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Gao J, Sun L, Tu W, Cao M, Zhang S, Xu J, He M, Zhang D, Dai J, Wu X, Wu C. Characterization of Meat Metabolites and Lipids in Shanghai Local Pig Breeds Revealed by LC-MS-Based Method. Foods 2024; 13:2327. [PMID: 39123517 PMCID: PMC11312277 DOI: 10.3390/foods13152327] [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: 06/10/2024] [Revised: 07/18/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The meat of local livestock breeds often has unique qualities and flavors. In this study, three Shanghai native pig breeds (MSZ, SWT, and SHB) exhibited better meat quality traits than globalized commercial pig breeds (DLY). Subsequently, metabolomic and lipidomic differences in the longissimus dorsi (L) and gluteus (T) muscles of the Shanghai native pig breeds and DLY pig breed were compared using liquid chromatography-mass spectrometry (LC-MS). The results demonstrated that the metabolites mainly consisted of (28.16%) lipids and lipid-like molecules, and (25.87%) organic acids and their derivatives were the two most dominant groups. Hundreds of differential expression metabolites were identified in every compared group, respectively. One-way ANOVA was applied to test the significance between multiple groups. Among the 20 most abundant differential metabolites, L-carnitine was significantly different in the muscles of the four pig breeds (p-value = 7.322 × 10-11). It was significantly higher in the L and T muscles of the two indigenous black pig breeds (MSZ and SWT) than in the DLY pigs (p-value < 0.001). Similarly, lipidomic analysis revealed the PA (18:0/18:2) was significantly more abundant in the muscle of these two black breeds than that in the DLY breed (p-value < 0.001). These specific metabolites and lipids might influence the meat quality and taste properties and lead to customer preferences. Therefore, this study provided insights into the characterization of meat metabolites and lipids in Shanghai native pig breeds.
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Affiliation(s)
- Jun Gao
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Lingwei Sun
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Weilong Tu
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Mengqian Cao
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
| | - Shushan Zhang
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Jiehuan Xu
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Mengqian He
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Defu Zhang
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Jianjun Dai
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
- Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China
| | - Xiao Wu
- Biotechnology Research Institute, Shanghai Academy of Agriculture Sciences, Shanghai 201106, China
| | - Caifeng Wu
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (J.G.); (L.S.); (W.T.); (S.Z.); (J.X.); (M.H.); (D.Z.); (J.D.)
- Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China;
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2
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Kang S, Gang G, Go GW. Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science. Food Sci Biotechnol 2024; 33:23-31. [PMID: 38186625 PMCID: PMC10767089 DOI: 10.1007/s10068-023-01429-4] [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: 06/28/2023] [Revised: 08/22/2023] [Accepted: 08/31/2023] [Indexed: 01/09/2024] Open
Abstract
Pork is the most consumed meat in South Korea, and pork belly is the preferred cut. However, pork production cannot meet the demand, leading to a heavy reliance on imports, particularly for pork bellies. In contrast, low-fat cuts face oversupply problems owing to low demand and export challenges. Pork belly fat content varies with breed, sex, growth rate, and fatty acid composition. Western countries favor higher fat saturation for processed products, whereas South Koreans prefer grilled or roasted bellies. Excessive consumption of high-fat pork cuts like pork belly, which is rich in saturated fatty acids, can increase the risk of severe diseases, highlighting the importance of reducing saturated fat intake and increasing the consumption of monounsaturated fatty acids and polyunsaturated fatty acids to mitigate these risks. The pork industry and public health sector should diversify production, promote leaner pork, and raise awareness about the implications of excessive pork consumption.
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Affiliation(s)
- Sumin Kang
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Republic of Korea
| | - Gyoungok Gang
- Department of Food Science and Nutrition, Pukyong National University, Busan, 48513 Republic of Korea
| | - Gwang-woong Go
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Republic of Korea
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3
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Seo JK, Eom JU, Yang HS. Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1081-1093. [PMID: 37969337 PMCID: PMC10640936 DOI: 10.5187/jast.2023.e21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/24/2023] [Accepted: 02/22/2023] [Indexed: 11/17/2023]
Abstract
This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.
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Affiliation(s)
- Jin-Kyu Seo
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
| | - Jeong-Uk Eom
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
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4
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Zhang X, Deng Y, Hu S, Hu X, Ma J, Hu J, Hu B, He H, Li L, Liu H, Wang J. Comparative analysis of amino acid content and protein synthesis-related genes expression levels in breast muscle among different duck breeds/strains. Poult Sci 2022; 102:102277. [PMID: 36410066 PMCID: PMC9678761 DOI: 10.1016/j.psj.2022.102277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 10/14/2022] [Accepted: 10/18/2022] [Indexed: 11/15/2022] Open
Abstract
Evidences have found important effects of breeds/strains on the content of amino acids (AAs) which is an important substrate for protein synthesis and contributes greatly to meat quality. Therefore, the objective of the present study was to compare the AAs content and protein synthesis-related genes expression levels in breast muscle of native breed (Jianchang duck (J)), hybrid strains (BH1, BH2, and MC♂ × (BGF2♂ × GF2♀)♀ (MC)), and commercial breed (Cherry Verry duck). Results showed that a total of 17 AAs (TAAs) was detected from breast muscle among 5 duck breeds/strains including 11 essential AAs (EAAs). Among these AAs, the contents of Proline, Threonine, Glutamine, Serine, Methionine, Phenylalanine, Histidine, and Cysteine were significant difference among 5 duck breeds/strains. The contents of EAAs, TAAs, and flavor AAs were higher in breast muscle of J and BH2 than those in other duck breeds/strains, and the ratio of EAAs/TAAs was higher in breast muscle of BH2. Furthermore, the expression levels of eukaryotic translation initiation factor 4E-binding protein 1, mammalian target of rapamycin, and proton-coupled amino acid transporter 1 were the highest in breast muscle of BH2, and that of solute carrier family 38 member 2 was the highest in breast muscle of J. Meanwhile, principal component analysis results showed that principal component 1 of BH1, principal component 3 of BH2, and principal component 2 of MC were positively corelated with EAAs/TAAs, and principal component 1 was positively correlated with flavor AAs and EAAs. In conclusion, compared to BH1, MC, and Cherry Verry duck, AA content was higher in breast muscle of BH2 and J, which might be associated with the higher expression levels of mammalian target of rapamycin, eukaryotic translation initiation factor 4E-binding protein 1, and proton-coupled amino acid transporter 1 in breast muscle of BH2 and solute carrier family 38 member 2 in breast muscle of J. The comparative analysis of AA content in breast muscle among different duck breeds/strains could provide an important basis for improving the nutritional value of duck meat in the breeding process.
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Affiliation(s)
- Xin Zhang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Yan Deng
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Shenqiang Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Xinyue Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Jiaming Ma
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Jiwei Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Bo Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Hua He
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Liang Li
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Hehe Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China
| | - Jiwen Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Chengdu Campus, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China.
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5
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The Effects of Dietary Inclusion of Mulberry Leaf Powder on Growth Performance, Carcass Traits and Meat Quality of Tibetan Pigs. Animals (Basel) 2022; 12:ani12202743. [PMID: 36290129 PMCID: PMC9597806 DOI: 10.3390/ani12202743] [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: 08/24/2022] [Revised: 09/23/2022] [Accepted: 10/04/2022] [Indexed: 01/24/2023] Open
Abstract
This research was conducted to study the effects of dietary inclusion of mulberry leaf powder (MLP) on growth performance, meat quality, antioxidant activity, and carcass traits of Tibetan pigs. Eighteen Tibetan pigs (33.8 ± 1.1 kg) were assigned to two treatment groups randomly and received either the control diet (CON) or a basal diet containing 8% MLP (MLP) for two months. After the two-month feeding trial, the MLP group showed lower backfat thickness while a higher lean percentage. Compared with CON pigs, MLP pigs had higher serum CAT activity. In addition, dietary MLP supplementation significantly decreased the muscle shear force. Muscle fiber morphology analysis showed that MLP pigs had larger muscle fiber density while smaller muscle fiber cross-sectional area. Up-regulated gene expression of myosin heavy chain (MyHC)IIa was also observed in MLP pigs. These results indicate that the enhanced antioxidant activity and altered muscle fiber type and morphology appeared to contribute to the improvement of meat quality in Tibetan pigs fed diets containing MLP.
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Chen D, Wang X, Guo Q, Deng H, Luo J, Yi K, Sun A, Chen K, Shen Q. Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus. Animals (Basel) 2022; 12:ani12091161. [PMID: 35565587 PMCID: PMC9101083 DOI: 10.3390/ani12091161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle were randomly selected and slaughtered. The proximate composition analysis, fatty acid profiles and flavor compounds were measured on the longissimus thoracis (LT) muscle samples. One boneless loin chop was dissected and used for sensory evaluation by a 10-persoon trained taste panel. The data obtained showed that Xiangxi yellow cattle deposited similarly high level of intramuscular fat as Angus at the age of 18 month and the polyunsaturated fatty acid in muscle along with the PUFA/SFA ratio reached the highest levels at this age. Inosine 5′-monophosphate (IMP) was the predominant umami compound in beef, which concentration was significantly higher (p < 0.05) at month 18, but not different between Angus and Xiangxi yellow cattle. Multiple volatile flavor compounds were higher (p < 0.05) in concentrations in meat from Xiangxi yellow cattle at ages of 18 and 30 months when compared to Angus. Sensory analysis revealed that Xiangxi yellow cattle (18 and 30 months) and Angus (30 months) were superior in meat overall eating quality to Xiangxi yellow cattle (6 months) and Angus (6 and 18 months). This study showed that Xiangxi yellow cattle are a fine cattle breed with equal or even better meat quality attributes when compared to Angus. It is proper to slaughter Xiangxi yellow cattle at the age of 18 months for high quality beef production.
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Affiliation(s)
- Dong Chen
- College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China; (D.C.); (X.W.)
| | - Xiaoyan Wang
- College of Animal Sciences, Hunan Agricultural University, Changsha 410128, China; (D.C.); (X.W.)
| | - Qian Guo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
| | - Huifen Deng
- Hunan Biological and Electromechanical Polytechnic, Changsha 410127, China;
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
| | - Kangle Yi
- Hunan Institute of Animal and Veterinary Science, Changsha 410130, China;
| | - Ao Sun
- Hunan Institute of Animal and Veterinary Science, Changsha 410130, China;
- Correspondence: (A.S.); (Q.S.)
| | - Kun Chen
- Hunan Aite Agriculture and Animal Husbandry Technology Development Co., Ltd., Changsha 410128, China;
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Q.G.); (J.L.)
- Correspondence: (A.S.); (Q.S.)
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7
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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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8
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Seo JK, Ko J, Park J, Eom JU, Yang HS. Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin. Food Sci Anim Resour 2021; 41:402-415. [PMID: 34017950 PMCID: PMC8112318 DOI: 10.5851/kosfa.2021.e5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 01/26/2021] [Accepted: 02/10/2021] [Indexed: 11/25/2022] Open
Abstract
This study investigated the effect of pig breeds on the quality characteristics
of dry-cured loins according to the processing stage. Physicochemical properties
of 20 dry-cured processed loins with the different pig breeds [Berkshire vs
Landrace×Yorkshire× Duroc (LYD; n=10)] and different
processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed.
The pig breed influenced moisture content and pH with values of 59% and
53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30.
Dry-cured loins made with Berkshire showed higher hardness and lower
cohesiveness than that of the LYD (p<0.05). Redness and yellowness were
higher for Berkshire than LYD (p<0.05). Lipid oxidation and lightness did
not affect by pig breed during processing stages (p>0.05). However,
sulfhydryl content was significantly higher in Berkshire compared to the LYD
after dry-ripened for 15 days (p<0.05). The concentration of total free
amino acids and fatty acids was higher for Berkshire during all processing
stages (p<0.05). Berkshire may be better quality due to its high moisture
content and pH compared to the LYD.
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Affiliation(s)
- Jin-Kyu Seo
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jonghyun Ko
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Junyoung Park
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Jeong-Uk Eom
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.,Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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9
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Wang Z, Cai R, Yang X, Gao Z, Yuan Y, Yue T. Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Ali M, Baek KH, Lee SY, Kim HC, Park JY, Jo C, Jung JH, Park HC, Nam KC. Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis) from Different Pig Breeds Available in Korean Market. Food Sci Anim Resour 2021; 41:71-84. [PMID: 33506218 PMCID: PMC7810401 DOI: 10.5851/kosfa.2020.e79] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/26/2020] [Accepted: 09/09/2020] [Indexed: 11/14/2022] Open
Abstract
This study aimed to determine the effects of breed on meat quality
characteristics of porcine Boston butt muscles (M.
subscapularis) from three different pig breeds:
Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico
available in Korean market. Ibérico showed significantly higher fat
content, yellowness (CIE b*), cooking loss, and lower shear force values than
LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid
(16:0) were significantly higher in Ibérico breed, but stearic acid
(18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4)
were higher in Berkshire sows as compared to the other breeds, atherogenicity
and thrombogenicity indexes were significantly lower in Berkshire sow.
Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher
taurine and free amino acids compared with the others. Ibérico also
showed significantly greater lipid oxidation, lower antioxidant capacity, and
higher hypoxanthine contents, whereas the Berkshire had higher
inosine-5’-monophosphate and lower K-index value as
compared to the Ibérico. The breed did not impart any significant effect
on the size and density of muscle fibers. Thus, quality characteristics of
Boston butt varied from breed to breed, and certain consumer preferences for
Ibérico can be explained, in part, by the unique quality characteristics
imparted by higher contents of intramuscular fat, oleic acid, and free amino
acids.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | | | | | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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11
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Han D, Zhang CH, Fauconnier ML, Mi S. Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis. Food Res Int 2019; 130:108910. [PMID: 32156356 DOI: 10.1016/j.foodres.2019.108910] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/09/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
Abstract
To characterize and differentiate boiled pork from three different pig breeds (Tibetan, Sanmenxia and Duroc × (Landrace × Yorkshire)), the volatile compounds in each were analysed by gas chromatography-olfactometry-mass spectrometry (GC-MS/O) and electronic nose (E-nose) combined with chemometrics analysis. In total, 61 volatile compounds were identified, among which 25 compounds were selected as odour-active compounds in boiled pork. Moreover, seven odour-active compounds (hexanal, nonanal, 1-octen-3-ol, dimethyl disulphide, heptanal, 2-pentylfuran and 2-ethylfuran) were the main contributors to the integral flavour of boiled pork due to their higher odour activity values (OAVs) ranging from 17.3 to 524.2. The odour-active compounds were examined by principal component analysis (PCA), agglomerative hierarchical clustering (AHC) and partial least squares-discriminant analysis (PLS-DA). The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odour-active compounds, including (E,E)-2,4-decadienal, ethyl hexanoate, dimethyl disulphide, hexanal, 2-acetylthiazole, (E)-2-nonenal, 1-octen-3-ol, (E,E)-2,4-nonadienal, heptanal, (E)-2-octen-1-ol, styrene and (E)-2-octenal, were determined as potential flavour markers for discrimination. This study indicated that GC-MS/O and E-nose with chemometrics analysis are feasible methods to characterize and discriminate boiled pork from three pig breeds.
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Affiliation(s)
- Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Technology, University of Liege, 5030 Gembloux, Belgium
| | - Chun-Hui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Technology, University of Liege, 5030 Gembloux, Belgium
| | - Si Mi
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China
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Guo Q, Kong X, Hu C, Zhou B, Wang C, Shen QW. Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l-arginine and Glutamic Acid. J Food Sci 2019; 84:3445-3453. [PMID: 31762038 DOI: 10.1111/1750-3841.14959] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/20/2019] [Accepted: 10/22/2019] [Indexed: 12/26/2022]
Abstract
To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing-finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l-arginine, glutamic acid, or l-arginine plus glutamic acid for 2 months. After animals were slaughtered, the muscle fatty acid profile, flavor compounds, and meat sensory quality were comparatively investigated. The results showed that dietary supplementation with arginine, glutamic acid, or arginine plus glutamic acid had little effect on free amino acids, no effect on 5'-nucleotides and meat sensory taste traits, but supplementation with arginine plus glutamic acid significantly increased (P < 0.05) fat accumulation and fatty acid content in muscle, increased (P < 0.05) the formation of multiple fatty acid oxidation-derived volatile compounds, and improved the tenderness, juiciness, and overall eating quality of meat. This study revealed that dietary supplementation with 1.0% l-arginine and glutamic acid could be used to improve meat eating quality in pork production.
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Affiliation(s)
- Qian Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.,College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Inst. of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, 410125, China
| | - Chengjun Hu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Inst. of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, 410125, China
| | - Bing Zhou
- College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Qingwu W Shen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.,College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
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Yim DG, Jung JH, Ali MM, Nam KC. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:35-40. [PMID: 31333859 PMCID: PMC6582917 DOI: 10.5187/jast.2019.61.1.35] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 12/29/2022]
Abstract
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Jong-Hyun Jung
- Senior Director, Jung P&C Institute, Inc., Yongin 16950, Korea
| | - Md Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
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Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage. Foods 2018; 7:foods7090132. [PMID: 30149617 PMCID: PMC6163562 DOI: 10.3390/foods7090132] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 08/21/2018] [Accepted: 08/23/2018] [Indexed: 12/29/2022] Open
Abstract
This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.
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