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Chaosap C, Chaweewan K, Adeyemi KD, Phonkate N, Sitthigripong R. Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs. Foods 2024; 13:1502. [PMID: 38790802 PMCID: PMC11120127 DOI: 10.3390/foods13101502] [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: 04/14/2024] [Revised: 04/26/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9-10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork.
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Affiliation(s)
- Chanporn Chaosap
- Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kamon Chaweewan
- Bureau of Animal Husbandry and Genetic Improvement, Department of Livestock Development, Muang District, Pathum Thani 12000, Thailand;
| | - Kazeem D. Adeyemi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin PMB 1515, Nigeria;
| | - Netanong Phonkate
- Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.P.); (R.S.)
| | - Ronachai Sitthigripong
- Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.P.); (R.S.)
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2
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Zhang R, Wei M, Zhou J, Yang Z, Xiao M, Du L, Bao M, Ju J, Dong C, Zheng Y, Bao H. Effects of organic trace minerals chelated with oligosaccharides on growth performance, blood parameters, slaughter performance and meat quality in sheep. Front Vet Sci 2024; 11:1366314. [PMID: 38577544 PMCID: PMC10993154 DOI: 10.3389/fvets.2024.1366314] [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: 01/06/2024] [Accepted: 03/05/2024] [Indexed: 04/06/2024] Open
Abstract
The present study assessed the effects of oligosaccharide-chelated organic trace minerals (OTM) on the growth performance, digestive enzyme activity, blood parameters, slaughter performance, and meat quality indexes of mutton sheep. A total of 60 East Ujumuqin × small-tailed Han crossbred mutton sheep were assigned to two groups (10 duplicates per group) by body weight (26.12 ± 3.22 kg) according to a completely randomized design. Compared to the CON group, the results of the OTM group showed: (1) no significant changes in the initial body weight, final body weight, dry matter intake, average daily gain, and feed conversion ratio (p > 0.05); (2) the activities of trypsin, lipase, and amylase in the jejunum were significantly increased (p < 0.05); (3) serum total protein, albumin, and globulin of the blood were significantly increased (p < 0.05), and the growth factor interleukin IL-10 was significantly higher (p < 0.05), while IL-2, IL-6, and γ-interferon were significantly lower (p < 0.05). Immunoglobulins A, M, and G were significantly higher (p < 0.05); (4) the live weight before slaughter, carcass weights, dressing percentage, eye muscle areas, and GR values did not differ significantly (p > 0.05); (5) shear force of mutton was significantly lower (p < 0.05), while the pH45min, pH24h, drip loss, and cooking loss did not show a significant difference (p > 0.05). The content of crude protein was significantly higher (p < 0.05), while the ether extract content was significantly reduced (p < 0.05), but no significant difference was detected between moisture and ash content; (6) the total amino acids, essential amino acids, semi-essential amino acids, and umami amino acids were significantly increased (p < 0.05). Although umami amino acids were not significant, the total volume increased (p > 0.05). Among these, the essential amino acids, threonine, valine, leucine, lysine in essential amino acids and arginine were significantly increased (p < 0.05). Also, non-essential amino acids, glycine, serine, proline, tyrosine, cysteine, and aspartic acid, were significantly higher (p < 0.05). The content of alanine, aspartate, glutamic acid, phenylalanine, and tyrosine in umami amino acids was significantly higher (p < 0.05).
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Affiliation(s)
- Runze Zhang
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Manlin Wei
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Jianqun Zhou
- Nanning Zeweier Feed Limited Liability Company, Nanning, China
| | - Zaibin Yang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai'an, Shandong, China
| | - Ming Xiao
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Liu Du
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Meili Bao
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Ji Ju
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Chenyang Dong
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Yongjie Zheng
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, China
| | - Hailin Bao
- Horqin Left Wing Rear Banner National Vocational and Technical School, Tongliao, China
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Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration. J Proteomics 2023; 272:104771. [PMID: 36423856 DOI: 10.1016/j.jprot.2022.104771] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/06/2022] [Accepted: 11/07/2022] [Indexed: 11/23/2022]
Abstract
Dry-ageing is a technique for developing characteristic dry-aged flavour through the interplay of dehydration, lipid oxidation and microbial activities. In this study, we tested the hypothesis that the extent of drying influences the metabolite profile and the final flavour of lamb using an "Age-and-Dry" regime; and that Rapid Evaporative Ionisation Mass Spectrometry (REIMS) fingerprinting can be used to discriminate the metabolic fingerprints of lambs due to ageing methods and dehydration levels. Lamb loins (n = 60) were dehydrated with low (12%), medium (17%) and high (22%) weight losses and compared with the wet-aged equivalents using REIMS and evaluated by 12-member sensory panel. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1400 tentatively identified m/z features were obtained for ageing methods (Q2 > 0.95) and dehydration levels (Q2 > 0.82) with high discrimination accuracy. Increased concentrations of dipeptides and metabolites associated with energy metabolism were observed in aged-and-dried lamb meat which supports the umami and savoury taste perceived by the sensory panel. A reduced concentration of polyunsaturated fatty acids with more aldehydes was observed in aged-and-dried lamb meat contributing to the nutty, roasted, and fatty flavour notes detected by the sensory panellists in these samples compared to the wet-aged. SIGNIFICANCE: Outcomes of this study demonstrated that REIMS can be used to accurately discriminate between different ageing methods and dehydration levels of meat, and the compounds that are associated with lamb flavour. The implications of this finding include: (1) the metabolite concentrating effect of dehydration and the associated effect on aged lamb flavour determined in this study could be used to tailor the processing of dry-aged lamb to deliver specific flavour outcomes in an industrial setting; (2) the ability of REIMS to rapidly detect differences in the aged lamb flavour due to dehydration effect would improve the quality of dry-aged meat and the efficiency with which it can be industrially produced. Thus, REIMS can be used as a rapid authentication and quality prediction tool for different ageing regimes and flavour for the meat industry.
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Bonagurio LP, Murakami AE, Pereira-Maróstica HV, Almeida FLA, Santos TC, Pozza PC. Effects of different levels of inosine-5'-monophosphate (5'-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg). Meat Sci 2023; 196:109016. [PMID: 36375320 DOI: 10.1016/j.meatsci.2022.109016] [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: 03/01/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
Abstract
This study aimed to assess the effects of dietary supplementation of inosine-5'-monophosphate (5'-IMP) on energy efficiency, growth performance, carcass characteristics, meat quality, oxidative status, and biochemical profile of blood plasma in finishing pigs. Fifty-four crossbred castrated male pigs were distributed in a randomized block design consisting of nine blocks, with six treatments per block and one animal per treatment per block. Experimental diets were as follows: positive control diet (PC, 3300 kcal ME/kg), negative control diet (NC, 3200 kcal ME/kg), and four diets prepared by supplementing the NC diet with 0.050%, 0.100%, 0.150%, or 0.200% 5'-IMP. Based on regression analysis, supplementation with 0.129% 5'-IMP increased average daily weight gain (1.30 kg). Backfat thickness, pH45minutes and redness of m. Longissimus Lumborum (LL) increased linearly with 5'-IMP supplementation level. Drip loss and pH at 24 h post-slaughter had a quadratic response to 5'-IMP supplementation. It is concluded that 5'-IMP supplementation positively influenced growth performance, carcass characteristics and LL meat quality in finishing barrows.
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Affiliation(s)
- Lucas P Bonagurio
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil.
| | - Alice E Murakami
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
| | | | - Fernanda L A Almeida
- Department of Morphological Sciences, State University of Maringá, Maringá, Brazil
| | - Tatiana C Santos
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
| | - Paulo C Pozza
- Department of Animal Sciences, State University of Maringá, Maringá, Brazil
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Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef. Food Microbiol 2022; 107:104083. [DOI: 10.1016/j.fm.2022.104083] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/07/2022] [Accepted: 06/16/2022] [Indexed: 01/22/2023]
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Ji C, You L, Luo R. Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem aging. Food Sci Nutr 2022; 10:1564-1578. [PMID: 35592284 PMCID: PMC9094463 DOI: 10.1002/fsn3.2780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 01/20/2022] [Accepted: 01/23/2022] [Indexed: 11/18/2022] Open
Abstract
Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p < .05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p < .05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging.
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Affiliation(s)
- Chen Ji
- School of Agriculture Ningxia University Yinchuan China
| | - Liqin You
- School of Biological Science and Engineering North Minzu University Yinchuan China
| | - Ruiming Luo
- School of Agriculture Ningxia University Yinchuan China
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Su M, Chen D, Zhou J, Shen Q. Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle. Animals (Basel) 2022; 12:ani12091136. [PMID: 35565563 PMCID: PMC9105694 DOI: 10.3390/ani12091136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 01/03/2023] Open
Abstract
This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of 21 Chinese Xiangxi yellow steers (20 ± 0.5 months, 310 kg ± 5.85 kg) were randomly divided into three groups (control, corn, and barley groups), with seven steers per group. The control steers received a conventional diet (coarse forage type: whole silage corn at the end of the dough stage as the main source), the corn group received a diet with corn as the main carbohydrate source, and the barley group received a diet with barley as the main carbohydrate source. The experiment lasted for 300 d. and the means of the final weights in the control, corn, and barley groups were 290 kg, 359 kg, and 345 kg. The diets were isonitrogenous. The corn and barley groups reduced the moisture (p = 0.04) and improved the intramuscular fat content of the meat (p = 0.002). They also improved meat color (a*) (p = 0.01) and reduced cooking loss (p = 0.08), shear force (p = 0.002), and water loss (p = 0.001). There was no significant difference in the 5′-nucleotide content (p > 0.05), the equivalent umami concentration (EUC) (p = 0.88), and taste activity value (TAV) (p > 0.05) among the three groups. The 5′-IMP (umami) content was the highest in the 5′-nucleotide and its TAV > 1. The corn and barley groups improved the content of tasty amino acids (tAA, p < 0.001). The corn group had a higher content of sweet amino acids (SAA, p < 0.001) and total amino acids (TAA, p = 0.003). Corn and barley improved the levels of MUFA (p < 0.001), PUFA (p = 0.002), n-3 PUFA (p = 0.005), and n-6 PUFA (p = 0.020). The levels of alcohols, hydrocarbons, and aldehydes in the corn group were higher than in the barley and control groups (p < 0.001). The esters content in the corn group was higher than in the barley and control groups (p = 0.050). In conclusion, feeding corn or barley as a carbohydrate source can improve the nutrient content and taste. Feeding corn as a carbohydrate source can improve the content of free amino acids (Cys, Glu, Gly, Thr, Leu, Trp, Gln, Asn, and Asp), fatty acids (saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3PUFA, n-6PUFA, and total fatty acid), and volatile flavor substances (alcohols, aldehydes, acids, and hydrocarbons) to improve the flavor and meat quality.
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Affiliation(s)
- Minchao Su
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
| | - Dong Chen
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
- Correspondence: ; Tel.: +86-731-13787038140
| | - Jing Zhou
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
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8
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Jin SK, Yim DG. Influences of aging methods and temperature on meat quality of pork
belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD)
pigs. Food Sci Anim Resour 2022; 42:398-410. [PMID: 35611084 PMCID: PMC9108949 DOI: 10.5851/kosfa.2022.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/07/2022] [Accepted: 02/07/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology,
Gyeongsang National University, Jinju 52725, Korea
| | - Dong Gyun Yim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Corresponding author: Dong Gyun
Yim, Department of Agricultural Biotechnology, Center for Food and
Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul
National University, Seoul 08826, Korea, Tel: +82-2-880-4820, Fax:
+82-2-873-2271, E-mail:
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Setyabrata D, Wagner AD, Cooper BR, Kim YHB. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins. Foods 2021; 10:foods10102503. [PMID: 34681552 PMCID: PMC8535753 DOI: 10.3390/foods10102503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Anna D. Wagner
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Bruce R. Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA;
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
- Correspondence: ; Tel.: +1-765-496-1631
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10
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Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts. Animals (Basel) 2021; 11:ani11030717. [PMID: 33800814 PMCID: PMC8002069 DOI: 10.3390/ani11030717] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 12/20/2022] Open
Abstract
Simple Summary This study evaluated the effects of exposure of the porcine fetus to in utero heat stress (IUHS) during the first half of gestation on carcass and meat quality attributes when market weight was reached. Pigs exposed to IUHS had lower head and heart weights at slaughter compared to the thermoneutral group. Most measures of carcass quality were not impacted by the treatments, but lower loin muscle area was observed for IUHS carcasses. Additionally, the loins from the heat stressed pigs were found to be tougher, regardless of the duration of aging. Accordingly, minimizing heat stress experienced by gestating pigs would be considered an important factor in improving both yield and quality of pork production systems. Abstract This study evaluated the impacts of in utero heat stress (IUHS) on the carcass and meat quality traits of offspring when market weight was reached. Twenty-four F1 Landrace × Large White gilts were blocked by body weight and allocated among thermoneutral (IUTN) or IUHS treatments from d 6 to d 59 of gestation. The offspring were raised under identical thermoneutral conditions, and gilts (n = 10/treatment) at market weight (117.3 ± 1.7 kg) were harvested. At 24 h postmortem, the loins (M. longissimus lumborum) were obtained, and sections were allocated among 1 d and 7 d aging treatments at 2 °C. Carcasses from IUHS pigs had lower head and heart weights (p < 0.05), as well as decreased loin muscle area (p < 0.05) compared to IUTN pigs. Loins from the IUHS group had a higher shear force value than the IUTN group (p < 0.05). Treatments had no other impacts on carcass and meat quality traits (p > 0.05), and Western blots suggested increased toughness of IUHS loins would not be attributed to proteolysis. These results suggest minimizing IUHS during the first half of gestation may be beneficial in improving pork yield and quality, though in general the effects of IUHS would be minimal.
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The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking. J CHEM-NY 2021. [DOI: 10.1155/2021/6624269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.
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12
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Jin SK, Yim DG. Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin. Food Sci Anim Resour 2020; 40:844-851. [PMID: 32968734 PMCID: PMC7492174 DOI: 10.5851/kosfa.2020.e22] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 03/04/2020] [Accepted: 03/12/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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13
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Ma X, Yu M, Liu Z, Deng D, Cui Y, Tian Z, Wang G. Effect of amino acids and their derivatives on meat quality of finishing pigs. Journal of Food Science and Technology 2020; 57:404-412. [PMID: 32116350 DOI: 10.1007/s13197-019-04077-x] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2019] [Accepted: 08/29/2019] [Indexed: 12/14/2022]
Abstract
Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.
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Affiliation(s)
- Xianyong Ma
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Miao Yu
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Zhichang Liu
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Dun Deng
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Yiyan Cui
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Zhimei Tian
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
| | - Gang Wang
- 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China
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14
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Nam OS, Park I. Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oh Seong Nam
- Division of Food and Culinary Arts Youngsan University 142 Bansong Beltway Busan 48015 Korea
| | - Inmyoung Park
- Division of Food and Culinary Arts Youngsan University 142 Bansong Beltway Busan 48015 Korea
- Department of Oriental Food and Culinary Arts Youngsan University 142 Bansong Beltway Busan 48015 Korea
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15
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Najar-Villarreal F, Boyle EAE, Houser T, Phebus R, Vahl CI, Gonzalez J, O'Quinn T, Wolf J, Vega D. Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
To evaluate the effect of extended post-harvest hanging time on pork carcass sides (n = 20), aerobic plate count (APC), Enterobacteriaceae, yeast and mold populations, pH, and moisture content were determined. Pork carcasses were sampled on d 1, 7, 14, and 21 to determine their microbial quality from the lean tissue of 3 anatomical locations, the flank, shoulder, and jowl. After the 21-d extended hanging time, pork shoulder butts (n = 17) (Institutional Meat Purchase Specifications #406; USDA Agricultural Marketing Service, 2014) were fabricated from these carcasses into 2.54-cm pork blade steaks. Pork blade steaks were vacuum packaged, stored up to 35 d at 0°C ± 1°C, and evaluated for APC, Enterobacteriaceae, yeast and mold populations, and pH on d 0, 7, 14, 21, 28, and 35. Pork carcass surface moisture content declined (P < 0.01) from 65.1% on d 1 to 50.5% on d 21. The carcass pH was similar (P > 0.42) at 5.88 on d 1, 7, and 14; however, the pH declined (P < 0.05) to 5.72 at d 21. Pork carcass APC populations remained relatively low during the extended hanging time; however, the jowl had the highest (P < 0.05) APC populations among all anatomical locations. In addition, the proportion of yeast populations above the detection limit for the jowl was found to be greatest (P < 0.05) compared to the flank and the shoulder. Pork blade steak APC population was 5.06 log colony-forming units/g (CFU/g) on d 35; however, these counts were below 108 log CFU/g, which is when meat is considered spoiled. There was a day effect for Enterobacteriaceae and mold populations (P < 0.05). These results indicate that pork carcasses and vacuum-packaged steaks fabricated from pork carcasses have acceptable microbial quality when they undergo an extended hanging time.
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Affiliation(s)
| | | | - Terry Houser
- Kansas State University Department of Animal Sciences and Industry
| | - Randall Phebus
- Kansas State University Department of Animal Sciences and Industry
| | | | - John Gonzalez
- Kansas State University Department of Animal Sciences and Industry
| | - Travis O'Quinn
- Kansas State University Department of Animal Science and Industry
| | - John Wolf
- Kansas State University Department of Animal Sciences and Industry
| | - Daniel Vega
- Kansas State University Department of Animal Sciences and Industry
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16
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Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4529830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4. Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4. In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8. These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.
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17
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Hwang YH, Sabikun N, Ismail I, Joo ST. Changes in Sensory Compounds during Dry Aging of Pork Cuts. Food Sci Anim Resour 2019; 39:379-387. [PMID: 31304467 PMCID: PMC6612786 DOI: 10.5851/kosfa.2019.e29] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 04/02/2019] [Accepted: 04/04/2019] [Indexed: 11/30/2022] Open
Abstract
The effects of dry-aging on changes in taste compounds and electronic taste
sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts
were divided into wet-aging and dry-aging treatments and stored for 21 days at
2°C. The contents of nucleotides and free amino acids, and electronic
tongue analysis were investigated at different aging periods (1, 7, 14, and 21
days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased
more rapidly, and they were significantly (p<0.05) higher than wet-aged
pork cuts. Total free amino acids of dry-aged pork cuts were also significantly
(p<0.05) higher than those of wet-aged pork cuts after 21 days of aging.
Consequently, umami intensity of dry-aged pork cuts increased more rapidly and
the values were significantly (p<0.05) higher than those of wet-aged pork
during 21 days of aging. Results suggested that the better palatability of
dry-aged pork cuts might be due to higher umami intensity in relation to higher
contents of inosine, hypoxanthine, and free amino acids.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Nahar Sabikun
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, Korea
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18
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Oh J, Lee HJ, Yoon JW, Choe J, Jo C. Electrical resistance and mold distribution on beef surface as indicators of dry aging. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13122] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jungmin Oh
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea
| | - Ji Won Yoon
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life ScienceSeoul National University Seoul Republic of Korea
- Institute of Green Bio Science and TechnologySeoul National University Pyeongchang Republic of Korea
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19
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Fei Q, Zhang N, Sun C, Zhang P, Yang X, Hua Y, Li L. A novel non-enzymatic sensing platform for determination of 5'-guanosine monophosphate in meat. Food Chem 2019; 286:515-521. [PMID: 30827641 DOI: 10.1016/j.foodchem.2019.02.052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 01/29/2019] [Accepted: 02/17/2019] [Indexed: 12/22/2022]
Abstract
Graphitic carbon nitride (g-C3N4) doped carboxylated MWCNTs nanocomposite was synthesized using a simple method. The composite films containing 45 wt%, 50 wt%, 56 wt%, 67 wt% fraction of the carboxylated MWCNTs doped into g-C3N4 were fabricated and characterized. An electrochemical non-enzymatic sensor for determination of 5'-guanosine monophosphate (GMP) based on the nanocomposite was developed. The results indicate that the g-C3N4-carboxylated MWCNTs nanocomposite has highly electrocatalytic activity, good conductivity and biocompatibility, which plays an essential role in the determination of GMP. Under the optimum conditions, the linear fitting equation was I (µA) = -0.0022c (μg·mL-1) + 0.3560 (R2 = 0.9982). The linear range was from 0.5 to 100 μg·mL-1 and the detection limit (LOD, S/N = 3) was 0.109 μg·mL-1. This non-enzymatic sensor can offer a better alternative to other methods for the analysis of GMP because of cheap cost, low detection limit and good anti-jamming capability in meat quality evaluation.
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Affiliation(s)
- Qiqi Fei
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Biomedical Materials, College of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, PR China
| | - Nana Zhang
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Biomedical Materials, College of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, PR China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Panpan Zhang
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Biomedical Materials, College of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, PR China
| | - Xiaodi Yang
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Biomedical Materials, College of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, PR China.
| | - Yunhui Hua
- Department of Dermatology, The Second Hospital of Nanjing, Nanjing University of Chinese Medicine, Nanjing 210003, PR China.
| | - Li Li
- Key Laboratory of Advanced Functional Materials of Nanjing, Nanjing Xiaozhuang University, Nanjing 211171, PR China
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20
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Kim JH, Kim JH, Yoon DK, Ji DS, Jang HJ, Lee CH. A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times. Food Sci Biotechnol 2018; 27:1551-1559. [PMID: 30483418 DOI: 10.1007/s10068-018-0418-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 05/28/2018] [Accepted: 06/07/2018] [Indexed: 10/28/2022] Open
Abstract
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p < 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p < 0.001). Shear force in DA was lower than that in WA (p < 0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dry-aging on pork improved physicochemical, textural and sensory characteristics.
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Affiliation(s)
- Jung-Ho Kim
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Ji-Han Kim
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Dong-Kyu Yoon
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Da-Som Ji
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Joo Jang
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Chi-Ho Lee
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.,2Konkuk University of Food Science and Technology, Seoul, 143-701 Republic of Korea
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21
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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Sci 2018; 144:74-90. [DOI: 10.1016/j.meatsci.2018.04.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/09/2018] [Accepted: 04/26/2018] [Indexed: 01/01/2023]
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22
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Aaslyng MD, Meinert L. Meat flavour in pork and beef – From animal to meal. Meat Sci 2017; 132:112-117. [DOI: 10.1016/j.meatsci.2017.04.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/10/2017] [Accepted: 04/19/2017] [Indexed: 11/29/2022]
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23
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Zhang W, Naveena BM, Jo C, Sakata R, Zhou G, Banerjee R, Nishiumi T. Technological demands of meat processing-An Asian perspective. Meat Sci 2017. [PMID: 28648604 DOI: 10.1016/j.meatsci.2017.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed.
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Affiliation(s)
- Wangang Zhang
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 2525201, Japan
| | - Guanghong Zhou
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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