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Lesiów T, Xiong YL. Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods 2024; 13:1333. [PMID: 38731703 PMCID: PMC11083837 DOI: 10.3390/foods13091333] [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: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat. Methods aimed at mitigating the effects of HS include showering (water sprinkling/misting) during transport, as well as control and adequate ventilation rates in the truck, which not only improve animal welfare but also reduce mortality and the incidence of PSE meat. To mitigate CS, bedding on trailers and closing the tracks' curtains (insulation) are viable strategies. Ongoing efforts to minimize meat quality deterioration due to HS or CS must prioritize the welfare of the livestock and focus on the scaleup of laboratory testing to commercial applications.
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Affiliation(s)
- Tomasz Lesiów
- Department of Agri-Engineering and Quality Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
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Zhang M, Zhai C, Luo X, Lin H, Zhang M, Zhu L, Nair MN, Ahn DU, Liang R. An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4823-4829. [PMID: 34629547 PMCID: PMC8479024 DOI: 10.1007/s13197-021-05230-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast (pectoralis major muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study's objectives were to compare the pH decline, glycolytic enzyme activity, and AMP-activated protein kinase (AMPK) phosphorylation at early postmortem among three extreme acute heat stress temperature settings: a control group (36 °C) and two experimental groups (38 °C and 40 °C). Although the temperature did not affect glycogen phosphorylase a and pyruvate kinase activity, there was a decrease in pH decline rate, phosphofructokinase-1 activity, and phospho-AMPK-α[Thr172] within 4 h postmortem when temperature increased from 36 to 40 °C. Temperature also affected hexokinase activity, with the 36 °C-group having the highest activity. The results of the current study, for the first time, indicated that postmortem metabolic rate in chicken breast muscle could be changed by acute heat stress temperature setting at extreme range.
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Affiliation(s)
- Mingyue Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Chaoyu Zhai
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80521 USA
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Hai Lin
- Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science & Technology, Shandong Agricultural University, Tai’an, 271018 Shandong China
| | - Minghao Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Lixian Zhu
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
| | - Mahesh N. Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80521 USA
| | - Dong U. Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150 USA
| | - Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61, Daizong Str, Tai’an, 271018 Shandong China
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Freitas AS, Carvalho LM, Soares AL, Madruga MS, Neto ACS, Carvalho RH, Ida EI, Estevez M, Shimokomaki M. Further insight into the role of Ca 2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES. Journal of Food Science and Technology 2018; 55:3181-3187. [PMID: 30065429 DOI: 10.1007/s13197-018-3246-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/30/2018] [Accepted: 05/21/2018] [Indexed: 10/28/2022]
Abstract
This study evaluated moisture content of broiler breast PSE meat by thermal gravimetric analysis and strong cation elements by inductively coupled plasma optical emission spectrometry. The weight changes were monitored within the temperature interval 9-750 °C and the most severe changes were observed at 9-160 °C (1A). This remarkable transition was attributed to water loss of about 64.74% in normal samples while PSE samples lost about 61.16%. There was, therefore, approximately 4.0% lower moisture in PSE meat samples in relation to normal meat. The analysis of cation elements showed significant differences (p < 0.05), with normal samples having 13.0% higher ∑[Ca2+] + [Mg2+] + [Na+]+[K+] than PSE meat samples while [Ca2+] in PSE meat was 10.81% higher than in the normal counterparts. We provided further evidence of the role of Ca2+ excess within the muscle sarcomere during the onset of PSE meat.
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Affiliation(s)
- Arlan S Freitas
- 1Graduate Program in Animal Science, Department of Animal Science, Agricultural Sciences Center, Londrina State University, Londrina, Paraná Brazil.,Maranhão Federal Institute, São Luís, Maranhão Brazil
| | | | - Adriana L Soares
- 4Department of Food Technology, Londrina State University, Londrina, Brazil
| | | | | | - Rafael H Carvalho
- 4Department of Food Technology, Londrina State University, Londrina, Brazil
| | - Elza I Ida
- 4Department of Food Technology, Londrina State University, Londrina, Brazil
| | - Mario Estevez
- 6IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Massami Shimokomaki
- 1Graduate Program in Animal Science, Department of Animal Science, Agricultural Sciences Center, Londrina State University, Londrina, Paraná Brazil
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Carvalho RH, Honorato DCB, Guarnieri PD, Soares AL, Pedrão MR, Oba A, Paião FG, Ida EI, Shimokomaki M. In-transit development of color abnormalities in turkey breast meat during winter season. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2018; 59:30. [PMID: 29484194 PMCID: PMC5822629 DOI: 10.1186/s40781-017-0157-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Accepted: 12/08/2017] [Indexed: 11/10/2022]
Abstract
Background The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare. Methods This work evaluated the effects of open vehicle container microclimate, throughout the 38 ± 10 km journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation. Results The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB). Conclusions Assessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.
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Affiliation(s)
- Rafael H Carvalho
- 1Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University, CEP 86010-951, Londrina, PR PO Box 6001 Brazil
| | - Danielle C B Honorato
- 2Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University, Londrina, PR Brazil
| | - Paulo D Guarnieri
- 3Graduate Program in Food Science, Sao Paulo University, Sao Paulo, SP Brazil
| | - Adriana L Soares
- 2Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University, Londrina, PR Brazil
| | - Mayka R Pedrão
- 4Professional Master Program, Paraná Federal Technological University in Londrina, Campus Londrina, Londrina, PR Brazil
| | - Alexandre Oba
- 1Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University, CEP 86010-951, Londrina, PR PO Box 6001 Brazil
| | - Fernanda G Paião
- 4Professional Master Program, Paraná Federal Technological University in Londrina, Campus Londrina, Londrina, PR Brazil
| | - Elza I Ida
- 2Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University, Londrina, PR Brazil
| | - Massami Shimokomaki
- 1Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University, CEP 86010-951, Londrina, PR PO Box 6001 Brazil.,4Professional Master Program, Paraná Federal Technological University in Londrina, Campus Londrina, Londrina, PR Brazil
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