Pub Date : 2024-05-28DOI: 10.1016/j.meatsci.2024.109550
Sining Li, Wenjing Wu, Shanhu Tang, Jianxiang Wang
The influence of Eleutherine bulbosa (EB) extract at various levels (1, 4, 7, 10 or 13 g/kg) on the myofibrillar protein oxidation and moisture migration of yak meat in Fenton oxidation system was investigated. The results showed that inclusion of EB extract in yak meat efficiently inhibited carbonyl formation triggered by hydroxyl radicals. Supplementation of EB extract at 1–10 g/kg manifested more contents of the active sulfhydryl, ε-NH2 groups and α-helix structure, and higher solubility of myofibrillar proteins (MPs), but alleviated the turbidity of MPs. However, adding high level of EB extract (13 g/kg) induced the loss of free amine and α-helix content and resulted in more aggregation of MPs. The SDS-PAGE demonstrated that adding 1–7 g/kg EB extract had an obvious protective effect for myosin heavy chain and actin, whereas 10 or 13 g/kg EB extract led to weakened intensities of protein bands. DSC and LF-NMR analysis revealed that 7 g/kg EB extract had appreciable effects on thermal stabilities of MPs, and improved the hydration of yak meat induced by oxidation, while 13 g/kg EB extract accelerated MP structure destabilization and lowered water retention. Our results suggested that incorporation of low levels of EB extract (1–7 g/kg) effectively retarded the oxidative damage to MPs and EB extract could be a promising natural antioxidant in meat processing.
{"title":"Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress","authors":"Sining Li, Wenjing Wu, Shanhu Tang, Jianxiang Wang","doi":"10.1016/j.meatsci.2024.109550","DOIUrl":"10.1016/j.meatsci.2024.109550","url":null,"abstract":"<div><p>The influence of <em>Eleutherine bulbosa</em> (EB) extract at various levels (1, 4, 7, 10 or 13 g/kg) on the myofibrillar protein oxidation and moisture migration of yak meat in Fenton oxidation system was investigated. The results showed that inclusion of EB extract in yak meat efficiently inhibited carbonyl formation triggered by hydroxyl radicals. Supplementation of EB extract at 1–10 g/kg manifested more contents of the active sulfhydryl, ε-NH<sub>2</sub> groups and α-helix structure, and higher solubility of myofibrillar proteins (MPs), but alleviated the turbidity of MPs. However, adding high level of EB extract (13 g/kg) induced the loss of free amine and α-helix content and resulted in more aggregation of MPs. The SDS-PAGE demonstrated that adding 1–7 g/kg EB extract had an obvious protective effect for myosin heavy chain and actin, whereas 10 or 13 g/kg EB extract led to weakened intensities of protein bands. DSC and LF-NMR analysis revealed that 7 g/kg EB extract had appreciable effects on thermal stabilities of MPs, and improved the hydration of yak meat induced by oxidation, while 13 g/kg EB extract accelerated MP structure destabilization and lowered water retention. Our results suggested that incorporation of low levels of EB extract (1–7 g/kg) effectively retarded the oxidative damage to MPs and EB extract could be a promising natural antioxidant in meat processing.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141183155","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 : 2024-05-24DOI: 10.1016/j.meatsci.2024.109548
Jun Yang , Xue Chen , Xinxin Duan , Ke Li , Haijian Cheng , Ge Sun , Xin Luo , David L. Hopkins , Benjamin W.B. Holman , Yimin Zhang , Enliang Song
This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (−1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O2-MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O2-MAP promoted lipid oxidation, 50% and 80% O2-MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O2-MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long-term superchilled storage for 16 weeks, the various O2 concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between Lactobacillus and Carnobacterium. This study provided practical guidance for improving beef color stability after long-term superchilled storage.
{"title":"Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage","authors":"Jun Yang , Xue Chen , Xinxin Duan , Ke Li , Haijian Cheng , Ge Sun , Xin Luo , David L. Hopkins , Benjamin W.B. Holman , Yimin Zhang , Enliang Song","doi":"10.1016/j.meatsci.2024.109548","DOIUrl":"10.1016/j.meatsci.2024.109548","url":null,"abstract":"<div><p>This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (−1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O<sub>2</sub>-MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O<sub>2</sub>-MAP promoted lipid oxidation, 50% and 80% O<sub>2</sub>-MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O<sub>2</sub>-MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long-term superchilled storage for 16 weeks, the various O<sub>2</sub> concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between <em>Lactobacillus</em> and <em>Carnobacterium</em>. This study provided practical guidance for improving beef color stability after long-term superchilled storage.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141139818","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 : 2024-05-16DOI: 10.1016/j.meatsci.2024.109540
Jiqiang Li , Qiantong Wang , Rongrong Liang , Yanwei Mao , David L. Hopkins , Ke Li , Xiaoyin Yang , Xin Luo , Lixian Zhu , Yimin Zhang
In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (−7 °C) fast sub-freezing (−38 °C until the core temperature achieved to −7 °C), superchilling (−1 °C) and fast frozen (−38 °C until the core temperature achieved to −18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.
{"title":"Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef","authors":"Jiqiang Li , Qiantong Wang , Rongrong Liang , Yanwei Mao , David L. Hopkins , Ke Li , Xiaoyin Yang , Xin Luo , Lixian Zhu , Yimin Zhang","doi":"10.1016/j.meatsci.2024.109540","DOIUrl":"10.1016/j.meatsci.2024.109540","url":null,"abstract":"<div><p>In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (−7 °C) fast sub-freezing (−38 °C until the core temperature achieved to −7 °C), superchilling (−1 °C) and fast frozen (−38 °C until the core temperature achieved to −18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141036007","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 : 2024-05-16DOI: 10.1016/j.meatsci.2024.109541
Pinghua Deng , Shuang Teng , Yu Zhou , Yuling Liu , Boqun Liao , Xiaopu Ren , Yawei Zhang
The impact of basic amino acids (Lysine, Arginine, Histidine) on the formation of total heterocyclic amines (HAs) was investigated in fried beef patties at 1% NaCl level. Different levels of basic amino acids (0.1%, 0.5%, 1%) significantly inhibited the formation of the total and individual HAs at 1% NaCl, and the inhibitory effect was more effective than 3% NaCl (6.19 ng/g, 26.93% inhibition) (P < 0.05). Lys at 1% reduced total HAs the most (2.46 ng/g, 70.88% inhibition), followed by 1% His (2.79 ng/g, 67.03% inhibition) and 1% Arg (3.43 ng/g, 59.51% inhibition). Compared to the 3% NaCl, the quality characteristics (moisture content, frying loss, texture profile, and color) of the fried beef patties were significantly improved when basic amino acids were added at 1% NaCl (P < 0.05). The lipid oxidation of fried beef patties was significantly inhibited by 1% Arg and 1% Lys at 1% NaCl level (P < 0.05). The results indicated that basic amino acids could inhibit the formation of total HAs while maintaining the quality of meat products at low NaCl condition.
{"title":"Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level","authors":"Pinghua Deng , Shuang Teng , Yu Zhou , Yuling Liu , Boqun Liao , Xiaopu Ren , Yawei Zhang","doi":"10.1016/j.meatsci.2024.109541","DOIUrl":"10.1016/j.meatsci.2024.109541","url":null,"abstract":"<div><p>The impact of basic amino acids (Lysine, Arginine, Histidine) on the formation of total heterocyclic amines (HAs) was investigated in fried beef patties at 1% NaCl level. Different levels of basic amino acids (0.1%, 0.5%, 1%) significantly inhibited the formation of the total and individual HAs at 1% NaCl, and the inhibitory effect was more effective than 3% NaCl (6.19 ng/g, 26.93% inhibition) (<em>P < 0.05</em>). Lys at 1% reduced total HAs the most (2.46 ng/g, 70.88% inhibition), followed by 1% His (2.79 ng/g, 67.03% inhibition) and 1% Arg (3.43 ng/g, 59.51% inhibition). Compared to the 3% NaCl, the quality characteristics (moisture content, frying loss, texture profile, and color) of the fried beef patties were significantly improved when basic amino acids were added at 1% NaCl <em>(P < 0.05</em>). The lipid oxidation of fried beef patties was significantly inhibited by 1% Arg and 1% Lys at 1% NaCl level (<em>P < 0.05</em>). The results indicated that basic amino acids could inhibit the formation of total HAs while maintaining the quality of meat products at low NaCl condition.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141032657","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 : 2024-05-15DOI: 10.1016/j.meatsci.2024.109539
E. Torres-Baix , P. Gou , S. Bover-Cid , E. Fulladosa
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.
{"title":"Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment","authors":"E. Torres-Baix , P. Gou , S. Bover-Cid , E. Fulladosa","doi":"10.1016/j.meatsci.2024.109539","DOIUrl":"10.1016/j.meatsci.2024.109539","url":null,"abstract":"<div><p>Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140955288","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 : 2024-05-11DOI: 10.1016/j.meatsci.2024.109537
Stephen Louis Connaughton , Andrew Williams , Fiona Anderson , Khama R. Kelman , Graham Edwin Gardner
Dual energy x-ray absorptiometry (DXA) devices were installed at two Australian abattoirs to predict computed tomography (CT) determined fat % and lean % of lamb carcasses. This study tested three algorithms developed for these devices, termed β1, β2 and β3, and assessed their accuracy and precision in predicting CT composition. Algorithm β3 included the use of a plastic phantom calibration block scanned by both DXA devices to adjust prediction equations, resulting in superior accuracy to the algorithms without phantom calibration (β1 and β2). When compared to the gold-standard CT composition, the bias of the DXA predictions was lowest when using algorithm β3 at the two sites (−1.17%, −0.49% for fat %, 0.11%, −0.37% for lean %). The difference of DXA composition predictions between sites was lowest when using algorithm β3, which demonstrated between site differences of 0.59 CT fat %, and 0.46 CT lean%. In contrast, algorithm β1 and β2 produced differences of 23.7% and 30.8% for CT fat, and 17.3% and 21.9% for CT lean between the two DXA devices. There was a small difference of 0.78% between the fat predictions of the first DXA image compared to the second DXA image for each carcass. The precision of predictions improved slightly using algorithm β3. This work demonstrates that the in-line DXA systems can produce comparable results across sites.
{"title":"Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition","authors":"Stephen Louis Connaughton , Andrew Williams , Fiona Anderson , Khama R. Kelman , Graham Edwin Gardner","doi":"10.1016/j.meatsci.2024.109537","DOIUrl":"10.1016/j.meatsci.2024.109537","url":null,"abstract":"<div><p>Dual energy x-ray absorptiometry (DXA) devices were installed at two Australian abattoirs to predict computed tomography (CT) determined fat % and lean % of lamb carcasses. This study tested three algorithms developed for these devices, termed β1, β2 and β3, and assessed their accuracy and precision in predicting CT composition. Algorithm β3 included the use of a plastic phantom calibration block scanned by both DXA devices to adjust prediction equations, resulting in superior accuracy to the algorithms without phantom calibration (β1 and β2). When compared to the gold-standard CT composition, the bias of the DXA predictions was lowest when using algorithm β3 at the two sites (−1.17%, −0.49% for fat %, 0.11%, −0.37% for lean %). The difference of DXA composition predictions between sites was lowest when using algorithm β3, which demonstrated between site differences of 0.59 CT fat %, and 0.46 CT lean%. In contrast, algorithm β1 and β2 produced differences of 23.7% and 30.8% for CT fat, and 17.3% and 21.9% for CT lean between the two DXA devices. There was a small difference of 0.78% between the fat predictions of the first DXA image compared to the second DXA image for each carcass. The precision of predictions improved slightly using algorithm β3. This work demonstrates that the in-line DXA systems can produce comparable results across sites.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141043175","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 : 2024-05-11DOI: 10.1016/j.meatsci.2024.109538
Patricia M. Ramos , Stephanie E. Wohlgemuth , Chloe A. Gingerich , Briana Hawryluk , Morgan T. Smith , Lindsey C. Bell , Tracy L. Scheffler
Mitochondria function and integrity may impact postmortem metabolism and meat quality development. Adaptations in heat tolerant Brahman may persist to limit cellular stress postmortem. Our objective was to evaluate glycolysis, pH decline, and mitochondria function in longissimus lumborum (LL) from Angus and Brahman steers (N = 28) early postmortem (1 to 6 h) and after rigor (24 h). We evaluated metabolites of anaerobic glycolysis, ATP, pH, and temperature, and determined mitochondria oxygen consumption rate (OCR) in permeabilized fibers. The main effects of breed (b) and time (t) and the interaction were tested. Brahman LL contained greater ATP during the first 6 h postmortem; Brahman also tended to exhibit a slower pH decline (b × t, P = 0.07) and more rapid temperature decline (b × t, P < 0.001), but metabolites of anaerobic glycolysis were not different. Mitochondria in Brahman and Angus LL were well-coupled and respired at 1 h postmortem. However, outer membrane integrity became increasingly compromised postmortem (t, P < 0.001). Brahman tended to exhibit greater electron transport system capacity (b, P < 0.1) and had greater capacity for oxidative phosphorylation (complex I and II substrates) at 6 h compared with Angus (P < 0.001). In totality, greater ATP, slower pH decline, and enhanced mitochondria capacity indicate that Brahman possess mitochondrial properties or cellular adaptations that help protect the cell during energy stress postmortem. Slower pH and more rapid temperature decline in LL from Brahman may also help preserve mitochondria function postmortem.
{"title":"Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers","authors":"Patricia M. Ramos , Stephanie E. Wohlgemuth , Chloe A. Gingerich , Briana Hawryluk , Morgan T. Smith , Lindsey C. Bell , Tracy L. Scheffler","doi":"10.1016/j.meatsci.2024.109538","DOIUrl":"10.1016/j.meatsci.2024.109538","url":null,"abstract":"<div><p>Mitochondria function and integrity may impact postmortem metabolism and meat quality development. Adaptations in heat tolerant Brahman may persist to limit cellular stress postmortem. Our objective was to evaluate glycolysis, pH decline, and mitochondria function in <em>longissimus lumborum</em> (LL) from Angus and Brahman steers (<em>N</em> = 28) early postmortem (1 to 6 h) and after rigor (24 h). We evaluated metabolites of anaerobic glycolysis, ATP, pH, and temperature, and determined mitochondria oxygen consumption rate (OCR) in permeabilized fibers. The main effects of breed (b) and time (t) and the interaction were tested. Brahman LL contained greater ATP during the first 6 h postmortem; Brahman also tended to exhibit a slower pH decline (b × t, <em>P</em> = 0.07) and more rapid temperature decline (b × t, <em>P</em> < 0.001), but metabolites of anaerobic glycolysis were not different. Mitochondria in Brahman and Angus LL were well-coupled and respired at 1 h postmortem. However, outer membrane integrity became increasingly compromised postmortem (t, <em>P</em> < 0.001). Brahman tended to exhibit greater electron transport system capacity (b, <em>P</em> < 0.1) and had greater capacity for oxidative phosphorylation (complex I and II substrates) at 6 h compared with Angus (<em>P</em> < 0.001). In totality, greater ATP, slower pH decline, and enhanced mitochondria capacity indicate that Brahman possess mitochondrial properties or cellular adaptations that help protect the cell during energy stress postmortem. Slower pH and more rapid temperature decline in LL from Brahman may also help preserve mitochondria function postmortem.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141054128","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 : 2024-05-08DOI: 10.1016/j.meatsci.2024.109536
M.P. Ellies-Oury , K. Insausti , S. Papillon , J. Albechaalany , G. Cantalapiedra-Hijar
The selection of more efficient animals for breeding is of both economic and environmental interest to the industry. The aim of this study was to evaluate the influence of the animals' residual feed intake (RFI) ranking in interaction with the type of diet on the meat quality of Charolais beef cattle. Indeed, several biological mechanisms are associated with RFI, especially when animals are fed high starch-diets. It is therefore possible that quality parameters may show greater changes due to RFI in the context of high starch diets compared to high forage diets.
An 84-day feed efficiency trial followed immediately by a second 112-day feed efficiency trial was conducted with a total of 100 animals fed either maize- or grass-diets for 196-days. At the end of the 84-day period, the 32 most divergent RFI animals (16 extreme RFI animals per diet, 8 RFI+ and 8 RFI-) were identified. They were slaughtered after 112-days of finishing. The Longissimus thoracis was characterised in terms of nutritional and sensory quality.
RFI had no effect on lab colour, muscle shear force, total fat, fatty acid ratios and most of the total fatty acid content (especially n-3) irrespective of the diet. However, more efficient animals (RFI-) showed higher CLA contents compared to less efficient animals (RFI+) regardless of the diet and also a lower n6/n3 ratio only in animals fed the maize diets. Diet also had a significant effect on lipid and FA content as well as on FA composition.
{"title":"Effect of residual feed intake on meat quality in fattening Charolais bulls fed two contrasting diets","authors":"M.P. Ellies-Oury , K. Insausti , S. Papillon , J. Albechaalany , G. Cantalapiedra-Hijar","doi":"10.1016/j.meatsci.2024.109536","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109536","url":null,"abstract":"<div><p>The selection of more efficient animals for breeding is of both economic and environmental interest to the industry. The aim of this study was to evaluate the influence of the animals' residual feed intake (RFI) ranking in interaction with the type of diet on the meat quality of Charolais beef cattle. Indeed, several biological mechanisms are associated with RFI, especially when animals are fed high starch-diets. It is therefore possible that quality parameters may show greater changes due to RFI in the context of high starch diets compared to high forage diets.</p><p>An 84-day feed efficiency trial followed immediately by a second 112-day feed efficiency trial was conducted with a total of 100 animals fed either maize- or grass-diets for 196-days. At the end of the 84-day period, the 32 most divergent RFI animals (16 extreme RFI animals per diet, 8 RFI+ and 8 RFI-) were identified. They were slaughtered after 112-days of finishing. The <em>Longissimus thoracis</em> was characterised in terms of nutritional and sensory quality.</p><p>RFI had no effect on lab colour, muscle shear force, total fat, fatty acid ratios and most of the total fatty acid content (especially n-3) irrespective of the diet. However, more efficient animals (RFI-) showed higher CLA contents compared to less efficient animals (RFI+) regardless of the diet and also a lower n6/n3 ratio only in animals fed the maize diets. Diet also had a significant effect on lipid and FA content as well as on FA composition.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S030917402400113X/pdfft?md5=7c58076f83f6e8f467f390452247ccc2&pid=1-s2.0-S030917402400113X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948671","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 : 2024-05-07DOI: 10.1016/j.meatsci.2024.109535
Mehmet Emin Aydemir , Serap Kılıç Altun , Kasım Takım , Mustafa Abdullah Yilmaz , Hamza Yalçin
In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.
{"title":"Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins","authors":"Mehmet Emin Aydemir , Serap Kılıç Altun , Kasım Takım , Mustafa Abdullah Yilmaz , Hamza Yalçin","doi":"10.1016/j.meatsci.2024.109535","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109535","url":null,"abstract":"<div><p>In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (<em>L*</em>, <em>a*</em>, and <em>b*</em>) of raw beef tenderloin samples (<em>P</em> < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (<em>P</em> < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140951938","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 : 2024-05-07DOI: 10.1016/j.meatsci.2024.109533
Abderrahmane Aït-Kaddour , Mohammed Loudiyi , Oumayma Boukria , Jasur Safarov , Shaxnoza Sultanova , Donato Andueza , Anne Listrat , Yana Cahyana
The purpose of this work was to assess the potential of 2T2D COS PLS-DA (two-trace two-dimensional correlation spectroscopy and partial least squares discriminant analysis) in conjunction with Visible Near infrared multispectral imaging (MSI) as a quick, non-destructive, and precise technique for classifying three beef muscles -Longissimus thoracis, Semimembranosus, and Biceps femoris- obtained from three breeds - the Blonde d'Aquitaine, Limousine, and Aberdeen Angus. The experiment was performed on 240 muscle samples. Before performing PLS-DA, spectra were extracted from MSI images and processed by SNV (Standard Normal Variate), MSC (Multivariate Scattering Correction) or AREA (area under curve equal 1) and converted in synchronous and asynchronous 2T2D COS maps. The results of the study highlighted that combining synchronous and asynchronous 2T2D COS maps before performing PLS-DA was the best strategy to discriminate between the three muscles (100% of classification accuracy and 0% of error).
这项工作的目的是评估 2T2D COS PLS-DA(双向二维相关光谱和偏最小二乘法判别分析)与可见近红外多光谱成像(MSI)结合作为一种快速、非破坏性和精确技术的潜力、非破坏性的精确技术,用于对三种牛肉肌肉(胸长肌、半膜肌和股二头肌)进行分类,这三种肌肉分别来自三个品种--阿基坦金牛、利木赞牛和阿伯丁安格斯。实验在 240 块肌肉样本上进行。在执行 PLS-DA 之前,先从 MSI 图像中提取光谱,并通过 SNV(标准正态变异)、MSC(多变量散射校正)或 AREA(曲线下面积等于 1)进行处理,然后转换为同步和异步 2T2D COS 地图。研究结果表明,在进行 PLS-DA 之前将同步和异步 2T2D COS 图结合起来是区分三块肌肉的最佳策略(分类准确率为 100%,误差为 0%)。
{"title":"Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging","authors":"Abderrahmane Aït-Kaddour , Mohammed Loudiyi , Oumayma Boukria , Jasur Safarov , Shaxnoza Sultanova , Donato Andueza , Anne Listrat , Yana Cahyana","doi":"10.1016/j.meatsci.2024.109533","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109533","url":null,"abstract":"<div><p>The purpose of this work was to assess the potential of 2T2D COS PLS-DA (two-trace two-dimensional correlation spectroscopy and partial least squares discriminant analysis) in conjunction with Visible Near infrared multispectral imaging (MSI) as a quick, non-destructive, and precise technique for classifying three beef muscles -<em>Longissimus thoracis, Semimembranosus, and Biceps femoris</em>- obtained from three breeds - the Blonde d'Aquitaine, Limousine, and Aberdeen Angus. The experiment was performed on 240 muscle samples. Before performing PLS-DA, spectra were extracted from MSI images and processed by SNV (Standard Normal Variate), MSC (Multivariate Scattering Correction) or AREA (area under curve equal 1) and converted in synchronous and asynchronous 2T2D COS maps. The results of the study highlighted that combining synchronous and asynchronous 2T2D COS maps before performing PLS-DA was the best strategy to discriminate between the three muscles (100% of classification accuracy and 0% of error).</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001104/pdfft?md5=6aadc5fcf7362d3d0694d11aa3ad9067&pid=1-s2.0-S0309174024001104-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140905935","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}