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Guo T, Zhang Q, Wang X, Xu X, Wang Y, Wei L, Li N, Liu H, Hu L, Zhao N, Xu S. Targeted and untargeted metabolomics reveals meat quality in grazing yak during different phenology periods on the Qinghai-Tibetan Plateau. Food Chem 2024; 447:138855. [PMID: 38520902 DOI: 10.1016/j.foodchem.2024.138855] [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: 06/09/2023] [Revised: 02/20/2024] [Accepted: 02/24/2024] [Indexed: 03/25/2024]
Abstract
Yak meat is more popular among consumers because of its high nutritional value, but little attention has been paid to its meat quality, which is affected by different phenology periods grass. We hypothesized that seasonal variations in grass composition influenced the ruminal bacteria community, and eventually affected the meat quality of yaks. This study aims to investigate the relationship of meat quality in grazing yak as well as the key rumen bacteria using targeted and untargeted metabolomics and 16S rRNA during different phenology periods. The main three altered metabolic pathways in grazing yak, including amino acids biosynthesis, glutathione metabolism, and fatty acids biosynthesis, were found in the grass period (GP) group compared to the regreen period (RP) and hay period (HP) groups. The GP group had higher concentrations of flavor amino acids (FAA), polyunsaturated fatty acids (PUFA), and a lower ratio of n-6/n-3 compared with the RP group. Correlation analysis results showed that Rikenellaceae_RC9_gut_group was positively correlated with fatty acids and lipid metabolites, which might be involved in lipid metabolism. Pediococcus had a positive correlation with biological peptides, which could be involved in the metabolism of bioactive compounds. In conclusion, grass in different phenology periods was associated with modified amino acids and fatty acids composition of yak meat as well as altered regulation of biological pathways, which was correlated with changes in rumen bacterial communities.
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Affiliation(s)
- Tongqing Guo
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qian Zhang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xungang Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Xianli Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yalin Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lin Wei
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Na Li
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Hongjin Liu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Linyong Hu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Na Zhao
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Shixiao Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China.
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Ludwiczak A, Składanowska-Baryza J, Cieślak A, Stanisz M, Skrzypczak E, Sell-Kubiak E, Ślósarz P, Racewicz P. Effect of prudent use of antimicrobials in the early phase of infection in pigs on the performance and meat quality of fattening pigs. Meat Sci 2024; 212:109471. [PMID: 38428151 DOI: 10.1016/j.meatsci.2024.109471] [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: 09/27/2023] [Revised: 02/12/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
The presented study was a part of the ThermoEye project. The study examined the effect of prudent antibiotic treatment in response to illness on the fattening performance, slaughter traits, and meat quality of the pig fatteners. Pigs were divided into an experimental group - EXP and a control - CON. In both groups, the body temperature was monitored, and diseases were confirmed by a veterinarian. In the EXP group, metaphylaxis was used in each case of confirmed disease. The EXP fatteners had greater slaughter weight (by 4.7 kg) and meatiness (by 2.1 percentage points) compared to the CON pigs. The pH in pork was lower in EXP compared to CON pigs. The longissimus thoracis et lumborum of EXP pigs was characterised by a lower cooking loss (28.30 vs. 30.45%) and yellower colour compared to the CON group. Among the amino acids, only the content of histidine (by 5.2%; P < 0.01) and tyrosine (by 7.2%; P < 0.01) was significantly greater in the meat of the CON group compared to EXP, with no effect of sex noted. The content of SFA (by 14.6%; P < 0.05), UFA (by 15.6%; P < 0.05), MUFA (by 17.8%; P < 0.05), MCFA (by 14.1%; P < 0.05), and LCFA (by 15.6%; P < 0.05) was also greater in CON compared to EXP meat. In conclusion, automated monitoring of pig body temperature during the fattening period enables more precise, prudent treatment and effective animal health control while reducing costs due to disease losses and pharmacotherapy. It allows optimal production and affects meat quality.
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Affiliation(s)
- A Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - J Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - A Cieślak
- Department of Animal Nutrition, Poznan University of Life Sciences, Poznan, Poland.
| | - M Stanisz
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - E Skrzypczak
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - E Sell-Kubiak
- Department of Genetics and Animal Breeding, Poznan University of Life Sciences, Poznan, Poland
| | - P Ślósarz
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - P Racewicz
- Department of Animal Breeding and Product Quality Assessment. Laboratory of Veterinary Public Health Protection, Poznan University of Life Sciences, Poznan, Poland.
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3
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Kerth CR, Legako JF, Woerner DR, Brooks JC, Lancaster JM, O'Quinn TG, Nair M, Miller RK. A current review of U.S. beef flavor I: Measuring beef flavor. Meat Sci 2024; 210:109437. [PMID: 38278005 DOI: 10.1016/j.meatsci.2024.109437] [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: 08/19/2023] [Revised: 12/11/2023] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved tenderness to the point that it is secondary to other factors in beef's taste. Flavor, however, is an extraordinarily complex taste attribute dependent on biological sensors in the mouth, sinus cavity, and jaws. The culinary industry has recently focused on innovative ways to give consumers new products satisfying their curiosity about different foods, especially proteins. Competition from plant-based, cell-based, and even other animal-based proteins provides diversity in consumers' ability to select a protein that satisfies their desire to include unique products in their diet. Consequently, the beef industry has focused on flavor for the last 10 to 15 years to determine whether it can provide the guardrails for beef consumption in the future. The U.S. beef industry formed a Flavor Working Group in 2012 composed of the authors listed here to investigate new and innovative ways to manage and measure beef flavor. The results of this working group have resulted in dozens of papers, presentations, abstracts, and symposia. The objective of this manuscript is to summarize the research developed by this working group and by others worldwide that have investigated methodologies that measure beef flavor. This paper will describe the strengths of the research in beef flavor measurement and point out future needs that might be identified as technology advances.
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Affiliation(s)
- Chris R Kerth
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA.
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Travis G O'Quinn
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Mahesh Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Rhonda K Miller
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
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Ribeiro FA, Lau SK, Furbeck RA, Herrera NJ, Henriott ML, Bland NA, Fernando SC, Subbiah J, Pflanzer SB, Dinh TT, Miller RK, Sullivan GA, Calkins CR. Effects of relative humidity on dry-aged beef quality. Meat Sci 2024; 213:109498. [PMID: 38520828 DOI: 10.1016/j.meatsci.2024.109498] [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: 11/02/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.
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Affiliation(s)
- Felipe A Ribeiro
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Soon K Lau
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States
| | - Rebecca A Furbeck
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas J Herrera
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Morgan L Henriott
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Nicolas A Bland
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Samodha C Fernando
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, United States; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States
| | - Sérgio B Pflanzer
- College of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil
| | - Thu T Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, United States
| | - Rhonda K Miller
- Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, United States
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States
| | - Chris R Calkins
- Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.
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5
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To KV, Dahlgren C, Zhang X, Wang S, Wipf DO, Schilling MW, Dinh T. Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography. Meat Sci 2023; 206:109343. [PMID: 37717339 DOI: 10.1016/j.meatsci.2023.109343] [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: 07/07/2023] [Revised: 09/10/2023] [Accepted: 09/12/2023] [Indexed: 09/19/2023]
Abstract
The umami sensation contributes to beef taste and acceptability. Inosine 5'- monophosphate (IMP), the most abundant 5'-ribonucleotide in meat, is known to impart an umami taste without the undesired side effects commonly associated with glutamate. Nevertheless, the investigation of IMP's role in beef flavor has thus far been overlooked. Traditional methods for detecting IMP have relied on liquid chromatography coupled with ultraviolet spectroscopy or mass spectrometry techniques. However, these methods are not practical for production settings due to the complexity and resource demands of sophisticated laboratory techniques. Alternative methods like cyclic voltammetry might offer more practical solutions for rapidly detecting IMP. The objectives of this study were to evaluate the efficiency of using electrochemistry and chromatography on differentiating beef strips spiked with different IMP contents. The IMP threshold was 0.30 mM determined by a trained panel using the Best Estimates Threshold method. Beef strip steaks of USDA Prime, Choice, and Select were spiked at 0.30 and 0.60 mM of IMP, based on green weight and an estimated moisture content of 65%. In this study, differences in the IMP content of steaks were not detected by liquid chromatography-mass spectrometry. However, the cyclic voltammetry approach differentiated IMP concentrations at 0.50 mM or above in aqueous solutions and subsequentially meat extracts from the buffered blank solutions. In conclusion, cyclic voltammetry holds potential as a rapid and effective approach for detecting IMP in beef and other meat products, offering promising applications for future research.
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Affiliation(s)
- K Virellia To
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA
| | - Chelsie Dahlgren
- Department of Animal and Dairy Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Xue Zhang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Shangshang Wang
- Department of Animal and Dairy Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - David O Wipf
- Department of Chemistry, Mississippi State University, Mississippi State, MS 39762, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Thu Dinh
- Tyson Foods Inc., Springdale, AR 72762, USA.
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Kerth CR, Miller RK. Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures. Meat Sci 2023; 205:109319. [PMID: 37634313 DOI: 10.1016/j.meatsci.2023.109319] [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: 02/03/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 08/29/2023]
Abstract
Thirty-three USDA Select boneless top loins were selected from carcasses at a commercial major packing plant, vacuum-packaged, and aged for 14 d (4 °C). The loins were then divided into 10 portions (5 grill temperatures for each of trained sensory panel and Warner-Bratzler shear force). Flat-top electric grills were pre-heated to 1 of 5 different temperatures: 149 °C (149), 177 °C (177), 204 °C (204), 232 °C (232), or 260 °C (260). Steaks were placed on the grill, turned when the internal temperature reached 35 °C and removed when the internal temperature reached 71 °C. A trained sensory panel evaluated ten basic flavors and five texture attributes. Extra cubes from each sample were frozen in liquid nitrogen and stored at -80 °C for GC/MS volatile aroma compound analysis. Beef identity, brown, and roasted flavor descriptors increased linearly (P < 0.001) while bloody/serumy tended to decrease (P = 0.016) and sour flavor decreased (P = 0.006) linearly as grill temperature increased. Furthermore, burnt (deviation P = 0.008) and bitter (deviation P = 0.012) flavor descriptors were affected by effects other than linear or quadratic, while umami (P = 0.002) and overall sweet (P = 0.016) flavors increased quadratically from 149 to 232 then declined at 260 grill temperatures. Two alcohols, eight aldehydes, four alkanes, three furans, eight ketones, and twelve pyrazines were impacted by differences the grill temperature. Increasing grill temperature increases volatile compounds, primarily from the Maillard reaction, that improve positive beef flavor descriptors.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America.
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, United States of America
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7
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Kerth CR, Wall KR, Hicks ZM, Miller RK. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness. Meat Sci 2023; 204:109255. [PMID: 37343480 DOI: 10.1016/j.meatsci.2023.109255] [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: 02/07/2023] [Revised: 05/19/2023] [Accepted: 06/13/2023] [Indexed: 06/23/2023]
Abstract
Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted metabolomics and volatile aroma compounds to predict expert and consumer sensory traits. USDA Select and upper 2/3 Choice beef strip loins were wet aged for 10 or 20 d and then cut into steaks, vacuum-packaged, and frozen. Steaks were cooked to 63 °C, 71 °C, or 80 °C end-point internal steak temperature. USDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors compared to USDA Select steaks (P < 0.05). Steaks cooked to 80 °C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness. Steaks cooked to either 63 °C or 71 °C had more intense bloody, metallic, and sour flavors and were juicier, more tender, and had less connective tissue than steaks cooked to a higher degree of doneness. Volatile aroma compounds increased (P < 0.05) in Choice steaks aged for 20 d, while cooking steaks to 80 increased aldehydes, ketones, and pyrazines. Raw steaks had 69 small-molecule metabolomic compounds shared across all four quality grade x aging combinations, and discriminant analysis correctly categorized (P < 0.05) these metabolites. Metabolites and volatiles can be used to predict (r2 > 0.85) expert and consumer sensory panel descriptors and liking.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA.
| | | | - Zena M Hicks
- Department of Animal Science, University of Nebraska, Lincoln, NE 68182, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
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Chen Q, Xiang H, Zhao Y, Chen S, Cai Q, Wu Y, Wang Y. Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano. Food Res Int 2023; 169:112865. [PMID: 37254315 DOI: 10.1016/j.foodres.2023.112865] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Fermentation plays a key role in taste formation in traditional fermented golden pompano and involves a series of complex metabolic reactions. Indeed, the taste profile of fermented golden pompano exhibits remarkable variation during early fermentation. Herein, nutritional fingerprinting (proteins, amino acids, lipids, etc.) was applied to discriminate the various biomolecular changes involved in golden pompano fermentation. Among the differential metabolites, amino acids, small peptides, lipids, and nucleotides were considered taste-related compounds. An increase in the amino acid content was observed during fermentation, while the peptide content decreased. Glutamic acid, alanine, and lysine had the highest taste activity values and were the main contributors to taste formation. Metabolic pathway enrichment analysis revealed that taste formation was primarily associated with alanine, aspartate, and glutamate metabolism. These findings provide a deeper understanding of taste mechanisms and establish a basis for the targeted regulation of taste formation in the fermented fish industry.
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Affiliation(s)
- Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuxing Cai
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Choi DM, Kang KM, Kang SM, Kim HY. Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals (Basel) 2023; 13:ani13040692. [PMID: 36830479 PMCID: PMC9951984 DOI: 10.3390/ani13040692] [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: 11/17/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.
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Affiliation(s)
- Da-Mi Choi
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
| | - Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
- Correspondence: (S.-M.K.); (H.-Y.K.)
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
- Correspondence: (S.-M.K.); (H.-Y.K.)
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Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef. Foods 2023; 12:foods12030446. [PMID: 36765976 PMCID: PMC9914270 DOI: 10.3390/foods12030446] [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: 10/24/2022] [Revised: 12/21/2022] [Accepted: 01/05/2023] [Indexed: 01/19/2023] Open
Abstract
This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (p > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) (p < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking.
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11
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Zhang X, Han L, Gui L, Raza SHA, Hou S, Yang B, Wang Z, Ma Y, Makhlof RTM, Alhuwaymil Z, Ibrahim SF. Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep. Front Microbiol 2023; 13:1076675. [PMID: 36687606 PMCID: PMC9854131 DOI: 10.3389/fmicb.2022.1076675] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023] Open
Abstract
Introduction Black Tibetan sheep is one of the primitive sheep breeds in China that is famous for its great eating quality and nutrient value but with little attention to the relationship between feeding regimes and rumen metabolome along with its impact on the muscle metabolism and meat quality. Methods This study applies metabolomics-based analyses of muscles and 16S rDNA-based sequencing of rumen fluid to examine how feeding regimes influence the composition of rumen microbiota, muscle metabolism and ultimately the quality of meat from Black Tibetan sheep. Twenty-seven rams were randomly assigned to either indoor feeding conditions (SG, n = 9), pasture grazing with indoor feeding conditions (BG, n = 9) or pasture grazing conditions (CG, n = 9) for 120 days. Results The results showed that, compared with BG and CG, SG improved the quality of Black Tibetan sheep mutton by preventing a decline in pH and increasing fat deposition to enhance the color, tenderness and water holding capacity (WHC) of the Longissimus lumborum (LL). Metabolomics and correlation analyses further indicated that the feeding regimes primarily altered amino acid, lipid and carbohydrate metabolism in muscles, thereby influencing the amino acid (AA) and fatty acid (FA) levels as well as the color, tenderness and WHC of the LL. Furthermore, SG increased the abundance of Christensenellaceae R-7 group, [Eubacterium] coprostanoligenes group, Methanobrevibacter, Ruminococcus 2 and Quinella, decreased the abundance of Lactobacillus, Prevotella 1 and Rikenellaceae RC9 gut group, and showed a tendency to decrease the abundance of Succinivibrio and Selenomonas 1. Interestingly, all of these microorganisms participated in the deposition of AAs and FAs and modified the levels of different metabolites involved in the regulation of meat quality (maltotriose, pyruvate, L-ascorbic acid, chenodeoxycholate, D-glucose 6-phosphate, glutathione, etc.). Discussion Overall, the results suggest that feeding Black Tibetan sheep indoors with composite forage diet was beneficial to improve the mouthfeel of meat, its color and its nutritional value by altering the abundance of rumen bacteria which influenced muscle metabolism.
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Affiliation(s)
- Xue Zhang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Lijuan Han
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China,*Correspondence: Lijuan Han, ✉
| | - Linsheng Gui
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Sayed Haidar Abbas Raza
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China,Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shengzhen Hou
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Baochun Yang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Zhiyou Wang
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Ying Ma
- Department of Animal Science, College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai, China
| | - Raafat T. M. Makhlof
- Department of Parasitology, Faculty of Medicine, Umm Al Qura University, Mecca, Saudi Arabia,Department of Parasitology, Faculty of Medicine, Minia University, Minya, Egypt
| | - Zamzam Alhuwaymil
- Organic Department, College of Science and Humanities at Al-Quway'iyah, Shaqra University, Shaqra, Saudi Arabia
| | - Samah F. Ibrahim
- Department of Clinical Sciences, College of Medicine, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
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12
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Li J, Han D, Huang F, Zhang C. Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100659] [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: 01/13/2023]
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13
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Zhang X, Han L, Hou S, Raza SHA, Gui L, Sun S, Wang Z, Yang B, Yuan Z, Simal-Gandara J, El-Shehawi AM, Alswat A, Alenezi MA, Shukry M, Sayed SM, Aloufi BH. Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota. Front Nutr 2022; 9:915558. [PMID: 36034898 PMCID: PMC9405419 DOI: 10.3389/fnut.2022.915558] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 06/30/2022] [Indexed: 11/20/2022] Open
Abstract
This study aims to determine the impact of dietary energy levels on rumen microbial composition and its relationship to the quality of Black Tibetan sheep meat by applying metabolomics and Pearson's correlation analyses. For this purpose, UHPLC-QTOF-MS was used to identify the metabolome, whereas 16S rDNA sequencing was used to detect the rumen microbiota. Eventually, we observed that the high energy diet group (HS) improved the carcass quality of Black Tibetan sheep and fat deposition in the longissimus lumborum (LL) compared to the medium energy diet group (MS). However, HS considerably increased the texture, water holding capacity (WHC), and volatile flavor of the LL when compared to that of MS and the low energy diet group (LS). Metabolomics and correlation analyses revealed that dietary energy levels mainly affected the metabolism of carbohydrates and lipids of the LL, which consequently influenced the content of volatile flavor compounds (VOCs) and fats. Furthermore, HS increased the abundance of Quinella, Ruminococcus 2, (Eubacterium) coprostanoligenes, and Succinivibrionaceae UCG-001, all of which participate in the carbohydrate metabolism in rumen and thus influence the metabolite levels (stachyose, isomaltose, etc.) in the LL. Overall, a high-energy diet is desirable for the production of Black Tibetan sheep mutton because it improves the mouthfeel and flavor of meat by altering the composition of rumen microbiota, which influences the metabolism in the LL.
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Affiliation(s)
- Xue Zhang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Shengzhen Hou
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Sayed Haidar Abbas Raza
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Shengnan Sun
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Zhiyou Wang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Baochun Yang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Zhenzhen Yuan
- College of Agriculture and Animal Husbandry, Qinghai University Xining, Xining, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo—Ourense Campus, Ourense, Spain
| | - Ahmed M. El-Shehawi
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
| | - Amal Alswat
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
| | - Muneefah A. Alenezi
- Department of Biology, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafr El Sheikh, Egypt
| | - Samy M. Sayed
- Department of Science and Technology, University College-Ranyah, Taif University, Taif, Saudi Arabia
| | - Bandar Hamad Aloufi
- Department of Biology, College of Science, University of Hail, Ha'il, Saudi Arabia
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14
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Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Res Int 2022; 158:111504. [DOI: 10.1016/j.foodres.2022.111504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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15
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Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites 2022; 12:metabo12060472. [PMID: 35736405 PMCID: PMC9230681 DOI: 10.3390/metabo12060472] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/17/2022] [Accepted: 05/21/2022] [Indexed: 01/04/2023] Open
Abstract
The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.
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16
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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17
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Clinquart A, Ellies-Oury MP, Hocquette JF, Guillier L, Santé-Lhoutellier V, Prache S. Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal 2022; 16 Suppl 1:100426. [PMID: 35031228 DOI: 10.1016/j.animal.2021.100426] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/30/2022] Open
Abstract
This paper reviews the current state of knowledge on beef carcass and meat quality, with particular emphasis on on-farm and processing factors associated with its high and inconsistent variability. The diversity of livestock systems comes from the diversity of breeds (dairy or beef), ages and gender (bulls, steers, heifers, cull cows) used to produce either mainly beef or beef and milk. In addition, there are factors linked to farming practices (including diet, especially grazing) which significantly influence the sensory, nutritional, technological and extrinsic (such as image) quality attributes of meat. These can become factors of positive differentiation when controlled by the application and certification of technical specifications. Finally, preslaughter (such as stress), slaughter (such as the chilling and hanging method of carcasses) and postslaughter (such as ageing, packaging and cooking) conditions have a strong influence on the microbiological, sensory, technological and image quality attributes of beef. In this review, potential synergisms or antagonisms between the different quality attributes are highlighted. For example, finishing cattle on grass, compared to indoor fattening on a high concentrate diet, has the advantage of producing leaner meat with a higher proportion of omega-3 fatty acids while exhibiting superior oxidative stability, but with the consequence of a darker meat colour and lower productivity, as well as higher seasonality and land surface requirements. Moreover, the control of on-farm factors is often guided by productivity (growth rate, feed conversion ratio) and carcass quality attributes (weight, conformation and fatness). Genetic selection has often been oriented in this direction, without taking other quality attributes into account. Finally, the interactions between all these factors (and especially between on-farm and slaughter or processing factors) are not considered in the quality grading schemes in European countries. This means that positive efforts at farm level may be mitigated or even eliminated by poor slaughtering or processing conditions. All these considerations explain why between-animal variability in quality can be high, even when animals come from the same farming system. The ability to predict the sensory and nutritional properties of meat according to production factors has become a major objective of the supply chain.
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Affiliation(s)
- A Clinquart
- FARAH, Faculté de Médecine vétérinaire, Université de Liège, 4000 Liège, Belgium.
| | - M P Ellies-Oury
- Bordeaux Science Agro, 33175 Gradignan, France; Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - J F Hocquette
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
| | - L Guillier
- Agence nationale de sécurité de l'alimentation, de l'environnement et du travail (ANSES), Direction de l'évaluation des risques, F-94700 Maisons-Alfort, France
| | | | - S Prache
- Université d'Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint Genès-Champanelle, France
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18
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Chen JN, Huang XH, Zheng J, Sun YH, Dong XP, Zhou DY, Zhu BW, Qin L. Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111835] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Dinh TTN, To KV, Schilling MW. Fatty Acid Composition of Meat Animals as Flavor Precursors. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12251] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.
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Affiliation(s)
- Thu T. N. Dinh
- Mississippi State University Department of Animal and Dairy Science
| | - K. Virellia To
- Mississippi State University Department of Food Science, Nutrition, and Health Promotion
| | - M. Wes Schilling
- Mississippi State University Department of Food Science, Nutrition, and Health Promotion
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20
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Setyabrata D, Cooper BR, Sobreira TJP, Legako JF, Martini S, Kim YHB. Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. Food Res Int 2020; 139:109969. [PMID: 33509515 DOI: 10.1016/j.foodres.2020.109969] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/19/2020] [Accepted: 12/01/2020] [Indexed: 01/29/2023]
Abstract
The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
| | - Bruce R Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA
| | | | - Jerrad F Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX, USA
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.
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21
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Han Z, Cai MJ, Cheng JH, Sun DW. Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds. Food Chem 2020; 336:127728. [PMID: 32795782 DOI: 10.1016/j.foodchem.2020.127728] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 07/29/2020] [Accepted: 07/29/2020] [Indexed: 01/05/2023]
Abstract
This study explored the influence of constant power microwave on the adsorption ability of myofibril protein from beef to typical aldehyde flavour compounds. Results showed that there was a significant increasing trend in surface hydrophobicity and reactive sulfhydryls content of myofibril protein with an increase in microwave power and treatment time. The adsorption ability of myofibril protein to aldehyde flavour compounds increased with increasing microwave power and time. The percentage of free aldehyde flavour compounds was related to the content of surface hydrophobicity, and reactive and total sulfhydryls of myofibril protein under microwave conditions, which could be fitted according to the multilevel relational (MLR) model. Furthermore, the reduced interface energy was probably the driving force for myofibril protein-flavour compounds adsorption behaviour at the gas-liquid interface.
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Affiliation(s)
- Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Meng-Jie Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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22
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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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23
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Huang Y, Duan W, Wang L, Xiao J, Zhang Y. Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1677705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Wen Duan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Linhan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Junfei Xiao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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24
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Sukumaran AT, Coatney K, Ellington J, Holtcamp AJ, Schilling MW, Dinh TTN. Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.03.0008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and formulated an independent bid for each product. Consumers preferred the aroma and flavor of pre-rigor sausage to those of post-rigor sausage (P = 0.008 and 0.029, respectively). This resulted in a greater overall acceptability of pre-rigor sausage than that of post-rigor sausage (P = 0.011). Cluster analysis revealed that 45 consumers in clusters 3 and 4 led to such greater acceptability. Average predicted unit-demand for the experiment was 1.59 kg (3.50 lbs)/(USD)$ greater for pre-rigor than for post-rigor sausage (P ≤ 0.001). Overall, the results indicated that pre-rigor processing yielded sausage with greater consumer acceptability and demand.
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Affiliation(s)
| | - Kalyn Coatney
- Mississippi State University Department of Agricultural Economics
| | - Jack Ellington
- Mississippi State University Department of Agricultural Economics
| | | | - M. Wes Schilling
- Mississippi State University Department of Food Science, Nutrition, and Health Promotion
| | - Thu T. N. Dinh
- Mississippi State University Department of Animal and Dairy Sciences
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