Pub Date : 2025-01-13DOI: 10.1016/j.meatsci.2025.109740
Yunxiang Sun , Feng Du , Yiqun Huang , Junjian Miao , Keqiang Lai
{"title":"Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds","authors":"Yunxiang Sun , Feng Du , Yiqun Huang , Junjian Miao , Keqiang Lai","doi":"10.1016/j.meatsci.2025.109740","DOIUrl":"10.1016/j.meatsci.2025.109740","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109740"},"PeriodicalIF":7.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-10DOI: 10.1016/j.meatsci.2025.109754
Kyung Jo , Seonmin Lee , Seul-Ki-Chan Jeong , Hyeun Bum Kim , Pil Nam Seong , Samooel Jung , Dae-Hyun Lee
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts were used with pixel-based data augmentation. Principal component regression (PCR) and partial least squares regression (PLSR) models for predicting cooking loss in SC muscle showed higher R2 values with multiplicative signal correction, while the first derivative resulted in a lower root mean square error (RMSE). The deep learning-based model outperformed the PCR and PLSR models. The classification accuracy of the models for cooking loss grade classification decreased as the number of grades increased, with the models with three grades achieving the highest classification accuracy. The deep learning model exhibited the highest classification accuracy (0.82). Cooking loss in the SC muscle was visualized using a deep learning model. The pH and cooking loss of the SC muscle were significantly correlated with the cooking loss of pork butt slices (−0.54 and 0.69, respectively). Therefore, a deep learning model using hyperspectral images can predict the cooking loss grade of SC muscle. This suggests that nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the SC muscle.
{"title":"Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data","authors":"Kyung Jo , Seonmin Lee , Seul-Ki-Chan Jeong , Hyeun Bum Kim , Pil Nam Seong , Samooel Jung , Dae-Hyun Lee","doi":"10.1016/j.meatsci.2025.109754","DOIUrl":"10.1016/j.meatsci.2025.109754","url":null,"abstract":"<div><div>This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the <em>semispinalis capitis</em> (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts were used with pixel-based data augmentation. Principal component regression (PCR) and partial least squares regression (PLSR) models for predicting cooking loss in SC muscle showed higher R<sup>2</sup> values with multiplicative signal correction, while the first derivative resulted in a lower root mean square error (RMSE). The deep learning-based model outperformed the PCR and PLSR models. The classification accuracy of the models for cooking loss grade classification decreased as the number of grades increased, with the models with three grades achieving the highest classification accuracy. The deep learning model exhibited the highest classification accuracy (0.82). Cooking loss in the SC muscle was visualized using a deep learning model. The pH and cooking loss of the SC muscle were significantly correlated with the cooking loss of pork butt slices (−0.54 and 0.69, respectively). Therefore, a deep learning model using hyperspectral images can predict the cooking loss grade of SC muscle. This suggests that nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the SC muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109754"},"PeriodicalIF":7.1,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-07DOI: 10.1016/j.meatsci.2025.109751
Bruna Maria Salatta , Maria Malane Magalhães Muniz , Larissa Fernanda Simielli Fonseca , Lucio Flavio Macedo Mota , Caio de Souza Teixeira , Gabriela Bonfá Frezarim , Marta Serna-García , Leonardo Machestropa Arikawa , Patrícia Iana Schmidt , Sindy Liliana Caivio Nasner , Danielly Beraldo dos Santos Silva , Angélica Simone Cravo Pereira , Fernando Baldi , Lucia Galvão de Albuquerque
This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, C7–203, ADD1–204, and OXT-201, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms RBM3–202 and TRAG1–202 were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of THRSP-201 and FABP4–201, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.
本研究旨在根据内洛牛肌内脂肪酸谱，鉴定在肌肉组织中表达不同的mRNA亚型。采用48头公牛测定牛肉脂肪酸（FA）含量，并进行RNA测序分析。利用k-means分析方法对FA进行量化，并将其分为三组。Grp1聚集的动物PUFA、ω6、ω3、亚油酸、α-亚麻酸和PUFA/SFA比值显著升高，表明脂肪酸分布更有利。第3组动物表现出较高的棕榈酸、硬脂酸、肉豆蔻酸和SFA水平，这些都是不太有利的脂肪酸谱。Grp2包括介于Grp1和Grp3之间的脂肪酸水平中等的公牛。进行差异表达（DE）分析，通过Grp1与Grp2、Grp1与Grp3、Grp2与Grp3的对比来比较这三种不同的组。DE分析分别鉴定了Grp1与Grp2、Grp1与Grp3、Grp2与Grp3对比的总共62、26和30个转录本。在Grp1和Grp2组的比较中，我们发现了三个mRNA亚型，C7-203， ADD1-204和OXT-201，它们参与糖原和脂质代谢。这些mRNA亚型调节负责脂肪酸合成的关键基因，导致更高的PUFA含量。另一方面，在Grp1组和Grp3组的比较中，我们发现了RBM3-202和TRAG1-202 mRNA亚型，它们分别在肌肉发育、脂肪形成以及PUFA和MUFA浓度中起着至关重要的作用。Grp1 vs. Grp2和Grp2 vs. Grp3中发现的THRSP-201和FABP4-201的下调可能导致MUFA和SFA水平降低，而PUFA水平升高。此外，这些mRNA亚型与脂肪生成、脂肪酸运输和脂肪分解抑制有关。我们的研究结果表明，鉴定的mRNA亚型可以作为有希望的候选者，帮助制定策略来选择更高营养肉质的动物。
{"title":"Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles","authors":"Bruna Maria Salatta , Maria Malane Magalhães Muniz , Larissa Fernanda Simielli Fonseca , Lucio Flavio Macedo Mota , Caio de Souza Teixeira , Gabriela Bonfá Frezarim , Marta Serna-García , Leonardo Machestropa Arikawa , Patrícia Iana Schmidt , Sindy Liliana Caivio Nasner , Danielly Beraldo dos Santos Silva , Angélica Simone Cravo Pereira , Fernando Baldi , Lucia Galvão de Albuquerque","doi":"10.1016/j.meatsci.2025.109751","DOIUrl":"10.1016/j.meatsci.2025.109751","url":null,"abstract":"<div><div>This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, <em>C7–203, ADD1–204</em>, and <em>OXT-201</em>, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms <em>RBM3–202</em> and <em>TRAG1–202</em> were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of <em>THRSP-201</em> and <em>FABP4–201</em>, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109751"},"PeriodicalIF":7.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-07DOI: 10.1016/j.meatsci.2025.109752
Kaitlyn R. Loomas , Dale R. Woerner , Ben M. Bohrer , Tyson R. Brown , Heather L. Bruce , Marcio S. Duarte , Bimol C. Roy , Yifei Wang , Katie Pedgerachny , Jerrad F. Legako
Steak samples were collected from the longissimus lumborum muscles of beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) over a 3-year period. Steaks were aged for 14 d, and tenderness was determined by slice shear force (SSF). Metabolomic profiling of beef samples was performed using rapid evaporative ionization mass spectrometry (REIMS) (N = 2853). Thirteen machine learning algorithms were used to build predictive models. Data were reduced using two separate approaches, one being feature selection (FS) and the second principal component analysis followed by FS (PCA-FS). No models could predict SSF tenderness category using FS and PCA-FS datasets with higher accuracy than the no information rate (NIR; 59.5 %, P ≥ 0.05). Population mean and standard deviation (SD) were calculated to generate 4 SD categories (±2) for further predictions. No model could predict SD category using the FS dataset (NIR = 55.1 %, P > 0.05). Top accuracies for PCA-FS were generated from the Treebag and Random Forest (RF) algorithms (82.8 % and 83.0 %, respectively; NIR = 55.0 %, P < 0.001). Top accuracies for FS were generated from SVM Radial and XGBoost to predict quality grade (84.6 % and 85.3 %, respectively NIR = 52.5 %, P < 0.001). Top accuracies for PCA-FS were generated from SVM Radial and RF (82.8 % and 84.2 %, respectively, P < 0.001). A stepwise regression model was built to evaluate relationships between SSF values and spectra generated from REIMS. Selected REIMS bins accounted for 7.2 % of the variation in predicted SSF values (R2 = 0.072; P < 0.001). With more development, the RF algorithm could assist REIMS in rapid assessment of carcass quality.
牛排样本取自牛肉胴体腰最长肌(加拿大AA， n = 1505；加拿大AAA， n = 1363)，为期3年。牛排陈化14 d，用切片剪切力（SSF）测定嫩度。采用快速蒸发电离质谱法（REIMS）对牛肉样品进行代谢组学分析（N = 2853）。13种机器学习算法被用来建立预测模型。使用两种不同的方法对数据进行简化，一种是特征选择（FS），第二种是主成分分析，其次是FS （PCA-FS）。使用FS和PCA-FS数据集预测SSF压痛类别的准确率均低于无信息率(NIR；59.5%, p≥0.05)。计算总体均值和标准差（SD），生成4个SD类别（±2），用于进一步预测。没有模型可以使用FS数据集预测SD类别（NIR = 55.1%, P < 0.05）。采用Treebag和Random Forest （RF）算法生成的PCA-FS精度最高，分别为82.8%和83.0%；Nir = 55.0%, p 2 = 0.072；P
{"title":"Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks","authors":"Kaitlyn R. Loomas , Dale R. Woerner , Ben M. Bohrer , Tyson R. Brown , Heather L. Bruce , Marcio S. Duarte , Bimol C. Roy , Yifei Wang , Katie Pedgerachny , Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109752","DOIUrl":"10.1016/j.meatsci.2025.109752","url":null,"abstract":"<div><div>Steak samples were collected from the <em>longissimus lumborum</em> muscles of beef carcasses (Canada AA, <em>n</em> = 1505; Canada AAA, <em>n</em> = 1363) over a 3-year period. Steaks were aged for 14 d, and tenderness was determined by slice shear force (SSF). Metabolomic profiling of beef samples was performed using rapid evaporative ionization mass spectrometry (REIMS) (<em>N</em> = 2853). Thirteen machine learning algorithms were used to build predictive models. Data were reduced using two separate approaches, one being feature selection (FS) and the second principal component analysis followed by FS (PCA-FS). No models could predict SSF tenderness category using FS and PCA-FS datasets with higher accuracy than the no information rate (NIR; 59.5 %, <em>P</em> ≥ 0.05). Population mean and standard deviation (SD) were calculated to generate 4 SD categories (±2) for further predictions. No model could predict SD category using the FS dataset (NIR = 55.1 %, <em>P</em> > 0.05). Top accuracies for PCA-FS were generated from the Treebag and Random Forest (RF) algorithms (82.8 % and 83.0 %, respectively; NIR = 55.0 %, <em>P</em> < 0.001). Top accuracies for FS were generated from SVM Radial and XGBoost to predict quality grade (84.6 % and 85.3 %, respectively NIR = 52.5 %, <em>P</em> < 0.001). Top accuracies for PCA-FS were generated from SVM Radial and RF (82.8 % and 84.2 %, respectively, <em>P</em> < 0.001). A stepwise regression model was built to evaluate relationships between SSF values and spectra generated from REIMS. Selected REIMS bins accounted for 7.2 % of the variation in predicted SSF values (R<sup>2</sup> = 0.072; <em>P</em> < 0.001). With more development, the RF algorithm could assist REIMS in rapid assessment of carcass quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109752"},"PeriodicalIF":7.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-06DOI: 10.1016/j.meatsci.2025.109750
Hangyu Zhang , Long Guo , Xueying Zhang , Xiangpeng Yue , Fei Li , Fadi Li , Jianyun Tang , Xinji Wang , Wei Zhang , Pengxia Hou
Thirty male Hu lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (P = 0.019), the pH 24h (P = 0.002), and the cooking loss (P = 0.008). The b* (yellowness, P = 0.039) and the a* (redness, P = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (P = 0.004), gumminess (P = 0.009), chewiness (P = 0.007), and the diameter of muscle fibers (P < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (P = 0.001), the content of α-linolenic acid (ALA, P = 0.003), homo-gamma-linolenic acid (P = 0.034), docosadienoic acid (P = 0.001), and docosahexaenoic acid (DHA, P = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (P < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of Hu lambs.
{"title":"Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambs","authors":"Hangyu Zhang , Long Guo , Xueying Zhang , Xiangpeng Yue , Fei Li , Fadi Li , Jianyun Tang , Xinji Wang , Wei Zhang , Pengxia Hou","doi":"10.1016/j.meatsci.2025.109750","DOIUrl":"10.1016/j.meatsci.2025.109750","url":null,"abstract":"<div><div>Thirty male <em>Hu</em> lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on <em>Hu</em> lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (<em>P</em> = 0.019), the pH <sub>24h</sub> (<em>P</em> = 0.002), and the cooking loss (<em>P</em> = 0.008). The <em>b</em>* (yellowness, <em>P</em> = 0.039) and the <em>a</em>* (redness, <em>P</em> = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (<em>P</em> = 0.004), gumminess (<em>P</em> = 0.009), chewiness (<em>P</em> = 0.007), and the diameter of muscle fibers (<em>P</em> < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (<em>P</em> = 0.001), the content of α-linolenic acid (ALA, <em>P</em> = 0.003), homo-gamma-linolenic acid (<em>P</em> = 0.034), docosadienoic acid (<em>P</em> = 0.001), and docosahexaenoic acid (DHA, <em>P</em> = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (<em>P</em> < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of <em>Hu</em> lambs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109750"},"PeriodicalIF":7.1,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-05DOI: 10.1016/j.meatsci.2024.109739
Daniel Rodrigues Dutra , Erick Alonso Villegas-Cayllahua , Giovanna Garcia Baptista , Lucas Emannuel Ferreira , Érika Nayara Freire Cavalcanti , Nívea Maria Gomes Misson Carneiro , Ana Veronica Lino Dias , Aline Giampietro-Ganeco , Mateus Roberto Pereira , Leandro Dalcin Castilha , Hirasilva Borba
The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the longissimus thoracis et lumborum (LTL) and biceps femoris (BF). As chilling time progressed, weight loss due to chilling increased (P< 0.001), whereas weight loss due to thawing (P = 0.035) and volume of exudate post-thawing (P = 0.022) decreased. Cold carcass yield remained stable for 18 h of chilling, with greater (P< 0.001) values for males. The colour parameters L*, a* and b* were significantly influenced by sex and chilling time. Rigor mortis began at 1.5 h post-mortem, was established between 4.5 and 6 h, and resolved at 18 h of chilling. Biceps femoris showed greater (P< 0.001) shear force at 0 h and 4.5 h, with reduced (P< 0.001) tenderness in males compared to females. Sarcomere length was shorter (P< 0.001) at 24 h in BF and from 18 h in LTL. Myofibrillar fragmentation index of both muscles, and water holding capacity of BF increased (P< 0.001) with chilling time. Therefore, it is concluded that chilling the carcasses for 18 h prior to freezing results in reduced weight losses, increased luminosity and tenderness of Botucatu rabbit meat.
{"title":"Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits","authors":"Daniel Rodrigues Dutra , Erick Alonso Villegas-Cayllahua , Giovanna Garcia Baptista , Lucas Emannuel Ferreira , Érika Nayara Freire Cavalcanti , Nívea Maria Gomes Misson Carneiro , Ana Veronica Lino Dias , Aline Giampietro-Ganeco , Mateus Roberto Pereira , Leandro Dalcin Castilha , Hirasilva Borba","doi":"10.1016/j.meatsci.2024.109739","DOIUrl":"10.1016/j.meatsci.2024.109739","url":null,"abstract":"<div><div>The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the <em>longissimus thoracis et lumborum</em> (LTL) and <em>biceps femoris</em> (BF). As chilling time progressed, weight loss due to chilling increased (<em>P</em> <em><</em> 0.001), whereas weight loss due to thawing (<em>P</em> = 0.035) and volume of exudate post-thawing (<em>P</em> = 0.022) decreased. Cold carcass yield remained stable for 18 h of chilling, with greater (<em>P</em> <em><</em> 0.001) values for males. The colour parameters <em>L*, a*</em> and <em>b*</em> were significantly influenced by sex and chilling time. Rigor mortis began at 1.5 h post-mortem, was established between 4.5 and 6 h, and resolved at 18 h of chilling. <em>Biceps femoris</em> showed greater (<em>P</em> <em><</em> 0.001) shear force at 0 h and 4.5 h, with reduced (<em>P</em> <em><</em> 0.001) tenderness in males compared to females. Sarcomere length was shorter (<em>P</em> <em><</em> 0.001) at 24 h in BF and from 18 h in LTL. Myofibrillar fragmentation index of both muscles, and water holding capacity of BF increased (<em>P</em> <em><</em> 0.001) with chilling time. Therefore, it is concluded that chilling the carcasses for 18 h prior to freezing results in reduced weight losses, increased luminosity and tenderness of Botucatu rabbit meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109739"},"PeriodicalIF":7.1,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-26DOI: 10.1016/j.meatsci.2024.109738
Holly Nisbet , Nicola Lambe , Gemma A. Miller , Andrea Doeschl-Wilson , David Barclay , Alexander Wheaton , Carol-Anne Duthie
Three-dimensional (3D) measurements extracted from beef carcass images were used to predict the weight of four saleable meat yield (SMY) traits (total SMY and the SMY of the forequarter, flank, and hindquarter) and four primal cuts (sirloin, ribeye, topside and rump). Data were collected at two UK abattoirs using time-of-flight cameras and manual bone out methods. Predictions were made for 484 carcasses, using multiple linear regression (MLR) or machine learning (ML) techniques. Model inputs included breed type, sex, and abattoir as fixed effects, and cold carcass weight, visually assessed EUROP fat and conformation classes, and 3D measurements as covariates. Machine learning techniques were only used for models including 3D measurements. The CCW and fixed effects resulted in high accuracy (SMY R2 = 0.72–0.90, RMSE = 2.12–3.96 kg, primal R2 = 0.56–0.67, RMSE = 0.36–0.91 kg), and including the EUROP covariates increased accuracies (SMY R2 = 0.75–0.96, RMSE = 2.00–3.11 kg, primal R2 = 0.58–0.79, RMSE = 0.36–0.79 kg). The 3D measurement covariates and abattoir resulted in moderate accuracy (SMY MLR R2 = 0.39–0.58, RMSE = 3.26–10.31 kg, primal MLR R2 = 0.33–0.52, RMSE = 0.44–1.14 kg) and high accuracy when combined with CCW and all fixed effects (SMY MLR R2 = 0.72–0.95, RMSE = 1.81–3.42 kg, primal MLR R2 = 0.52–0.74, RMSE = 0.40–0.81 kg). The best ML models resulted in similar accuracies to the MLR models. Models including 3D measurements produced similar accuracies to models built using conventional data recorded at the abattoir, indicting the potential for automated prediction.
{"title":"Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade","authors":"Holly Nisbet , Nicola Lambe , Gemma A. Miller , Andrea Doeschl-Wilson , David Barclay , Alexander Wheaton , Carol-Anne Duthie","doi":"10.1016/j.meatsci.2024.109738","DOIUrl":"10.1016/j.meatsci.2024.109738","url":null,"abstract":"<div><div>Three-dimensional (3D) measurements extracted from beef carcass images were used to predict the weight of four saleable meat yield (SMY) traits (total SMY and the SMY of the forequarter, flank, and hindquarter) and four primal cuts (sirloin, ribeye, topside and rump). Data were collected at two UK abattoirs using time-of-flight cameras and manual bone out methods. Predictions were made for 484 carcasses, using multiple linear regression (MLR) or machine learning (ML) techniques. Model inputs included breed type, sex, and abattoir as fixed effects, and cold carcass weight, visually assessed EUROP fat and conformation classes, and 3D measurements as covariates. Machine learning techniques were only used for models including 3D measurements. The CCW and fixed effects resulted in high accuracy (SMY <em>R</em><sup>2</sup> = 0.72–0.90, RMSE = 2.12–3.96 kg, primal <em>R</em><sup>2</sup> = 0.56–0.67, RMSE = 0.36–0.91 kg), and including the EUROP covariates increased accuracies (SMY <em>R</em><sup>2</sup> = 0.75–0.96, RMSE = 2.00–3.11 kg, primal <em>R</em><sup>2</sup> = 0.58–0.79, RMSE = 0.36–0.79 kg). The 3D measurement covariates and abattoir resulted in moderate accuracy (SMY MLR <em>R</em><sup>2</sup> = 0.39–0.58, RMSE = 3.26–10.31 kg, primal MLR R<sup>2</sup> = 0.33–0.52, RMSE = 0.44–1.14 kg) and high accuracy when combined with CCW and all fixed effects (SMY MLR <em>R</em><sup>2</sup> = 0.72–0.95, RMSE = 1.81–3.42 kg, primal MLR <em>R</em><sup>2</sup> = 0.52–0.74, RMSE = 0.40–0.81 kg). The best ML models resulted in similar accuracies to the MLR models. Models including 3D measurements produced similar accuracies to models built using conventional data recorded at the abattoir, indicting the potential for automated prediction.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109738"},"PeriodicalIF":7.1,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142942028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-26DOI: 10.1016/j.meatsci.2024.109737
Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang
In this study, emulsions co-encapsulated with Bifidobacterium bifidum (B. bifidum) and quercetin (BQE) were prepared, and the encapsulation efficiency, antioxidant properties, storage stability, and digestive stability of emulsions containing different concentrations of quercetin were investigated. The results indicate that the prepared emulsion possesses excellent encapsulation efficiency and stability at quercetin concentration of 500 μg/mL. After in vitro digestion, the survival of B. bifidum improved, and the bioaccessibility of quercetin increased to 40.76 ± 1.10 % compared with that of free quercetin (25.16 ± 1.79 %). In addition, the emulsions were also combined with sodium alginate (SA) coating and applied to Harbin red sausage for storage. The results demonstrate that the coating exhibits certain antioxidant and aerobic bacterium-inhibiting effects. The moisture content of 1.5 %-BQE–SA coating was 42.48 % at 12 d, which was 4.14 % more than that of the control. The pH, color, and texture of Harbin red sausage were effectively preserved, successfully extending its shelf life by at least 3 days. Therefore, this study offers new insights into improving the stability of B. bifidum and quercetin, which can be employed to improve the quality of Harbin red sausage during storage.
{"title":"Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage","authors":"Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang","doi":"10.1016/j.meatsci.2024.109737","DOIUrl":"10.1016/j.meatsci.2024.109737","url":null,"abstract":"<div><div>In this study, emulsions co-encapsulated with <em>Bifidobacterium bifidum</em> (<em>B. bifidum</em>) and quercetin (BQE) were prepared, and the encapsulation efficiency, antioxidant properties, storage stability, and digestive stability of emulsions containing different concentrations of quercetin were investigated. The results indicate that the prepared emulsion possesses excellent encapsulation efficiency and stability at quercetin concentration of 500 μg/mL. After <em>in vitro</em> digestion, the survival of <em>B. bifidum</em> improved, and the bioaccessibility of quercetin increased to 40.76 ± 1.10 % compared with that of free quercetin (25.16 ± 1.79 %). In addition, the emulsions were also combined with sodium alginate (SA) coating and applied to Harbin red sausage for storage. The results demonstrate that the coating exhibits certain antioxidant and aerobic bacterium-inhibiting effects. The moisture content of 1.5 %-BQE–SA coating was 42.48 % at 12 d, which was 4.14 % more than that of the control. The pH, color, and texture of Harbin red sausage were effectively preserved, successfully extending its shelf life by at least 3 days. Therefore, this study offers new insights into improving the stability of <em>B. bifidum</em> and quercetin, which can be employed to improve the quality of Harbin red sausage during storage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109737"},"PeriodicalIF":7.1,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142913474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-21DOI: 10.1016/j.meatsci.2024.109736
Chao Ma, Wangang Zhang, Lujuan Xing
This study aimed to understand the development of pale, soft, and exudative (PSE) pork from a new perspective by comparing the differences of lactate-induced protein lactylation and its potential regulators including E1A binding protein p300 (p300) and cAMP response element binding protein (CBP) between PSE and red, firm, and non-exudative (RFN) pork at 1 h postmortem. Results demonstrated that PSE pork presented lower glycogen contents and higher lactate levels than RFN pork (P < 0.05). Meanwhile, p300/CBP and protein lactylation levels in PSE pork were higher (P < 0.05). Besides, the immunofluorescence results showed that p300/CBP and lactylated proteins were predominantly localized around the nucleus and sarcolemma membrane with small amounts in the cytoplasm, and these distribution signals were intensified in PSE pork. Importantly, a high degree of co-localization of p300/CBP and lactylated proteins was also observed in postmortem myocytes, confirming that p300/CBP were the critical regulators of lactylation modification in postmortem muscle. This work for the first time demonstrates that protein lactylation levels between PSE and RFN pork were notably diverse, which may potentially be involved in the regulation of various postmortem muscle biochemical metabolism.
{"title":"Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork","authors":"Chao Ma, Wangang Zhang, Lujuan Xing","doi":"10.1016/j.meatsci.2024.109736","DOIUrl":"10.1016/j.meatsci.2024.109736","url":null,"abstract":"<div><div>This study aimed to understand the development of pale, soft, and exudative (PSE) pork from a new perspective by comparing the differences of lactate-induced protein lactylation and its potential regulators including E1A binding protein p300 (p300) and cAMP response element binding protein (CBP) between PSE and red, firm, and non-exudative (RFN) pork at 1 h postmortem. Results demonstrated that PSE pork presented lower glycogen contents and higher lactate levels than RFN pork (<em>P</em> < 0.05). Meanwhile, p300/CBP and protein lactylation levels in PSE pork were higher (<em>P</em> < 0.05). Besides, the immunofluorescence results showed that p300/CBP and lactylated proteins were predominantly localized around the nucleus and sarcolemma membrane with small amounts in the cytoplasm, and these distribution signals were intensified in PSE pork. Importantly, a high degree of co-localization of p300/CBP and lactylated proteins was also observed in postmortem myocytes, confirming that p300/CBP were the critical regulators of lactylation modification in postmortem muscle. This work for the first time demonstrates that protein lactylation levels between PSE and RFN pork were notably diverse, which may potentially be involved in the regulation of various postmortem muscle biochemical metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109736"},"PeriodicalIF":7.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142908948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-12-20DOI: 10.1016/j.meatsci.2024.109735
Haibo Shi , Yongjie Li , Jiabao Zheng , Xianqi Yao , Wei Wang , Igor Tomasevic , Weizheng Sun
This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl2 exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl2 increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability. Microstructural and binarization results visually indicated that an irregular reticular structure composed of partial clusters formed when the temperature heated over 53 °C, and the cross-linked cluster blocks further shrunk from 53 °C to 73 °C. Rheological amplitude sweeps revealed that KCl/CaCl2-substitued MP displayed a faster fracture of the ductile structure, and this influenced the distribution of cluster blocks inside the network. The introduction of salt mixtures altered protein conformation, and more unordered structures were found in low-sodium MP containing CaCl2, rather than MP containing MgCl2. Additionally, Ca2+ ions increased the thermo-denatured temperature of MP, and extended the relaxation time of bound water at 53 °C, and Mg2+ ions slowed down the degree of liquid loss at 53 °C. As a result, the low-sodium MP containing CaCl2 exhibited a lower expansion of protein structure accompanied by the involvement of less proteins in gel formation and more liquid loss in the final gel.
{"title":"How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process","authors":"Haibo Shi , Yongjie Li , Jiabao Zheng , Xianqi Yao , Wei Wang , Igor Tomasevic , Weizheng Sun","doi":"10.1016/j.meatsci.2024.109735","DOIUrl":"10.1016/j.meatsci.2024.109735","url":null,"abstract":"<div><div>This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl<sub>2</sub> exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl<sub>2</sub> increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability. Microstructural and binarization results visually indicated that an irregular reticular structure composed of partial clusters formed when the temperature heated over 53 °C, and the cross-linked cluster blocks further shrunk from 53 °C to 73 °C. Rheological amplitude sweeps revealed that KCl/CaCl<sub>2</sub>-substitued MP displayed a faster fracture of the ductile structure, and this influenced the distribution of cluster blocks inside the network. The introduction of salt mixtures altered protein conformation, and more unordered structures were found in low-sodium MP containing CaCl<sub>2</sub>, rather than MP containing MgCl<sub>2</sub>. Additionally, Ca<sup>2+</sup> ions increased the thermo-denatured temperature of MP, and extended the relaxation time of bound water at 53 °C, and Mg<sup>2+</sup> ions slowed down the degree of liquid loss at 53 °C. As a result, the low-sodium MP containing CaCl<sub>2</sub> exhibited a lower expansion of protein structure accompanied by the involvement of less proteins in gel formation and more liquid loss in the final gel.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109735"},"PeriodicalIF":7.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142891168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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