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Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [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: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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2
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Ouyang J, Jiang R, Chen H, Liu Q, Yi X, Wen S, Huang F, Zhang X, Li J, Wen H, Xiong L, Liu Z, Huang J. Characterization of key odorants in 'Baimaocha' black teas from different regions. Food Chem X 2024; 22:101303. [PMID: 38590631 PMCID: PMC10999827 DOI: 10.1016/j.fochx.2024.101303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/29/2024] [Accepted: 03/16/2024] [Indexed: 04/10/2024] Open
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.
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Affiliation(s)
- Jian Ouyang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Qi Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xiaoqin Yi
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Fangfang Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Haitao Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Ligui Xiong
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Zhonghua Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Jianan Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
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3
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Ataollahi F, Piltz JW, Casburn GR, Holman BW. The quality and nutritional value of beef from Angus steers fed different levels of humate (K Humate S100R). Vet Anim Sci 2024; 24:100355. [PMID: 38706515 PMCID: PMC11067321 DOI: 10.1016/j.vas.2024.100355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/07/2024] Open
Abstract
This study compared the effect of four levels of K Humate S100R (potassium humate) supplementation on the quality, shelf-life, and nutritional properties of beef. Angus steers (n = 40) were individually housed and fed either 0, 35, 70, or 140 g K Humate S100R/animal/day for 100 days, following a 30 day adjustment period. The steers were slaughtered at the completion of the feeding study. The left m. longissimus lumborum (LL) was collected at 24 h post-mortem and aged for either 2 or 6 weeks before analysis. K Humate S100R supplementation did not affect beef drip loss, cooking loss, shear force, sarcomere length, ultimate pH, intramuscular fat content, or total volatile basic nitrogen concentrations (P > 0.05). Steers supplemented with 70 g/day K Humate S100R produced beef with higher a* values on Days 1 and 3 of retail display (P < 0.05). Beef mineral composition was unchanged by K Humate S100R supplementation (P > 0.05), but there were minor changes to the fatty acid profile. Specifically, the ratio of omega-6 to omega-3 (P < 0.05) and C20:2n-6 concentrations (P < 0.05) increased with supplementation level. Together, these results demonstrate no detrimental effects on beef quality and shelf-life as a result of K Humate S100R supplementation.
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Affiliation(s)
- Forough Ataollahi
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales, 2650, Australia
| | - John W. Piltz
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales, 2650, Australia
| | - Geoff R. Casburn
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales, 2650, Australia
| | - Benjamin W.B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales, 2650, Australia
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Ma T, Ren R, Lv J, Yang R, Zheng X, Hu Y, Zhu G, Wang H. Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition. eLife 2024; 13:RP93220. [PMID: 38771186 PMCID: PMC11108645 DOI: 10.7554/elife.93220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024] Open
Abstract
Current studies on cultured meat mainly focus on the muscle tissue reconstruction in vitro, but lack the formation of intramuscular fat, which is a crucial factor in determining taste, texture, and nutritional contents. Therefore, incorporating fat into cultured meat is of superior value. In this study, we employed the myogenic/lipogenic transdifferentiation of chicken fibroblasts in 3D to produce muscle mass and deposit fat into the same cells without the co-culture or mixture of different cells or fat substances. The immortalized chicken embryonic fibroblasts were implanted into the hydrogel scaffold, and the cell proliferation and myogenic transdifferentiation were conducted in 3D to produce the whole-cut meat mimics. Compared to 2D, cells grown in 3D matrix showed elevated myogenesis and collagen production. We further induced fat deposition in the transdifferentiated muscle cells and the triglyceride content could be manipulated to match and exceed the levels of chicken meat. The gene expression analysis indicated that both lineage-specific and multifunctional signalings could contribute to the generation of muscle/fat matrix. Overall, we were able to precisely modulate muscle, fat, and extracellular matrix contents according to balanced or specialized meat preferences. These findings provide new avenues for customized cultured meat production with desired intramuscular fat contents that can be tailored to meet the diverse demands of consumers.
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Affiliation(s)
- Tongtong Ma
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
| | - Ruimin Ren
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
- College of Animal Science and Technology, Huazhong Agricultural UniversityWuhanChina
| | - Jianqi Lv
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
| | - Ruipeng Yang
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
| | - Xinyi Zheng
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural UniversityWuhanChina
| | - Guiyu Zhu
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
| | - Heng Wang
- College of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-Grain Feed Resources, Ministry of Agriculture and Rural Affairs, Shandong Agricultural UniversityTaianChina
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5
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Yu W, Yao Y, Ye N, Zhao Y, Ye Z, Wei W, Zhang L, Chen J. The myokine CCL5 recruits subcutaneous preadipocytes and promotes intramuscular fat deposition in obese mice. Am J Physiol Cell Physiol 2024; 326:C1320-C1333. [PMID: 38497114 DOI: 10.1152/ajpcell.00591.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/19/2024]
Abstract
Intramuscular fat (IMF) refers to the lipid stored in skeletal muscle tissue. The number and size of intramuscular adipocytes are the primary factors that regulate IMF content. Intramuscular adipocytes can be derived from either in situ or ectopic migration. In this study, it was discovered that the regulation of IMF levels is achieved through the chemokine (C-C motif) ligand 5 (CCL5)/chemokine (C-C motif) receptor 5 (CCR5) pathway by modulating adipocyte migration. In coculture experiments, C2C12 myotubes were more effective in promoting the migration of 3T3-L1 preadipocytes than C2C12 myoblasts, along with increasing CCL5. Correspondingly, overexpressing the CCR5, one of the receptors of CCL5, in 3T3-L1 preadipocytes facilitated their migration. Conversely, the application of the CCL5/CCR5 inhibitor, MARAVIROC (MVC), reduced this migration. In vivo, transplanted experiments of subcutaneous adipose tissue (SCAT) from transgenic mice expressing green fluorescent protein (GFP) provided evidence that injecting recombinant CCL5 (rCCL5) into skeletal muscle promotes the migration of subcutaneous adipocytes to the skeletal muscle. The level of CCL5 in skeletal muscle increased with obesity. Blocking the CCL5/CCR5 axis by MVC inhibited IMF deposition, whereas elevated skeletal muscle CCL5 promoted IMF deposition in obese mice. These results establish a link between the IMF and the CCL5/CCR5 pathway, which could have a potential application for modulating IMF through adipocyte migration.NEW & NOTEWORTHY C2C12 myotubes attract 3T3-L1 preadipocyte migration regulated by the chemokine (C-C motif) ligand 5 (CCL5)/ chemokine (C-C motif) receptor 5 (CCR5) axis. High levels of skeletal muscle-specific CCL5 promote the migration of subcutaneous adipocytes to skeletal muscle and induce the intramuscular fat (IMF) content.
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Affiliation(s)
- Wensai Yu
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Yao Yao
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Nanwei Ye
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Yuelei Zhao
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Zijian Ye
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Wei Wei
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Lifan Zhang
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Jie Chen
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
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6
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Zhang Z, Kuang H, Wang B, Cao Y. Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma. Food Res Int 2024; 182:114149. [PMID: 38519161 DOI: 10.1016/j.foodres.2024.114149] [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: 11/30/2023] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
The effects of cysteine (Cys), glutathione (GSH) and cystine (GCys) on sulfides and meaty aroma were studied based on concentration monitoring and metabolomics. In multi-component models, Cys and GSH demonstrated a greater capacity to decrease dimethyl trisulfide (DMTS) levels and increase the proportion of 2-methyl-3-furanthiol (MFT), compared with GCys. Moreover, no discernible difference between Cys and GSH in dynamic profiles of volatiles to further analyze the synergistic effect of both. Results of single factor experiment and optimization revealed that the optimal thermal processing was a second-order thermal procedure. Aroma profiles revealed that the addition of Cys and GSH mixture increased the meaty intensity during the optimal thermal processing. Metabolomics based on Encyclopedia of Genes and Genomes pathway annotation confirmed that Cys and GSH significantly affected the degradation of methionine and thiamine in amino acid and protein metabolic pathways, resulting in various amounts of DMTS and MFT. Research on effect and potentially metabolic mechanisms revealed that the combination of Cys and GSH at ratio of 3:7 had higher and more effective control capacity for free radical reaction of sulfides than either one alone during second-order thermal processing, which would lay theoretical foundation for the development of high-quality thermal process products.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huiyu Kuang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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7
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Li Z, Frank D, Ha M, Hastie M, Warner RD. Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles. Food Chem 2024; 437:137794. [PMID: 37926028 DOI: 10.1016/j.foodchem.2023.137794] [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: 07/03/2023] [Revised: 09/26/2023] [Accepted: 10/16/2023] [Indexed: 11/07/2023]
Abstract
Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration of heme proteins and free iron. To test our hypothesis, we spiked ground beef semitendinosus with different concentrations of hemoglobin or free iron. The patties were then grilled, and their volatile profiles were measured using gas chromatography - mass spectrometry and their sensory attributes were measured by a trained sensory panel. We found that spiking hemoglobin at 2 mg/g could suppress the release of linear aldehydes while increasing the formation of some Maillard-derived volatiles, which could potentially reduce the livery odour. The addition of free iron at 13.48 µg/g increased the livery and oxidised fat odour of cooked beef by increasing the formation of typical lipid-derived volatiles, such as 1-octen-3-ol, hexanal, and several akylfurans.
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Affiliation(s)
- Zhenzhao Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Damian Frank
- All G Foods, Level 2/409 George St, Waterloo, NSW, 2017, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Melindee Hastie
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia.
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8
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Yang Z, Hou Y, Zhang M, Hou P, Liu C, Dou L, Chen X, Zhao L, Su L, Jin Y. Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic. Food Chem 2024; 437:137657. [PMID: 37952393 DOI: 10.1016/j.foodchem.2023.137657] [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: 05/20/2023] [Revised: 08/26/2023] [Accepted: 10/02/2023] [Indexed: 11/14/2023]
Abstract
In order to explore the molecular mechanism of the effect of feeding regimes on lamb flavor, biceps femoris muscle samples from pasture-fed groups (PF) and concentrate-fed groups (CF) were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) was performed to find associations between flavor indicators and proteome profiles. The content and composition of amino acids and volatile flavor substances were better in the PF compared to the CF, with higher levels of some beneficial flavor components such as Arg, Pro Pentanal, Heptanal, Octanal, 1-octen-3-ol and 2,3-Octanedione. About 82 differentially abundant proteins (DAPs) were identified. The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the pathways that may be associated with lamb flavor are focused on amino acid anabolism. These results provide a basis for further understanding of the molecular mechanisms of proteins in meat flavor regulation.
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Affiliation(s)
- Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Yanru Hou
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Puxin Hou
- Science and Technology Achievement Transformation Center, Bayannur 015000, China
| | - Chang Liu
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010051, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
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9
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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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Otto JR, Mwangi FW, Pewan SB, Adegboye OA, Malau-Aduli AEO. Muscle biopsy long-chain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle. BMC Vet Res 2024; 20:95. [PMID: 38461255 PMCID: PMC10924329 DOI: 10.1186/s12917-024-03906-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 02/02/2024] [Indexed: 03/11/2024] Open
Abstract
BACKGROUND We investigated breed and gender variations in the compositions of long-chain (≥ C20) omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), fat melting point (FMP) and intramuscular fat (IMF) contents in biopsy samples of the M. longissimus dorsi muscle of grazing beef cattle. The hypothesis that biopsy compositions of health-beneficial LC omega-3 PUFA, FMP and IMF in a pasture-based production system will vary with breed, was tested. Muscle biopsies were taken from 127 yearling pasture-based Angus, Hereford, and Wagyu heifers and young bulls exclusive to the Australian Bowen Genetics Forest Pastoral breeding stud averaging 12 ± 2.43 months of age and under the same management routine. RESULTS Breed had a significant influence on IMF, FMP, and the compositions of oleic acid, α-linolenic acid (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), and total EPA + DHA + DPA in the M. longissimus dorsi muscle biopsies (P ≤ 0.03). The Wagyu breed had the highest (11.1%) and Hereford the lowest (5.9%) IMF (P = 0.03). The reverse trend was observed in FMP values where the Hereford breed had the highest (55 °C), Angus intermediate (46.5 °C), and Wagyu the lowest (33 °C) FMP. The Wagyu and Angus breeds had similar oleic fatty acid (18:1n-9) content, while the Hereford breed had the lowest (P < 0.01). The highest ALA, DPA, total EPA + DHA, total EPA + DHA + DPA and total ALA + EPA + DHA + DPA contents were detected in the Wagyu breed (P ≤ 0.03). The Hereford had similar EPA and DPA contents to the Angus (P ≥ 0.46). Total EPA + DHA + DPA contents in Wagyu, Angus, and Hereford were 28.8, 21.5, and 22.1 mg/100g tissue (P = 0.01), respectively. Sex was an important source of variation that influenced LC omega-3 PUFA composition, FMP and IMF, where yearling heifers had higher IMF (11.9% vs 5.3%), lower FMP (33°C vs 37°C), and higher LC omega-3 PUFA than bulls. CONCLUSION All the results taken together indicate that the Wagyu breed at 28.8 mg/100g tissue, was the closest to meeting the Australia and New Zealand recommended source level threshold of 30 mg/100g tissue of health-beneficial ≥ C20 omega-3 FA content. Since gender was a significant determinant of LC omega-3 PUFA composition, IMF content and FMP, it should be factored into enhancement strategies of healthy meat eating quality traits in grazing cattle. These findings also suggest that the Bowen Genetics Forest Pastoral beef cattle studs are important sources of LC omega-3 PUFA that can be used to cover the deficit in these health claimable fatty acids in Western diets.
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Affiliation(s)
- John Roger Otto
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia.
| | - Felista Waithira Mwangi
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
- School of Medicine and Public Health, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW, 2308, Australia
| | - Shedrach Benjamin Pewan
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Jos, Plateau State, Nigeria
| | | | - Aduli Enoch Othniel Malau-Aduli
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW, 2308, Australia
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11
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Chen X, Liu H, Li C, Xu Y, Xu B. Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments. Food Res Int 2024; 178:113954. [PMID: 38309911 DOI: 10.1016/j.foodres.2024.113954] [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: 09/19/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography-olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma recombination and omission experiments were used to analyze the characteristic aroma and boundary of five boiled pork. A total of 38 volatile compounds were identified, of which 14 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma recombination and omission experiments revealed 8 key characteristic aroma compounds, which significantly contributed to the overall aroma. Sensory evaluation of the recombination model with the 8 aroma compounds scored 3.0 to 4.0 out of 5 points. 12 potential markers were identified to distinguish by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), including (E)-2-octenal, 3-ethyl-2-methyl-1,3-hexadiene, (E)-2-heptenal, 2-pentylfuran, cyclooctanol, 1-heptanol, sec-butylamine, D-limonene, N-vinylformamide, 2,3-octanedione, 2-ethylfuran and 3-pentanamine. Alongside benzaldehyde and pentanal, the combinations and fluctuations of these 14 aroma markers were proposed to constitute the aroma boundaries of different pork breeds. The aroma-active substances were able to effectively differentiate different breeds.
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Affiliation(s)
- Xueli Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Haoyue Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
| | - Yujuan Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
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12
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Hong J, Raza SHA, Ma H, Cao W, Chong Y, Wu J, Xi D, Deng W. Multiple omics analysis reveals the regulation of SIRT5 on mitochondrial function and lipid metabolism during the differentiation of bovine preadipocytes. Genomics 2024; 116:110773. [PMID: 38158141 DOI: 10.1016/j.ygeno.2023.110773] [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: 10/04/2023] [Revised: 11/30/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Preadipocyte differentiation represents a critical stage in adipogenesis, with mitochondria playing an undeniable pivotal role. Given the intricate interplay between transcription and metabolic signaling during adipogenesis, the regulation of sirtuin 5 (SIRT5) on mitochondrial function and lipid metabolism was revealed via multiple omics analysis. The findings suggest that SIRT5 plays a crucial role in promoting mitochondrial biosynthesis and maintaining mitochondrial function during preadipocyte differentiation. Moreover, SIRT5 modulates the metabolic levels of numerous bioactive substances by extensively regulating genes expression associated with differentiation, energy metabolism, lipid synthesis, and mitochondrial function. Finally, SIRT5 was found to suppress triacylglycerols (TAG) accumulation while enhancing the proportion and diversity of unsaturated fatty acids, and providing conditions for the expansion and stability of membrane structure during mitochondrial biosynthesis through numerous gene regulations. Our findings provide a foundation for the identification of crucial functional genes, signaling pathways, and metabolic substances associated with adipose tissue differentiation and metabolism.
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Affiliation(s)
- Jieyun Hong
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Sayed Haidar Abbas Raza
- Guangdong Provincial Key Laboratory of Food Quality and Safety / Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Hongming Ma
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Weina Cao
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yuqing Chong
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiao Wu
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dongmei Xi
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Weidong Deng
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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13
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Qubi W, Zheng J, Wang Y, Xu G, Li Y, Xiong Y, Wang Y, Liu W, Lin Y. Goat miR-92a-3p Targets APOL6 Gene to Regulate the Differentiation of Intramuscular Precursor Adipocytes. Genes (Basel) 2023; 15:57. [PMID: 38254947 PMCID: PMC10815674 DOI: 10.3390/genes15010057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 12/23/2023] [Accepted: 12/26/2023] [Indexed: 01/24/2024] Open
Abstract
The quality of lamb meat is positively correlated with intramuscular fat content. In recent years, a large number of studies have shown that miRNAs play an important role in the proliferation and differentiation of adipocytes. In this study, we aimed to explore the effect of miR-92a-3p on the differentiation of goat intramuscular preadipocytes. The results showed that the expression level of miR-92a-3p was low in the early stage of differentiation, reached the highest level on the third day of differentiation, and then decreased. And miR-92a-3p can inhibit the accumulation of lipid droplets and down-regulate the determinants of adipogenic differentiation. Mechanistically, by predicting target genes, we found that miR-92a-3p affects the differentiation of goat intramuscular preadipocytes and the accumulation of lipid droplets by regulating the expression of goat gene APOL6. This study provides important new information to better understand the relationship between miRNAs and the differentiation of goat intramuscular preadipocytes, thus providing a new reference for goat intramuscular adipogenesis.
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Affiliation(s)
- Wuqie Qubi
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Jianying Zheng
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Youli Wang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Guishan Xu
- College of Animal Science and Technology, Tarim University, Alar 843301, China;
| | - Yanyan Li
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Yan Xiong
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Yong Wang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Wei Liu
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
| | - Yaqiu Lin
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Education Ministry, Southwest Minzu University, Chengdu 610041, China; (W.Q.); (J.Z.); (Y.W.); (Y.L.); (Y.X.); (Y.W.); (W.L.)
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Sichuan Province, Southwest Minzu University, Chengdu 610041, China
- College of Animal & Veterinary Science, Southwest Minzu University, Chengdu 610041, China
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14
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Reis HBD, Carvalho ME, Espigolan R, Poleti MD, Ambrizi DR, Berton MP, Ferraz JBS, de Mattos Oliveira EC, Eler JP. Genome-Wide Association (GWAS) Applied to Carcass and Meat Traits of Nellore Cattle. Metabolites 2023; 14:6. [PMID: 38276296 PMCID: PMC10818672 DOI: 10.3390/metabo14010006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 01/27/2024] Open
Abstract
The meat market has enormous importance for the world economy, and the quality of the product offered to the consumer is fundamental for the success of the sector. In this study, we analyzed a database which contained information on 2470 animals from a commercial farm in the state of São Paulo, Brazil. Of this total, 2181 animals were genotyped, using 777,962 single-nucleotide polymorphisms (SNPs). After quality control analysis, 468,321 SNPs provided information on the number of genotyped animals. Genome-wide association analyses (GWAS) were performed for the characteristics of the rib eye area (REA), subcutaneous fat thickness (SFT), shear force at 7 days' ageing (SF7), and intramuscular fat (IMF), with the aid of the single-step genomic best linear unbiased prediction (ssGBLUP) method, with the purpose of identifying possible genomic windows (~1 Mb) responsible for explaining at least 0.5% of the genetic variance of the traits under analysis (≥0.5%). These genomic regions were used in a gene search and enrichment analyses using MeSH terms. The distributed heritability coefficients were 0.14, 0.20, 0.18, and 0.21 for REA, SFT, SF7, and IMF, respectively. The GWAS results indicated significant genomic windows for the traits of interest in a total of 17 chromosomes. Enrichment analyses showed the following significant terms (FDR ≤ 0.05) associated with the characteristics under study: for the REA, heat stress disorders and life cycle stages; for SFT, insulin and nonesterified fatty acids; for SF7, apoptosis and heat shock proteins (HSP27); and for IMF, metalloproteinase 2. In addition, KEGG (Kyoto encyclopedia of genes and genomes) enrichment analysis allowed us to highlight important metabolic pathways related to the studied phenotypes, such as the growth hormone synthesis, insulin-signaling, fatty acid metabolism, and ABC transporter pathways. The results obtained provide a better understanding of the molecular processes involved in the expression of the studied characteristics and may contribute to the design of selection strategies and future studies aimed at improving the productivity of Nellore cattle.
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Affiliation(s)
- Hugo Borges Dos Reis
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Minos Esperândio Carvalho
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Rafael Espigolan
- Department of Animal Science and Biological Sciences, Federal University of Santa Maria (UFSM), Av. Independencia, 3751, Palmeira das Missões 98300-000, RS, Brazil
| | - Mirele Daiana Poleti
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Dewison Ricardo Ambrizi
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Mariana Piatto Berton
- School of Agricultural and Veterinary Studies (FCAV), São Paulo State University, Jaboticabal 14884-900, SP, Brazil;
| | - José Bento Sterman Ferraz
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Elisângela Chicaroni de Mattos Oliveira
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
| | - Joanir Pereira Eler
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering (FZEA), University of Sao Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil; (M.E.C.); (M.D.P.); (J.B.S.F.)
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15
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Yu W, Qiu S, Li M, Yao Y, Zhao Y, Wei W, Zhang L, Chen J. Vitamin K3 promotes CCL5 expression to recruit preadipocytes deposition to skeletal muscle. Biochem Biophys Res Commun 2023; 686:149162. [PMID: 37924666 DOI: 10.1016/j.bbrc.2023.149162] [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: 10/15/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
Intramuscular fat (IMF), also known as ectopic fat deposits in skeletal muscle. Researches of IMF mainly focus on increasing the number and size of intramuscular adipocytes in situ. However, recent studies have shown that chemokines secreted by skeletal muscle recruit adipocytes to increase intramuscular fat content. Chemokine ligand 5 (CCL5), a member of chemokine family, is involved in the regulation of cell migration, inflammatory responses, and energy metabolism. In this study, we determined Vitamin K3 (VK3) enhanced Ccl5 transcription and expression, thus resulting in increased preadipocyte migration. VK3-injected vastus lateralis (VL) was observed an increased CCL5 concentration and IMF deposition, whereas blockade of the CCL5/CCR5 axis decreased IMF deposition.VK3 treatment also increased the body weight and VL ratio in mice. In summary, VK3, which targets CCL5, is expected to be a novel pharmacological regulator for promoting IMF content.
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Affiliation(s)
- Wensai Yu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Shengda Qiu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Menting Li
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yao Yao
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yuelei Zhao
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Wei Wei
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Lifan Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Jie Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
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16
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Zhang Z, Wang B, Cao Y. Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems. Food Res Int 2023; 172:113200. [PMID: 37689945 DOI: 10.1016/j.foodres.2023.113200] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or ternary model system including lipids, free amino acids and Maillard reaction products (MRPs) were studied. Various factors affecting the formation of DMDS and DMTS indicated that cysteine (Cys) and Cys MRPs could effectively decrease not only the concentrations of methionine (Met), DMDS and DMTS, but also the pH level. Rapid drops in pH limited the formation of DMDS and DMTS during Met thermal degradation. Quantitative analyses of DMDS and DMTS at acidic aqueous solutions revealed that the mixtures of MRPs derived from Cys and xylose (Xyl) had the best inhibition effect on the formation of DMDS and DMTS. The low level of DMDS and DMTS and the increasing level of furfuryl methyl sulfide and 2-thiophenecarboxaldehyde during storage indicated that MRPs derived from Cys and Xyl could effectively not only decrease the concertation of DMDS and DMTS, but also promote the development of thiophene and sulfur substituted furan. Thus, this study implied that MRPs derived from Cys/Xyl could be applied as effective substances to control the formation of DMDS and DMTS and improve the production of volatile compounds with meat-like aroma.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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17
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Al-Moadhen H, Lees JC, Pannier L, McGilchrist P. Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles. Foods 2023; 12:3609. [PMID: 37835261 PMCID: PMC10572276 DOI: 10.3390/foods12193609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.
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Affiliation(s)
- Hussein Al-Moadhen
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
| | - Jarrod C. Lees
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
- School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia
| | - Liselotte Pannier
- School of Agriculture Sciences, Murdoch University, Murdoch, WA 6150, Australia;
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
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18
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Torrecilhas JA, Pereira GL, Vito ES, Fiorentini G, Ramirez-Zamudio GD, Fonseca LS, Torres RDNS, Simioni TA, Duarte JM, Machado Neto OR, Curi RA, Chardulo LAL, Baldassini WA, Berchielli TT. Changes in the Lipid Metabolism of the Longissimus thoracis Muscle in Bulls When Using Different Feeding Strategies during the Growing and Finishing Phases. Metabolites 2023; 13:1042. [PMID: 37887367 PMCID: PMC10608670 DOI: 10.3390/metabo13101042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/28/2023] Open
Abstract
The objective was to evaluate the supplementation strategy's effect on beef cattle during the growing phase and two systems during the finishing phase. One hundred and twenty young bulls were randomly divided in a 2 × 2 factorial design to receive either mineral (ad libitum) or protein + energy (3 g/kg body weight (BW)/day) during the growing phase and pasture plus concentrate supplementation (20 g/kg BW/day) or feedlot (25:75% corn silage:concentrate) during the finishing phase. Feedlot-fed bulls had meat (Longissimus thoracis-LT) with a higher content of lipids and saturated and monounsaturated fatty acids and a greater upregulation of stearoyl-CoA desaturase and sterol regulatory element-binding protein-1c than animals that fed on pasture (p < 0.05). On the other hand, pasture-fed bulls had meat with a higher content of α-linoleic acid, linolenic acid, and n6 and a greater n6:n3 ratio compared to the feedlot-fed group (p < 0.05). In addition, meat from pasture-fed bulls during the finishing phase had 17.6% more isocitrate dehydrogenase enzyme concentration than the feedlot group (p = 0.02). Mineral-fed and pasture-finished bulls showed down-regulation of peroxisome proliferator-activated receptor gamma (p < 0.05), while the bulls fed protein + energy and finished in the feedlot had higher carnitine palmitoyltransferase 2 expression (p ≤ 0.013). In conclusion, mineral or protein + energy supplementation in the growing does not affect the fatty acid composition of intramuscular fat of LT muscle. In the finishing phase, feeding bulls in the feedlot upregulates the lipogenic genes and consequently improves the intramuscular fat content in the meat.
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Affiliation(s)
- Juliana Akamine Torrecilhas
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Guilherme Luis Pereira
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Elias San Vito
- Confina Beef Cattle Consulting, Sinop 78555-603, MT, Brazil;
| | - Giovani Fiorentini
- Department of Animal Science, Federal University of Pelotas (UFPEL), Pelotas 96160-000, RS, Brazil;
| | - Germán Darío Ramirez-Zamudio
- College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil;
| | - Larissa Simielli Fonseca
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (L.S.F.); (T.A.S.); (J.M.D.); (T.T.B.)
| | - Rodrigo de Nazaré Santos Torres
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Tiago Adriano Simioni
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (L.S.F.); (T.A.S.); (J.M.D.); (T.T.B.)
| | - Juliana Messana Duarte
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (L.S.F.); (T.A.S.); (J.M.D.); (T.T.B.)
| | - Otavio Rodrigues Machado Neto
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Rogério Abdallah Curi
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Luis Artur Loyola Chardulo
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Welder Angelo Baldassini
- School of Veterinary e Animal Science (FMVZ), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (J.A.T.); (R.d.N.S.T.); (O.R.M.N.); (R.A.C.); (L.A.L.C.); (W.A.B.)
| | - Telma Teresinha Berchielli
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil; (L.S.F.); (T.A.S.); (J.M.D.); (T.T.B.)
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19
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Lukkananukool A, Polyorach S, Sommart K, Chaosap C. Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle. Foods 2023; 12:3402. [PMID: 37761110 PMCID: PMC10527866 DOI: 10.3390/foods12183402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/10/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.
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Affiliation(s)
- Achara Lukkananukool
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Sineenart Polyorach
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Kritapon Sommart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Chanporn Chaosap
- Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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20
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Zhang Z, Wang B, Cao Y. Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13043-13053. [PMID: 37624961 DOI: 10.1021/acs.jafc.3c02450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
The effect of Maillard reaction products derived from cysteine on dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) was evaluated in the ternary mixture (methionine, cysteine, and xylose) and binary mixture (methionine and 2-threityl-thiazolidine-4-carboxylic acid) during 56 days storage. Changes in concentrations revealed that the methionine/cysteine/xylose model showed lower concentrations of DMDS and DMTS than those of the binary mixture. Antioxidant ability and labeled isotopomer proportion information indicated that low levels of DMDS and DMTS in the ternary mixture were attributed to not only 2-furfurylthiol and 2-methyl-3-furanthiol (MFT) reacting with methanethiol but also the ternary mixture having stronger antioxidant activity. Correlation analysis demonstrated that MFT reacting with methanethiol and strong antioxidant ability are considered major factors controlling the formation of DMTS and DMDS, respectively. Research on the reaction mechanism of the rate-limiting step would provide the basis for preventing the development of DMDS and DMTS during storage.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing 100048, China
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21
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Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics. J Proteomics 2023; 286:104953. [PMID: 37390894 DOI: 10.1016/j.jprot.2023.104953] [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: 03/28/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 07/02/2023]
Abstract
Beef sensory quality comprises a suite of traits, each of which manifests its ultimate phenotype through interaction of muscle physiology with environment, both in vivo and post-mortem. Understanding variability in meat quality remains a persistent challenge, but omics studies to uncover biological connections between natural variability in proteome and phenotype could provide validation for exploratory studies and offer new insights. Multivariate analysis of proteome and meat quality data from Longissimus thoracis et lumborum muscle samples taken early post-mortem from 34 Limousin-sired bulls was conducted. Using for the first-time label-free shotgun proteomics combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS), 85 proteins were found to be related with tenderness, chewiness, stringiness and flavour sensory traits. The putative biomarkers were classified in five interconnected biological pathways; i) muscle contraction, ii) energy metabolism, iii) heat shock proteins, iv) oxidative stress, v) regulation of cellular processes and binding. Among the proteins, PHKA1 and STBD1 correlated with all four traits, as did the GO biological process 'generation of precursor metabolites and energy'. Optimal regression models explained a high level (58-71%) of phenotypic variability with proteomic data for each quality trait. The results of this study propose several regression equations and biomarkers to explain the variability of multiple beef eating quality traits. Thanks to annotation and network analyses, they further suggest protein interactions and mechanisms underpinning the physiological processes regulating these key quality traits. SIGNIFICANCE: The proteomic profiles of animals with divergent quality profiles have been compared in numerous studies; however, a wide range of phenotypic variation is required to better understand the mechanisms underpinning the complex biological pathways correlated with beef quality and protein interactions. We used multivariate regression analyses and bioinformatics to analyse shotgun proteomics data to decipher the molecular signatures involved in beef texture and flavour variations with a focus on multiple quality traits. We developed multiple regression equations to explain beef texture and flavour. Additionally, potential candidate biomarkers correlated with multiple beef quality traits are suggested, which could have utility as indicators of beef overall sensory quality. This study explained the biological process responsible for determining key quality traits such as tenderness, chewiness, stringiness, and flavour in beef, which will provide support for future beef proteomics studies.
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Affiliation(s)
- Yao Zhu
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland.
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
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22
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Yang X, Pei Z, Du W, Xie J. Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV. Foods 2023; 12:3162. [PMID: 37685095 PMCID: PMC10486796 DOI: 10.3390/foods12173162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were performed. GC-MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC-MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC-O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC-O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) ≥ 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2-methyl-3-furanthiol, 3-methylthiopropanal, (E,E)-2,4-nonadienal, 12-methyltridecanal, and 1-octen-3-one.
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Affiliation(s)
| | | | | | - Jianchun Xie
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China; (X.Y.); (Z.P.); (W.D.)
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23
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Zhang Z, Wang B, Cao Y. Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach. Food Chem 2023; 426:136649. [PMID: 37352714 DOI: 10.1016/j.foodchem.2023.136649] [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: 09/26/2022] [Revised: 04/14/2023] [Accepted: 06/14/2023] [Indexed: 06/25/2023]
Abstract
Changes in flavor quality of thermal process flavorings with beef-like odor (TPFB) affected sensory properties upon storage. The changes in sensory quality and odorants of TPFB stored at 50 ℃ for 168 days were evaluated using sensomics approach. The aroma profiles of TPFB gradually changed from stronger meaty notes to stronger burnt and soybean paste-like notes during storage. Forty-two quantified odor-active compounds with flavor dilution ≥ 27 were assessed using the odor activity value concept. Correlation analysis indicated that a decreasing trend of meaty note was closely associated with 5-methyl furfural, dimethyl disulfide, dimethyl trisulfide, furfuryl methyl sulfide and furfuryl thioacetate, which all enriched with time. Omission and addition tests showed that dimethyl disulfide, dimethyl trisulfide and furfuryl thioacetate with the concentration increasing considerably reduced the intensity of meaty note, particularly for dimethyl trisulfide. Therefore, the formation of dimethyl trisulfide should be limited to produce high-quality TPFB during storage.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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24
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Kostusiak P, Slósarz J, Gołębiewski M, Grodkowski G, Puppel K. Polymorphism of Genes and Their Impact on Beef Quality. Curr Issues Mol Biol 2023; 45:4749-4762. [PMID: 37367051 DOI: 10.3390/cimb45060302] [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: 05/07/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/28/2023] Open
Abstract
The single-nucleotide polymorphism (SNP) form of genes is a valuable source of information regarding their suitability for use as specific markers of desirable traits in beef cattle breeding. For several decades, breeding work focused on improving production efficiency through optimizing the feed conversion ratio and improving daily gains and meat quality. Many research teams previously undertook research work on single-nucleotide polymorphism in myostatin (MSTN), thyroglobulin (TG), calpain (CAPN), and calpastatin (CAST) proteins. The literature review focuses on the most frequently addressed issues concerning these genes in beef cattle production and points to a number of relevant studies on the genes' polymorphic forms. The four genes presented are worth considering during breeding work as a set of genes that can positively influence productivity and production quality.
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Affiliation(s)
- Piotr Kostusiak
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Jan Slósarz
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Gołębiewski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Grzegorz Grodkowski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
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25
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Zhang M, Li M, Bai F, Yao W, You L, Liu D. Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks. Foods 2023; 12:foods12101929. [PMID: 37238747 DOI: 10.3390/foods12101929] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/28/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat-lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat-lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Mingyang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Fangfang Bai
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Litang You
- Anshan Jiuguhe Food Co., Ltd., Anshan 114100, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
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26
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Pannier L, van de Weijer TM, van der Steen FTHJ, Kranenbarg R, Gardner GE. Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks. Meat Sci 2023; 199:109141. [PMID: 36827827 DOI: 10.1016/j.meatsci.2023.109141] [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: 11/07/2022] [Revised: 12/30/2022] [Accepted: 02/12/2023] [Indexed: 02/16/2023]
Abstract
This study describes the performance of a Marel conveyer vision scanner, across beef carcases (n = 102) from a wide visual marbling score range, in its ability to predict chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) and AUS-MEAT marbling scores of portion steaks. Vision scanner marbling scores were acquired on fresh-cut steaks, with its predictions tested using a leave-one-out cross validation method, which demonstrated precise and accurate predictions of IMF% (R2 = 0.87; RMSEP = 1.16; slope = 0.09; bias = 0.22), MSA (R2 = 0.82; RMSEP = 70.11; slope = 0.09; bias = 17.08) and AUS-MEAT marbling (R2 = 0.79; RMSEP = 0.75; slope = 0.16; bias = 0.08). Care must be taken when calibrating devices on non-fresh-cut steak, as fresh-cut steaks produced different vision scanner marbling values suggesting different prediction equations are warranted. The Marel vision scanner prediction of visual grader scores was relatively less precise and accurate than its prediction of IMF%, however in this case it may have been due to error in the grader scores.
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Affiliation(s)
- L Pannier
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.
| | | | | | - R Kranenbarg
- Marel Meat B.V., Handelstraat 3, 5830AD, Boxmeer, the Netherlands
| | - G E Gardner
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
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27
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Zhang J, Zhang Q, Li F. Characteristics of key microorganisms and metabolites in irradiated marbled beef. Meat Sci 2023; 199:109121. [PMID: 36724675 DOI: 10.1016/j.meatsci.2023.109121] [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: 07/27/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023]
Abstract
Insights into changes in microorganisms and metabolites in irradiated marbled beef may help elucidate the beneficial effects of irradiation on prolonging the shelf life of meat. In this study, 16S rRNA gene sequencing, ultra-high-performance liquid chromatography-tandem mass spectrometry, and Pearson's correlation analyses were conducted to detect key microorganisms, core metabolites, and potential correlation between the microbiome and metabolome in marbling beef. Microbiome analysis showed that irradiation effectively eradicated the spoilage bacterium Leuconostoc and reduced the proportions of Carnobacterium and Lactobacillus in marbled beef. Additionally, results of metabolomic analysis involving irradiated marbled beef revealed that metabolites with significant differences were mainly organic acids and their derivatives, lipids, and lipid-like molecules, including six core metabolites. Furthermore, a significant correlation between key bacteria and metabolites was observed. Carnobacterium, Lactobacillus, and Leuconostoc affected the accumulation of core metabolites in irradiated marbled beef by influencing amino acid and lipid metabolism. Characterization of the microbiota and metabolites, as well as clarification of their correlation, can contribute to a better understanding of the mechanisms whereby irradiation helps maintain meat quality.
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Affiliation(s)
- Ju Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi 712100, China.
| | - Qian Zhang
- Ulanqab Vocational College, Ulanqab 012000, China
| | - Feiran Li
- Shaanxi Institute of Zoology, No. 85 Xing Qing Ave, Xian, 710032, Shaanxi, China
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28
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Kaur L, Elamurugan A, Chian FM, Zhu X, Boland M. Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison. Foods 2023; 12:foods12061239. [PMID: 36981165 PMCID: PMC10047994 DOI: 10.3390/foods12061239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
This study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and striploin (Longissimus dorsi) were selected for this study. There were no substantial differences between the pasture-raised and grain-finished cuts of meat in terms of protein digestibility, as shown by the protein and peptide breakdown (observed through SDS-PAGE) and the degree of hydrolysis as measured by free amino nitrogen. Tenderloin, however, showed significantly (p < 0.05) higher overall protein digestibility than striploin. Both striploin and tenderloin digests from pasture-raised beef released significantly (p < 0.05) higher total amounts of free long-chain n−3 PUFAs and lower amounts of many free saturated fatty acids, notably palmitic and myristic acids, than those from grain-finished animals. The results suggest greater health benefits from consuming pasture-raised beef, particularly tenderloin.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (A.E.); (F.M.C.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (X.Z.); (M.B.)
- Correspondence: ; Tel.: +64-6-9517261
| | - Amrutha Elamurugan
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (A.E.); (F.M.C.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (X.Z.); (M.B.)
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (A.E.); (F.M.C.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (X.Z.); (M.B.)
| | - Xianqian Zhu
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (X.Z.); (M.B.)
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (X.Z.); (M.B.)
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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023; 12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [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: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.
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Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse. Meat Sci 2023; 200:109169. [PMID: 37001445 DOI: 10.1016/j.meatsci.2023.109169] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 03/14/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023]
Abstract
Only few studies have used Near-Infrared (NIR) spectroscopy to assess meat quality traits directly in the chiller. The aim of this study was therefore to investigate the ability of a handheld NIR spectrometer to predict marbling scores on intact meat muscles in the chiller. A total of 829 animals from 2 slaughterhouses in France and Italy were involved. Marbling was assessed according to the 3G (Global Grading Guaranteed) protocol using 2 different scores. NIR measurements were collected by performing 5 scans at different points of the Longissimus thoracis. An average MSA marbling score of 330-340 was obtained in the two countries. The prediction models provided a R2 in external validation between 0.46 and 0.59 and a standard error of prediction between 83.1 and 105.5. Results did provide a moderate prediction of the marbling scores but can be useful in the European industry context to predict classes of MSA marbling.
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Li Z, Ha M, Frank D, Hastie M, Warner RD. Muscle fibre type composition influences the formation of odour-active volatiles in beef. Food Res Int 2023; 165:112468. [PMID: 36869481 DOI: 10.1016/j.foodres.2023.112468] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/22/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
Flavour is a key driver of consumer liking, and odour-active volatiles formed in cooking are important contributors to the flavour of cooked beef. We hypothesised that the formation of odour-active volatiles in beef are influenced by the contents of type I oxidative and type II glycolytic muscle fibres. To test our hypothesis, we combined ground masseter (type I) and cutaneous trunci (type II) into beef patties, cooked them, then their volatile profiles were analysed using gas chromatography-mass spectrometry. Antioxidant capacity, pH, total heme protein, free iron, and fatty acid composition of these patties were also measured to investigate their relationship to volatile formation. Our study showed that beef composed of more type I fibres had higher 3-methylbutanal and 3-hydroxy-2-butanone, but less lipid-derived volatiles, and this could be partially attributed to the higher antioxidant capacity, pH, and total heme protein content in type I fibres. The results of our study indicate that fibre-type composition plays an important role in volatile formation and hence flavour of beef.
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Affiliation(s)
- Zhenzhao Li
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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Long Non-Coding RNA BNIP3 Inhibited the Proliferation of Bovine Intramuscular Preadipocytes via Cell Cycle. Int J Mol Sci 2023; 24:ijms24044234. [PMID: 36835645 PMCID: PMC9962175 DOI: 10.3390/ijms24044234] [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: 01/13/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023] Open
Abstract
The intramuscular fat (or marbling fat) content is an essential economic trait of beef cattle and improves the flavor and palatability of meat. Several studies have highlighted the correlation between long non-coding RNAs (lncRNAs) and intramuscular fat development; however, the precise molecular mechanism remains unknown. Previously, through a high-throughput sequencing analysis, we found a lncRNA and named it a long non-coding RNA BNIP3 (lncBNIP3). The 5' RACE and 3' RACE explored 1945 bp total length of lncBNIP3, including 1621 bp of 5'RACE, and 464 bp of 3'RACE. The nucleoplasmic separation and FISH results explored the nuclear localization of lncBNIP3. Moreover, the tissue expression of lncBNIP3 was higher in the longissimus dorsi muscle, followed by intramuscular fat. Furthermore, down-regulation of lncBNIP3 increased the 5-Ethynyl-2'- deoxyuridine (EdU)-EdU-positive cells. The flow cytometry results showed that the number of cells in the S phase was significantly higher in preadipocytes transfected with si-lncBNIP3 than in the control group (si-NC). Similarly, CCK8 results showed that the number of cells after transfection of si-lncBNIP3 was significantly higher than in the control group. In addition, the mRNA expressions of proliferative marker genes CyclinB1 (CCNB1) and Proliferating Cell Nuclear Antigen (PCNA) in the si-lncBNIP3 group were significantly higher than in the control group. The Western Blot (WB) results also showed that the protein expression level of PCNA transfection of si-lncBNIP3 was significantly higher than in the control group. Similarly, the enrichment of lncBNIP3 significantly decreased the EdU-positive cells in the bovine preadipocytes. The results of flow cytometry and CCK8 assay also showed that overexpression of lncBNIP3 inhibited the proliferation of bovine preadipocytes. In addition, the overexpression of lncBNIP3 significantly inhibited the mRNA expressions of CCNB1 and PCNA. The WB results showed that the overexpression of lncBNIP3 significantly inhibited the expression of the CCNB1 protein level. To further explore the mechanism of lncBNIP3 on the proliferation of intramuscular preadipocytes, RNA-seq was performed after interference with si-lncBNIP3, and 660 differentially expressed genes (DEGs) were found, including 417 up-regulated DEGs and 243 down-regulated DEGs. The KEGG pathway analysis showed that the cell cycle was the most significant pathway for the functional enrichment of DEGs, followed by the DNA replication pathway. The RT-qPCR quantified the expression of twenty DEGs in the cell cycle. Therefore, we speculated that lncBNIP3 regulated intramuscular preadipocyte proliferation through the cell cycle and DNA replication pathways. To further confirm this hypothesis, the cell cycle inhibitor Ara-C was used to inhibit DNA replication of the S phase in intramuscular preadipocytes. Herein, Ara-C and si-lncBNIP3 were simultaneously added to the preadipocytes, and the CCK8, flow cytometry, and EdU assays were performed. The results showed that the si-lncBNIP3 could rescue the inhibitory effect of Ara-C in the bovine preadipocyte proliferation. In addition, lncBNIP3 could bind to the promoter of cell division control protein 6 (CDC6), and down-regulation of lncBNIP3 promoted the transcription activity and the expression of CDC6. Therefore, the inhibitory effect of lncBNIP3 on cell proliferation might be understood through the cell cycle pathway and CDC6 expression. This study provided a valuable lncRNA with functional roles in intramuscular fat accumulation and revealed new strategies for improving beef quality.
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A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle. Foods 2023; 12:foods12040805. [PMID: 36832880 PMCID: PMC9956978 DOI: 10.3390/foods12040805] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/06/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h of slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and analyzed for technological quality, free amino acids, metabolites, and volatile compounds. The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). A total of 36 metabolites were identified and quantified in the meat samples; out of them, 7 compounds were affected by breed (p < 0.05). Regarding aroma compounds, a significantly higher amount of fat-derived aldehydes associated with fatty and sweet notes was found in Hanwoo, whereas a higher amount of pyrazines associated with roasty notes was found in Chikso (p < 0.05). Thus, under identical feeding conditions, breed showed a significant effect on the quality and taste-and-aroma-related components that may influence the eating quality of beef between the two breeds studied.
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Ma X, Yang X, Zhang D, Zhang W, Wang X, Xie K, He J, Mei C, Zan L. RNA-seq analysis reveals the critical role of the novel lncRNA BIANCR in intramuscular adipogenesis through the ERK1/2 signaling pathway. J Anim Sci Biotechnol 2023; 14:21. [PMID: 36732836 PMCID: PMC9896758 DOI: 10.1186/s40104-022-00820-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 12/08/2022] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND Long non-coding RNAs (lncRNAs) regulate numerous biological processes, including adipogenesis. Research on adipogenesis will assist in the treatment of human metabolic diseases and improve meat quality in livestock, such as the content of intramuscular fat (IMF). However, the significance of lncRNAs in intramuscular adipogenesis remains unclear. This research aimed to reveal the lncRNAs transcriptomic profiles in the process of bovine intramuscular adipogenesis and to identify the lncRNAs involved in the adipogenesis of bovine intramuscular adipocytes. RESULTS In this research, a landscape of lncRNAs was identified with RNA-seq in bovine intramuscular adipocytes at four adipogenesis stages (0 d, 3 d, 6 d, and 9 d after differentiation). A total of 7035 lncRNAs were detected, including 3396 novel lncRNAs. Based on the results of differential analysis, co-expression analysis, and functional prediction, we focused on the bovine intramuscular adipogenesis-associated long non-coding RNA (BIANCR), a novel lncRNA that may have an important regulatory function. The knockdown of BIANCR inhibited proliferation and promoted apoptosis of intramuscular preadipocytes. Moreover, BIANCR knockdown inhibited intramuscular adipogenesis by regulating the ERK1/2 signaling pathway. CONCLUSION This study obtained the landscape of lncRNAs during adipogenesis in bovine intramuscular adipocytes. BIANCR plays a crucial role in adipogenesis through the ERK1/2 signaling pathway. The results are noteworthy for improving beef meat quality, molecular breeding, and metabolic disease research.
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Affiliation(s)
- Xinhao Ma
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Xinran Yang
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Dianqi Zhang
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Wenzhen Zhang
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Xiaoyu Wang
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Kuncheng Xie
- Xi’an Dairy Cow Breeding Center, Xi’an Agriculture and Rural Bureau, Xi’an, Shaanxi 712100 People’s Republic of China
| | - Jie He
- Xi’an Dairy Cow Breeding Center, Xi’an Agriculture and Rural Bureau, Xi’an, Shaanxi 712100 People’s Republic of China
| | - Chugang Mei
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China ,grid.144022.10000 0004 1760 4150National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
| | - Linsen Zan
- grid.144022.10000 0004 1760 4150College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China ,grid.144022.10000 0004 1760 4150National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100 People’s Republic of China
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Wang Z, An X, Yang Y, Zhang L, Jiao T, Zhao S. Comprehensive Analysis of the Longissimus Dorsi Transcriptome and Metabolome Reveals the Regulatory Mechanism of Different Varieties of Meat Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1234-1245. [PMID: 36601774 DOI: 10.1021/acs.jafc.2c07043] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The beef quality significantly varies between breeds. Pingliang Red Cattle resembles Wagyu in fat deposition and flavor. To screen key factors affecting beef quality, we performed meat quality trait testing, RNA-seq, and metabolomics on the longissimus dorsi of Pingliang Red Cattle, Wagyu cross F1 generation, and Simmental cattle. The gene and metabolite expression profiles were similar between Pingliang Red Cattle and Wagyu cross F1 generation. Genes such as FASN, ACACA, PLIN1, and FABP4 were significantly upregulated in the Pingliang Red Cattle and Wagyu cross F1 generation (P < 0.05). Similarly, numerous metabolites, such as 3-iodo-l-tyrosine, arachidonic acid, and cis-aconitate, which may improve the beef quality such as fat deposition and tenderness, were found in higher levels in the Pingliang Red Cattle and Wagyu cross F1 generation. This study revealed differences in the transcriptional and metabolic levels between Pingliang Red Cattle and premium beef breeds, suggesting that Pingliang Red Cattle harbors the genetic potential for breeding high-grade beef cattle.
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Affiliation(s)
- Zhengwen Wang
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China
- Key Laboratory of Grassland Ecosystem, Gansu Agricultural University, Lanzhou 730070, China
| | - Xuejiao An
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences (CAAS), Lanzhou 730050, China
| | - Yonghui Yang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Lingyun Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Ting Jiao
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China
- Key Laboratory of Grassland Ecosystem, Gansu Agricultural University, Lanzhou 730070, China
| | - Shengguo Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
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36
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Flavor release from traditional dry-cured pork during oral processing. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods 2022; 11:foods11213542. [PMID: 36360155 PMCID: PMC9658863 DOI: 10.3390/foods11213542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical−chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical−chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.
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Affiliation(s)
- Jingjing Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Zixiang Wei
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Huachen Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Lan Xie
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| | - Lanjie Li
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
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Yeo H, Balagiannis DP, Koek JH, Parker JK. Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196712. [PMID: 36235248 PMCID: PMC9570687 DOI: 10.3390/molecules27196712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.
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Affiliation(s)
- Huiqi Yeo
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Dimitrios P. Balagiannis
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Jean H. Koek
- Foods Innovation Centre Unilever, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
- Correspondence:
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Yang L, Yuan F, Rong L, Cai J, Yang S, Jia Z, Li S. Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens. Foods 2022; 11:foods11182890. [PMID: 36141015 PMCID: PMC9498551 DOI: 10.3390/foods11182890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/04/2022] [Accepted: 09/15/2022] [Indexed: 12/03/2022] Open
Abstract
The cage-free system has gained a lot of interest in recent years because it can offer chickens more freedom and is easier to manage compared with free-range rearing systems, but few studies have focused on the effect of the cage-free rearing system on meat quality and flavor. In this study, 44 Jianghan chickens were reared in caged or cage-free systems to explore the effect of different rearing systems on meat-eating quality. Sensory evaluation of cooked muscles showed that the leg muscle aroma, juiciness, and flavor intensity significantly improved by the cage-free rearing. The cage-free hens had significantly lower body weight, abdominal fat percentage, and meat fat content, but higher meat moisture content. The cage-free group had brighter breast muscle and redder leg muscle color 24 h after slaughter. Transcriptomic and metabolomic profile analysis of the leg muscle samples showed that the cage-free rearing changed biosynthesis pathways associated with glycogen metabolism, lipid and fatty acid biosynthesis and transport, muscle cellular type, and cellular components, which were related to raw meat quality. Different rearing systems also resulted in differences in glycolipid metabolism, lipid metabolism, and altered levels of intramuscular fat content and other flavor precursors. Pathways such as glycerolipid metabolism, adipocytokine signaling, and metabonomic pathways such as linoleic acid, glycerophospholipid, arginine, proline, and β-alanine metabolism may be responsible for the meat quality and flavor change.
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Affiliation(s)
- Liubin Yang
- College of Food Sciences & Technology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Fang Yuan
- College of Food Sciences & Technology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Li Rong
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Jinping Cai
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Sendong Yang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Zijia Jia
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Shijun Li
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Smart Farming for Agricultural Animals, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-8728-2091; Fax: +86-27-8728-0408
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40
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Yousuf S, Li A, Feng H, Lui T, Huang W, Zhang X, Xie L, Miao X. Genome-Wide Expression Profiling and Networking Reveals an Imperative Role of IMF-Associated Novel CircRNAs as ceRNA in Pigs. Cells 2022; 11:cells11172638. [PMID: 36078046 PMCID: PMC9454643 DOI: 10.3390/cells11172638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/28/2022] [Accepted: 08/06/2022] [Indexed: 11/16/2022] Open
Abstract
Intramuscular fat (IMF) deposition is a biological process that has a strong impact on the nutritional and sensorial properties of meat, with relevant consequences on human health. Pork loins determine the effects of marbling on the sensory attributes and meat quality properties, which differ among various pig breeds. This study explores the crosstalk of non-coding RNAs with mRNAs and analyzes the potential pathogenic role of IMF-associated competing endogenous RNA (ceRNA) in IMF tissues, which offer a framework for the functional validation of key/potential genes. A high-throughput whole-genome transcriptome analysis of IMF tissues from longissimus dorsi muscles of Large White (D_JN) and Laiwu (L_JN) pigs resulted in the identification of 283 differentially expressed circRNAs (DECs), including two key circRNAs (circRNA-23437, circRNA-08840) with potential binding sites for multiple miRNAs regulating the whole network. The potential ceRNA mechanism identified the DEC target miRNAs-mRNAs involved in lipid metabolism, fat deposition, meat quality, and metabolic syndrome via the circRNA-miRNA-mRNA network, concluding that ssc-mir-370 is the most important target miRNA shared by both key circRNAs. TGM2, SLC5A6, ECI1, FASN, PER1, SLC25A34, SOD1, and COL5A3 were identified as hub genes through an intensive protein-protein interaction (PPI) network analysis of target genes acquired from the ceRNA regulatory network. Functional enrichments, pathway examinations, and qRT-PCR analyses infer their implications in fat/cholesterol metabolism, insulin secretion, and fatty acid biosynthesis. Here, circRNAs and miRNA sequencing accompanied by computational techniques were performed to analyze their expressions in IMF tissues from the longissimus dorsi muscles of two pig breeds. Their target gene evolutionary trajectories, expression profiling, functional enrichments, subcellular localizations, and structural advances with high-throughput protein modeling, following genomic organizations, will provide new insights into the underlying molecular mechanisms of adipocyte differentiation and IMF deposition and a much-needed qualitative framework for future research to improve meat quality and its role as a biomarker to treat lipid metabolic syndromes.
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Affiliation(s)
| | | | | | | | | | | | | | - Xiangyang Miao
- Correspondence: or ; Tel.: +86-10-62895663; Fax: +86-10-62895663
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Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef. Metabolites 2022; 12:metabo12090777. [PMID: 36144182 PMCID: PMC9506216 DOI: 10.3390/metabo12090777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/11/2022] [Accepted: 08/15/2022] [Indexed: 11/23/2022] Open
Abstract
Japanese Black cattle (Japanese Wagyu) beef is attracting attention for its aroma and marbling, and its handling is increasing worldwide. Here, we focused on the origin discrimination of Wagyu beef and analyzed the nutritional components of Japanese Wagyu (produced in multiple prefectures of Japan), Hybrid Wagyu (a cross between Angus and Wagyu cattle born in Australia and transported to Japan), and Australian Wagyu beef using mass spectrometry (MS). Triple-quadrupole liquid chromatography–MS was used to clarify the molecular species of lipids in Wagyu beef. Fourteen classes of lipids were separated, and 128 different triacylglycerides (TGs) were detected. A simple comparative analysis of these TGs using high-performance liquid chromatography revealed significantly higher levels of triolein (C18:1/C18:1/C18:1; abbreviated OOO) and C18:1/C18:1/C16:1 (OOPo) in Japanese Wagyu. Wagyu elements beef were comprehensively analyzed using inductively coupled plasma (ICP)–MS and ICP–optical emission spectrometry. We found significant differences in the rubidium, cesium, and lithium levels of Japanese and Australian Wagyu beef. On comparing metabolites using gas chromatography–MS, we identified significant differences in the levels of amino acids and other components of the Japanese and Australian Wagyu beef. These results suggest the possibility of determining the origin of Wagyu cattle breeds using MS and genetic discrimination.
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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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Molecular Regulation of Yak Preadipocyte Differentiation and Proliferation by LncFAM200B and ceRNA Regulatory Network Analysis. Cells 2022; 11:cells11152366. [PMID: 35954210 PMCID: PMC9368248 DOI: 10.3390/cells11152366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/28/2022] [Accepted: 07/30/2022] [Indexed: 02/04/2023] Open
Abstract
The positive regulatory role of lncFAM200B in differentiation and lipid deposition in yak intramuscular preadipocytes has been demonstrated in our previous study. However, the regulatory mechanisms remain unclear. In this study, we aimed to produce complete mRNA and microRNA (miRNA) profiles after adenovirus-mediated lncFAM200B overexpression in yak preadipocytes using high-throughput sequencing. We constructed a competing endogenous RNA (ceRNA) network with lncFAM200B as the core and identified the functions of the selected target miRNA during cell proliferation and differentiation. We obtained 118 differentially expressed genes (DEGs) after lncFAM200B overexpression, 76 of which were up-regulated, including Notch signaling members NOTCH3, DTX3L, and HES4, and 42 DEGs were down-regulated, including genes related to the cell cycle (CCNA2, BUB1, CDC20, TOP2A, and KIF20A). Additionally, many ubiquitin-mediated proteolysis pathway members were also significantly up-regulated (BUA7, PML, TRIM21, and TRIM25). MiRNA sequencing showed that 13 miRNAs were significantly up-regulated, and 12 miRNAs were down-regulated. Among them, 29 targets of 10 differentially expressed miRNAs (DEMs) were differentially expressed, including miR-152-FBXO33, miR-6529a-TRIM21, miR-148c-NOTCH3, and the miR-6529b-HES4 axis. We further verified that overexpression and inhibition of miR-6529a can inhibit and promote, respectively, the proliferation and differentiation of preadipocytes. Taken together, our study not only revealed the regulatory network of lncFAM200B during yak preadipocytes differentiation but also laid a foundation for elucidating the cause for lower intramuscular fat content in yaks at the molecular level.
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Fořtová J, Del Mar Campo M, Valenta J, Needham T, Řehák D, Lebedová N, Bartoň L, Klouček P, Bureš D. Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content. Meat Sci 2022; 192:108912. [PMID: 35863209 DOI: 10.1016/j.meatsci.2022.108912] [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: 03/11/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 10/17/2022]
Abstract
Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.
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Affiliation(s)
- Jana Fořtová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - María Del Mar Campo
- Department of Animal Husbandry and Food Science, Instituto Agroalimentario de Aragón-IA2, University of Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Jaroslav Valenta
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Dalibor Řehák
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Nicole Lebedová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Luděk Bartoň
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Pavel Klouček
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
| | - Daniel Bureš
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [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: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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Wei M, Liu X, Xie P, Lei Y, Yu H, Han A, Xie L, Jia H, Lin S, Bai Y, Sun B, Zhang S. Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Molecules 2022; 27:molecules27113593. [PMID: 35684525 PMCID: PMC9182176 DOI: 10.3390/molecules27113593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/16/2022] Open
Abstract
This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.
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Affiliation(s)
- Meng Wei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
- Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang 050035, China; (A.H.); (L.X.)
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
| | - Yuanhua Lei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
| | - Haojie Yu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
| | - Aiyun Han
- Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang 050035, China; (A.H.); (L.X.)
| | - Libin Xie
- Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang 050035, China; (A.H.); (L.X.)
| | - Hongliang Jia
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China; (H.J.); (S.L.)
| | - Shaohua Lin
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China; (H.J.); (S.L.)
| | - Yueyu Bai
- Henan Animal Health Supervision, Zhengzhou 450046, China;
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.W.); (X.L.); (P.X.); (Y.L.); (H.Y.); (B.S.)
- Correspondence:
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022; 188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
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48
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Chen D, Wang X, Guo Q, Deng H, Luo J, Yi K, Sun A, Chen K, Shen Q. Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus. Animals (Basel) 2022; 12:ani12091161. [PMID: 35565587 PMCID: PMC9101083 DOI: 10.3390/ani12091161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle were randomly selected and slaughtered. The proximate composition analysis, fatty acid profiles and flavor compounds were measured on the longissimus thoracis (LT) muscle samples. One boneless loin chop was dissected and used for sensory evaluation by a 10-persoon trained taste panel. The data obtained showed that Xiangxi yellow cattle deposited similarly high level of intramuscular fat as Angus at the age of 18 month and the polyunsaturated fatty acid in muscle along with the PUFA/SFA ratio reached the highest levels at this age. Inosine 5′-monophosphate (IMP) was the predominant umami compound in beef, which concentration was significantly higher (p < 0.05) at month 18, but not different between Angus and Xiangxi yellow cattle. Multiple volatile flavor compounds were higher (p < 0.05) in concentrations in meat from Xiangxi yellow cattle at ages of 18 and 30 months when compared to Angus. Sensory analysis revealed that Xiangxi yellow cattle (18 and 30 months) and Angus (30 months) were superior in meat overall eating quality to Xiangxi yellow cattle (6 months) and Angus (6 and 18 months). This study showed that Xiangxi yellow cattle are a fine cattle breed with equal or even better meat quality attributes when compared to Angus. It is proper to slaughter Xiangxi yellow cattle at the age of 18 months for high quality beef production.
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Affiliation(s)
- Dong Chen
- College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China; (D.C.); (X.W.)
| | - Xiaoyan Wang
- College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China; (D.C.); (X.W.)
| | - Qian Guo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
| | - Huifen Deng
- Hunan Biological and Electromechanical Polytechnic, Changsha 410127, China;
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
| | - Kangle Yi
- Hunan Institute of Animal and Veterinary Science, Changsha 410130, China;
| | - Ao Sun
- Hunan Institute of Animal and Veterinary Science, Changsha 410130, China;
- Correspondence: (A.S.); (Q.S.)
| | - Kun Chen
- Hunan Aite Agriculture and Animal Husbandry Technology Development Co., Ltd., Changsha 410128, China;
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
- Correspondence: (A.S.); (Q.S.)
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The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chem 2022; 371:131384. [PMID: 34808777 DOI: 10.1016/j.foodchem.2021.131384] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 10/03/2021] [Accepted: 10/10/2021] [Indexed: 01/14/2023]
Abstract
In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.05) according to the UHPLC results, inhibitory rates were dependent on the original contents in each group without ICP pretreatment, ranging from 35% to 96%. The optimal condition was grilling immediately after ICP pretreatment, and the results indicated that the nonpolar radical scavenging activity (RSA) of ungrilled meat was negatively correlated with PAH8 contents according the DPPH assay, while ICP pretreatment enhanced the RSAoil of raw meat.
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50
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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
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