Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01-SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days. Samples from the left strip loins were wet-aged in vacuum, while samples from right strip loins were dry-aged at 2 °C and 75% relative humidity. The beef samples were extracted with methanol-chloroform-water, and the polar fraction was used for ¹H NMR analysis. (3) Results: The PCA and OPLS-DA showed that the metabolome of cows and heifers varied. Eight metabolites revealed significant differences (p < 0.05) in the samples from cows and heifers. The aging time and aging type of beef also affected the metabolome. Twenty-eight and 12 metabolites differed significantly (p < 0.05) with aging time and aging type, respectively. (4) Conclusions: The variations between cows and heifers and aging time affect the metabolome of beef. By comparison, the influence of aging type is present but less pronounced.

The Effect of the Improvement Technology on the Quality of Midu Pork Roll

Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, L*, a* and b* values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (p < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (p < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR.

Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues

Simple Summary

Several negative attributes are associated with carcass and meat from cull cows, including lower carcass weights, inferior tenderness, etc. These undesirable characteristics are normally more distinct with increasing age. In addition, there are no recommended standards for forage levels in the diet of Chinese local cattle to produce high marbled beef. In the current study, we evaluated the effects of age and forage levels on the finishing performance of Yiling cull cows under high-energy ration conditions, and also investigated their antioxidant status related to age and diet. We found that younger age and adequate forage had better growth performance and carcass traits. Our findings highlight the importance of selecting according to age and providing adequate forage feed for Yiling cull cows. Moreover, our study also demonstrated the excellent capability of producing high marbled beef for Yiling cattle.

Abstract

The objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of younger cull cows (YCC; appearing with three or four pairs of permanent teeth) and older cull cows (OCC; worn out teeth); two dietary treatments consisting of lower and higher rice straw levels (LRS and HRS; providing 0.7 kg/d and 1.2 kg/d rice straw per head based on air-dry basis, respectively). Cows were fed twice a day. Straw was offered at half of the predetermined weight each meal; concentrate was separately supplied ad libitum. After 300 d of feeding, final body weight (BW), total BW gain, average daily gain and gain:feed intake were higher (p < 0.01) in the YCC group than in the OCC group. Total dry matter intake was higher (p = 0.03) in the HRS group than in the LRS group, but neutral detergent fiber apparent digestibility was negatively affected (p = 0.01) by increased straw levels. Decreased C15:0, C17:0, C20:5n3c, and saturated fatty acids (SFAs) proportion as well as increased C18:1n9c and monounsaturated fatty acids (MUFAs) proportion in meat from YCC with HRS diet were observed as compared to that in meat from YCC with LRS diet (p < 0.05). Meat from HRS group had higher (p = 0.04) C18:3n3c proportion than meat from LRS group. No significant differences (p > 0.05) were found for meat quality attributes except for cooking loss, which was higher (p = 0.02) in the HRS group than in the LRS group. Both YCC group and HRS group had higher (p < 0.05) cold carcass weight compared to OCC group and LRS group. Moreover, catalase activity of liver tissue was higher (p = 0.045) in YCC than in OCC, while superoxide dismutase activity of muscle tissue was higher (p = 0.01) in LRS than in HRS. Based on results, we concluded that younger age and feeding high-level straw can improve the finishing performance of Yiling cull cows.

Meat quality traits as a function of cow maturity

To investigate the physico-chemical and sensory properties of striploin muscles, 90 Hanwoo carcasses (QG 1+ ) were randomly selected within six maturity levels (4 to 9 according to age in months). Results demonstrated that the protein contents at maturity levels 4 and 5 were significantly higher than 9. No significant difference in fat, moisture and collagen contents were found at different maturity levels (P > 0.05). The quantity of collagen type I and ratio of type I to III were observed at higher maturity levels; collagen type III showed significantly high levels (P > 0.05) at low maturity and decreased with increase in maturity levels. Warner-Bratzler shear force (WBSF) was significantly lower in groups 4 to 6, whereas water holding capacity (WHC) was significantly higher than maturity level 8 and 9 groups (P < 0.05). There were no significant differences in cooking loss among the maturity level groups (P > 0.05). Color properties, L* values of striploin muscle from maturity level 4 were significantly different from level 9 (P < 0.05). Sensory evaluation at level 4-6 groups had significantly higher tenderness and overall likeness scores than level 9 (P < 0.05). The maturity levels were significantly correlated with age, fat, protein content, WHC, WBSF, cooking loss, CIE L* values and sensory properties like tenderness, juiciness, flavor-likeness and overall likeness.

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.