze-thawing. Furthermore, this study demonstrated the potential of implementing a reasonably priced HSI system in the food industry.

Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution

The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting temperature of beef patties. 0.01% FVP significantly alleviated (P < 0.05) the decrement in water holding capacity by inhibiting water migration, restraining the mobility of water, and reducing the size of ice crystals of beef patties during the repeated F-T cycles. In addition, FVP could effectively inhibited oxidation reaction and protein aggregation of beef patties with significant decreases in TBARS value, protein turbidity, contents of total sulfhydryl and carbonyl of myofibrillar protein, and an increase in protein solubility during the repeated cycles. These results suggest FVP could be developed to be a promising cryoprotectant in frozen patties.

A transcriptomic analysis of skeletal muscle tissues reveals promising candidate genes and pathways accountable for different daily weight gain in Hanwoo cattle

Cattle traits like average daily weight gain (ADG) greatly impact profitability. Selecting based on ADG considering genetic variability can lead to economic and genetic advancements in cattle breeding. This study aimed to unravel genetic influences on ADG variation in Hanwoo cattle at the skeletal muscle transcriptomic level. RNA sequencing was conducted on longissimus dorsi (LD), semimembranosus (SB), and psoas major (PM) muscles of 14 steers assigned to same feed, grouped by low (≤ 0.71 kg) and high (≥ 0.77 kg) ADG. At P ≤ 0.05 and log2fold > 1.5, the distinct pattern of gene expression was identified with 184, 172, and 210 differentially expressed genes in LD, SB, and PM muscles, respectively. Tissue-specific responses to ADG variation were evident, with myogenesis and differentiation associated JAK-STAT signaling pathway and prolactin signaling pathways enriched in LD and SB muscles, while adipogenesis-related PPAR signaling pathways were enriched in PM muscle. Key hub genes (AXIN2, CDKN1A, MYC, PTGS2, FZD5, SPP1) were upregulated and functionally significant in muscle growth and differentiation. Notably, DPP6, CDKN1A, and FZD5 emerged as possible candidate genes linked to ADG variation. These findings enhance our understanding of genetic factors behind ADG variation in Hanwoo cattle, illuminating skeletal muscle mechanisms influencing ADG.

Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts

The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pectoralis and thigh muscle of chickens at the age of 90 d, 120 d and 150 d were determine using liquid chromatography–tandem mass spectrometry (LC-MS/MS) and an amino acid analyzer. A total of 17 amino acids were detected both in pectoralis and thigh muscle via the amino acid analyzer, of which the content of glutamate was the highest. Additionally, 21 deproteinized free amino acids were detected via LC-MS/MS. Among all samples, the content of glutamine in thigh muscle was the highest. The content of histidine in the pectoralis was the highest. In terms of the flavor amino acids (FAAs), the umami-taste and sweet-taste amino acids were higher in the thigh muscle of 120 d male chicken. From the perspective of protein nutrition, the essential amino acid was higher in pectoral muscle, and the composition was better. The results of the amino acid score showed that the content of leucine and valine were inadequate in Guangyuan grey chicken. Collectively, the content of amino acid in Guangyuan grey chicken was affected by age, gender and meat cut. This study confirms that meat of chicken in different ages, genders, and cuts presents different nutritional values and flavors owing to the variation of amino acids content.

Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy

Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T₂₁ and A₂₁ of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.

MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction

This study aims to evaluate the capability of Magnetic Resonance Imaging (MRI) and computer vision techniques to classify fresh (raw F) (n = 12) and frozen-thawed (FT) (n = 12) beef and predict physico-chemical, texture and sensory characteristics by optimization the methodology for image analysis (algorithm) and data analysis (regressor), testing different algorithm-regressor combinations. The accuracy of the classification and prediction results especially depend on the algorithm. Different optimum combinations were found for classification (Fractal with CForest, RF or SVM) and prediction of quality parameters of raw FT (Fractal-CForest or Fractal-RF) and cooked FT samples (Classic-RF). Thus, the computational analysis of MRI, especially the algorithm to analyze the image, may be set as a function of the aim (classification or prediction) and of the type of sample (raw or cooked), while the analysed characteristic is not relevant. This study firstly showed the capability of MRI to classify beef (raw F vs. raw FT) and to determine quality characteristics in a non-destructive way.

Comparative transcriptomic analysis reveals region-specific expression patterns in different beef cuts

BACKGROUND

Beef cuts in different regions of the carcass have different meat quality due to their distinct physiological function. The objective of this study was to characterize the region-specific expression differences using comparative transcriptomics analysis among five representative beef cuts (tenderloin, longissimus lumborum, rump, neck, chuck).

RESULTS

We obtained 15,701 expressed genes in 30 muscle samples across five regions from carcass meat. We identified a total of 80 region-specific genes (RSGs), ranging from three (identified in the rump cut) to thirty (identified in the longissimus lumborum cut), and detected 25 transcription factors (TFs) for RSGs. Using a co-expression network analysis, we detected seven region-specific modules, including three positively correlated modules and four negatively correlated modules. We finally obtained 91 candidate genes related to meat quality, and the functional enrichment analyses showed that these genes were mainly involved in muscle fiber structure (e.g., TNNI1, TNNT1), fatty acids (e.g., SCD, LPL), amino acids (ALDH2, IVD, ACADS), ion channel binding (PHPT1, SNTA1, SUMO1, CNBP), protein processing (e.g., CDC37, GAPDH, NRBP1), as well as energy production and conversion (e.g., ATP8, COX8B, NDUFB6). Moreover, four candidate genes (ALDH2, CANX, IVD, PHPT1) were validated using RT-qPCR analyses which further supported our RNA-seq results.

CONCLUSIONS

Our results provide valuable insights into understanding the transcriptome regulation of meat quality in different beef cuts, and these findings may further help to improve the selection for health-beneficial meat in beef cattle.

Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts

Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. However, a comprehensive understanding of the expression changes underlying fatty acid composition in representative beef cuts is needed in cattle. This study aimed to characterize the dynamics of fatty acid composition using comparative transcriptomic analysis in five different type of beef cuts. We identified 7545 differentially expressed genes (DEGs) among 10 pair-wise comparisons. Co-expression gene network analysis identified two modules, which were significantly correlated with 2 and 20 fatty acid composition, respectively. We also identified 38 candidate genes, and functional enrichment showed that these genes were involved in fatty acid biosynthetic process and degradation, PPAR, and AMPK signaling pathway. Moreover, we observed a cluster of DEGs (e.g., SCD, LPL, FABP3, and PPARD) which were involved in the regulation of lipid metabolism and adipocyte differentiation. Our results provide some valuable insights into understanding the transcriptome regulation of candidate genes on fatty acid composition of beef cuts, and our findings may facilitate the designs of genetic selection program for beneficial fatty acid composition in beef cattle.

Effect of Fresh Citrus Pulp Supplementation on Animal Performance and Meat Quality of Feedlot Steers

The use of fruit by-products such as citrus pulp represents a feeding ingredient that deserves to be evaluated as an energy source in animal rations. Thirty-six British breed steers were allotted to one of the three feeding treatments (12 steers/treatment): 0%, 15% and 30% of fresh citrus pulp inclusion in the ration in a randomized complete block design to evaluate animal performance and carcass and meat quality traits. In the present study, the inclusion of fresh citrus pulp up to 30% of the diet did not affect the animal average daily gain (p > 0.05) but steers that were fed the pulp consumed less feed (p < 0.05) and presented a lower feed conversion ratio (p < 0.05) than their counterparts without citrus pulp in their diet. No effect of fresh citrus pulp was observed on carcass and meat quality (p > 0.05). A greater lipophilic antioxidant capacity (p < 0.05) in meat was observed when fresh citrus pulp was offered at 15% of the diet. Fresh citrus pulp used up to 30% as a feed ingredient in feedlot rations does not negatively affect animal performance or meat quality but, rather, has a positive effect on dry matter intake and a better feed conversion ratio.

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing

There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths of 1-1.4 kV.cm^-1, specific energy of 88-109 kJ.kg^-1, frequency of 90 Hz, pulse width of 20 µs, and pulse number of 964. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.

N,N'-Diphenylthiourea electrochemical sensor for the detection of l-glutamate and Aspartate in beef

This study was conducted to design an electrochemical sensor for detection of l-glutamate (L-Glu) and Aspartate (Asp), which contribute largely to the umami taste of beef. Using N, N'-diphenylthiourea (DPTU), polypyrrole (PPy), and polyvinyl chloride (PVC), a composite electrode (DPTU/PVC/PPy/Pt) was prepared for rapidly electrochemical detection of l-Glu and Asp. The surface morphology of the synthesized functionalized electrode was characterized by Field Emission Scanning Electron Microscopy (FESEM). Potentials of umami amino acids accounted for 97.8%, while six interferential amino acids existed. The linear correlation between the content of l-Glu and Asp in beef broth was studied under different treatment conditions. The sensor compared with an amino acid analyzer well detected the contents of l-Glu and Asp in beef broths, with a coefficient of 0.991 in Pearson correlation analysis and an accuracy of 88.9%. The proposed electrochemical sensor showed good concurrence with previously reported methods and was effectively employed for the quantification of l- Glu and Asp in beef. PRACTICAL APPLICATION: The sensor exhibits the good performance with high stability and high accuracy. And it is a potential sensing platform with good reproducibility, making the proposed method suitable and reliable for routine analysis of L-Glu and Asp in beef. This method was proved promising for quantitative detecting amino acids in beef.

Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting

Protein digestibility of Protaetia brevitarsis larvae before and after defatting by hexane was compared with that of beef loin in an in vitro digestion model. Larvae had higher crude protein content and 10% trichloroacetic acid (10% TCA)-soluble α-amino groups than beef. Decreases in the levels of total free sulfhydryl groups and 10% TCA-soluble α-amino groups were detected in larvae and beef after defatting (P < 0.05). Surface hydrophobicity increased after defatting in both larvae and beef, (P < 0.05) and tryptophan fluorescence intensity decreased in defatted larvae but increased in defatted beef. Levels of proteins digested into sizes under 3 and 10 kDa in larvae were higher than those in beef (P < 0.05), and defatting did not induce an effect in larvae. Therefore, in the aspect of high protein content and digestibility, larvae of P. brevitarsis can be a potential substitute of animal proteins.

Fatty acid compositions, free radical scavenging activities, and antioxidative enzyme activities of high-preference and low-preference beef cuts of Hanwoo (Bos taurus coreanae) cows

Objective

This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts.

Methods

Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2′-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]).

Results

The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05).

Conclusion

These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.

The Japanese Wagyu beef industry: current situation and future prospects - A review

In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan’s mountainous areas.

Acute Toxicity, Antioxidant, and Antifatigue Activities of Protein-Rich Extract from Oviductus ranae

The paper investigated the preparation, amino acid composition, acute toxicity, and in vitro and in vivo antioxidant, coupled with in vivo antifatigue activities of protein-rich extract of Oviductus ranae (PEOR). The results indicated that PEOR possesses high-safety property with maximum tolerated dose (MTD) higher than 20 g/kg in mice, shows weak scavenging capacities against hydroxyl, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, as well as ferric-reducing antioxidant power in vitro, but exerts strong antioxidant effect in ethanol-induced oxidative stress mice model; it can decrease malonaldehyde (MDA) and protein carbonyl (PCO) formation and increase total superoxide dismutase (T-SOD) activity and glutathione (GSH) synthesis. Besides the strong in vivo antioxidant activity, PEOR in a dose of 400 mg/kg also has antifatigue effect in mice, and it can prolong the exhaustive swimming time, reduce the elevated blood urea nitrogen (BUN) and blood lactic acid (BLA) caused by intense exercise. The in vivo activity of PEOR may be contributed by its absorbed amino acids, due to the fact that eight antioxidant amino acids and twelve glucogenic ones were found in it. This study will provide an evidence for the clinical use of PEOR as a dietary supplement for antioxidant and antifatigue in the same oral dose (400 mg/kg).

Health Implications of Beef Intramuscular Fat Consumption

Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.