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Santos de Almeida T, Alves Dos Santos B, Stefanello A, Duarte Dos Santos I, Copetti Fracari J, Silva M, Giongo C, Wagner R, Silveira Nalério E, Venturini Copetti M. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced. Food Res Int 2023; 173:113287. [PMID: 37803600 DOI: 10.1016/j.foodres.2023.113287] [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: 05/20/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 10/08/2023]
Abstract
Raw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams' processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber's air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products.
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Affiliation(s)
- Tiago Santos de Almeida
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Bibiana Alves Dos Santos
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Andrieli Stefanello
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Ingrid Duarte Dos Santos
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Juliana Copetti Fracari
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Marina Silva
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Citieli Giongo
- Embrapa Southern Livestock, Highway BR-153, Km 633, Industrial Village, Countryside, CEP: 96401-970 Bagé, RS, Brazil
| | - Roger Wagner
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil
| | - Elen Silveira Nalério
- Embrapa Southern Livestock, Highway BR-153, Km 633, Industrial Village, Countryside, CEP: 96401-970 Bagé, RS, Brazil
| | - Marina Venturini Copetti
- Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil.
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Peris MP, García AX, Castillo JA, Badiola JJ, Halaihel N, Serrano M, Gracia MJ. Toxoplasma gondii in meat of adult sheep in Spain. Food Waterborne Parasitol 2023; 32:e00203. [PMID: 37457632 PMCID: PMC10339201 DOI: 10.1016/j.fawpar.2023.e00203] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023] Open
Abstract
Toxoplasmosis is a zoonotic disease caused by Toxoplasma gondii, an intracellular parasite that presents a worldwide risk. Humans can become infected by ingesting meat infected with T. gondii, and the consumption of infected sheep and goat meat is a significant public health issue. Antibodies against T. gondii have been found in sheep in Spain, indicating the presence of the parasite in the country. However, no previous studies have assessed the presence of T. gondii in sheep meat in Spain. In view of the significance of the transmission of T. gondii through meat consumption and given the lack of previous studies in Spain, we carried out an investigation to evaluate the presence of T. gondii in adult sheep meat (mutton). A total of 216 muscle samples were analyzed by digestion, and a real-time PCR assay was used to determine the presence of T. gondii DNA. A total of 24.5% of the samples were found to be parasitized, indicating that the consumption of sheep meat can present an important risk for human health.
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Affiliation(s)
| | | | | | | | | | | | - María Jesús Gracia
- Corresponding author at: Dpto. Patología Animal, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain.
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Kurmaeva D, Ye Y, Bakhytkyzy I, Aru V, Dalimova D, Turdikulova S, Dragsted LO, Engelsen SB, Khakimov B. Associations between sheep meat intake frequency and blood plasma levels of metabolites and lipoproteins in healthy Uzbek adults. Metabolomics 2023; 19:46. [PMID: 37099187 PMCID: PMC10133350 DOI: 10.1007/s11306-023-02005-x] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 03/29/2023] [Indexed: 04/27/2023]
Abstract
INTRODUCTION Uzbekistan is one of the countries with the highest number of diet-related chronic diseases, which is believed to be associated with high animal fat intake. Sheep meat is high in fats (~ 5% in muscle), including saturated and monounsaturated fatty acids, and it contains nearly twice the higher amounts of n-3 polyunsaturated fatty acids and conjugated linoleic acids compared to beef. Nevertheless, sheep meat is considered health promoting by the locals in Uzbekistan and it accounts for around 1/3 of red meat intake in the country. OBJECTIVES The aim of this study was to apply a metabolomics approach to investigate if sheep meat intake frequency (SMIF) is associated with alterations in fasting blood plasma metabolites and lipoproteins in healthy Uzbek adults. METHODS The study included 263 subjects, 149 females and 114 males. For each subject a food intake questionnaire, including SMIF, was recorded and fasting blood plasma samples were collected for metabolomics. Blood plasma metabolites and lipoprotein concentrations were determined using 1H NMR spectroscopy. RESULTS AND CONCLUSION The results showed that SMIF was confounded by nationality, sex, body mass index (BMI), age, intake frequency of total meat and fish in ascending order (p < 0.01). Multivariate and univariate data analyses showed differences in the levels of plasma metabolites and lipoproteins with respect to SMIF. The effect of SMIF after statistical adjustment by nationality, sex, BMI, age, intake frequency of total meat and fish decreased but remained significant. Pyruvic acid, phenylalanine, ornithine, and acetic acid remained significantly lower in the high SMIF group, whereas choline, asparagine, and dimethylglycine showed an increasing trend. Levels of cholesterol, apolipoprotein A1, as well as low- and high-density lipoprotein subfractions all displayed a decreasing trend with increased SMIF although the difference were not significant after FDR correction.
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Affiliation(s)
- Diyora Kurmaeva
- Centre for Advanced Technologies, Talabalar Shaharchasi 3A, 100041, Tashkent, Uzbekistan
| | - Yongxin Ye
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Inal Bakhytkyzy
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Violetta Aru
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Dilbar Dalimova
- Centre for Advanced Technologies, Talabalar Shaharchasi 3A, 100041, Tashkent, Uzbekistan
| | - Shahlo Turdikulova
- Centre for Advanced Technologies, Talabalar Shaharchasi 3A, 100041, Tashkent, Uzbekistan
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark
| | - Søren Balling Engelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Bekzod Khakimov
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
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Holman BWB, Fowler SM, Bailes KL, Meyer RG, Hopkins DL, Clayton EH. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum. Meat Sci 2023; 201:109192. [PMID: 37084549 DOI: 10.1016/j.meatsci.2023.109192] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/05/2023] [Accepted: 04/06/2023] [Indexed: 04/23/2023]
Abstract
This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done). It was found that cooking loss increased as the level of cooking doneness increased. The proportion of most major fatty acids were not altered by cooking. However, when adjusted for cooking loss (i.e., mg/135 g serve of lamb as-is equivalent prepared to each level of cooking doneness), the concentration of most major fatty acids, including C16:0, C18:0, C18:1n-9, and many conjugated linoleic acids, were lowered after grilling to any level of cooking doneness and compared to the uncooked samples. The omega-6 to omega-3 ratio was lowest for the uncooked samples and highest for those prepared to a well done level of cooking doneness. Conversely, the concentration of health claimable omega-3 fatty acids in the uncooked meat was retained upon cooking and across all the different internal endpoint temperatures. Calcium, magnesium, phosphorous, potassium, and sodium were reduced with preparation of lamb meat to any level of cooking doneness, compared with uncooked meat. Zinc, iron, and selenium were retained within the cooked samples. These findings show that consumer preference for a level of cooking doneness will have only minor effects on the concentration of minerals and fatty acids in lamb meat.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | - Richard G Meyer
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
| | | | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [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: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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6
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Holman BWB, Fowler SM, Refshauge G, Hayes RC, Newell MT, Clayton EH, Bailes KL, Hopkins DL. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat. Vet Anim Sci 2022; 15:100230. [PMID: 35028487 PMCID: PMC8739457 DOI: 10.1016/j.vas.2022.100230] [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: 09/23/2021] [Revised: 12/30/2021] [Accepted: 12/31/2021] [Indexed: 11/05/2022] Open
Abstract
The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to each of the four dietary treatments (48 lambs in total) and held within individual pens for the duration of the 28 day feeding study. Lambs were slaughtered and the longissimus lumborum (LL) and semimembranosus (SM) muscles analysed. The independent effect of wheat type on fatty acid concentrations was negligible. The concentration of long-chain saturated and omega-6 polyunsaturated fatty acids was higher when lucerne was included in the diet. Only monounsaturated fatty acids were affected by the interaction between wheat type and lucerne. The three-way interaction between wheat type, lucerne and muscle was only significant for the concentration of C12:0 and anteiso-C15:0. The concentration of thiobarbituric reactive substances and vitamin E was higher in meat from lambs fed a lucerne biculture, compared with those fed a cereal monoculture. Furthermore, and independent to dietary treatment, higher concentration of omega-3, omega-6 and other health claimable fatty acids were found in the SM, compared with the LL. This information will support industry adoption of novel perennial wheat polycultures and help producers to utilise it as a dual-purpose crop for the production of grain and/or sheep meat.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Gordon Refshauge
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia.,Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Richard C Hayes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - Matthew T Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra NSW 2794, Australia
| | - Edward H Clayton
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga NSW 2678, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia
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7
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Alanís PJ, Miranda-de la Lama GC, Mariezcurrena-Berasain MA, Barbabosa-Pliego A, Rayas-Amor AA, Estévez-Moreno LX. Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segments. Meat Sci 2021; 184:108705. [PMID: 34768180 DOI: 10.1016/j.meatsci.2021.108705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 06/23/2021] [Revised: 10/30/2021] [Accepted: 10/31/2021] [Indexed: 10/19/2022]
Abstract
Sheep meat is an essential element within the multicultural mosaic of Mexican agri-food traditions. A total of 332 consumers were surveyed face-to-face in restaurants specializing in selling traditional sheep meat products. Our results showed that consumers could be segmented based on their perceptions, habits, and preferences towards sheep meat. For consumers, sheep meat is perceived as food with unique sensory attributes, coming from healthier animals than other species and traditional characters. Their willingness to pay extra is subject to the guarantee that the meat is safe, free of hormones and antibiotics, and to a lesser extent, certified organic. The multivariate analysis suggested three clusters or consumer profiles named passive, wholehearted, and deep-rooted, which explained the associations among attitudes, some demographic variables, and consumption frequency. The nascent national sheep meat industry needs to consider these concerns in developing marketing and trust strategies to attract, maintain, and build loyalty among Mexican consumers.
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Affiliation(s)
- P J Alanís
- Faculty of Veterinary Medicine and Animal Husbandry, Autonomous University of the State of Mexico UAEM, Toluca, Mexico
| | - G C Miranda-de la Lama
- Department of Animal Production and Food Science, Agrifood Institute of Aragon (IA2), University of Zaragoza, Zaragoza, Spain
| | - M A Mariezcurrena-Berasain
- Faculty of Veterinary Medicine and Animal Husbandry, Autonomous University of the State of Mexico UAEM, Toluca, Mexico
| | - A Barbabosa-Pliego
- Faculty of Veterinary Medicine and Animal Husbandry, Autonomous University of the State of Mexico UAEM, Toluca, Mexico
| | - A A Rayas-Amor
- Department of Food Science, Metropolitan Autonomous University Lerma Unit, Lerma de Villada, Mexico
| | - L X Estévez-Moreno
- Department of Animal Production and Food Science, Agrifood Institute of Aragon (IA2), University of Zaragoza, Zaragoza, Spain.
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8
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Mounika T, Girish PS, Shashi Kumar M, Kumari A, Singh S, Karabasanavar NS. Identification of sheep ( Ovis aries) meat by alkaline lysis-loop mediated isothermal amplification technique targeting mitochondrial D-loop region. J Food Sci Technol 2021; 58:3825-3834. [PMID: 34471306 DOI: 10.1007/s13197-020-04843-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/30/2020] [Accepted: 10/08/2020] [Indexed: 11/29/2022]
Abstract
Identification of meat species origin using reliable techniques is a critical requirement for ensuring label compliance, protection of consumer preference and prevention of fraudulence in the meat trade. Although a plethora of protein and DNA based meat species identification techniques are in vogue, need for rapid test suitable for under-resourced laboratories catering point-of-care (PoC) services was construed. Present study deals with development of rapid sheep (Ovis aries) meat identification technique using DNA extraction by alkaline lysis (AL) and loop-mediated isothermal amplification (LAMP) technique. The AL-LAMP specifically amplifies sheep-specific signal of mitochondrial D loop region under an isothermal temperature of 60 °C with an analytical sensitivity of 0.5 ng sheep DNA. The test was highly specific to sheep and performed well even in the presence of DNA of closely related meat animal species such as goat, cattle, buffalo and chicken. The novel primers designed for the AL-LAMP successfully detected sheep meat in raw and cooked meat samples heated up to 121 °C for 30 min. Sheep-specific AL-LAMP assay could detect 0.1% mutton-in-beef adulteration. Novel AL-LAMP assay being simple, rapid and reliable for sheep meat authentication in just 120 min; hence, it could be conveniently used by terminal laboratories engaged in rendering on-site or PoC services.
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Affiliation(s)
- T Mounika
- College of Veterinary Science, Rajendranagar, Hyderabad, Telangana State 500030 India
| | - P S Girish
- ICAR - National Research Centre on Meat, Chengicherla, Hyderabad, Telangana State 500092 India
| | - M Shashi Kumar
- College of Veterinary Science, Rajendranagar, Hyderabad, Telangana State 500030 India
| | - Aparana Kumari
- ICAR - National Research Centre on Meat, Chengicherla, Hyderabad, Telangana State 500092 India
| | - Sujatha Singh
- College of Veterinary Science, Rajendranagar, Hyderabad, Telangana State 500030 India
| | - Nagappa S Karabasanavar
- Karnataka Veterinary, Animal and Fisheries Sciences University, Veterinary College, Gokula Campus, Vidyanagar, Hassan, Karnataka 573202 India
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9
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Holman BWB, Hayes RC, Newell MT, Refshauge G, McGrath SR, Fowler SM, Shanley AR, Hopkins DL. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne. Meat Sci 2021; 180:108564. [PMID: 34058478 DOI: 10.1016/j.meatsci.2021.108564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 11/21/2022]
Abstract
This study compared the effect of a novel perennial wheat forage and a conventional annual wheat forage, fed to lambs with or without lucerne, on the quality and mineral profile of the longissimus lumborum and semimembranosus muscles. This involved 48 Poll Dorset × Merino ewe lambs, 12 per treatment, managed for 28 days within individual pens. Consumer sensory panel scores showed 'good eating quality' for all samples irrespective of diet, a conclusion supported by the shear force, cooking loss, particle size, and intramuscular fat results. Drip loss was affected by a significant interaction between diet and muscle. The ultimate pH of meat from lambs fed annual wheat was highest. Comparable colour stability and purge results suggested that diet did not impact on lamb retail-potential. Sodium, sulphur and zinc concentrations were higher in the meat from lambs fed annual wheat, compared to perennial wheat. Overall, these outcomes support the use of perennial wheat as a forage for lamb production.
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10
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Fowler SM, Wheeler D, Morris S, Mortimer SI, Hopkins DL. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin. Meat Sci 2021; 177:108505. [PMID: 33773186 DOI: 10.1016/j.meatsci.2021.108505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 10/13/2020] [Revised: 02/08/2021] [Accepted: 03/16/2021] [Indexed: 10/21/2022]
Abstract
Given the paucity of lamb carcase grading tools, there is a distinct need for the development of rapid, non-destructive grading tools for Australian lamb carcases, particularly fat content given its importance to meat and eating quality. The aim of the current study was to determine the potential for Near Infrared (NIR) spectroscopy to predict IMF using Partial Least Squares (PLS) and machine learning analysis methods. As such, 299 lamb loins were measured using a NIR fibre optic device, a sample was excised for Soxhlet determination of IMF content and prediction models were created using either PLS or machine learning analyses methods. IMF prediction model outcomes were similar between analysis methods with an R2 = 0.6 and RMSE = 0.84 and R2 = 0.65 and RMSE = 0.72, respectively. This study highlighted that spectra from one slaughter varied greatly from the two succeeding slaughters and wavelengths selected between studies are not consistent.
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Affiliation(s)
- Stephanie M Fowler
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia.
| | - David Wheeler
- NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2800, Australia
| | - Stephen Morris
- NSW Department of Primary Industries, Wollongbar Primary Industries Institute, Wollongbar, NSW 2477, Australia
| | - Suzanne I Mortimer
- NSW Department of Primary Industries, Livestock Industries Centre, Armidale, NSW 2351, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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11
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Ponnampalam EN, Knight MI, Moate PJ, Jacobs JL. An alternative approach for sustainable sheep meat production: implications for food security. J Anim Sci Biotechnol 2020; 11:83. [PMID: 32685146 PMCID: PMC7362406 DOI: 10.1186/s40104-020-00472-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [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: 01/14/2020] [Accepted: 05/17/2020] [Indexed: 11/17/2022] Open
Abstract
Background A pelleted diet containing camelina hay (CAMH) or camelina meal (CAMM) as a supplement along with a control pellet (CONT) diet formulated with commonly available feeds during summer was used to investigate an alternative pathway for sustainable meat production. Sustainable meat production was based on a simple estimation of income from meat produced versus feed costs if animals were fed for an extended period over summer compared to early slaughter at the beginning of summer. Eighty maternal composite wether lambs (Composite) based on Coopworth genetics and 80 pure Merino wether yearlings were divided into 10 groups within breed (n = 8) using stratified randomisation based on liveweights. Following 1 week of adaptation to experimental diets, animals were fed experimental diets for up to10 weeks. Results Animals were slaughtered after either 8, 9 or 10 weeks of full feeding when the average liveweight of diet/genetic combination reached a weight appropriate for either ‘heavy lamb’ or ‘heavy hogget’ production, which occurred between 8 and 10 weeks of full feeding. There was no diet × breed interactions except for dressing percentage (DP), where Composite lambs fed the CAMH diet had the greatest DP (48.1 ± 0.35) and the Merino yearlings fed the CAMM diet the lowest DP (45.8 ± 0.33). Composite lambs gained 17.6–20.3 kg and Merino yearlings gained 10.7–12.9 kg liveweight. Based on their DP, this resulted in the production of approximately 8.3–9.5 kg additional carcass weight in Composites and 4.9–5.7 kg in Merinos, which in turn produced greater profit per Composite lamb and a small profit per Merino yearling. Conclusions Composite lambs fed CAMM and CAMH had 5% greater carcass weights at slaughter compared to the CONT group, but dietary treatments did not change carcass weight of Merino yearlings at slaughter. The extended feeding approach offered the producer an estimated economic gain of AUD $20.00 to $25.00 when yearly average prices were used (Method 1) and AUD $40.00 to $47.70 when pre- and post-summer average prices were used (Method 2) per Composite lambs, but extra carcass gain did not result in the same profit per Merino yearling. Among the Composites, the profit for animals fed the CAMH and CAMM were AUD $2.75 to $4.50 greater than CONT group when full year average prices were applied while AUD $3.50 to $5.50 greater than CONT group when pre- and post-summer average prices were applied. However, we acknowledge a combination approach of extended feeding for a portion of animals already on ground and selling the remaining animals pre-summer with joining of additional ewes is the most likely strategy. Considering the scenario of extended feeding for 3 weeks, based on the growth rates observed for Composite lambs, if an additional 2 kg carcass weight per animal can be gained for 50% of the 22 million lambs slaughtered in Australia (= 11 million animals), it would potentially supply an additional 22 million kg of lamb carcasses produced per annum. This is equivalent to producing an extra 1 million lamb carcasses per annum weighing 22 kg each. Feeding Composite lambs for an extended period and selling Merino yearlings pre-summer may be a good option due to faster growth rate of Composites that may help quick turn-over to market.
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Affiliation(s)
- Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083 Australia
| | - Matthew I Knight
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Hamilton, VIC 3300 Australia
| | - Peter J Moate
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821 Australia.,Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, Victoria 3010 Australia
| | - Joe L Jacobs
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821 Australia.,Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, Victoria 3010 Australia
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Abd-Elghany SM, Mohammed MA, Abdelkhalek A, Saad FSS, Sallam KI. Health Risk Assessment of Exposure to Heavy Metals from Sheep Meat and Offal in Kuwait. J Food Prot 2020; 83:503-510. [PMID: 32068856 DOI: 10.4315/0362-028x.jfp-19-265] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 05/31/2019] [Accepted: 11/26/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT A total of 600 sheep samples (200 each of muscle, liver, and kidney) collected from 200 sheep carcasses slaughtered at abattoirs in Kuwait were analyzed by atomic absorption spectrophotometry for concentrations of mercury (Hg), arsenic (As), lead (Pb), cadmium (Cd), and chromium (Cr). These metals were detected in all (100%) examined samples; higher concentrations occurred in kidney followed by liver and muscle. The mean (±standard error of the mean) values of the metals detected in sheep muscle, liver, and kidney samples were 0.320 ± 0.061, 0.488 ± 0.042, and 0.791 ± 0.152 μg/g, respectively for Hg; 349 ± 0.074, 0.504 ± 0.049, and 0.642 ± 0.113 μg/g, respectively, for As; 0.482 ± 0.098, 0.567 ± 0.042, and 0.706 ± 0.098 μg/g, respectively, for Pb; 0.301 ± 0.344, 0.433 ± 0.032, and 0.586 ± 0.064 μg/g, respectively, for Cd; and 0.362 ± 0.064, 0.585 ± 0.044, and 0.738 ± 0.111 μg/g, respectively, for Cr. The concentrations of all heavy metals except Cr exceeded the maximum permissible limits set by various international food agencies. The estimated daily intake of each metal was lower than its provisional tolerable daily intake. The target hazard quotient and hazard index values for Hg were >1.0 in all examined sheep samples, suggesting significant health risks to the public from the consumption of sheep meat and offal marketed in Kuwait. HIGHLIGHTS
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Affiliation(s)
- Samir Mohammed Abd-Elghany
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.,(ORCID: https://orcid.org/0000-0003-1812-6851 [S.M.A.E.]); and
| | - Mahmoud Ahmed Mohammed
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Adel Abdelkhalek
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Faisal Saad Saud Saad
- Veterinary Quarantine Department, Public Authority of Agriculture Affairs & Fish Resources, Kuwait City, Kuwait
| | - Khalid Ibrahim Sallam
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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Ponnampalam EN, Kerr MG, Butler KL, Cottrell JJ, Dunshea FR, Jacobs JL. Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat. Meat Sci 2018; 148:156-163. [PMID: 30388480 DOI: 10.1016/j.meatsci.2018.08.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [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: 05/16/2018] [Revised: 08/31/2018] [Accepted: 08/31/2018] [Indexed: 10/28/2022]
Abstract
This study investigated the use of camelina forage and meal supplementation to a finishing diet on carcass traits, composition and retail value of lamb and hoggets. The metabolisable energy and crude protein concentrations of all 3 diets were 10-11 MJ/kg DM and 14-15% CP. Thirty maternal Composite wether lambs (28-38 kg) and 30 Merino wether hoggets (37-43 kg) were used in a 3 × 2 factorial experiment. Animals were slaughtered after 10 weeks of feeding with carcasses classified as 'Heavy lamb' or 'Heavy hogget' (>22 kg carcass weight). Carcass traits, composition, meat mineral concentrations and retail colour were measured. Camelina diets increased liveweight (P < 0.02) and carcass weight (P < 0.002) for both sheep types. Carcass weight (P < 0.005) and dressing % (P < 0.01) were lower for Merino hoggets than Composite lambs. Mineral concentration and retail colour stability of fresh meat were unaffected by diet, with 72 h retail colour considered acceptable for consumers.
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Affiliation(s)
- E N Ponnampalam
- Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia.
| | - M G Kerr
- Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia
| | - K L Butler
- Biometrics Group, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Hamilton, VIC 3300, Australia
| | - J J Cottrell
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - J L Jacobs
- Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Ellinbank, VIC 3821, Australia
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Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2017; 104:25-38. [PMID: 29433780 DOI: 10.1016/j.foodres.2017.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [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: 03/17/2017] [Revised: 05/04/2017] [Accepted: 05/07/2017] [Indexed: 02/07/2023]
Abstract
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Morris ST, Kenyon PR. Intensive sheep and beef production from pasture--a New Zealand perspective of concerns, opportunities and challenges. Meat Sci 2014; 98:330-5. [PMID: 24998778 DOI: 10.1016/j.meatsci.2014.06.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [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: 04/13/2014] [Accepted: 06/12/2014] [Indexed: 11/25/2022]
Abstract
This paper details current production trends for sheep and beef cattle production in New Zealand and gives some insight into the opportunities for improvement based on New Zealand research at Massey University. Further it outlines some of the challenges the industries face in the near future. The New Zealand climate favours pasture growth and this is the key to sheep and beef cattle production with over 95% of the diet being grazed pasture or crop. Exports are the focus of the industry with 95% of sheep meat and wool, and 80% of beef exported. There have been considerable gains in production over the last 20 years but there still remains a huge opportunity for further intensification through breeding sheep at an earlier age, increasing the weight of lambs weaned per ewe per year and improving beef production systems. These improvements need to occur within a framework of minimal environmental footprint and produce products that are in demand in the high end international markets.
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Affiliation(s)
- S T Morris
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Private bag 11222, Palmerston North 4410, New Zealand.
| | - P R Kenyon
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Private bag 11222, Palmerston North 4410, New Zealand
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Montossi F, Font-i-Furnols M, del Campo M, San Julián R, Brito G, Sañudo C. Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas. Meat Sci 2013; 95:772-89. [PMID: 23769133 DOI: 10.1016/j.meatsci.2013.04.048] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [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: 02/25/2013] [Revised: 04/21/2013] [Accepted: 04/22/2013] [Indexed: 10/26/2022]
Abstract
There are increasing concerns of society towards the consumption of animal products which have been produced and transformed in a sustainable manner. This trend influences consumer purchasing decision making, particularly in developed countries. On the other hand, in the next years, the pressure to increase the volume and efficiency of meat production will be much higher to cope with the expected unsatisfied demand. At least in part, current and future technologies could contribute to solve this challenge. However, the use of some of these innovations could have a negative effect on consumer preferences. There is no consensus in our society about this dilemma. The objective of this paper is to review the scientific evidence related to these topics and to analyze and discuss the effect of some of the extrinsic and intrinsic factors linked with the sheep industry which could affect the acceptability of lamb meat by consumers.
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Affiliation(s)
- F Montossi
- Programa Nacional de Carne y Lana, INIA Tacuarembó, Ruta 5 km 386, Tacuarembó, Uruguay.
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