Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging

Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification

This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten longissimus thoracis muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (n = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (p < 0.05). Additionally, LT group possessed a lower caspase-3 activity while a higher abundance of intact caspase-3 and greater S-nitrosylation levels of cleaved caspase-3 (p < 0.05). However, none of the above differences were found in caspase-9 (p > 0.05). The lower tenderness in LT group might be associated with reduced caspase-3 activity resulted from increased S-nitrosylation levels of its active subunits, which delayed myocyte apoptosis and lowed the degradation of desmin and troponin T.

Fabrication and application of gold nanoparticles functionalized polymer monolith in spin column for the determination of S-nitrosoglutathione in meat

S-nitrosoglutathione (GSNO) is the most important S-nitrosothiol in vivo, which could affect the quality of meat by participating in calcium release, glucose metabolism, proteolysis and apoptosis, therefore may potentially serve as a marker for meat freshness. In this work, a solid-phase extraction (SPE) monolithic spin column modified with gold nanoparticles was prepared for GSNO extraction. The optimized SPE-LC-MS/MS method for GSNO quantification displays low limit of detection (0.01 nM), good precision (RSD < 15 %) and acceptable recovery (> 77.7 %). Furthermore, this approach has been applied to monitor GSNO levels in beef and pork stored at -20 °C for different days, showing that endogenous GSNO level increases during prolonged storage and could be employed as a marker to evaluate the freshness of ice stored meat. Additionally, the monolithic spin column remains in good quality after a half-year storage, which is promising to develop into commercial enrichment kit for endogenous GSNO analysis.

Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner-Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T21, and myofibrillar fragmentation index, while the ultrasound-assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound-assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α-helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound-assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water-holding capacity and tenderness of the pork. PRACTICAL APPLICATION: This study showed that ultrasound-assisted L-lysine (Lys) treatment could enhance the water-holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound-assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large-sized ultrasound equipment for conducting small-scale and pilot experiments is crucial for future research.

Large-scale soil application of hydrochar: Reducing its polycyclic aromatic hydrocarbon content and toxicity by heating

The beneficial roles of hydrochar in carbon sequestration and soil improvement are widely accepted. Despite few available reports regarding polycyclic aromatic hydrocarbons (PAHs) generated during preparation, their potential negative impacts on ecosystems remain a concern. A heating treatment method was employed in this study for rapidly removing PAHs and reducing the toxicity of corn stover-based hydrochar (CHC). The result showed total PAHs content (∑PAH) decreased and then sharply increased within the temperature range from 150 °C to 400 °C. The ∑PAH and related toxicity in CHC decreased by more than 80% under 200 °C heating temperature, compared with those in the untreated sample, representing the lowest microbial toxicity. Benzo(a)pyrene produced a significant influence on the ecological toxicity of the hydrochar among the 16 types of PAHs. The impact of thermal treatment on the composition, content, and toxicity of PAHs was significantly influenced by the adsorption, migration, and desorption of PAHs within hydrochar pores, as well as the disintegration and aggregation of large molecular polymers. The combination of hydrochar with carbonized waste heat and exhaust gas collection could be a promising method to efficiently and affordably reduce hydrochar ecological toxicity.

Potential Effects of NO-Induced Hypoxia-Inducible Factor-1α on Yak Meat Tenderness during Post-Mortem Aging

The objective of this study was to investigate the mechanism underlying nitric oxide (NO)-induced hypoxia-inducible factor-1α (HIF-1α) and its impact on yak muscle tenderness during post-mortem aging. The Longissimus thoracis et lumborum (LTL) muscle of yak were incubated at 4 °C for 0, 3, 6, 9, 12, 24, and 72 h after treatment with 0.9% saline, NO activator, or a combination of the NO activator and an HIF-1α inhibitor. Results indicated that elevated NO levels could increase HIF-1α transcription to achieve stable expression of HIF-1α protein (P < 0.05). Additionally, elevated NO triggered HIF-1α S-nitrosylation, which further upregulated the activity of key glycolytic enzymes, increased glycogen consumption, accelerated lactic acid accumulation, and decreased pH (P < 0.05). These processes eventually improved the tenderness of yak muscle during post-mortem aging (P < 0.05). The results demonstrated that NO-induced activation of HIF-1α S-nitrosylation enhanced glycolysis during post-mortem aging and provided a possible pathway for improving meat tenderness.

Overview of the effects and mechanisms of NO and its donors on biofilms

Microbial biofilm is undoubtedly a challenging problem in the food industry. It is closely associated with human health and life, being difficult to remove and antibiotic resistance. Therefore, an alternate method to solve these problems is needed. Nitric oxide (NO) as an antimicrobial agent, has shown great potential to disrupt biofilms. However, the extremely short half-life of NO in vivo (2 s) has facilitated the development of relatively more stable NO donors. Recent studies reported that NO could permeate biofilms, causing damage to cellular biomacromolecules, inducing biofilm dispersion by quorum sensing (QS) pathway and reducing intracellular bis-(3'-5')-cyclic dimeric guanosine monophosphate (c-di-GMP) levels, and significantly improving the bactericidal effect without drug resistance. In this review, biofilm hazards and formation processes are presented, and the characteristics and inhibitory effects of NO donors are carefully discussed, with an emphasis on the possible mechanisms of NO resistance to biofilms and some advanced approaches concerning the remediation of NO donor deficiencies. Moreover, the future perspectives, challenges, and limitations of NO donors were summarized comprehensively. On the whole, this review aims to provide the application prospects of NO and its donors in the food industry and to make reliable choices based on these available research results.

Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods

This study aims to assess and compare the influences of different heating methods on the quality characteristics of pale, soft, and exudative (PSE)-like and normal (NOR) pectoralis major through quantitative proteomic analysis. A total of 632 proteins were identified, and there were 84, 89, 50, and 43 differentially abundant proteins (DAPs) between processed PSE and NOR samples after four thermal treatments, including boiling (BO), steaming (ST), roasting (RO), and microwaving (MV), respectively, where moist heating conditions led to more different protein abundance. Processed PSE muscles resulted in significant changes in structural proteins related to myofibrillar and connective tissue, which could be associated with their structural instability and degraded quality. Collagen, tropomyosin, myoglobin, and hemoglobin could be potential indicators of PSE muscles color stability and variation during thermal processing. The quantitative proteomic analysis will help correlate molecular changes with processed meat quality towards future optimization of PSE poultry meat processing.

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T₂ relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.