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Hussain Badar I, Wang Z, Chen Q, Liu Q, Ma J, Liu H, Kong B. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions. Food Chem 2024; 442:138469. [PMID: 38266416 DOI: 10.1016/j.foodchem.2024.138469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/26/2024]
Abstract
Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment. The SPI nanoparticles exposed to 600 W power exhibited the smallest particle size (133.36 nm) and zeta potential (-34.77 mV). Ultrasonic treatment did not significantly impact the polypeptide chain's primary structure but induced changes in the secondary structure. The Pickering emulsions stabilized with ultrasound-treated SPI nanoparticles showed smaller particle size, lower zeta potential, and improved emulsifying properties. Notably, at 450 W power, these emulsions showed a higher solid-liquid balance, reduced mean square displacement, backscattering fluctuations, and turbiscan stability index. Besides, they displayed a more compact microstructure with smaller droplets. In conclusion, SPI subjected to heating and 450 W ultrasound power resulted in the fabrication of DAG-based Pickering emulsions with enhanced microstructure and stability.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Badar IH, Wang Z, Zhou Y, Guo X, Jaspal MH, Kong B, Liu H. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers. Meat Sci 2024; 212:109474. [PMID: 38442442 DOI: 10.1016/j.meatsci.2024.109474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/07/2024]
Abstract
The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G' and G'') and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yafei Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Wang F, Liang L, Yu M, Wang W, Badar IH, Bao Y, Zhu K, Li Y, Shafi S, Li D, Diao Y, Efferth T, Xue Z, Hua X. Advances in antitumor activity and mechanism of natural steroidal saponins: A review of advances, challenges, and future prospects. Phytomedicine 2024; 128:155432. [PMID: 38518645 DOI: 10.1016/j.phymed.2024.155432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 01/11/2024] [Accepted: 02/06/2024] [Indexed: 03/24/2024]
Abstract
BACKGROUND Cancer, the second leading cause of death worldwide following cardiovascular diseases, presents a formidable challenge in clinical settings due to the extensive toxic side effects associated with primary chemotherapy drugs employed for cancer treatment. Furthermore, the emergence of drug resistance against specific chemotherapeutic agents has further complicated the situation. Consequently, there exists an urgent imperative to investigate novel anticancer drugs. Steroidal saponins, a class of natural compounds, have demonstrated notable antitumor efficacy. Nonetheless, their translation into clinical applications has remained unrealized thus far. In light of this, we conducted a comprehensive systematic review elucidating the antitumor activity, underlying mechanisms, and inherent limitations of steroidal saponins. Additionally, we propose a series of strategic approaches and recommendations to augment the antitumor potential of steroidal saponin compounds, thereby offering prospective insights for their eventual clinical implementation. PURPOSE This review summarizes steroidal saponins' antitumor activity, mechanisms, and limitations. METHODS The data included in this review are sourced from authoritative databases such as PubMed, Web of Science, ScienceDirect, and others. RESULTS A comprehensive summary of over 40 steroidal saponin compounds with proven antitumor activity, including their applicable tumor types and structural characteristics, has been compiled. These steroidal saponins can be primarily classified into five categories: spirostanol, isospirostanol, furostanol, steroidal alkaloids, and cholestanol. The isospirostanol and cholestanol saponins are found to have more potent antitumor activity. The primary antitumor mechanisms of these saponins include tumor cell apoptosis, autophagy induction, inhibition of tumor migration, overcoming drug resistance, and cell cycle arrest. However, steroidal saponins have limitations, such as higher cytotoxicity and lower bioavailability. Furthermore, strategies to address these drawbacks have been proposed. CONCLUSION In summary, isospirostanol and cholestanol steroidal saponins demonstrate notable antitumor activity and different structural categories of steroidal saponins exhibit variations in their antitumor signaling pathways. However, the clinical application of steroidal saponins in cancer treatment still faces limitations, and further research and development are necessary to advance their potential in tumor therapy.
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Affiliation(s)
- Fengge Wang
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Lu Liang
- Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the State & NMPA Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & The Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, 511436, PR, PR China
| | - Ma Yu
- School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, Sichuan, PR China
| | - Wenjie Wang
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, PR China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan
| | - Yongping Bao
- Norwich Medical School, University of East Anglia, Norwich Research Park, Norwich NR4 7UQ, United Kingdom
| | - Kai Zhu
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Yanlin Li
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Saba Shafi
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Dangdang Li
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Yongchao Diao
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China
| | - Thomas Efferth
- Department of Pharmaceutical Biology, Institute of Pharmaceutical and Biomedical Sciences, Johannes Gutenberg University, Mainz 55128, Germany.
| | - Zheyong Xue
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China.
| | - Xin Hua
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, 150040, PR China; Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, Harbin, Heilongjiang, 150040, PR China.
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Wen-Tao C, Zhang YY, Qiang Q, Zou P, Xu Y, Sun C, Badar IH. Characterizations and molecular docking mechanism of the interactions between peptide FDGDF (Phe-Asp-Gly-Asp-Phe) and SOD enzyme. Heliyon 2024; 10:e24515. [PMID: 38293362 PMCID: PMC10826827 DOI: 10.1016/j.heliyon.2024.e24515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 02/01/2024] Open
Abstract
In this study, we investigated the antioxidant properties of dry-cured beef crude peptide (BPH) at different storage periods. The combination characteristics of different concentrations of Phe-Asp-Gly-Asp-Phe (FDGDF) and superoxide dismutase (SOD) at different temperatures were analyzed by ultraviolet-visible spectroscopy, fluorescence spectroscopy, and FT-IR spectroscopy, combined with the detection of a SOD activity detection box. It was found that FDGDF could improve the activity of SOD by changing its secondary structure. Bonds were formed at O32/O40/O52 using quantum chemical simulation calculations, and the Fukui index was higher than that of most atoms, indicating that these atoms were more likely to participate in the reaction. SPR biological force analysis showed that FDGDF and SOD were in a fast binding and dissociation mode. This study revealed the theoretical basis for studying the antioxidant mechanism of dry-cured beef and provided ideas for developing new dry-cured beef products.
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Affiliation(s)
- C.H.E.N. Wen-Tao
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Ying-Yang Zhang
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Qiang Qiang
- Changzhou Wujin No. 3 People's Hospital Changzhou, Jiangsu,150030, China
| | - Ping Zou
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Ying Xu
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Chengjun Sun
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Badar IH, Wang Z, Sun F, Xia X, Chen Q, Liu Q, Kong B, Liu H. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate. Food Res Int 2024; 175:113812. [PMID: 38129013 DOI: 10.1016/j.foodres.2023.113812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid-liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Sci 2023; 199:109143. [PMID: 36827828 DOI: 10.1016/j.meatsci.2023.109143] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/04/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Kashif Yar M, Mahmood M, Ijaz M, Hayat Jaspal M, Rafique Z, Hussain Badar I, Rafique K. Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality. Vet Med Sci 2023. [DOI: 10.5772/intechopen.110384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
There are severe cattle-specific viral (foot and mouth, vesicular stomatitis, rinderpest, rift valley fever, malignant catarrhal fever, lumpy skin, rabies, bovine leukosis, bovine viral diarrhea, and bovine spongiform encephalopathy), bacterial (tuberculosis, black quarter, botulism, malignant oedema, leptospirosis, brucellosis, anthrax, hemogenic septicemia, actinomycosis, actinobacillosis, mastitis, and metritis), parasitic (lungworm, fasciolosis, cysticercosis, hydatid disease, and onchocercosis), and protozoal (trypanosomiasis, theileriosis, anaplasmosis, babesiosis, and sarcosporidiosis) diseases that affect the carcass judgment and meat quality. These diseases adversely affect cattle health, welfare, and red meat production. This chapter aims to describe the etiology, mode of transmission, ante-mortem and post-mortem findings, carcass and meat quality judgment, and differential diagnosis of these diseases.
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Yar MK, Jaspal MH, Ali S, Ijaz M, Badar IH, Manzoor A, Hussain J. Physicochemical, shear force and sensory characteristics of
PUFA
‐tenderizing solution injected restructured blade and brisket beef steaks during aging. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Kashif Yar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
- Department of Animal Sciences University of Veterinary and Animal Sciences Jhang Campus Jhang 35200 Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
| | - Sher Ali
- Department of Meat Science and Technology/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
| | - Muawuz Ijaz
- Department of Animal Sciences University of Veterinary and Animal Sciences Jhang Campus Jhang 35200 Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Adeel Manzoor
- Department of Meat Science and Technology/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
- Department of Animal Sciences, Institute of Food and Agricultural Sciences University of Florida USA 326011
| | - Jibran Hussain
- Department of Poultry Production/Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore 54000 Pakistan
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Ijaz M, Jaspal MH, Akram MU, Badar IH, Yar MK, Suleman R, Manzoor A, Farooq M, Ali S, Hussain Z, Mahmood M, Rahman A, Ali RS. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls. Foods 2022. [PMCID: PMC9601457 DOI: 10.3390/foods11203193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.
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Affiliation(s)
- Muawuz Ijaz
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Usman Akram
- Department of Microbiology, FV&AS, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Raheel Suleman
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 61000, Pakistan
| | - Adeel Manzoor
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Farooq
- Department of Clinical Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Sher Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Zubair Hussain
- Department of Agriculture and Food Technology, Karakorum International University, Gilgit 15100, Pakistan
| | - Mubarik Mahmood
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Abdur Rahman
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Rao Sharafat Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
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Yar MK, Jaspal MH, Ali S, Ijaz M, Badar IH, Hussain J. Carcass characteristics and prediction of individual cuts and boneless yield of Bos indicus and Bos indicus × Bos taurus bulls differing in age. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit Rev Food Sci Nutr 2022; 64:2248-2262. [PMID: 36095069 DOI: 10.1080/10408398.2022.2121909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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12
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Zhang L, Badar IH, Chen Q, Xia X, Liu Q, Kong B. Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Asif M, Hayat Z, Rahman A, Qamar MF, Nawaz S, Ijaz M, Badar IH, Asif AR, Yar MK. Effects of mannan-oligosaccharide supplementation on gut health, immunity, and production performance of broilers. BRAZ J BIOL 2022; 84:e250132. [PMID: 35584455 DOI: 10.1590/1519-6984.250132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 03/15/2022] [Indexed: 11/22/2022] Open
Abstract
The study was designed to investigate the effect of mannan-oligosaccharide (MOS) supplementation on intestinal histomorphology, immunity against Newcastle disease virus (NDV) and productive parameters of broilers. A total of 1800, day old broiler chicks of Cobb-500 strain were selected and randomly assorted into 6 treatment groups: T1 (basal diet without antibiotics as negative control); T2 (basal diet plus antibiotics as positive control group); T3 (basal diet plus 200g/ton MOS); T4 (basal diet plus 400g/ton MOS); T5 (basal diet plus 600g/ton MOS) and T6 (basal diet plus 800g/ton MOS). Each treatment was having 6 replicates and the feed intake, body weight gain and feed conversion ratio (FCR) were recorded on weekly basis. Results showed that, MOS supplemented birds have significantly higher feed intake, weight gain and FCR (P < 0.05). Similarly, supplementation of MOS showed positive effect on villus height and crypt depth both in jejunum and ilium. Goblet cell density was unaffected by MOS addition (P < 0.05). Furthermore, birds fed with diets containing MOS, exhibited better productive performance in comparison to positive and negative control groups. In conclusion, MOS can replace antibiotic growth promoters (AGPs) as non-microbial performance-enhancing feed advocates.
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Affiliation(s)
- M Asif
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan
| | - Z Hayat
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan.,University of Sargodha, College of Agriculture, Department of Animal Sciences, Sargodha, Pakistan
| | - A Rahman
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan
| | - M F Qamar
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan
| | - S Nawaz
- University of Veterinary and Animal Sciences, Faculty of Animal Production and Technology, Department of Meat Science and Technology, Lahore, Pakistan
| | - M Ijaz
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan
| | - I H Badar
- University of Agriculture, Faculty of Veterinary Science, Department of Anatomy, Faisalabad, Pakistan
| | - A R Asif
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan.,Huazhong Agricultural University, Key Laboratory of Animal Genetics, Breeding and Reproduction, Wuhan, China
| | - M K Yar
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Jhang Campus, Jhang, Pakistan
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14
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Nauman K, Jaspal MH, Asghar B, Manzoor A, Akhtar KH, Ali U, Ali S, Nasir J, Sohaib M, Badar IH. Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets. Food Sci Anim Resour 2022; 42:153-174. [PMID: 35028581 PMCID: PMC8728502 DOI: 10.5851/kosfa.2021.e71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/01/2021] [Accepted: 12/08/2021] [Indexed: 11/06/2022] Open
Abstract
This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.
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Affiliation(s)
- Kashif Nauman
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Bilal Asghar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Adeel Manzoor
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Kumayl Hassan Akhtar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Usman Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Sher Ali
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Jamal Nasir
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human
Nutrition/Faculty of Bio-Sciences, University of Veterinary and Animal
Sciences, Lahore 54000, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and
Technology/Faculty of Animal Production and Technology, University of
Veterinary and Animal Sciences, Lahore 54000,
Pakistan
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15
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Asghar MU, Rahman A, Hayat Z, Rafique MK, Badar IH, Yar MK, Ijaz M. Exploration of Zingiber officinale effects on growth performance, immunity and gut morphology in broilers. BRAZ J BIOL 2021; 83:e250296. [PMID: 34669804 DOI: 10.1590/1519-6984.250296] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 06/26/2021] [Indexed: 12/30/2022] Open
Abstract
The current study aimed to determine the effects of different levels of Zingiber officinale as a herbal feed additive on growth performance, carcass characteristic, serum biochemistry, total bacterial count (TBC), gut morphology, and immunological parameters of broilers. A total of 1500, day-old broiler chicks (Hubbard) were equally accredited to five treatment groups, each with six replicates (50 birds/replicate). Five experimental diets were prepared using basal diet i.e. with antibiotics positive control (PC), 3 g/kg ginger (group A), 6 g/kg ginger (group B), 9 g/kg ginger (group C) and without antibiotics negative control (NC). Group A and C showed significantly (p<0.05) higher feed intake (FI) as compared to other groups. Group C showed significantly (p<0.05) lower Total bacterial count (TBC) followed by group B as compared to NC. Carcass characteristics showed non-significant effects among different treatments. Mean villi length and width were significantly (p <0.05) higher in all ginger supplemented groups as compared to the control groups. Blood serum parameters including cholesterol, triglycerides, and low-density lipoproteins (LDL) were significantly (p<0.05) lower in groups B and C in comparison with the control groups. Whereas high-density lipoproteins (HDL) was significantly higher in group B as compared to the others. In conclusion, ginger supplementation @0.6% in the basal diet significantly improved growth performance and gut morphometry of broilers. It also showed a positive impact on cholesterol, triglycerides and gut microbes. Therefore, ginger could be a better substitute for antibiotic growth promoters.
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Affiliation(s)
- M U Asghar
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Lahore, Pakistan
| | - A Rahman
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Lahore, Pakistan
| | - Z Hayat
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Lahore, Pakistan
- University of Sargodha, College of Agriculture, Department of Animal Sciences, Sargodha, Pakistan
| | - M K Rafique
- University of Veterinary and Animal Sciences, Department of Pathobiology, Lahore, Pakistan
| | - I H Badar
- University of Veterinary and Animal Sciences, Department of Meat Sciences, Lahore, Pakistan
| | - M K Yar
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Lahore, Pakistan
| | - M Ijaz
- University of Veterinary and Animal Sciences, Department of Animal Sciences, Lahore, Pakistan
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16
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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17
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Liu H, Wang Z, Badar IH, Liu Q, Chen Q, Kong B. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food Chem 2021; 367:130756. [PMID: 34388633 DOI: 10.1016/j.foodchem.2021.130756] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 07/24/2021] [Accepted: 08/02/2021] [Indexed: 12/20/2022]
Abstract
This study was aimed at evaluating the potential of high-intensity ultrasound (HIU, 450 W for 10 min) combined with hydrogen peroxide (H2O2) having various concentrations (0, 50, 100, 200, 400, 800 μmol/g protein) to inhibit the thermal aggregation behavior of myofibrillar proteins (MPs) in water. The results indicated that the addition of H2O2 interfered with the intermolecular sulfhydryl-disulfide interchange and inhibited the disulfide bond cross-linking. The H2O2-mediated conversion of cysteine to thiol derivatives appeared to be the primary mechanism of this effect. The HIU combined with H2O2, especially at the H2O2 concentration of 200 μmol/g, corresponded to a more significant inhibitory effect than that of only H2O2, which attributed to the dissociation of the filamentous myosin structure that led to an enhanced accessibility of the buried sulfhydryl groups. In conclusion, these findings provide direct evidence for the role of HIU combined with H2O2 in improving the thermal stability of MPs.
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Affiliation(s)
- Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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18
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Jaspal MH, Ijaz M, Haq HAU, Yar MK, Asghar B, Manzoor A, Badar IH, Ullah S, Islam MS, Hussain J. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111459] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Ijaz M, Yar MK, Badar IH, Ali S, Islam MS, Jaspal MH, Hayat Z, Sardar A, Ullah S, Guevara-Ruiz D. Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects. Front Vet Sci 2021; 8:660736. [PMID: 34026895 PMCID: PMC8137951 DOI: 10.3389/fvets.2021.660736] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Accepted: 04/07/2021] [Indexed: 12/23/2022] Open
Abstract
The COVID-19 pandemic impacted meat production, supply chain, and meat prices that caused a severe socio-economic crisis worldwide. Initially, meat and meat products' prices increased due to less production and increased demand because of panic buying. Whereas, later on, both meat production and demand were significantly decreased due to lockdown restrictions and lower purchasing power of the consumers that results in a decrease in meat prices. In early April 2020, meat packing facilities started to shut down due to the rapid spread of the COVID-19 virus among workers. Furthermore, meat producers and processors faced difficulty in harvesting and shipment of the products due to lockdown situations, decrease in labor force, restrictions in movement of animals within and across the country and change in legislation of local and international export market. These conditions adversely impacted the meat industry due to decrease in meat production, processing and distribution facilities. It is suggested that the integration among all the meat industry stakeholders is quite essential for the sustainability of the industry's supply chain to cope with such devastating conditions the future may hold. This review aimed to discuss different aspects of the meat industry and supply chain during the COVID-19 pandemic and proposed some future directions.
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Affiliation(s)
- Muawuz Ijaz
- Department of Animal Sciences, College of Veterinary and Animal Sciences Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, College of Veterinary and Animal Sciences Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | | | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zafar Hayat
- Department of Animal Sciences, College of Veterinary and Animal Sciences Jhang, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Aneeqa Sardar
- Punjab Livestock and Dairy Development Department, Lahore, Pakistan
| | - Sana Ullah
- Chinese Academy of Agricultural Sciences, Beijing, China
| | - Denise Guevara-Ruiz
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, United States
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20
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Jaspal MH, Ijaz M, Akhtar MJ, Nasir J, Ullah S, Badar IH, Yar MK, Ahmad A. Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo ( Bubalus bubalis) Bulls. Food Sci Anim Resour 2021; 41:34-44. [PMID: 33506215 PMCID: PMC7810402 DOI: 10.5851/kosfa.2020.e70] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/04/2020] [Accepted: 08/17/2020] [Indexed: 11/29/2022] Open
Abstract
Buffalo animals are slaughtered at their early age and carcasses are chilled
rapidly which deteriorates its meat quality and decreases the consumer
likeliness of buffalo meat. This study investigated the appropriate methods to
prevent the quality deterioration of buffalo meat during chilling. Twenty four
18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended
either by hip or achilles tendon. After 24 h postmortem, meat quality
characteristics were recorded. Results showed that electrical stimulation (ES)
led to rapid decline of carcass pH compared to non-ES method (p<0.05).
Furthermore, electrically stimulated meat presented lower shear force
accompanied with the higher CIE L*, a*, and b* values (p<0.05).
Suspension methods only affect the meat shear values and were lowered in hip
suspended samples. It can be concluded that ES combined with hip suspension can
be adopted to prevent the meat quality deterioration of young buffalo bulls
during postmortem storage.
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Affiliation(s)
- Muhammad Hayat Jaspal
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muawuz Ijaz
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.,Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore, Pakistan.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Muhammad Junaid Akhtar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Jamal Nasir
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sana Ullah
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology/Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Arfan Ahmad
- University Diagnostic Laboratory, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
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21
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Iqbal H, Rahman A, Khanum S, Arshad M, Badar IH, Asif AR, Hayat Z, Iqbal MA. Effect of Essential Oil and Organic Acid on Performance, Gut Health, Bacterial Count and Serological Parameters in Broiler. Braz J Poult Sci 2021. [DOI: 10.1590/1806-9061-2021-1443] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- H Iqbal
- University of Veterinary and Animal Sciences, Pakistan
| | - A Rahman
- University of Veterinary and Animal Sciences, Pakistan
| | - S Khanum
- University of Veterinary and Animal Sciences, Pakistan
| | - M Arshad
- University of Veterinary and Animal Sciences, Pakistan
| | - IH Badar
- University of Veterinary and Animal Sciences, Pakistan
| | - AR Asif
- University of Veterinary and Animal Sciences, Pakistan
| | - Z Hayat
- University of Veterinary and Animal Sciences, Pakistan
| | - MA Iqbal
- University of Veterinary and Animal Sciences, Pakistan
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22
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Manzoor A, Jaspal MH, Yaqub T, Haq AU, Nasir J, Avais M, Asghar B, Badar IH, Ahmad S, Yar MK. Effect of lactic acid spray on microbial and quality parameters of buffalo meat. Meat Sci 2019; 159:107923. [PMID: 31530428 DOI: 10.1016/j.meatsci.2019.107923] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/28/2019] [Accepted: 08/22/2019] [Indexed: 11/24/2022]
Abstract
We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo calf carcasses (n = 12) were sliced into equal sagittal halves, n = 6 halves were randomly assigned to each of four treatments i.e. 2% LA, 4% LA, 6% LA and control. Afterwards, sirloin and tenderloin were vacuum packed and aged for 7 days. Later, steaks were packed in high-oxygen MAP. Microbial load, instrumental color, shelf-life and sensory attributes were evaluated at different days. Aerobic plate count of sprayed carcass and steaks was significantly lower than un-sprayed control. Similarly, though non-significant, redness and chroma value of sprayed carcass meat was found better than un-sprayed control. Lactic acid sprayed meat did not differ in terms of sensory attributes. It is concluded that spraying buffalo carcasses with 2-4% lactic acid after slaughter not only enhances microbial quality but it may also improve its instrumental color.
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Affiliation(s)
- Adeel Manzoor
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Tahir Yaqub
- Department of Microbiology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Anwaar Ul Haq
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Jamal Nasir
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Avais
- Department of Clinical Medicine and Surgery, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Bilal Asghar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sohail Ahmad
- Department of Poultry Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Kashif Yar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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23
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Khan U, Hussain J, Mahmud A, Khalique A, Mehmood S, Badar IH, Usman M, Jaspal MH, Ahmad S. Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens. Braz J Poult Sci 2019. [DOI: 10.1590/1806-9061-2018-0770] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- U Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - J Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - A Mahmud
- University of Veterinary and Animal Sciences, Pakistan
| | - A Khalique
- University of Veterinary and Animal Sciences, Pakistan
| | - S Mehmood
- University of Veterinary and Animal Sciences, Pakistan
| | - IH Badar
- University of Veterinary and Animal Sciences, Pakistan
| | - M Usman
- University of Veterinary and Animal Sciences, Pakistan
| | - MH Jaspal
- University of Veterinary and Animal Sciences, Pakistan
| | - S Ahmad
- University of Veterinary and Animal Sciences, Pakistan
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24
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Raza A, Hussain J, Hussnain F, Zahra F, Mehmood S, Mahmud A, Amjad ZB, Khan MT, Asif M, Ali U, Badar IH, Nadeem M. Vegetable Waste Inclusion in Broiler Diets and its Effect on Growth Performance, Blood Metabolites, Immunity, Meat Mineral Content and Lipid Oxidation Status. Braz J Poult Sci 2019. [DOI: 10.1590/1806-9061-2018-0723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- A Raza
- University of Veterinary and Animal Sciences, Pakistan
| | - J Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - F Hussnain
- University of Veterinary and Animal Sciences, Pakistan
| | - F Zahra
- University of Veterinary and Animal Sciences, Pakistan
| | - S Mehmood
- University of Veterinary and Animal Sciences, Pakistan
| | - A Mahmud
- University of Veterinary and Animal Sciences, Pakistan
| | - ZB Amjad
- University of Veterinary and Animal Sciences, Pakistan
| | - MT Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - M Asif
- Pakistan Agricultural Research Council, Pakistan
| | - U Ali
- University of Veterinary and Animal Sciences, Pakistan
| | - IH Badar
- University of Veterinary and Animal Sciences, Pakistan
| | - M Nadeem
- University of Veterinary and Animal Sciences, Pakistan
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