Food Science of Animal Resources最新文献

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.

This study aimed to compare the meat quality, including fatty acid content, amino acid profile, and transcriptome profile, among three Korean cattle breeds: Hanwoo, Korean black cattle (KBC), and Jeju black cattle (JBC). We analyzed fatty acid compositions, revealing that Hanwoo had higher levels of saturated fatty acids such as pentadecanoic acid, palmitic acid, and margaric acid than other cattle breeds. In contrast, KBC showed higher levels of linolenic acid, which is one of the omega-3 polyunsaturated fatty acids. Free amino acid profiles showed that Hanwoo and JBC had significantly higher levels of glutamic acid, glycine, and phenylalanine compared to KBC. KBC had a significantly higher arginine content, while Hanwoo had a significantly higher serine content compared to the other two breeds. Regarding constituent amino acid content, JBC had a higher glutamic acid content, which is associated with umami, and exhibited a lower level of valine, arginine, isoleucine, and phenylalanine compared to the other breeds. RNA transcriptome analysis identified key differentially expressed genes involved in lipid metabolism and energy homeostasis, including MOGAT1, ANGPTL8, and SLC38A4. Network analysis highlighted substantial differences in muscle system processes, fat cell differentiation, and other pathways between the breeds. These findings provide foundational data for genetic selection programs aimed at enhancing meat quality and offer valuable insights into preserving the unique characteristics of Korean indigenous cattle.

Despite the significance of antibiotics in treating bacterial infections, antibiotic resistance is continuously increasing, thus posing a significant threat. In addition to strains resistant to individual drugs, multidrug-resistant (MDR) and pandrug-resistant strains, are emerging. Salmonella, a primary cause of global foodborne illness, is often transmitted through animal products. Antibiotic treatment is crucial for immunocompromised individuals, such as older adults and patients with weakened immune systems, due to their increased susceptibility to severe effects. MDR Salmonella, which can arise following antibiotic use in food animals, may transfer to humans, leading to significant health challenges. The emergence of Salmonella strains resistant to carbapenems, often considered a last-resort antibiotic class, is particularly concerning. Salmonella neutralizes antibiotics through mechanisms, such as horizontal gene transfer via plasmids, efflux/influx system regulation, and enzyme production that deactivate or alter antibiotics. The rise of megaplasmids in Salmonella is particularly alarming, as it may enable resistance to a broader range of antibiotics. This review summarizes the current state of the growing threat of MDR Salmonella and underscores the urgent need for a coordinated response.

Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemical compounds have gained attention as promising alternatives for decontamination, offering the potential to extend shelf life and minimize physical, chemical, and sensory changes in meat. Chlorine-based compounds, trisodium phosphate, organic acids, bacteriocins, lactoferrin, and peracetic acid are technologies of recent industrial applications that inhibit spoilage and pathogenic microorganisms in meat. This review explores the critical aspects of decontamination and assesses the efficacy of different chemical compounds employed in meat preservation. These compounds exhibit strong microorganism inactivation capabilities, ensuring minimal alterations to the meat matrix and substantially reducing environmental impact.

Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM's biological safety, detecting and mitigating any potential hazards introduced during the manufacturing process is crucial. Concerns include microbial contamination, the utilization of animal-derived growth media, and the risk of viral or prion infection. Similarly, chemical hazards include residues from growth media, scaffolding materials, and other bioprocessing agents. For consumer acceptance, CBM's nutritional qualities should be comparable to those of conventional meat, indicating adequate protein content, essential amino acids, vitamins, and minerals. Additionally, CBM's safety in terms of allergenicity and the presence of anti-nutritional factors must be rigorously assessed. Advances in cell culture techniques and biomanufacturing methods are requisite to achieving high-quality CBM with desirable nutritional attributes. The regulatory framework for CBM is actively expanding, with significant regional variations. Singapore is currently the only country that has received approval for the market placement of CBM, although the United States has developed a regulatory structure involving the United States Department of Agriculture and Food and Drug Administration. As CBM holds great potential as a sustainable and ethical alternative to conventional meat, addressing challenges related to biological and chemical safety, nutritional quality, and regulatory approval is essential for its successful market integration.

Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review. The review also highlights the flavor precursors in the animal resources and their participation in the Maillard reaction. This review provides a basis for a better understanding of the model systems, especially those prepared with animal resources.

Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properties such as texture, juiciness, and flavor, indicating the need for quality improvement. Researchers have leveraged 3D printing technology to incorporate fat analogs and enhance the appearance and texture through muscle fiber simulation. This technology allows for precise arrangement of muscle fibers, formation of adipose tissue, and marbling, thereby improving the overall sensory experience. By combining extrusion and 3D printing, we can enhance the nutritional and organoleptic qualities of meat analogs, ultimately meeting consumer expectations and achieving a balance between plant- and animal-based materials.

Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami. This study also emphasizes innovative methods to improve flavor of plant-based meat products, designed to meet the increasing demand for healthier, sustainable, and customizable meat products. The paper examines various methodologies and trends, offering a thorough grasp of flavor creation in the meat sector and highlighting the potential of creative approaches to transform meat flavor and taste profiles in response to evolving consumer and industry demands.

Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded without much thought. However, this underutilized resource holds significant potential for yielding valuable proteins and bioactive peptides (BPs). These peptides, such as brevinins, bombesins, dermaseptins, esculentins, magainins, temporins, tigerinins, and salamandrins, possess a wide range of biological activities, including antioxidant, antimicrobial, anticancer, and antidiabetic properties. This review provides a comprehensive analysis of the various BPs derived from giant salamander skin or secretions and their associated biological functions. Furthermore, it examines the nutritional composition of giant salamanders, their production status, and the challenges surrounding the use of their skin and secretions. This review also explores the potential applications of these BPs in the food and biomedical industries, particularly as multifunctional food additives, dietary supplements, and drug delivery agents.