Pub Date : 2024-11-10DOI: 10.1016/j.meatsci.2024.109708
Qian You , Yukun Yuan , Runxiang Mao , Jianghui Xie , Ling Zhang , Xingguo Tian , Xiaoyan Xu
The quality of beef meatballs during repeated freeze-thaw (F-T) cycles was assessed by multiple indicators. This study introduced a novel quality evaluation method using hyperspectral imaging (HSI) and multi-task learning. Seventeen quality indicators were analyzed to assess the impact of F-T cycles. Subsequently, a comprehensive quality index (CQI) and a comprehensive weight index (CWI) were constructed from 11 key indicators via factor analysis. By integrating HSI data from 150 samples with multi-task convolutional neural network (MT-CNN), the feasibility of simultaneous monitoring of CQI and CWI of the beef meatballs was explored. The results demonstrated that MT-CNN achieved superior predictions for CQI (RMSEp = 1.24, R2 = 0.94) and CWI (RMSEp = 20.436, R2 = 0.94) compared to traditional machine learning and single-task CNN approaches. Furthermore, the deterioration trends of beef meatballs during multiple F-T cycles were effectively visualized. Thus, the integration of HSI and MT-CNN enabled efficient prediction of comprehensive evaluation indexes for beef meatballs, contributing to their quality control.
{"title":"Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network","authors":"Qian You , Yukun Yuan , Runxiang Mao , Jianghui Xie , Ling Zhang , Xingguo Tian , Xiaoyan Xu","doi":"10.1016/j.meatsci.2024.109708","DOIUrl":"10.1016/j.meatsci.2024.109708","url":null,"abstract":"<div><div>The quality of beef meatballs during repeated freeze-thaw (F-T) cycles was assessed by multiple indicators. This study introduced a novel quality evaluation method using hyperspectral imaging (HSI) and multi-task learning. Seventeen quality indicators were analyzed to assess the impact of F-T cycles. Subsequently, a comprehensive quality index (CQI) and a comprehensive weight index (CWI) were constructed from 11 key indicators via factor analysis. By integrating HSI data from 150 samples with multi-task convolutional neural network (MT-CNN), the feasibility of simultaneous monitoring of CQI and CWI of the beef meatballs was explored. The results demonstrated that MT-CNN achieved superior predictions for CQI (<em>RMSE</em><sub><em>p</em></sub> = 1.24, <em>R</em><sup><em>2</em></sup> = 0.94) and CWI (<em>RMSE</em><sub><em>p</em></sub> = 20.436, <em>R</em><sup><em>2</em></sup> = 0.94) compared to traditional machine learning and single-task CNN approaches. Furthermore, the deterioration trends of beef meatballs during multiple F-T cycles were effectively visualized. Thus, the integration of HSI and MT-CNN enabled efficient prediction of comprehensive evaluation indexes for beef meatballs, contributing to their quality control.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109708"},"PeriodicalIF":7.1,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611536","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 : 2024-11-04DOI: 10.1016/j.meatsci.2024.109707
Stephen Louis Connaughton , Andrew Williams , Graham Edwin Gardner
Dual Energy X-ray Absorptiometry (DXA) scanners operating at abattoir processing speeds are currently installed in six sheep meat abattoirs around Australia, predicting carcass composition as estimates of computed tomography (CT) determined fat %, lean %, and bone %. This study tested an updated bone-detection algorithm for these DXA scanners. This algorithm improved the precision of prediction for carcass fat% and lean%, but most notably for bone % (R2 = 0.92, RMSE = 0.61 %), compared to the previous algorithm (R2 = 0.51, RMSE = 1.57 %). This was due to improved allocation of bone-containing pixels, resulting from the inclusion of tissue thickness in the bone-detection equation. In a second experiment, the predictions from this new algorithm, along with an automated phantom calibration technique, were assessed relative to their ability to meet the AUS-MEAT accreditation accuracy standards required for predicting CT determined carcass fat%, lean%, and bone%. The DXA met these standards for predicting fat % (range 10.9 % - 37.1 %), lean % (range 49.0 % - 66.2 %), and bone % (range 11.6 % - 25.0 %), across three weight bands of light carcasses (<22 kg), mid-weight carcasses (22-28 kg), and heavy carcasses (>28 kg). This work allowed for the accreditation of DXA, enabling its predictions of carcass composition to be used for trading sheep carcasses in Australia. The accuracy of these predictions far exceed those provided by the historical industry measure of GR tissue depth, and hot carcass weight.
{"title":"Accreditation of in-abattoir Dual Energy X-ray Absorptiometry scanning apparatus to predict lamb carcass composition in Australia","authors":"Stephen Louis Connaughton , Andrew Williams , Graham Edwin Gardner","doi":"10.1016/j.meatsci.2024.109707","DOIUrl":"10.1016/j.meatsci.2024.109707","url":null,"abstract":"<div><div>Dual Energy X-ray Absorptiometry (DXA) scanners operating at abattoir processing speeds are currently installed in six sheep meat abattoirs around Australia, predicting carcass composition as estimates of computed tomography (CT) determined fat %, lean %, and bone %. This study tested an updated bone-detection algorithm for these DXA scanners. This algorithm improved the precision of prediction for carcass fat% and lean%, but most notably for bone % (R<sup>2</sup> = 0.92, RMSE = 0.61 %), compared to the previous algorithm (R<sup>2</sup> = 0.51, RMSE = 1.57 %). This was due to improved allocation of bone-containing pixels, resulting from the inclusion of tissue thickness in the bone-detection equation. In a second experiment, the predictions from this new algorithm, along with an automated phantom calibration technique, were assessed relative to their ability to meet the AUS-MEAT accreditation accuracy standards required for predicting CT determined carcass fat%, lean%, and bone%. The DXA met these standards for predicting fat % (range 10.9 % - 37.1 %), lean % (range 49.0 % - 66.2 %), and bone % (range 11.6 % - 25.0 %), across three weight bands of light carcasses (<22 kg), mid-weight carcasses (22-28 kg), and heavy carcasses (>28 kg). This work allowed for the accreditation of DXA, enabling its predictions of carcass composition to be used for trading sheep carcasses in Australia. The accuracy of these predictions far exceed those provided by the historical industry measure of GR tissue depth, and hot carcass weight.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109707"},"PeriodicalIF":7.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611513","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 : 2024-11-04DOI: 10.1016/j.meatsci.2024.109704
Longquan Xiao , Molazi Lapu , Lin Cui , Jing Li , Xinhui Wang , Xiang Li , Mingxue Liu , Dayu Liu
In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of Pseudomonas spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.
{"title":"Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat","authors":"Longquan Xiao , Molazi Lapu , Lin Cui , Jing Li , Xinhui Wang , Xiang Li , Mingxue Liu , Dayu Liu","doi":"10.1016/j.meatsci.2024.109704","DOIUrl":"10.1016/j.meatsci.2024.109704","url":null,"abstract":"<div><div>In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of <em>Pseudomonas</em> spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109704"},"PeriodicalIF":7.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593236","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 : 2024-11-03DOI: 10.1016/j.meatsci.2024.109705
Matthew D. Wilson , Ian G. Hunt , Samantha M. Sawyer , Chawalit Kocharunchitt , Zeer Li , Roger A. Stanley
Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC–MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.
{"title":"Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study","authors":"Matthew D. Wilson , Ian G. Hunt , Samantha M. Sawyer , Chawalit Kocharunchitt , Zeer Li , Roger A. Stanley","doi":"10.1016/j.meatsci.2024.109705","DOIUrl":"10.1016/j.meatsci.2024.109705","url":null,"abstract":"<div><div>Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC–MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109705"},"PeriodicalIF":7.1,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142589685","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 : 2024-11-02DOI: 10.1016/j.meatsci.2024.109706
Evan R. McCarney , Peter McGilchrist , Sarah M. Stewart , Robin Dykstra
Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and insignificant drift over time, which removes the need for recalibration. Furthermore, single-side NMR devices have open geometries that enable measurements of subsections of larger samples without taking sub-samples. Here we demonstrated long-term reproducibility in a benchtop device and the utility of a single-sided NMR device. We validated long-term reproducibility of NMR measurements of lamb intramuscular fat (IMF%) in a commercial processor boning room years after the original model was created. It was hypothesised that the NMR IMF% model would retain precision and accuracy on independent validation. The root mean squared (RMS) error of prediction of lamb IMF was 0.79 %. The R2 between reference measurements, predicted IMF% was 0.74, the slope of the chemical IMF% vs NMR predictions was 0.989, and the bias was 0.53 % IMF%. In the second example, we showed that IMF% measurements of high value beef striploins could be measured off a commercial processing belt and returned without damaging the product. It was hypothesised that a commercial prototype single-sided NMR system would predict IMF% in beef M. longissimus thoracis et lumborum. Here the RMS error of the correlation was 1.58 % IMF% and R2 was 0.97. The long-term stability, high accuracy, and nondestructive nature make unilateral NMR devices ideal for applications in the red meat industry where IMF% contributes to product value.
{"title":"Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies","authors":"Evan R. McCarney , Peter McGilchrist , Sarah M. Stewart , Robin Dykstra","doi":"10.1016/j.meatsci.2024.109706","DOIUrl":"10.1016/j.meatsci.2024.109706","url":null,"abstract":"<div><div>Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and insignificant drift over time, which removes the need for recalibration. Furthermore, single-side NMR devices have open geometries that enable measurements of subsections of larger samples without taking sub-samples. Here we demonstrated long-term reproducibility in a benchtop device and the utility of a single-sided NMR device. We validated long-term reproducibility of NMR measurements of lamb intramuscular fat (IMF%) in a commercial processor boning room years after the original model was created. It was hypothesised that the NMR IMF% model would retain precision and accuracy on independent validation. The root mean squared (RMS) error of prediction of lamb IMF was 0.79 %. The <em>R</em><sup>2</sup> between reference measurements, predicted IMF% was 0.74, the slope of the chemical IMF% vs NMR predictions was 0.989, and the bias was 0.53 % IMF%. In the second example, we showed that IMF% measurements of high value beef striploins could be measured off a commercial processing belt and returned without damaging the product. It was hypothesised that a commercial prototype single-sided NMR system would predict IMF% in beef <em>M. longissimus thoracis et lumborum</em>. Here the RMS error of the correlation was 1.58 % IMF% and R<sup>2</sup> was 0.97. The long-term stability, high accuracy, and nondestructive nature make unilateral NMR devices ideal for applications in the red meat industry where IMF% contributes to product value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109706"},"PeriodicalIF":7.1,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611517","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 : 2024-11-01DOI: 10.1016/j.meatsci.2024.109703
Sumeng Wei , Xin Li , Jingming Zhang , Baohua Kong , Fangda Sun , Chuanai Cao , Qian Liu , Xinning Huang
The present work mainly investigated the changes of gel characteristics, rheological properties and ultrastructure of myofibrillar protein (MP) gels with varying amounts (2, 4, 6, and 8 %, w/w) of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS). The findings showed that CTS or ATS notably improved the gelling characteristics (such as gel strength and water retention) of mixed MP gels in a dose-dependent manner (P < 0.05), which was clearly verified by the results of rheological behavior tests under different modes. Moreover, compared to ATS, CTS rendered higher gel strength and promoted the formation of a more uniform and smoother mixed MP gel matrix, which was mainly attributed to the higher peak viscosity of CTS. Furthermore, the images of iodine staining indicated that in mixed MP gels, the continuous phase supported by MP was gradually transited to being starch supported as the amounts of CTS or ATS increased between 2 % and 8 %. Additionally, hydrophobic interactions and disulfide bonds were the principal chemical forces of mixed MP gels, which could promote the occurrence phase transition. Briefly, our present work provided some vital understanding of the molecular interactions between MP and modified tapioca starches, which could efficiently modulate the quality profiles of meat products.
{"title":"Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition","authors":"Sumeng Wei , Xin Li , Jingming Zhang , Baohua Kong , Fangda Sun , Chuanai Cao , Qian Liu , Xinning Huang","doi":"10.1016/j.meatsci.2024.109703","DOIUrl":"10.1016/j.meatsci.2024.109703","url":null,"abstract":"<div><div>The present work mainly investigated the changes of gel characteristics, rheological properties and ultrastructure of myofibrillar protein (MP) gels with varying amounts (2, 4, 6, and 8 %, <em>w</em>/w) of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS). The findings showed that CTS or ATS notably improved the gelling characteristics (such as gel strength and water retention) of mixed MP gels in a dose-dependent manner (<em>P</em> < 0.05), which was clearly verified by the results of rheological behavior tests under different modes. Moreover, compared to ATS, CTS rendered higher gel strength and promoted the formation of a more uniform and smoother mixed MP gel matrix, which was mainly attributed to the higher peak viscosity of CTS. Furthermore, the images of iodine staining indicated that in mixed MP gels, the continuous phase supported by MP was gradually transited to being starch supported as the amounts of CTS or ATS increased between 2 % and 8 %. Additionally, hydrophobic interactions and disulfide bonds were the principal chemical forces of mixed MP gels, which could promote the occurrence phase transition. Briefly, our present work provided some vital understanding of the molecular interactions between MP and modified tapioca starches, which could efficiently modulate the quality profiles of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109703"},"PeriodicalIF":7.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142566759","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 : 2024-11-01DOI: 10.1016/j.meatsci.2024.109695
J.S. Bodmer , M. Beline , C.N. Yen , J.C. Wicks , S.T. Amorim , E.C. Roth , F.H. Biase , M. Koohmaraie , S. Matarneh , T.H. Shi , S.L. Silva , D.E. Gerrard
An in vitro assay was developed to study protease activity during the maturation of beef postmortem. Myofibrils were purified from the semitendinosus and used as a sentinel for assessing the activity of endogenous proteases in longissimus thoracis et lumborum (LTL) and the extensor carpi radialis (ER) over time postmortem in beef carcasses. Samples were collected from each muscle at 0, 1, 2, 7, and 14 d of aging and snap frozen. Samples were powdered and added to an in vitro proteolysis assay containing buffer and purified myofibrils. Aliquots were collected at 0, 2, 120, 480, and 1440 min of incubation, and intact desmin and troponin-T were quantified. Digestions at 0 and 1 d using either muscle had little desmin degradation during the entire digestion period. In contrast, LTL muscle collected at 2, 7, and 14 d had the greatest proteolytic capacity as indicated by disappearance of intact desmin by 480 and 1440 min incubation. Though degradation ensued using powdered ER muscle, disappearance of intact proteins was limited. Degradation in vitro paralleled that observed in intact muscle. Addition of ethylene glycol tetra-acetic acid (EGTA), a cysteine protease inhibitor, and calpastatin inhibited proteolysis and suggest proteolytic activity observed in muscles and detected in our proteolysis assays is due to an active calpain protease. Collectively, our data show an active protease is minimal in bovine muscle until 48 h postmortem in the LTL muscle and suggest an in vitro assay containing purified myofibrils is a potential tool for studying temporal changes in proteolysis during the maturation and tenderization of beef across muscles.
我们开发了一种体外测定法来研究牛肉死后成熟过程中的蛋白酶活性。从半腱肌中纯化出肌原纤维，并将其作为哨点来评估牛肉胴体胸腰长肌（LTL）和桡侧伸肌（ER）的内源性蛋白酶活性。在牛肉老化 0、1、2、7 和 14 d 时采集每块肌肉的样本并速冻。将样本打成粉末，加入含有缓冲液和纯化肌纤维的体外蛋白水解试验中。在孵育的 0、2、120、480 和 1440 分钟收集等分样品，并对完整的 desmin 和肌钙蛋白-T 进行定量。在整个消化过程中，0 d 和 1 d 时使用任何一种肌肉进行的消化都几乎没有去蛋白降解。相比之下，在 2、7 和 14 d 收集的 LTL 肌肉的蛋白水解能力最强，在 480 和 1440 分钟的孵育过程中，完整的 desmin 消失。虽然ER肌肉粉末会发生降解，但完整蛋白质的消失是有限的。体外降解与在完整肌肉中观察到的降解相同。加入半胱氨酸蛋白酶抑制剂乙二醇四乙酸（EGTA）和钙蛋白酶抑制蛋白水解，这表明在肌肉中观察到的蛋白水解活性以及在我们的蛋白水解试验中检测到的蛋白水解活性是由活性钙蛋白酶引起的。总之，我们的数据表明，在牛死后 48 小时之前，LTL 肌肉中的活性蛋白酶极少，这表明含有纯化肌原纤维的体外测定是研究牛肉肌肉成熟和变嫩过程中蛋白分解时间变化的一种潜在工具。
{"title":"In vitro proteolysis mirrors intact muscle maturation in beef carcasses","authors":"J.S. Bodmer , M. Beline , C.N. Yen , J.C. Wicks , S.T. Amorim , E.C. Roth , F.H. Biase , M. Koohmaraie , S. Matarneh , T.H. Shi , S.L. Silva , D.E. Gerrard","doi":"10.1016/j.meatsci.2024.109695","DOIUrl":"10.1016/j.meatsci.2024.109695","url":null,"abstract":"<div><div>An <em>in vitro</em> assay was developed to study protease activity during the maturation of beef postmortem. Myofibrils were purified from the <em>semitendinosus</em> and used as a sentinel for assessing the activity of endogenous proteases in <em>longissimus thoracis</em> et <em>lumborum</em> (LTL) and the <em>extensor carpi radialis</em> (ER) over time postmortem in beef carcasses. Samples were collected from each muscle at 0, 1, 2, 7, and 14 d of aging and snap frozen. Samples were powdered and added to an <em>in vitro</em> proteolysis assay containing buffer and purified myofibrils. Aliquots were collected at 0, 2, 120, 480, and 1440 min of incubation, and intact desmin and troponin-T were quantified. Digestions at 0 and 1 d using either muscle had little desmin degradation during the entire digestion period. In contrast, LTL muscle collected at 2, 7, and 14 d had the greatest proteolytic capacity as indicated by disappearance of intact desmin by 480 and 1440 min incubation. Though degradation ensued using powdered ER muscle, disappearance of intact proteins was limited. Degradation <em>in vitro</em> paralleled that observed in intact muscle. Addition of ethylene glycol tetra-acetic acid (EGTA), a cysteine protease inhibitor, and calpastatin inhibited proteolysis and suggest proteolytic activity observed in muscles and detected in our proteolysis assays is due to an active calpain protease. Collectively, our data show an active protease is minimal in bovine muscle until 48 h postmortem in the LTL muscle and suggest an <em>in vitro</em> assay containing purified myofibrils is a potential tool for studying temporal changes in proteolysis during the maturation and tenderization of beef across muscles.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109695"},"PeriodicalIF":7.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142692387","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 : 2024-10-28DOI: 10.1016/j.meatsci.2024.109696
Yanxiaoxue Liu , Xiaoyin Yang , Yunge Liu , Pengcheng Dong , Rongrong Liang , David L. Hopkins , Benjamin W.B. Holman , Xin Luo , Lixian Zhu , Zhengang Yang , Yimin Zhang
Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (P < 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.
{"title":"Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China","authors":"Yanxiaoxue Liu , Xiaoyin Yang , Yunge Liu , Pengcheng Dong , Rongrong Liang , David L. Hopkins , Benjamin W.B. Holman , Xin Luo , Lixian Zhu , Zhengang Yang , Yimin Zhang","doi":"10.1016/j.meatsci.2024.109696","DOIUrl":"10.1016/j.meatsci.2024.109696","url":null,"abstract":"<div><div>Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (<em>P</em> < 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109696"},"PeriodicalIF":7.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560651","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 : 2024-10-24DOI: 10.1016/j.meatsci.2024.109692
Xijin Zhu , Chao Yang , Qunli Yu , Ling Han
Ferroptosis has emerged as a novel, crucial regulator of meat quality in the postmortem hypoxia environment, with its role in mediating protein oxidation and cell death. However, the interaction between ferroptosis and the hypoxia response, especially the involvement of hypoxia-inducible factor-1α (HIF-1α), remains poorly studied. This study aimed to characterize whether HIF-1α influences ferroptosis, and, if so, explore the underlying mechanisms involved. The results showed that ferroptosis mediated by HIF-1α negatively impacts meat color and water holding capacity (WHC) but improving tenderness. Inhibition of HIF-1α by 3-(5′-hydroxymethyl-2′-furyl)-1-benzyl indazole (YC-1) reduced ferroptosis, as evidenced by lower lipid ROS levels, malondialdehyde (MDA), along with higher glutathione (GSH) levels compared to the control (P < 0.05). Additionally, inhibition of HIF-1α shifted iron homeostasis towards decreased uptake via downregulation of transferrin receptor 1 (TfR1) and induced export/storage via upregulation of ferroportin (FPN) and ferritin heavy chain (FTH) (P < 0.05). The relative expression of the ferritinophagy mediator nuclear receptor coactivator 4 (NCOA4), LC3-II/LC3-I ratio, and ATG were inhibited by YC-1 (P < 0.05), these findings suggest a general decrease in ferritinophagy associated with HIF-1α inhibition. YC-1-treated samples exhibited significantly diminished lactate accumulation and lactate dehydrogenase (LDH) activity compared to the control (P < 0.05). Unexpectedly, the inhibition of ferroptosis caused by YC-1 was further amplified by lactate enhancement, suggesting that lactate can exert its suppressive effects on ferroptosis independently of HIF-1α. Collectively, these findings demonstrate that HIF-1α drives ferroptosis by regulating iron metabolism, while lactate inhibits ferroptosis in a HIF-1α-independent manner. Overall, the HIF-1α mediated ferroptosis of postmortem yak muscle had a negative impact on WHC and color, while as a contributing factor of tenderness.
{"title":"Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem","authors":"Xijin Zhu , Chao Yang , Qunli Yu , Ling Han","doi":"10.1016/j.meatsci.2024.109692","DOIUrl":"10.1016/j.meatsci.2024.109692","url":null,"abstract":"<div><div>Ferroptosis has emerged as a novel, crucial regulator of meat quality in the postmortem hypoxia environment, with its role in mediating protein oxidation and cell death. However, the interaction between ferroptosis and the hypoxia response, especially the involvement of hypoxia-inducible factor-1α (HIF-1α), remains poorly studied. This study aimed to characterize whether HIF-1α influences ferroptosis, and, if so, explore the underlying mechanisms involved. The results showed that ferroptosis mediated by HIF-1α negatively impacts meat color and water holding capacity (WHC) but improving tenderness. Inhibition of HIF-1α by 3-(5′-hydroxymethyl-2′-furyl)-1-benzyl indazole (YC-1) reduced ferroptosis, as evidenced by lower lipid ROS levels, malondialdehyde (MDA), along with higher glutathione (GSH) levels compared to the control (<em>P</em> < 0.05). Additionally, inhibition of HIF-1α shifted iron homeostasis towards decreased uptake via downregulation of transferrin receptor 1 (TfR1) and induced export/storage via upregulation of ferroportin (FPN) and ferritin heavy chain (FTH) (<em>P</em> < 0.05). The relative expression of the ferritinophagy mediator nuclear receptor coactivator 4 (NCOA4), LC3-II/LC3-I ratio, and ATG were inhibited by YC-1 (<em>P</em> < 0.05), these findings suggest a general decrease in ferritinophagy associated with HIF-1α inhibition. YC-1-treated samples exhibited significantly diminished lactate accumulation and lactate dehydrogenase (LDH) activity compared to the control (<em>P</em> < 0.05). Unexpectedly, the inhibition of ferroptosis caused by YC-1 was further amplified by lactate enhancement, suggesting that lactate can exert its suppressive effects on ferroptosis independently of HIF-1α. Collectively, these findings demonstrate that HIF-1α drives ferroptosis by regulating iron metabolism, while lactate inhibits ferroptosis in a HIF-1α-independent manner. Overall, the HIF-1α mediated ferroptosis of postmortem yak muscle had a negative impact on WHC and color, while as a contributing factor of tenderness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109692"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611529","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 : 2024-10-24DOI: 10.1016/j.meatsci.2024.109691
Danuta Jaworska , Julia Pawłowska , Eliza Kostyra , Anna Piotrowska , Magdalena Płecha , Grzegorz Ostrowski , Edyta Symoniuk , David L. Hopkins , Krzysztof Sawicki , Wiesław Przybylski
Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made. This study aimed to assess the effect of a fungal biostarter application on the profile of volatile compounds, fatty acid composition and sensory quality of dry-aged beef. The Longissimus muscle used in the experiment originated from 20 crossbred (10 heifers and 10 steers) animals from the crossing of Holstein-Friesian cows with beef breed bulls. A fungal biostarter composed of Mucor flavus strain KKP2092p was used for meat inoculation. Half of the material was aged without the use of a biostarter (Control samples). The dry-ageing of the meat was performed at a temperature of 1.5 °C with approximately 80–90 % relative humidity for 28 days. The use of Mucor flavus KKP2092p improved meat quality attributes (aroma liking, flavour and overall liking) as a result of the formation of specific volatile compounds. The profile of volatile compounds in the meat aged with Mucor flavus and control variants was differentiated. This study also indicated that Mucor flavus biostarter had an impact on the specific fatty acid composition. An insignificant effect of Mucor flavus on lipid oxidation expressed as mg/kg of malonaldehyde was also observed.
{"title":"Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis","authors":"Danuta Jaworska , Julia Pawłowska , Eliza Kostyra , Anna Piotrowska , Magdalena Płecha , Grzegorz Ostrowski , Edyta Symoniuk , David L. Hopkins , Krzysztof Sawicki , Wiesław Przybylski","doi":"10.1016/j.meatsci.2024.109691","DOIUrl":"10.1016/j.meatsci.2024.109691","url":null,"abstract":"<div><div>Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made. This study aimed to assess the effect of a fungal biostarter application on the profile of volatile compounds, fatty acid composition and sensory quality of dry-aged beef. The <em>Longissimus muscle</em> used in the experiment originated from 20 crossbred (10 heifers and 10 steers) animals from the crossing of Holstein-Friesian cows with beef breed bulls. A fungal biostarter composed of <em>Mucor flavus</em> strain KKP2092p was used for meat inoculation. Half of the material was aged without the use of a biostarter (Control samples). The dry-ageing of the meat was performed at a temperature of 1.5 °C with approximately 80–90 % relative humidity for 28 days. The use of <em>Mucor flavus</em> KKP2092p improved meat quality attributes (aroma liking, flavour and overall liking) as a result of the formation of specific volatile compounds. The profile of volatile compounds in the meat aged with <em>Mucor flavus</em> and control variants was differentiated. This study also indicated that <em>Mucor flavus</em> biostarter had an impact on the specific fatty acid composition. An insignificant effect of <em>Mucor flavus</em> on lipid oxidation expressed as mg/kg of malonaldehyde was also observed.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109691"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142542656","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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