Food Science of Animal Resources最新文献

The dairy industry is a significant player in the food industry, providing essential products such as milk, cheese, butter, yogurt, and milk powder to meet the global population's needs. However, the industry's activities have resulted in significant pollution, with heavy waste generation, disposal, and effluent emissions into the environment. Properly handling dairy waste residues is a major challenge, with up to 60% of the total treatment cost in the processing unit allocated to waste management. Therefore, valorizing dairy waste into useful products presents a significant advantage for the dairy industry. Numerous studies have proposed various approaches to convert dairy waste into useful products, including thermochemical, biological, and integrated conversion pathways. This review presents an overview of these approaches and identifies the best possible method for valorizing dairy waste and by-products. The research presents up-to-date information on the recovery of value-added products from dairy waste, such as biogas, biofertilizers, biopolymers, and biosurfactants, with a focus on integrating technology for environmental sustainability. Furthermore, the obstacles and prospects in dairy waste valorization have been presented. This review is a valuable resource for developing and deploying dairy waste valorization technologies, and it also presents research opportunities in this field.

This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouches, was evaluated against the conventional SV method. Performance was assessed based on energy parameters and thermophysical characteristics at various cooking temperatures (70°C, 80°C, and 90°C) and durations (30, 60, 90, and 120 min). The results demonstrated that the OSV system required significantly less energy and preheating time compared to the traditional SV method, achieving superior energy efficiency. While final meat yields were comparable between the two methods, energy efficiency for OSV cooking reached 80.3% at 70°C after 30 min, compared to 58.36% for the SV method. At 80°C, the energy efficiencies were 75.77% for OSV cooking compared to 51.19% for SV, and at 90°C, they were 70.97% versus 44.30%, respectively. Additionally, thermophysical properties of camel meat, including thermal conductivity, thermal diffusivity, specific heat, density, and cooking yield, showed significant decreases as cooking temperature and time increased for both cooking methods. Notably, camel meat prepared using OSV exhibited lower thermal conductivity and density than that cooked with SV, reflecting structural changes that may enhance tenderness and juiciness. These findings suggest that the integrated OSV technique offers promising energy efficiency benefits in the culinary meat industry, highlighting the need for further research into its broader applications and advantages.

Triticum dicoccum (Farro) an ancient wheat species has recently gained attention for its exceptional health benefits. However, research on its antibacterial and anti-biofilm properties remains limited. Additionally, a growing trend has been observed in releasing enriched or fortified whey beverages to enhance their functionality. Therefore, this study aimed to investigate the inhibitory effects of whey beverages supplemented with enzyme-rich fermented farro (WF) on Salmonella Typhimurium biofilm formation and explore the underlying mechanisms. Treatment with WF significantly reduced biofilm formation and viability of S. Typhimurium. Moreover, WF decreased the bacterial adhesion to and invasion of human intestinal epithelial cells. WF also inhibited gene expression associated with motility and initial adhesion in S. Typhimurium, as well as genes involved in quorum sensing (QS), in a concentration-dependent manner. Furthermore, WF suppressed the production of the QS signaling molecule autoinducer-2 in a similar concentration-dependent manner. Consequently, our findings indicate that the addition of enzyme-rich fermented farro to whey beverage enhances anti-biofilm activity, which is probably attributed to its antimicrobial effects, inhibition of initial adhesion, and QS reduction. These findings offer a promising basis for developing fortified dairy beverages that can enhance food safety and promote human health.

This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausage (CS). GS and PS showed similar proximate composition, while GS and BS had comparable values for CIE L*, CIE b*, and hue angle, indicating potential consumer appeal. Water-holding capacity (WHC) and cooking yield showed no significant differences between GS, BS, and PS, highlighting black goat's ability to retain moisture. GS and CS showed significantly higher pH value than that of the other samples (p<0.05). The thiobarbituric acid reactive substance (TBARS) values, indicating lipid oxidation, were significantly lower in GS and PS (p<0.05), showing that GS resists oxidation well, with a strong correlation to fat content (r²=0.95). By the 3rd and 4th wk of storage, GS and CS had higher the volatile basic nitrogen values (p<0.05), correlating with pH (r²=0.83), while bacterial counts in GS, BS, and PS remained below 7 Log CFU/mg for up to 5 wk. GS's high WHC, cooking yield, and low TBARS values suggest good commercial potential.

The bone is an important body organ due to its role in locomotion, protection and mineral homeostasis. Bone health is affected by various intrinsic and extrinsic factors like genetics, diet, environment and immune status of an individual. Being a dynamic organ, bones are continuously being remodeled and the remodeling is mediated by an intricate balance of bone formation and resorption which, in turn, are regulated by environmental, genetic, hormonal and neural factors. Lack of balance in any of these factors leads to bone disorders such as osteoporosis. Fermented dairy products along with their probiotics content play a significant role in bone remodeling process ensuring the maintenance of intricate balance in bone forming cells (osteoblasts) and bone resorbing cells (osteoclasts). Proteins and various minerals are important constituents of bone. Dairy products, especially fermented ones, are significant because of being a good source of proteins and minerals required to make and maintain a healthy bone. In addition, these provide the body with probiotics which are involved in bone health improvement by enhancing the bioavailability of dietary constituents, production of short chain fatty acids and reducing the inflammatory components. Hence, fermented dairy products should be a regular part of our diet to keep our bone healthy.

Bile salt hydrolase (BSH: EC.3.5.1.24) has been used as a biomarker for probiotics for an extended period. It is mostly present in the gut environment of vertebrates. Additionally, it influences the viability of probiotics. This biomarker is considered a promising nutritional supplement due to its unique ability to effectively address elevated blood cholesterol levels, a common issue in modern society. However, the commercialization of BSH has been limited by an incomplete understanding of the intestinal microbiota and the function of BSH. Hence, in this review, we aim to reveal the current advancements in BSH research and outline the necessary areas of investigation for future studies. The review highlights key findings related to the substrate affinity of BSH in probiotic bacteria and its BSH gene phylogeny that have been researched until today, suggesting further research regarding the differences in multiple BSH genes and corresponding differences in BSH affinity.

Pork belly is one of the most valuable primal cuts of pork with high preferences. Although meat quality is becoming increasingly important, defining pork belly quality is challenging owing to the structure and diversity of the preferred characteristics. This study identified the factors influencing pork belly quality traits through a literature review. In total, 55 articles related to pork belly quality were selected and summarized. The quality traits of pork belly are considered to be various factors, including belly yield (weight, length, thickness, etc.), firmness, fatty acid composition, color, and sensory properties. The quality of pork belly is influenced by various factors, such as sex, genetic parameters, carcass weight, and diet. A more diverse approach is required to comprehensively understand the quality traits and impact factors of pork bellies.

Overcrowding stress in livestock farming is a significant concern for animal health and livestock products such as meats, milk, and eggs. It affects gut health by altering microbiota and regulating neuronal nitric oxide synthase (nNOS). This study aimed to investigate the effects of overcrowding stress on the gut microbiota composition and nNOS expression. We generated an nNOS-HiBiT knock-in mouse model using the HiBiT system, a highly sensitive tool for accurately quantifying gene expression. Overcrowding stress was induced by housing twenty mice per cage (MPC20) and compared with a control group of two mice per cage (MPC2). Overcrowding stress increases nNOS levels in the hypothalamus and ileum and serum corticosterone levels. Gut microbial composition differed between the control and overcrowding stress-induced groups in the ileum, cecum, and colon. Specifically, Bifidobacterium and Akkermansia decreased in all three regions of MPC20, whereas Helicobacter in the ileum and colon and Parasuterella in the cecum increased in MPC20. Notably, Bifidobacterium consistently decreased when nNOS and corticosterone expression were used as covariates under overcrowding stress. These regional variations reflect the differential impact of overcrowding stress on the intestinal tract, indicating complex interactions through nNOS expression within the brain-gut-microbiome axis. Importantly, the addition of probiotic feed, particularly those containing Bifidobacterium, may counteract these decreases, leading to enhanced gut health and improved quality of livestock food products. This study enhances our understanding of the correlation between overcrowding stress and the gut microbiota, providing valuable data for improving the management environment in livestock farming.

The Korean native black goat (Capra hircus coreanae, KNBG) is an indigenous breed of Korea, consisting of three registered strains: Jangsu, Tongyeong, and Dangjin. KNBG meat is highly valued for its health benefits, including low levels of saturated fat and cholesterol, along with high levels of protein, calcium, and iron. It is a rich source of essential amino acids and other bioactive compounds, including L-carnitine, creatine, creatinine, carnosine, and anserine, which contribute significantly to maintaining good health. The increasing popularity of KNBG meat has expanded its culinary applications, including its use in various traditional dishes. Herbs and spices are often employed to further mitigate its distinct aroma and increase consumer appeal. This review highlights the distinctive attributes of KNBG, focusing on its nutritional composition, bioactive compounds, and meat quality. It underscores its potential as a health-promoting food source and explores innovative pathways for product development to address market challenges. Further research is needed to clarify KNBG's health impacts, ensure the authenticity and integrity of goat meat considering regulatory shifts, and optimize its role as a sustainable, health-promoting food for domestic and global markets.

This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No. 2 (WRMD2), to those of broilers, under fresh and various freeze-thaw treatments. WRMD1 generally exhibited the highest shear force value among the breeds, indicating tougher meat. The total aerobic bacteria count was significantly lower (p<0.05) in broiler meat compared to WRMD1 and WRMD2. The appearance perception on the sensory evaluation of fresh WRMD1 meat was significantly lower than that of broiler meat (p<0.05). The chicken breed influenced the fatty acid profile. The KNC breeds exhibited higher levels of essential and taste-related fatty acids compared to the broilers. Notably, WRMD1 exhibited the highest inosine monophosphate concentration, a key nucleotide responsible for umami taste. The freeze-thaw treatment did not significantly influence the fatty acid profile. Several volatile organic compounds such as (S)-(+)-3-methyl-1-pentanol, propanal, 2-methyl-, sec-butylamine, 3,3-dimethyl-1,2-epoxybutane, hexanal, 5-methyl-, 1-octen-3-ol, and 5-ethylcyclopent-1-enecarboxaldehyde were identified as potential markers for differentiating broiler and KNC meat. Overall, the breed had a more significant impact on the physicochemical and flavor characteristics of the meat, while quick freezing effectively preserved its fresh quality.