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Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
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Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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2
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LeMaster MN, Warner RD, Chauhan SS, D'Souza DN, Dunshea FR. Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork. Foods 2023; 12:foods12112215. [PMID: 37297460 DOI: 10.3390/foods12112215] [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: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.
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Affiliation(s)
- Michelle N LeMaster
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Surinder S Chauhan
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
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3
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Ji L, Chen Z, Li F, Hu Q, Xu L, Duan X, Wu H, Xu S, Chen Q, Wu S, Qiu S, Lu H, Jiang M, Cai R, Qiu Y, Li Y, Shi X. Epidemiological and genomic analyses of human isolates of Streptococcus suis between 2005 and 2021 in Shenzhen, China. Front Microbiol 2023; 14:1118056. [PMID: 37113229 PMCID: PMC10126776 DOI: 10.3389/fmicb.2023.1118056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 02/14/2023] [Indexed: 03/29/2023] Open
Abstract
Streptococcus suis (S. suis) is an important food-borne zoonotic pathogen that causes swine streptococcosis, which threatens human health and brings economic loss to the swine industry. Three-quarters of human S. suis infections are caused by serotype 2. A retrospective analysis of human S. suis cases in Shenzhen, a megacity in China, with high pork consumption, between 2005 and 2021 was conducted to understand its genomic epidemiology, pathogen virulence, and drug resistance characteristics. The epidemiological investigation showed that human cases of S. suis in Shenzhen were mainly associated with people who had been in close contact with raw pork or other swine products. Whole-genome sequence analysis showed that 33 human isolates in Shenzhen were dominated by serotype 2 (75.76%), followed by serotype 14 (24.24%), and the most prevalent sequence types (STs) were ST7 (48.48%) and ST1 (39.40%). ST242 (9.09%) and ST25 (3.03%), which were rarely reported, were also found. Phylogenetic analysis showed that the Shenzhen human isolates had close genetic relatedness to isolates from Guangxi (China), Sichuan (China), and Vietnam. We found a new 82 KB pathogenicity island (PAI) in the serotype 2 isolate that may play a role in sepsis. Similarly, a serotype 14 isolate, containing 78 KB PAI, was isolated from a patient presenting with streptococcal toxic shock syndrome (STSLS) who subsequently died. Multi-drug resistance (MDR) was high in human isolates of S. suis from Shenzhen. Most human isolates were resistant to tetracycline, streptomycin, erythromycin, and clindamycin, and 13 isolates had intermediate resistance to penicillin. In conclusion, swine importation from Guangxi, Sichuan, and Vietnam should be more closely monitored, and the use of antibiotics limited to reduce the potential for antimicrobial resistance (AMR).
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Affiliation(s)
- Liyin Ji
- School of Public Health, Shanxi Medical University, Taiyuan, China
| | - Zhigao Chen
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Fan Li
- Shenzhen Institute of Quality and Safety Inspection and Research, Shenzhen, China
| | - Qinghua Hu
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Liangcai Xu
- Futian District Center for Disease Control and Prevention, Shenzhen, China
| | - Xiangke Duan
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Hanguang Wu
- Shenzhen Institute of Quality and Safety Inspection and Research, Shenzhen, China
| | - Shiqin Xu
- School of Public Health, Shanxi Medical University, Taiyuan, China
| | - Qiongcheng Chen
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Shuang Wu
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Shuxiang Qiu
- School of Public Health, University of South China, Hengyang, China
| | - Huiqun Lu
- School of Public Health, University of South China, Hengyang, China
| | - Min Jiang
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Rui Cai
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Yaqun Qiu
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Yinghui Li
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
| | - Xiaolu Shi
- School of Public Health, Shanxi Medical University, Taiyuan, China
- Shenzhen Center for Disease Control and Prevention, Shenzhen, China
- *Correspondence: Xiaolu Shi,
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4
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Lebret B, Lhuisset S, Labussière E, Louveau I. Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources. Meat Sci 2023; 197:109074. [PMID: 36525917 DOI: 10.1016/j.meatsci.2022.109074] [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: 07/10/2022] [Revised: 10/17/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Genetic and feeding factors were combined to improve various quality attributes of pork. Thirty Duroc (D) and thirty Pietrain NN (P) female crossbreeds received a control (C) or an R diet including extruded faba bean and linseed, from 30 to 115 kg. Growth, feed efficiency and slaughter weight were higher for P vs. D pigs and for R vs. C pigs. D pigs had fatter carcasses than P, whereas feeding did not affect carcass fatness. Compared with P, loin meat from D pigs had lower drip, higher ultimate pH and lipid content, and higher marbling, tenderness and juiciness scores (P < 0.05). R feeding did not modify sensory traits but improved pork nutritional value by markedly reducing n-6:n-3 and saturated:n-3 fatty acid ratios (P < 0.001). Combining D genotype and R diet is a favorable strategy for sensory, nutritional, technological properties and societal image of pork through relocation of feed resources, but requires a better market valorization to be implemented.
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Affiliation(s)
| | - Sihem Lhuisset
- PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France
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5
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Barkley KE, Boler DD, Suman SP, Dilger AC, Harsh BN. Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.14459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One chop was cut from each loin near the 10th rib for retail display, overwrapped, and displayed under constant fluorescent lighting for 7 d. Objective color, myoglobin redox forms, and subjective visual discoloration traits were evaluated daily. After retail display, chops were categorized based on final visual discoloration (Day 7) as Very Color Stable (VCS; 0% to 5% discoloration), Color Stable (CS; 5% to 10% discoloration), Neutral (10% to 25% discoloration), Color Labile (CL; 25% to 30% discoloration), or Very Color Labile (VCL; >30% discoloration). Quality and color traits were analyzed using the GLIMMIX (visual discoloration) or MIXED (all other measures) procedure of SAS. Retail display data were analyzed as repeated measures. Chops ultimately classified as CS or VCS were darker, redder, and had lesser surface metmyoglobin (P<0.01) than CL and VCL chops at both Day 1 of retail display and throughout display. Stable chops also had generally increased R630/580 values as well as decreased visual discoloration scores and yellowness during display. A group×day interaction was observed for all traits measured during retail display (P<0.0001). No differences in aged loin ventral surface redness were observed between color stability groups (P≥0.16). Overall, chops ultimately classified as CS came from aged loins that were generally darker, redder, and less yellow, with greater pH values, greater marbling scores,and decreased purge loss.
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Affiliation(s)
- Kayla E. Barkley
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | | | - Anna C. Dilger
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Bailey N. Harsh
- University of Illinois Urbana-Champaign Department of Animal Sciences
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6
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McGhee ML, Harsh BN, Stein HH. High inclusion rates of hybrid rye instead of corn in diets for growing-finishing pigs do not influence the overall growth performance and most carcass traits are not influenced by hybrid rye. J Anim Sci 2021; 99:6420433. [PMID: 34734230 DOI: 10.1093/jas/skab324] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Accepted: 11/01/2021] [Indexed: 11/12/2022] Open
Abstract
It was hypothesized that hybrid rye may replace corn in diets for growing and finishing pigs without impacting growth performance, carcass characteristics, or meat quality. A total of 128 pigs (23.69 ± 2.51 kg) were allotted to four treatments with eight replicate pens per treatment. Phases 1 and 2 diets were fed for 35 d each and phase 3 diets were fed for 27 d. Within each phase, pigs were fed a control corn and soybean meal diet or a diet in which 33%, 66%, or 100% of the corn in the control diet was replaced with hybrid rye. Average daily gain (ADG) and average daily feed intake (ADFI) decreased (linear, P < 0.05) in phase 1 with increased dietary inclusion of hybrid rye. In phase 3, gain:feed (G:F) increased and then decreased (quadratic, P < 0.05) with more hybrid rye in the diet. Overall ADG, ADFI, and G:F did not differ among treatments. Diet did not impact most carcass traits, but loin (visual) and backfat (instrumental L*) color were paler (linear, P < 0.05) with greater inclusion of hybrid rye in the diet. Organ weights increased (linear, P < 0.05) with increased dietary hybrid rye. In conclusion, pigs fed hybrid rye consumed less feed in phase 1, resulting in reduced ADG, but growth performance for the entire growing-finishing period did not differ among treatments. Hybrid rye may replace all the corn in growing and finishing pig diets without diminishing growth performance or carcass quality, but feed intake may be reduced at high inclusion rates.
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Affiliation(s)
- Molly L McGhee
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Bailey N Harsh
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
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7
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Gaffield KN, Schunke ED, Lowell JE, Dilger AC, Harsh BN. Evaluation of the changes in composition of pork chops during cooking. Transl Anim Sci 2020; 4:txaa154. [PMID: 32904975 PMCID: PMC7462370 DOI: 10.1093/tas/txaa154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 08/06/2020] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the change in extractable lipid concentration during cooking of boneless pork chops to different endpoint temperatures. Pork loins (152 total) were used and three consecutive chops were cut from each loin. Chop 1 was evaluated raw (not cooked) for intramuscular fat (IMF) percentage. Raw IMF percentages were used to categorize the remaining two chops, from each loin, into low, average, and high marbling bins. The low bin included ≤3% IMF, the average bin included 3–4% IMF, and the high bin included ≥4% IMF. Chop 2 was cooked to 63 °C and chop 3 was cooked to 71 °C to evaluate cook loss, Warner–Bratzler shear force (WBSF), and IMF percentage. When cooked to either 63 or 71 °C, high IMF chops maintained greater (P < 0.001) IMF percentage than average and low IMF chops. Additionally, average IMF chops maintained greater (P < 0.001) IMF percentage than low chops, regardless of endpoint cooking temperature. The three marbling categories did not differ in cook loss (P = 0.28) or WBSF (P = 0.23) when chops were cooked to either 63 or 71 °C. However, both WBSF (2.76 kg) and cook loss (18.72%) were decreased (P < 0.001) in chops cooked to 63 °C compared with chops cooked to 71 °C (3.08 kg, 23.45%). Overall, differences in IMF percentages persisted even after cooking. Furthermore, IMF percentage of pork chops did not affect tenderness.
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Affiliation(s)
- Katelyn N Gaffield
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Emily D Schunke
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Jessica E Lowell
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Bailey N Harsh
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
- Corresponding author:
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8
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Redifer JD, Beever JE, Stahl CA, Boler DD, Dilger AC. Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines. J Anim Sci 2020; 98:5897405. [PMID: 32845331 DOI: 10.1093/jas/skaa275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 08/20/2020] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the amount and variability of intramuscular fat (IMF) in a pork loin attributable to anatomical chop location, sex, and sire line. Pigs were sired by commercially available terminal Duroc boars selected for meat quality (MQ; n = 96) or lean growth (LG; n = 96) and equally split between barrows and gilts. After slaughter and fabrication, bone-in chops were removed from four locations of each left-side loin (A = 6th rib, B = 10th rib, C = last rib, and D = 4th lumbar vertebrae). An adjacent pair of chops from each location was collected and evaluated for visual color and marbling, subjective firmness, moisture and extractable lipid (IMF) (anterior chop), and Warner-Bratzler shear force (posterior chop). Data were analyzed using the MIXED procedure of SAS as a split-plot design. Homogeneity of variances was tested on raw data using Levene's test of the GLM procedure and found to be heterogeneous. Thus, a two-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by pig. The mivque(0) option of the VARCOMP procedure was used to calculate the proportion of variability that each factor contributed to the total variance. Barrows (3.64%) produced chops with greater (P < 0.01) IMF content than gilts (3.20%), and barrows (2.14) had greater (P < 0.01) IMF variability than gilts (1.23). Chops from MQ pigs (4.02%) exhibited greater (P < 0.01) IMF content than LG (2.82%), and MQ (1.76) had greater IMF variability (P < 0.01) than LG pigs (0.97). Chops from locations A (3.80%) and D (3.77%) had greater IMF than B (3.34%; P < 0.01), and A, B, and D had greater IMF than C (2.77%; P < 0.01). Variances of IMF also differed (A = 1.44, B = 1.59, C = 1.05, and D = 2.18; P = 0.01) across chop locations. Of the variability in IMF, 33.0% was attributed to sire line, 10.16% to chop location, and 4.01% to sex, with 52.83% not accounted for by these three factors. Location A chops were the most (P < 0.01) tender (2.57 kg) and C chops the least (P < 0.01) tender (2.93 kg), while B and D chops were intermediate and not different from each other. No differences in variability (P = 0.40) of tenderness were observed among chop locations (A = 0.31, kg B = 0.24 kg, C = 0.24 kg, and D = 0.23 kg). These results demonstrated that variability in tenderness values did not reflect the variability of IMF. In conclusion, chop location, sex, and sire line all contribute to the amount and variability of pork loin marbling.
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Affiliation(s)
- Jack D Redifer
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Jon E Beever
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | | | - Dustin D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Kim JA, Cho ES, Jeong YD, Choi YH, Kim YS, Choi JW, Kim JS, Jang A, Hong JK, Sa SJ. The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:409-419. [PMID: 32568265 PMCID: PMC7288231 DOI: 10.5187/jast.2020.62.3.409] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/24/2020] [Accepted: 04/07/2020] [Indexed: 11/29/2022]
Abstract
This study evaluated the effects of breed and gender in Duroc (D), Pietrain (P),
and crossbred (DP) pigs. Loin samples were collected from D (n = 79), P (n =
42), and DP (n = 45) pigs. Intramuscular fat content was significantly lower in
P (p < 0.001), and pH was lowest in DP pigs
(p < 0.001). Gilts had higher intramuscular fat
(IMF) and pH values than did castrated males (p < 0.05).
Water-holding capacity was lower in DP pigs than that in D and P pigs
(p < 0.001). Shear force in DP pigs was higher than
that in D and P pigs (p < 0.001). Lightness and
yellowness of meat in DP pigs was increased compared with coloring of P pig meat
(p < 0.01). Meat from DP pigs was redder compared
with meat from in D and P pigs, and it was higher in gilts than in castrates
(p < 0.001). The C16:0 content was lower in P and DP
pigs than in D pigs (p < 0.01). C18:2 content was higher
in P and DP pigs than in D pigs (p < 0.001). Unsaturated
and saturated fatty acids increased in P pigs compared with levels in D pigs
(p < 0.05). Our results suggest that meat quality
can be controlled by crossbreeding to increase or reduce selected properties.
This study provides the basic data on the meat characteristics of F1 DP pigs.
Thus, further study should be conducted to estimate the meat quality of various
crossbreeds.
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Affiliation(s)
- Jeong A Kim
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Eun Seok Cho
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Yong Dae Jeong
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Yo Han Choi
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Young Sin Kim
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Jung Woo Choi
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jin Soo Kim
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Joon Ki Hong
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - Soo Jin Sa
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
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10
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Gu T, Shi J, Luo L, Li Z, Zheng E, Cai G, Hong L, Wu Z. Comparison of Carcass Traits, Meat Quality, and Chemical Composition of Tissues from Progeny Derived from Cloned and Noncloned Pigs. Cell Reprogram 2019; 21:296-300. [PMID: 31651186 DOI: 10.1089/cell.2019.0040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Systematic studies of progeny derived from somatic cell nuclear transferred animals in their biophysical and biochemical characters are critical in assessing the safety of this kind of food. In this study, we compared the carcass traits and meat quality of 12 cloned and noncloned pigs, respectively, and chemical composition of tissues of 6 cloned and noncloned pigs, respectively. The carcass trait parameters, including body weight, carcass straight length, loin-eye area, backfat thickness at 10th and 11th interface, and rib number, were tested, and carcass yield was calculated. Meat quality parameters, such as meat color, marbling, temperatures, conductivity, and drip loss, were also tested. Finally, the gross chemical properties and the constitutions of fat acids, amino acids, and minerals in loin-eye muscle, omental fat, and liver from the two groups were tested. The results showed that the value for most parameters of these two groups was equivalent. In conclusion, these data indicated that the progeny of cloned pig were not different in the carcass traits, meat composition, and biochemical composition of tissues compared to the conventionally bred pigs, which further indicated the safety of products from cloned pigs.
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Affiliation(s)
- Ting Gu
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Junsong Shi
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Lvhua Luo
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Zicong Li
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Enqin Zheng
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Gengyuan Cai
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China.,Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Linjun Hong
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Zhenfang Wu
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China.,Wens Foodstuff Group Co., Ltd., Yunfu, China
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11
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Lowell JE, Schunke ED, Harsh BN, Bryan EE, Overholt MF, Stahl CA, Dilger AC, Boler DD. Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires. J Anim Sci 2018; 96:4644-4657. [PMID: 30085155 PMCID: PMC6247862 DOI: 10.1093/jas/sky315] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 08/03/2018] [Indexed: 11/14/2022] Open
Abstract
Today, the United States exports 2.2 million tons of pork and pork products annually, representing just over 26% of U.S. pork production. In order to meet specific demands of a growing export market, pork quality and carcass characteristics are now integrated into breeding objectives. Color and marbling are 2 loin quality traits that influence consumer acceptability of pork and while correlations between early and aged ventral quality have been established, it is unclear if those correlations differ between production objectives (meat quality vs. lean growth). Therefore, the objective of this experiment was to compare correlations among early postmortem ventral loin quality characteristics and aged ventral loin and chop quality characteristics between pigs sired by either Pietrain (lean growth) or Duroc (meat quality) boars. Early postmortem (~1 d) quality traits included: instrumental and visual color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as Warner-Bratzler shear force (WBSF) and cook loss. Correlations were compared between Pietrain and Duroc-sired pigs using a Fisher's z-test. Early instrumental lightness (L*) was moderately correlated with aged ventral L* (Pietrain r = 0.47; Duroc r = 0.65) and aged ventral visual color (Pietrain r = 0.42; Duroc r = 0.58). Early ventral visual color was moderately correlated with aged chop L* (Pietrain r = 0.46; Duroc r = 0.60) and aged chop visual color (Pietrain r = 0.45; Duroc r = 0.57). Early visual marbling was strongly correlated (Pietrain r = 0.68; Duroc r = 0.84) with aged chop visual marbling. Within the Duroc-sired pigs, early L* was moderately correlated with aged chop L* (r = 0.64) but only weakly correlated (r = 0.35) within the Pietrain-sired pigs and those correlations differed at P ≤0.02. Within the Duroc-sired pigs, early ventral visual color was moderately correlated with aged pH (r = 0.44) and aged ventral L* (r = 0.57) but only weakly correlated (r ≤ 0.29) within the Pietrain-sired pigs and those correlations differed at P ≤0.03. No early postmortem quality traits were correlated (|r| ≤ 0.34) with WBSF or cook loss for either sire line. In summary, correlations between early and aged postmortem quality traits rarely differed between Duroc- and Pietrain-sired pigs. It is not necessary to account for sire line when relating early and aged quality characteristics.
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Affiliation(s)
- Jessica E Lowell
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Emily D Schunke
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Bailey N Harsh
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Erin E Bryan
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Martin F Overholt
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | | | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - Dustin D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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Klehm BJ, King DA, Dilger AC, Shackelford SD, Boler DD. Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling. J Anim Sci 2018; 96:1736-1744. [PMID: 29509888 PMCID: PMC6140933 DOI: 10.1093/jas/sky084] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 03/01/2018] [Indexed: 11/14/2022] Open
Abstract
The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were selected from 2 groups of pigs (lean growth or meat quality production focus) to represent as much variation in visual color and marbling as possible. Selection was achieved with a VQG grading camera. The ventral surface of the loins was evaluated for loin quality traits at 1 d postmortem. At 2 d postmortem loins were sliced into 28-mm-thick chops. Chop within each loin was randomly assigned to either individual vacuum packages or to individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film. Overwrapped PVC packages were then placed in bulk packages and flushed with a gas mixture that contained approximately 0.4% carbon monoxide, 30% carbon dioxide, and 80% nitrogen. Vacuum-packaged chops were aged until 14 d postmortem. Chops packaged in PVC overwrap were aged until 9 d postmortem in the bulk packages, then placed on simulated retail display until 14 d postmortem. Chops from each packaging type were cooked to an internal temperature of either 63 °C or 71 °C for the evaluation of slice shear force (SSF) or for evaluation of tenderness, juiciness, and flavor by a trained panel. Data were analyzed as split-split plot design with production focus of the pigs, proposed USDA quality grade, packaging type, and degree of doneness as fixed effects. While there were main effect differences between production focuses, there were no interactions with production focus. There were also no 3-way (P ≥ 0.19) interactions and only one 2-way interaction among quality grade, packaging type, or degree of doneness. There were no differences in sensory tenderness (P = 0.30), juiciness (P = 0.49), flavor (P = 0.89), SSF (P = 0.13), or cook loss (P = 0.06) among USDA quality grades. There were no differences in sensory tenderness (P = 0.06), juiciness (P = 0.32), flavor (P = 0.74), SSF (P = 0.99), or cook loss (P = 0.12) between chops aged in vacuum packages or PVC packages. Chops cooked to 63 °C were 4.6% more tender (P < 0.0001), 10.1% juicier (P < 0.0001), and 2.9% less flavorful (P = 0.01) than chops cooked to 71 °C. These data suggest that cooking chops to 63 °C rather than 71 °C was a more effective way to improve tenderness and juiciness than selecting chops of a certain quality grade or altering packaging postmortem.
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Affiliation(s)
- B J Klehm
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - D A King
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE
| | - A C Dilger
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
| | - S D Shackelford
- USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE
| | - D D Boler
- Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL
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