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Khajavi MZ, Abhari K, Barzegar F, Hosseini H. Functional Meat Products: The New Consumer's Demand. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190227161051] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In recent years, special attention of consumers to health and nutrition has led to the
development of “functional foods” which is a new approach to accomplish a healthier status,
therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as
an important functional food. Several approaches have been proposed to produce functional meat
products through reduce/deletion of some component such as fat and sodium or adding a component
such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement
of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also
possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial
replacement of sodium chloride with other chloride salts. Among various strains of probiotic to
incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable
choice due to their stability during processing. Despite the desirable elevation of the nutritional value
of food, it should be taken into consideration that manipulation of the formulation can cause many
technological difficulties or/and may negatively impact sensory properties of food due to unacceptable
and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory
features, is dramatically fundamental for functional food acceptance by consumers. In this review,
the major aspects that should be considered in the context to retain sensory and textural attributes of
meat-based functional foods are discussed.
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Affiliation(s)
- Maryam Z. Khajavi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Khadijeh Abhari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fatemeh Barzegar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Runge KK, Chung JH, Su LYF, Brossard D, Scheufele DA. Pink slimed: Media framing of novel food technologies and risk related to ground beef and processed foods in the U.S. Meat Sci 2018; 143:242-251. [DOI: 10.1016/j.meatsci.2018.04.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2017] [Revised: 03/17/2018] [Accepted: 04/13/2018] [Indexed: 10/17/2022]
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Escriba-Perez C, Baviera-Puig A, Buitrago-Vera J, Montero-Vicente L. Consumer profile analysis for different types of meat in Spain. Meat Sci 2017; 129:120-126. [DOI: 10.1016/j.meatsci.2017.02.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 09/09/2016] [Accepted: 02/15/2017] [Indexed: 11/16/2022]
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Sohaib M, Jamil F. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review. Korean J Food Sci Anim Resour 2017; 37:329-341. [PMID: 28747818 PMCID: PMC5516059 DOI: 10.5851/kosfa.2017.37.3.329] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 03/14/2017] [Accepted: 03/15/2017] [Indexed: 11/06/2022] Open
Abstract
Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.
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Affiliation(s)
- Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan
| | - Faraz Jamil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
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Škrlep M, Čandek-Potokar M, Santé-Lhoutellier V, Gou P. Dry-cured hamKraški pršutseasoning losses as affected by PRKAG3 and CAST polymorphisms. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2011.e6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Simoes JS, Mársico ET, da Cruz AG, de Freitas MQ, Doro LH, Conte-Junior CA. Effect of sustainability information on consumers' liking of freshwater prawn (Macrobrachium rosenbergii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:3160-3164. [PMID: 25523642 DOI: 10.1002/jsfa.7055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 12/08/2014] [Accepted: 12/15/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND This research aimed to investigate whether consumer acceptance is affected by information on sustainable practices on the product label. Hedonic evaluations of freshwater prawns were performed by 80 consumers under three aspects: the blind condition - consumers taste samples without information; expected - without tasting samples, consumers evaluated the message 'Freshwater prawns were grown using sustainable practices, reducing environmental impacts caused by traditional breeding'; informed - in which prawns were tasted and the card evaluated. RESULTS For the entire consumer group, it was observed that the message about sustainability on packaging increased freshwater prawn acceptability (8.25, expected condition (E) versus 6.75, blind condition (B)). High scores were observed under all three test conditions, ranging from 6 (like slightly) to 9 (like extremely), on a 9-point scale. CONCLUSION It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product.
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Affiliation(s)
- Julia Siqueira Simoes
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021, Rio de Janeiro, Brazil
| | - Mônica Queiroz de Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Laís Higino Doro
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24.230-340, Rio de Janeiro, Brazil
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Aguayo-Ulloa LA, Villarroel M, Pascual-Alonso M, Miranda-de la Lama GC, María GA. Finishing feedlot lambs in enriched pens using feeder ramps and straw and its influence on behavior and physiological welfare indicators. J Vet Behav 2014. [DOI: 10.1016/j.jveb.2014.07.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci 2014; 98:361-71. [DOI: 10.1016/j.meatsci.2014.06.025] [Citation(s) in RCA: 454] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 06/18/2014] [Accepted: 06/19/2014] [Indexed: 11/23/2022]
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Ramayo-Caldas Y, Fortes MRS, Hudson NJ, Porto-Neto LR, Bolormaa S, Barendse W, Kelly M, Moore SS, Goddard ME, Lehnert SA, Reverter A. A marker-derived gene network reveals the regulatory role of PPARGC1A, HNF4G, and FOXP3 in intramuscular fat deposition of beef cattle. J Anim Sci 2014; 92:2832-45. [PMID: 24778332 DOI: 10.2527/jas.2013-7484] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
High intramuscular fat (IMF) awards price premiums to beef producers and is associated with meat quality and flavor. Studying gene interactions and pathways that affect IMF might unveil causative physiological mechanisms and inform genomic selection, leading to increased accuracy of predictions of breeding value. To study gene interactions and pathways, a gene network was derived from genetic markers associated with direct measures of IMF, other fat phenotypes, feedlot performance, and a number of meat quality traits relating to body conformation, development, and metabolism that might be plausibly expected to interact with IMF biology. Marker associations were inferred from genomewide association studies (GWAS) based on high density genotypes and 29 traits measured on 10,181 beef cattle animals from 3 breed types. For the network inference, SNP pairs were assessed according to the strength of the correlation between their additive association effects across the 29 traits. The co-association inferred network was formed by 2,434 genes connected by 28,283 edges. Topological network parameters suggested a highly cohesive network, in which the genes are strongly functionally interconnected. Pathway and network analyses pointed towards a trio of transcription factors (TF) as key regulators of carcass IMF: PPARGC1A, HNF4G, and FOXP3. Importantly, none of these genes would have been deemed as significantly associated with IMF from the GWAS. Instead, a total of 313 network genes show significant co-association with the 3 TF. These genes belong to a wide variety of biological functions, canonical pathways, and genetic networks linked to IMF-related phenotypes. In summary, our GWAS and network predictions are supported by the current literature and suggest a cooperative role for the 3 TF and other interacting genes including CAPN6, STC2, MAP2K4, EYA1, COPS5, XKR4, NR2E1, TOX, ATF1, ASPH, TGS1, and TTPA as modulators of carcass and meat quality traits in beef cattle.
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Affiliation(s)
- Y Ramayo-Caldas
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia Departament de Ciencia Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain INRA, UMR1313 Génétique Animale et Biologie Intégrative (GABI), Domaine de Vilvert, Bâtiment GABI-320, 78352 Jouy-en-Josas, France
| | - M R S Fortes
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Center for Animal Science, QLD 4062, Australia
| | - N J Hudson
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia
| | - L R Porto-Neto
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia
| | - S Bolormaa
- Victorian Department of Environment and Primary Industries, Bundoora, VIC 3083, Australia
| | - W Barendse
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia
| | - M Kelly
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Center for Animal Science, QLD 4062, Australia
| | - S S Moore
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Center for Animal Science, QLD 4062, Australia
| | - M E Goddard
- Victorian Department of Environment and Primary Industries, Bundoora, VIC 3083, Australia School of Land and Environment, University of Melbourne, Parkville, VIC 3010, Australia
| | - S A Lehnert
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia
| | - A Reverter
- CSIRO Food Futures Flagship and CSIRO Animal, Food and Health Sciences, 306 Carmody Road, St. Lucia, Brisbane, QLD 4067, Australia
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Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams. Meat Sci 2013; 95:586-92. [DOI: 10.1016/j.meatsci.2013.05.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 05/28/2013] [Accepted: 05/30/2013] [Indexed: 11/19/2022]
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Reina R, Sánchez del Pulgar J, López-Buesa P, García C. Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes. Meat Sci 2013; 96:230-6. [PMID: 23916958 DOI: 10.1016/j.meatsci.2013.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/03/2013] [Accepted: 07/08/2013] [Indexed: 10/26/2022]
Abstract
The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis during the ripening process and therefore the sensory characteristics. The lower intramuscular fat content in the AA ham batch had a positive effect on the free amino acid content. However, similar flavor traits between ham batches were found, but the AG loin batch showed greater value. The enhancing effect of the IMP on the overall flavor intensity was limited by the amino acid and the IMF contents in dry-cured ham and loin, while in dry-cured shoulder, the IMP could be the reason for the significant differences in after taste and cured flavor scores.
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Affiliation(s)
- Raquel Reina
- Department of Animal Production and Food Science, University of Extremadura, 10071 Cáceres, Spain.
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Montossi F, Font-i-Furnols M, del Campo M, San Julián R, Brito G, Sañudo C. Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas. Meat Sci 2013; 95:772-89. [PMID: 23769133 DOI: 10.1016/j.meatsci.2013.04.048] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 04/21/2013] [Accepted: 04/22/2013] [Indexed: 10/26/2022]
Abstract
There are increasing concerns of society towards the consumption of animal products which have been produced and transformed in a sustainable manner. This trend influences consumer purchasing decision making, particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and efficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers.
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Affiliation(s)
- F Montossi
- Programa Nacional de Carne y Lana, INIA Tacuarembó, Ruta 5 km 386, Tacuarembó, Uruguay.
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HwangBo S, Jo IH, Kim GW, Choi CW, Lee SH, Han OK, Park TI, Choi IB. Influences of Feeding Seleniferous Whole Crop Barley on Growth Performance, Blood and Carcass Characteristics, and Tissue Selenium Deposition in Finishing Barrows. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.6.828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Gou P, Zhen Z, Hortós M, Arnau J, Diestre A, Robert N, Claret A, Čandek-Potokar M, Santé-Lhoutellier V. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano. Meat Sci 2012; 92:346-53. [DOI: 10.1016/j.meatsci.2012.06.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2012] [Revised: 06/11/2012] [Accepted: 06/12/2012] [Indexed: 11/24/2022]
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Santé-Lhoutellier V, Robert N, Martin J, Gou P, Hortós M, Arnau J, Diestre A, Candek-Potokar M. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. Meat Sci 2012; 92:354-9. [DOI: 10.1016/j.meatsci.2012.06.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2012] [Revised: 06/11/2012] [Accepted: 06/12/2012] [Indexed: 10/28/2022]
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Aizaki H, Sawada M, Sato K. Consumers’ attitudes toward consumption of cloned beef. The impact of exposure to technological information about animal cloning. Appetite 2011; 57:459-66. [DOI: 10.1016/j.appet.2011.06.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2010] [Revised: 06/10/2011] [Accepted: 06/19/2011] [Indexed: 10/18/2022]
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Effect of Genetically Modified Feeds on Physico-Chemical Properties of Pork. ANNALS OF ANIMAL SCIENCE 2011. [DOI: 10.2478/v10220-011-0011-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Effect of Genetically Modified Feeds on Physico-Chemical Properties of PorkThe objective of this study was to evaluate the effects of genetically modified (GM), insect-resistant Bt maize (MON810) and the meal made of glyphosate-tolerant soybean (Roundup Ready MON40-3-2) used as the dietary components for pigs on the physico-chemical properties of meat. Forty-eight fatteners derived from Polish Landrace x Polish Large White sows mated to a Duroc x Pietrain boar were used. All animals received isonitrogenous and isoenergetic diets containing or not containing the genetically modified components. The design of the experiment was as follows: group I (control) - non-modified soybean meal and maize; group II - GM soybean meal and non-modified maize; group III - non-modified soybean meal and GM maize; group IV - GM soybean meal and GM maize. The examination of the pH values of loin and neck muscles indicated no statistically significant differences between pigs fed diets containing non-transgenic or transgenic feeds. No statistical differences were observed for water holding capacity (WHC) within dietary treatments. The introduction of transgenic maize and soybean meal into pig diets did not significantly affect the a* colour parameter of loin as well as neck muscles. The use of transgenic maize or soybean meal did not cause significant changes in the L* colour value of loin. Results obtained for neck muscles were more differentiated, possibly due to the natural heterogeneity of this primal cut. Pigs which had consumed the transgenic diet exhibited slightly decreased lipid stability of loin, as indicated by thiobarbituric acid reactive substances (TBARS). The decrease was statistically significant only in the case of muscles from group II. The addition of feeds derived from genetically modified crops into pig diets did not significantly affect the stability of neck muscle lipids; however, TBARS values of these muscles were twice those of loin muscles.
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Sainsbury J, Schönfeldt H, Van Heerden S. The nutrient composition of South African mutton. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.01.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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CERJAK MARIJA, KAROLYI DANIJEL, KOVAČIĆ DAMIR. EFFECT OF INFORMATION ABOUT PIG BREED ON CONSUMERS' ACCEPTABILITY OF DRY SAUSAGE. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00329.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Duthie CA, Simm G, Doeschl-Wilson A, Kalm E, Knap PW, Roehe R. Quantitative trait loci for meat quality traits in pigs considering imprinting and epistatic effects. Meat Sci 2010; 87:394-402. [PMID: 21146324 DOI: 10.1016/j.meatsci.2010.11.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2009] [Revised: 10/29/2010] [Accepted: 11/17/2010] [Indexed: 12/31/2022]
Abstract
The aim of the research was to gain a better understanding of the genomic regulation of meat quality by investigating individual and epistatic QTL in a three-generation full-sib population (Pietrain x crossbred dam line). In total, 386 animals were genotyped for 96 markers. Analysed traits included pH, reflectance value, conductivity, and meat colour. Thirteen significant individual QTL were identified. The most significant QTL were detected on SSC1 and SSC9 for pH, on SSC4 for meat colour, and on SSC8 for conductivity, accounting for 3.4% to 4.7% of the phenotypic variance. Nine significant epistatic QTL pairs were detected accounting for between 5.7% and 10.9% of the phenotypic variance. Epistatic QTL pairs showing the largest effects were for reflectance value between two locations of SSC4, and for pH between SSC10 and SSC13, explaining 9.5% and 10.9% of the phenotypic variance, respectively. This study indicates that meat quality traits are influenced by numerous QTL as well as a complex network of interactions.
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Affiliation(s)
- Carol-Anne Duthie
- Animal Breeding and Development, Sustainable Livestock Systems Group, Scottish Agricultural College, Edinburgh EH93JG, United Kingdom.
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Jiménez-Colmenero F, Ventanas J, Toldrá F. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Sci 2009; 84:585-93. [PMID: 20374828 DOI: 10.1016/j.meatsci.2009.10.029] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2009] [Revised: 10/20/2009] [Accepted: 10/29/2009] [Indexed: 10/20/2022]
Abstract
Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition.
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Razmaitė V, Kerzienė S, Šiukščius A. Pork Fat Composition of Male Hybrids from Lithuanian Indigenous Wattle Pigs and Wild Boar Intercross. FOOD SCI TECHNOL INT 2008. [DOI: 10.1177/1082013208094120] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to compare the fatty acid composition of lipids from hybrids of Lithuanian indigenous wattle pigs × wild boar (WB) intercross. A total of 39 entire and castrated males from 1/4 and 1/2 WB genotype were included into the study. The fatness of carcasses from ½ WB genotype ( p<0.01) and castrated males ( p<0.01) was higher than that from 1/4 WB genotype and entire boars. 1/2 WB hybrids had higher content of C17 : 0 ( p<0.01), C17 : 1 and C18 : 3n - 3 fatty acids ( p<0.05) and higher PUFA:SFA ratio ( p<0.05) but lower content of C16:0 fatty acid of intramuscular fat than 1/4 WB hybrids. In subcutaneous tissue 1/2 WB hybrids had higher proportion of C17:0 ( p<0.001), C17:1 ( p<0.05), C18 : 3n - 3 ( p<0.05) but lower proportion of C16 : 1 ( p<0.05). Entire boars had lower content of C16:0 ( p<0.01), C18:1 ( p<0.05), C20 :1 ( p<0.05), and the total MUFA ( p<0.05) but higher content of C18 : 2n - 6 ( p<0.05) and the total PUFA ( p<0.01), PUFA:SFA ratio ( p<0.01) than castrates. Significant Pearson's correlations of the intramuscular fat content from both genotypes with MUFA were positive, but those with PUFA and PUFA : SFA ratio were negative. High positive correlation of IMF with SFA was found only in 1/4 WB genotype. PUFA and PUFA: SFA ratio also showed negative correlation with backfat thickness in both genotypes. The correlation coefficients within entire boar and castrate groups were lower than within genetic groups.
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Affiliation(s)
- V. Razmaitė
- Institute of Animal Science of Lithuanian Veterinary Academy, R. Žebenkos 12 LT-82317 Baisogala, Radviliskis distr., Lithuania,
| | - S. Kerzienė
- Lithuanian Veterinary Academy, Tilžės 18, LT-47181 Kaunas, Lithuania
| | - A. Šiukščius
- Institute of Animal Science of Lithuanian Veterinary Academy, R. Žebenkos 12 LT-82317 Baisogala, Radviliskis distr., Lithuania
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Mulder HA, Bijma P, Hill WG. Selection for uniformity in livestock by exploiting genetic heterogeneity of residual variance. Genet Sel Evol 2007. [DOI: 10.1051/gse:2007034] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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24
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Recent advances in cattle functional genomics and their application to beef quality. Animal 2007; 1:159-73. [DOI: 10.1017/s1751731107658042] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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25
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Effect of Selenium Sources on Meat Quality of Hanwoo Steers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2006. [DOI: 10.5187/jast.2006.48.4.603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Arihara K. Strategies for designing novel functional meat products. Meat Sci 2006; 74:219-29. [PMID: 22062731 DOI: 10.1016/j.meatsci.2006.04.028] [Citation(s) in RCA: 249] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2006] [Revised: 04/29/2006] [Accepted: 04/29/2006] [Indexed: 11/18/2022]
Abstract
In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.
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Affiliation(s)
- Keizo Arihara
- Department of Animal Science, Kitasato University, 35-1 Higashi-23-Bancho, Towada-shi, Aomori 034-8628, Japan
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Incidence in diverse pig populations of an IGF2 mutation with potential influence on meat quality and quantity: An assay based on real time PCR (RT-PCR). Meat Sci 2005; 71:577-82. [PMID: 22060936 DOI: 10.1016/j.meatsci.2005.05.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2004] [Revised: 03/16/2005] [Accepted: 05/03/2005] [Indexed: 11/24/2022]
Abstract
IGF2, insulin-like growth factor 2, is implicated in myogenesis and lean meat content. A mutation in a single base (A for G substitution) of the gene for IGF2 (position 3072 in intron 3) has been recently described as the cause of a major QTL effect on muscle growth in pigs [Van Laere, A. S, Nguyen, M., Braunschweig, M., Nezer, C., Collete, C., & Moreau, L. et al. (2003). Nature, 425, 832-836]. We describe here a rapid assay based on real time PCR (RT-PCR) to detect this mutation. We have evaluated the incidence of the mutation in commercial pig crosses, in three populations of purebred Iberian or Iberian×Duroc crosses, and in cured meat products and wild boars. The incidence of the mutation varies among these groups. Penetrance of the A mutation is about 80% in the commercial population. Purebred Iberian pigs were all homozygous G/G whereas crosses of Iberian pigs were heterozygous (90%) or homozygous A/A (10%). The implications of this gene for the selection of Iberian pigs are discussed.
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Sudre K, Leroux C, Cassar-Malek I, Hocquette JF, Martin P. A collection of bovine cDNA probes for gene expression profiling in muscle. Mol Cell Probes 2005; 19:61-70. [PMID: 15652221 DOI: 10.1016/j.mcp.2004.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2004] [Revised: 06/10/2004] [Accepted: 07/30/2004] [Indexed: 11/26/2022]
Abstract
Array technology has been increasingly used to monitor global gene expression patterns in various tissues and cell types. However, applications to muscle development and pathology as well as meat production in livestock species have been hampered by the lack of appropriate cDNA collections. To overcome this problem, a directed cDNA library was constructed starting from 23 muscles of meat-producing bovines to derive a collection of 3573 clones. A preliminary sequence characterization of this collection indicated that the most abundant transcripts correspond to genes encoding proteins involved in energy metabolism (COX and NADH dehydrogenase subunits) and belonging to the contractile apparatus (myosin chains and troponin isoforms). From this cDNA library, we selected a set of 435 clones representing 340 unique genes, of which 24 were novel. This collection was subsequently completed with 75 specific cDNA probes for genes of interest already studied in our laboratory. The bovine 'muscle' cDNA repertoire thus designed was spotted onto a nylon membrane (macroarray) in order to test its utility to further investigate the transcriptome of bovine muscles in relation to meat quality traits. It is also anticipated that this type of collection might be useful for the study of chronic myologic diseases in other mammalian species, including humans.
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Affiliation(s)
- K Sudre
- INRA, Unité de Recherches sur les Herbivores, Centre de Recherches de Clermont-Ferrand/Theix, 63122 St Genès-Champanelle, France
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29
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Abstract
Boars in an artificial insemination centre have been selected for their superior genetic potential, with 'superior' being defined as having traits the customer wants transmitted to his herd. The ability to meet the customers' needs depends on the heritability of the trait, the geneticist's success in devising a selection scheme for the trait in balance with other economically important traits, and the boar's ability to produce sperm that can fertilise oocytes. Genetic evaluation research over the past 20 years has greatly increased the number of traits for which a boar can be selected: currently in the Canadian national program, these include age at 100 kg, backfat at 100 kg, feed efficiency, lean yield and litter size. In the near future, traits that are very likely to be added to this selection list include piglet survival, marbling, loin eye area and structure traits. In Canada, sires are ranked on two estimated breeding value (EBV) indices; one, focused on development of terminal sire lines, is based on the growth and yield traits and another, primarily focused on maternal line development, de-emphasises these traits and incorporates litter size. Boars that are in Canadian AI centres because of their excellent growth traits are typically in the top 5-10% of the national population for terminal sire line index, but they may be only average or substandard for litter size. Conversely, boars selected to be in the top 5-10% for conveying such reproductive traits as litter size may only be in the top 33% for growth traits. The more offspring from a superior boar in either of these indices, the faster the population average for the trait improves. The original sire gets knocked out of the elite group, is culled and replaced by a higher ranked young boar from the now improved general population. Although genetic superiority should govern an AI centre's selection and culling of boars, decision-making in real life is seldom that simple. Selection criteria may be contradictory as above, or a boar with truly superior traits may be excluded because a newly-developed molecular genetics test determines he carries an undesirable gene such as PSS, RN or others being developed. Selection for terminal sire or maternal line traits can ignore important practical factors that affect an AI centre--boars with superior genetics may not produce good semen because skeletal or penile problems prevent ejaculation, or because sperm production is poor due to a genetic flaw, disease, or some other cause. Interestingly, selection pressure for one trait may inadvertently select for a trait that is linked but whose linkage is unrecognised, and such unintentionally selected genes could benefit, harm, or have no effect on production traits. An AI centre serving a variety of customers must select boars in anticipation of their customers' needs (including new, foreign and niche markets). A centre should also review its genetic evaluation results and progeny records, both to critique its own selection success and to try to detect unexpected linkages. Finally, an AI centre needs to predict its own future, selecting not just for production traits for the swine producer, but also for factors that enhance the centre's efficiency including boar conformation and temperament, and sperm quantity, quality and hardiness. Can we select for efficiency? Our colleagues in dairy cattle AI evaluate bull performance--should the swine industry consider evaluation of male fertility traits?
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Affiliation(s)
- J A B Robinson
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ont., Canada N1G 2W1
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Rosenvold K, Andersen HJ. Factors of significance for pork quality—a review. Meat Sci 2003; 64:219-37. [DOI: 10.1016/s0309-1740(02)00186-9] [Citation(s) in RCA: 290] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2002] [Revised: 07/08/2002] [Accepted: 07/08/2002] [Indexed: 01/05/2023]
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