Pub Date : 2024-06-25DOI: 10.1016/j.meatsci.2024.109576
Luca Cocolin
In a changing world where sustainability has become a must, the food system has been identified as one of the weakest links where there is a need for innovative solutions to address longstanding and novel challenges related to food safety and quality. The current food system is facing enormous pressure to tackle environmental sustainability issues while guaranteeing safety and diversifying production. In the last years, the possibility to exploit naturally occurring competitive mechanisms, which regulate the homeostasis of microbial ecosystems, has attracted a lot of attention and interest. More specifically, in the food transformation sector, bacteriocins and bacteriocinogenic microorganisms have long been considered an innovation tool attracting the attention of the researchers and industries due to their potential application in the meat sector. This paper presents an analysis of the opportunities and the challenges of the use of bioprotection, also called biopreservation, in the food system as sustainable strategy to be implemented in meat production. Specifically methodologies to identify bacteriocinogenic strains, the effect of processing conditions on the expression of bacteriocin genes and the efficacy of bacteriocin producing strains to inhibit not only target microorganisms but whole spoilage consortia will be discussed.
{"title":"Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way.","authors":"Luca Cocolin","doi":"10.1016/j.meatsci.2024.109576","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109576","url":null,"abstract":"<p><p>In a changing world where sustainability has become a must, the food system has been identified as one of the weakest links where there is a need for innovative solutions to address longstanding and novel challenges related to food safety and quality. The current food system is facing enormous pressure to tackle environmental sustainability issues while guaranteeing safety and diversifying production. In the last years, the possibility to exploit naturally occurring competitive mechanisms, which regulate the homeostasis of microbial ecosystems, has attracted a lot of attention and interest. More specifically, in the food transformation sector, bacteriocins and bacteriocinogenic microorganisms have long been considered an innovation tool attracting the attention of the researchers and industries due to their potential application in the meat sector. This paper presents an analysis of the opportunities and the challenges of the use of bioprotection, also called biopreservation, in the food system as sustainable strategy to be implemented in meat production. Specifically methodologies to identify bacteriocinogenic strains, the effect of processing conditions on the expression of bacteriocin genes and the efficacy of bacteriocin producing strains to inhibit not only target microorganisms but whole spoilage consortia will be discussed.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054565","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 : 2024-06-24DOI: 10.1016/j.meatsci.2024.109580
Qin Hou , Tianyi Gao , Rui Liu , Chao Ma , Wangang Zhang
This study aimed to quantitively profile the S-nitrosylation in beef semimembranosus (SM) with different treatments (nitric oxide donor or nitric oxide synthase inhibitor) by applying iodoTMT-based nitrosoproteomics. Results showed that 2096 S-nitrosylated cysteine sites in 368 proteins were detected in beef SM. Besides, differential SNO-modified proteins were screened, some of which were involved in crucial biochemical pathways, including calcium-releasing-related proteins, energy metabolic enzymes, myofibrils, and cytoskeletal proteins. GO analysis indicated that differential proteins were localized in a wide range of cellular compartments, such as cytoplasm, organelle, and mitochondrion, providing a prerequisite for S-nitrosylation exerting broad roles in post-mortem muscles. Furthermore, KEGG analysis validated that these proteins participated in the regulation of diverse post-mortem metabolic processes, especially glycolysis. To conclude, changes of S-nitrosylation levels in post-mortem muscles could impact the structure and function of crucial muscle proteins, which lead to different levels of muscle metabolism and ultimately affect beef quality.
{"title":"S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality","authors":"Qin Hou , Tianyi Gao , Rui Liu , Chao Ma , Wangang Zhang","doi":"10.1016/j.meatsci.2024.109580","DOIUrl":"10.1016/j.meatsci.2024.109580","url":null,"abstract":"<div><p>This study aimed to quantitively profile the S-nitrosylation in beef <em>semimembranosus</em> (SM) with different treatments (nitric oxide donor or nitric oxide synthase inhibitor) by applying iodoTMT-based nitrosoproteomics. Results showed that 2096 S-nitrosylated cysteine sites in 368 proteins were detected in beef SM. Besides, differential SNO-modified proteins were screened, some of which were involved in crucial biochemical pathways, including calcium-releasing-related proteins, energy metabolic enzymes, myofibrils, and cytoskeletal proteins. GO analysis indicated that differential proteins were localized in a wide range of cellular compartments, such as cytoplasm, organelle, and mitochondrion, providing a prerequisite for S-nitrosylation exerting broad roles in post-mortem muscles. Furthermore, KEGG analysis validated that these proteins participated in the regulation of diverse post-mortem metabolic processes, especially glycolysis. To conclude, changes of S-nitrosylation levels in post-mortem muscles could impact the structure and function of crucial muscle proteins, which lead to different levels of muscle metabolism and ultimately affect beef quality.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141465128","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 : 2024-06-22DOI: 10.1016/j.meatsci.2024.109577
Hye-Jin Kim , Seungchul Lee , Minwoo Choi , Heesang Hong , Cheorun Jo
This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L*- and a*-value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L*- and a*-value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.
{"title":"Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking","authors":"Hye-Jin Kim , Seungchul Lee , Minwoo Choi , Heesang Hong , Cheorun Jo","doi":"10.1016/j.meatsci.2024.109577","DOIUrl":"10.1016/j.meatsci.2024.109577","url":null,"abstract":"<div><p>This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The <em>M. semitendinosus</em> (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, <em>L*</em>- and <em>a*</em>-value, shear force, and hardness decreased, while soluble peptides increased (<em>P <</em> 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (<em>P <</em> 0.05). An interaction effect between ficin and sous-vide cooking was found in <em>L*</em>- and <em>a*</em>-value, shear force, hardness, and soluble peptides (<em>P <</em> 0.05). A model to optimize the hardness for elderly people was established (R<sup>2</sup> = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm<sup>3</sup>) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm<sup>3</sup>) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141533186","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 : 2024-06-22DOI: 10.1016/j.meatsci.2024.109578
Ítalo Abreu Lima , Lorrany Ramos do Carmo, Bruna Fernandes Andrade, Thales Leandro Coutinho de Oliveira, Roberta Hilsdorf Piccoli, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture Lactobacillus paracasei and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 107 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 107 CFU/g of L. paracasei). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (P > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (P < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 107 CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (P < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks.
{"title":"Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack","authors":"Ítalo Abreu Lima , Lorrany Ramos do Carmo, Bruna Fernandes Andrade, Thales Leandro Coutinho de Oliveira, Roberta Hilsdorf Piccoli, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos","doi":"10.1016/j.meatsci.2024.109578","DOIUrl":"10.1016/j.meatsci.2024.109578","url":null,"abstract":"<div><p>Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture <em>Lactobacillus paracasei</em> and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 10<sup>7</sup> CFU/g of L. <em>paracasei</em>); and SYMB (with 2% lactulose and 10<sup>7</sup> CFU/g of <em>L. paracasei</em>). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (<em>P</em> > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (<em>P</em> < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 10<sup>7</sup> CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (<em>P</em> < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141449183","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 : 2024-06-22DOI: 10.1016/j.meatsci.2024.109579
Fernanda M. dos Santos , Leilson R. Bezerra , Jusaline F. Vieira , Polyana D.R. Marcelino , Analivia M. Barbosa , José M. Pereira Filho , Jose A. Arce-Cordero , Claudio Vaz Di M. Ribeiro , Thadeu M. Silva , Ronaldo L. Oliveira
Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16–18:1, c9t11–18:2, C18:2n–6, C20:4n–6, 20:5n–3, 22:5n–3, and 22:6n–3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9–18:1 and t16–18:1 reduced linearly. ƩSFA, ƩBI, Ʃcis– and ƩMUFA, Ʃn–3, Ʃn–6, and ƩPUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.
{"title":"Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract","authors":"Fernanda M. dos Santos , Leilson R. Bezerra , Jusaline F. Vieira , Polyana D.R. Marcelino , Analivia M. Barbosa , José M. Pereira Filho , Jose A. Arce-Cordero , Claudio Vaz Di M. Ribeiro , Thadeu M. Silva , Ronaldo L. Oliveira","doi":"10.1016/j.meatsci.2024.109579","DOIUrl":"10.1016/j.meatsci.2024.109579","url":null,"abstract":"<div><p>Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of <em>Acacia mearnsii</em> extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from <em>Acacia mearnsii</em> in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (<em>P</em> ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the <em>longissimus</em> muscle were not altered by the addition of <em>Acacia mearnsii</em> (<em>P</em> > 0.05). Cooling loss increased (<em>P</em> = 0.049) linearly. Including <em>Acacia mearnsii</em> in diet reduced the Warner-Bratzler shear force (WBSF, <em>P</em> = 0.018) of <em>longissimus</em> muscle of the bulls. The concentration of C16:0, C17:0, C24:0, <em>t</em>9,10,11,16–18:1, <em>c</em>9<em>t</em>11–18:2, C18:2<em>n</em>–6, C20:4<em>n</em>–6, 20:5<em>n</em>–3, 22:5<em>n</em>–3, and 22:6<em>n</em>–3 in the muscle increased due to the addition of <em>Acacia</em> in the diet (<em>P</em> ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g <em>Acacia. c</em>9–18:1 and <em>t</em>16–18:1 reduced linearly. ƩSFA, ƩBI, Ʃ<em>cis</em>– and ƩMUFA, Ʃ<em>n</em>–3, Ʃ<em>n</em>–6, and ƩPUFA (<em>P</em> ≤ 0.05) quadratically increased at higher concentrations of addition of <em>Acacia</em>, above <em>30 g</em>/kg DM. It is recommended to include <em>Acacia mearnsii</em> extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. <em>Acacia mearnsii</em> extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141496687","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 : 2024-06-21DOI: 10.1016/j.meatsci.2024.109575
Matteo Santinello , Mauro Penasa , Arianna Goi , Nicola Rampado , Jean-François Hocquette , Massimo De Marchi
The European carcass grading scheme (EUROP) places large emphasis on meat yield and therefore on quantitative traits such as carcass conformation and superficial fat coverage. However, it falls short in considering sensory properties and consumer satisfaction. In contrast, the Meat Standards Australia (MSA) grading scheme considers, among others, animals' ossification, marbling, and ultimate pH as primary indicators of beef eating quality. This study aims to characterize MSA carcass grading scheme applied to the Italian beef production system, considering its significant role in European beef market. The study involved 3204 Charolais, Limousin, and crossbred young bulls and heifers slaughtered in a commercial Italian abattoir. Data collection spanned a broad range of variables, including animal characteristics, MSA traits, and EUROP carcass grading traits. Regardless of the sex of the animal, no significant relationship was observed between MSA traits and EUROP carcass grading scores. Factors such as sex, age, and arrival season at the fattening unit significantly affected most of MSA traits. Females had significantly higher marbling score, and lower ossification score and hump height than males. Animals imported in autumn and winter had significantly lower marbling score, but similar ossification score compared to those imported in spring and summer. Older females had the highest marbling scores. While further research is needed to assess whether the MSA grading scheme can be adapted to all different European rearing systems, results of this study are a prelude to the potential benefits that the MSA grading scheme can bring to the European beef industry.
{"title":"Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle","authors":"Matteo Santinello , Mauro Penasa , Arianna Goi , Nicola Rampado , Jean-François Hocquette , Massimo De Marchi","doi":"10.1016/j.meatsci.2024.109575","DOIUrl":"10.1016/j.meatsci.2024.109575","url":null,"abstract":"<div><p>The European carcass grading scheme (EUROP) places large emphasis on meat yield and therefore on quantitative traits such as carcass conformation and superficial fat coverage. However, it falls short in considering sensory properties and consumer satisfaction. In contrast, the Meat Standards Australia (MSA) grading scheme considers, among others, animals' ossification, marbling, and ultimate pH as primary indicators of beef eating quality. This study aims to characterize MSA carcass grading scheme applied to the Italian beef production system, considering its significant role in European beef market. The study involved 3204 Charolais, Limousin, and crossbred young bulls and heifers slaughtered in a commercial Italian abattoir. Data collection spanned a broad range of variables, including animal characteristics, MSA traits, and EUROP carcass grading traits. Regardless of the sex of the animal, no significant relationship was observed between MSA traits and EUROP carcass grading scores. Factors such as sex, age, and arrival season at the fattening unit significantly affected most of MSA traits. Females had significantly higher marbling score, and lower ossification score and hump height than males. Animals imported in autumn and winter had significantly lower marbling score, but similar ossification score compared to those imported in spring and summer. Older females had the highest marbling scores. While further research is needed to assess whether the MSA grading scheme can be adapted to all different European rearing systems, results of this study are a prelude to the potential benefits that the MSA grading scheme can bring to the European beef industry.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001529/pdfft?md5=04742849668118e12940b226f998b172&pid=1-s2.0-S0309174024001529-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141465127","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 : 2024-06-20DOI: 10.1016/j.meatsci.2024.109574
Jiguang Wang , He Zhu , Haojie Li , Shuangshuang Xia , Fang Zhang , Chunxue Liu , Weijiang Zheng , Wen Yao
The current study aimed to investigate the metabolic and microbial mechanisms behind the effects of dietary wheat levels on intramuscular fat (IMF) content in the psoas major muscle (PM) of finishing pigs. Thirty-six barrows were arbitrarily assigned to two groups and fed with diets containing 25% or 55% wheat. Enhancing dietary wheat levels led to low energy states, resulting in reduced IMF content. This coincided with reduced serum glucose and low-density lipoprotein cholesterol levels. The AMP-activated protein kinase α2/sirtuin 1/peroxisome proliferator-activated receptor-γ coactivator 1α pathway may be activated by high-wheat diets, causing downregulation of adipogenesis and lipogenesis genes, and upregulation of lipolysis and gluconeogenesis genes. High-wheat diets decreased relative abundance of Lactobacillus and Coprococcus, whereas increased SMB53 proportion, subsequently decreasing colonic propionate content. Microbial glycolysis/gluconeogenesis, d-glutamine and D-glutamate metabolism, flagellar assembly, and caprolactam degradation were linked to IMF content. Metabolomic analysis indicated that enhancing dietary wheat levels promoted the protein digestion and absorption and affected amino acids and lipid metabolism. Enhancing dietary wheat levels reduced serum glucose and colonic propionate content, coupled with strengthened amino acid metabolism, contributing to the low energy states. Furthermore, alterations in microbial composition and propionate resulted from high-wheat diets were associated with primary bile acid biosynthesis, arachidonic acid metabolism, steroid hormone biosynthesis, and biosynthesis of unsaturated fatty acids, as well as IMF content. Colonic microbiota played a role in reducing IMF content through modulating the propionate-mediated peroxisome proliferators-activated receptor signaling pathway. In conclusion, body energy and gut microbiota balance collectively influenced lipid metabolism.
本研究旨在探讨日粮中小麦含量对育成猪腰大肌(PM)肌内脂肪(IMF)含量影响背后的代谢和微生物机制。将 36 头公猪任意分为两组,分别饲喂含 25% 或 55% 小麦的日粮。提高日粮中的小麦含量会导致低能量状态,从而降低腰大肌脂肪含量。这与血清葡萄糖和低密度脂蛋白胆固醇水平的降低不谋而合。高小麦膳食可能激活了AMP激活蛋白激酶α2/sirtuin 1/过氧化物酶体增殖体激活受体-γ辅助激活剂1α途径,导致脂肪生成和脂肪生成基因下调,脂肪分解和葡萄糖生成基因上调。高麦日粮降低了乳酸杆菌和铜绿球菌的相对丰度,而增加了SMB53的比例,从而降低了结肠中的丙酸盐含量。微生物的糖酵解/葡萄糖生成、d-谷氨酰胺和 D-谷氨酸代谢、鞭毛组装和己内酰胺降解与 IMF 含量有关。代谢组学分析表明,提高日粮中小麦的含量可促进蛋白质的消化和吸收,并影响氨基酸和脂质的代谢。提高日粮中小麦的含量会降低血清葡萄糖和结肠丙酸盐含量,同时加强氨基酸代谢,从而导致低能量状态。此外,高小麦膳食导致的微生物组成和丙酸盐的改变与初级胆汁酸的生物合成、花生四烯酸的代谢、类固醇激素的生物合成、不饱和脂肪酸的生物合成以及 IMF 的含量有关。结肠微生物群通过调节丙酸盐介导的过氧化物酶体增殖物激活受体信号通路,在减少 IMF 含量方面发挥作用。总之,体内能量和肠道微生物群平衡共同影响着脂质代谢。
{"title":"Metabolic and microbial mechanisms related to the effects of dietary wheat levels on intramuscular fat content in finishing pigs","authors":"Jiguang Wang , He Zhu , Haojie Li , Shuangshuang Xia , Fang Zhang , Chunxue Liu , Weijiang Zheng , Wen Yao","doi":"10.1016/j.meatsci.2024.109574","DOIUrl":"10.1016/j.meatsci.2024.109574","url":null,"abstract":"<div><p>The current study aimed to investigate the metabolic and microbial mechanisms behind the effects of dietary wheat levels on intramuscular fat (IMF) content in the psoas major muscle (PM) of finishing pigs. Thirty-six barrows were arbitrarily assigned to two groups and fed with diets containing 25% or 55% wheat. Enhancing dietary wheat levels led to low energy states, resulting in reduced IMF content. This coincided with reduced serum glucose and low-density lipoprotein cholesterol levels. The AMP-activated protein kinase α2/sirtuin 1/peroxisome proliferator-activated receptor-γ coactivator 1α pathway may be activated by high-wheat diets, causing downregulation of adipogenesis and lipogenesis genes, and upregulation of lipolysis and gluconeogenesis genes. High-wheat diets decreased relative abundance of <em>Lactobacillus</em> and <em>Coprococcus</em>, whereas increased <em>SMB53</em> proportion, subsequently decreasing colonic propionate content. Microbial glycolysis/gluconeogenesis, <span>d</span>-glutamine and D-glutamate metabolism, flagellar assembly, and caprolactam degradation were linked to IMF content. Metabolomic analysis indicated that enhancing dietary wheat levels promoted the protein digestion and absorption and affected amino acids and lipid metabolism. Enhancing dietary wheat levels reduced serum glucose and colonic propionate content, coupled with strengthened amino acid metabolism, contributing to the low energy states. Furthermore, alterations in microbial composition and propionate resulted from high-wheat diets were associated with primary bile acid biosynthesis, arachidonic acid metabolism, steroid hormone biosynthesis, and biosynthesis of unsaturated fatty acids, as well as IMF content. Colonic microbiota played a role in reducing IMF content through modulating the propionate-mediated peroxisome proliferators-activated receptor signaling pathway. In conclusion, body energy and gut microbiota balance collectively influenced lipid metabolism.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141441882","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 : 2024-06-18DOI: 10.1016/j.meatsci.2024.109573
Meat Standards Australia (MSA) marbling score and AUS-MEAT marbling represent key determinants of carcass value in the Australian beef industry and are well recognised traits in national and international markets. However, with the emergence of objective measurement technologies there are opportunities to grade beef carcasses using objective traits such as chemical intramuscular fat (IMF%) but abrupt changes to MSA and AUS-MEAT grading practices would cause significant disruption to the industry. Therefore, the objective of the study was to develop and validate models that transform chemical IMF% into equivalent MSA marbling scores and AUS-MEAT marbling. The second objective was to compare IMF%-derived and grader-derived MSA marbling scores when used as input values in the MSA model to generate predicted eating quality scores (MQ4). Carcasses (n = 5513) from industry experiments across 7 years (2017–2023) were graded for MSA marbling and AUS-MEAT marbling and sampled for chemical IMF%. Data were utilised to develop IMF%-derived models for MSA marbling score (IMF-MSAMB) and AUS-MEAT marbling (IMF-AUMB). Calibration performance was maintained when cross-validated and independently validated. The IMF-MSAMB model described 91% of the variation in MSA marbling score (Residual Standard Error (RSEV) = 57.9), with a slope of 0.90 and very small bias of −0.54. Similarly, IMF-AUMB described 88% of the variation in grader AUS-MEAT marbling (RSEV = 0.68) with a slope very close to 1 (0.94) and negligible bias (0.06). In addition, predicted MQ4 scores were almost equivalent irrespective of which marbling input value was used, across a suite of cut and cook combinations. Therefore, there is an opportunity for models to assist transition to the use of chemical IMF% in place of visual marbling scores. This would enable grading technologies to be calibrated and validated against chemical IMF%, whilst minimising industry disruption.
{"title":"Using chemical intramuscular fat percentage to predict visual marbling scores in Australian beef carcasses","authors":"","doi":"10.1016/j.meatsci.2024.109573","DOIUrl":"10.1016/j.meatsci.2024.109573","url":null,"abstract":"<div><p>Meat Standards Australia (MSA) marbling score and AUS-MEAT marbling represent key determinants of carcass value in the Australian beef industry and are well recognised traits in national and international markets. However, with the emergence of objective measurement technologies there are opportunities to grade beef carcasses using objective traits such as chemical intramuscular fat (IMF%) but abrupt changes to MSA and AUS-MEAT grading practices would cause significant disruption to the industry. Therefore, the objective of the study was to develop and validate models that transform chemical IMF% into equivalent MSA marbling scores and AUS-MEAT marbling. The second objective was to compare IMF%-derived and grader-derived MSA marbling scores when used as input values in the MSA model to generate predicted eating quality scores (MQ4). Carcasses (<em>n</em> = 5513) from industry experiments across 7 years (2017–2023) were graded for MSA marbling and AUS-MEAT marbling and sampled for chemical IMF%. Data were utilised to develop IMF%-derived models for MSA marbling score (IMF-MSAMB) and AUS-MEAT marbling (IMF-AUMB). Calibration performance was maintained when cross-validated and independently validated. The IMF-MSAMB model described 91% of the variation in MSA marbling score (Residual Standard Error (RSE<sub>V</sub>) = 57.9), with a slope of 0.90 and very small bias of −0.54. Similarly, IMF-AUMB described 88% of the variation in grader AUS-MEAT marbling (RSE<sub>V</sub> = 0.68) with a slope very close to 1 (0.94) and negligible bias (0.06). In addition, predicted MQ4 scores were almost equivalent irrespective of which marbling input value was used, across a suite of cut and cook combinations. Therefore, there is an opportunity for models to assist transition to the use of chemical IMF% in place of visual marbling scores. This would enable grading technologies to be calibrated and validated against chemical IMF%, whilst minimising industry disruption.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786945","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 : 2024-06-14DOI: 10.1016/j.meatsci.2024.109572
Teresa Bento de Carvalho , Mónica Oliveira , Ana Maria Gomes , Maria João Monteiro , Manuela Pintado , Norton Komora , Tiago Durães , Fernando M. Nunes , Fernanda Cosme , Luís Patarata , Teresa R.S. Brandão , Joana Bastos Barbosa , Paula Teixeira
Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.
人们对健康和环境的关注与日俱增,对纯天然产品的需求也随之增加,同时也更加注重清洁标签。亚硝酸钠是肉类行业使用最广泛的添加剂,因为它能赋予肉类产品典型的腌制风味和色泽,最重要的是,它还能保证肉类产品的微生物安全。然而,出于对健康的担忧,欧盟委员会正在提议修订法规,以降低肉制品中的硝酸盐和亚硝酸盐含量。因此,肉类行业正在积极寻找替代品。本研究探讨了利用富含硝酸盐的蔬菜来源和两种不同的硝酸盐还原商业食品培养物生产四种熟火腿,以及用亚硝酸钠(150 ppm)制作的对照火腿。对产品进行了微生物、物理化学(pH 值、水活性、硝酸盐和亚硝酸盐浓度、脂质概况、脂质氧化)和感官(质地和颜色概况)特性分析。对李斯特菌、产气荚膜梭菌和产气荚膜梭菌进行了挑战试验,以评估产品中是否存在病原体。感官分析表明,试验火腿配方 A 和 D 与对照火腿相比,消费者的感官没有明显差异。在挑战测试中,对照火腿和受测火腿中的单核细胞增多症水平相似。在任何温度下,或在测试样品和对照样品之间,产气孢子菌和产气荚膜孢子菌的数量都没有明显差异。这些结果表明,随着监管机构要求减少添加合成化学物质,以及消费者在日常饮食中寻求更健康、更天然的配料,这项技术在腌制肉类领域具有潜在的发展前景。
{"title":"Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham","authors":"Teresa Bento de Carvalho , Mónica Oliveira , Ana Maria Gomes , Maria João Monteiro , Manuela Pintado , Norton Komora , Tiago Durães , Fernando M. Nunes , Fernanda Cosme , Luís Patarata , Teresa R.S. Brandão , Joana Bastos Barbosa , Paula Teixeira","doi":"10.1016/j.meatsci.2024.109572","DOIUrl":"10.1016/j.meatsci.2024.109572","url":null,"abstract":"<div><p>Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for <em>Listeria monocytogenes, Clostridium sporogenes</em> and <em>Clostridium perfringens</em> have been performed to assess the growth of pathogens, if present in the products<em>.</em> Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, <em>L. monocytogenes</em> levels were similar in both control and tested hams. There were no significant differences in <em>C. sporogenes</em> and <em>C. perfringens</em> counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141395351","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 : 2024-06-13DOI: 10.1016/j.meatsci.2024.109571
Stephanie M. Fowler , Stephen Morris , Suzanne I. Mortimer , David L. Hopkins
Despite the importance of intramuscular fat (IMF) to eating quality, as yet no methodology has been widely adopted by the whole of industry in Australia to measure it routinely. Thus, a study was conducted to investigate the potential for a Near Infra-Red (NIR) device to predict the IMF content of the loin from spectra collected on the topside which is externally located on a hanging carcase and therefore easily accessible. To this end, NIR spectra were collected from topsides (m. semimembranosus) of 258 lamb carcases over 5 data collections and a sample of muscle was collected from the loin and the topside for IMF determination using a wet chemistry method. Subsequent Partial Least Square (PLS) models suggested the ability to predict the absolute IMF content of loins was poor (R2 = 0.28, RMSE = 1.26), yet there was a moderate ability to predict the IMF content of the topside (R2 = 0.56, RMSE = 0.82). Partial Least Square Discrimination Analysis (PLS-DA) models to classify cuts based on the IMF eating quality threshold of 4.5% yielded better predictive outcomes with accuracies of 66.7% and 76.7% for loin and topside respectively. However, further research to assess the relationship between the IMF of the loin and topside and reduce the impact of differences in overall absorbance between data collections will improve predictive outcomes.
尽管肌内脂肪(IMF)对食用品质非常重要,但澳大利亚整个行业尚未广泛采用任何方法对其进行常规测量。因此,我们进行了一项研究,调查近红外(NIR)设备的潜力,以从上部采集的光谱预测里脊肉的肌内脂肪含量,上部位于悬挂的胴体外部,因此很容易获取。为此,在 5 次数据采集过程中,从 258 只羔羊胴体的上侧(半膜)采集了近红外光谱,并从里脊和上侧采集了肌肉样本,使用湿化学方法进行 IMF 测定。随后的偏最小二乘法(PLS)模型表明,预测里脊肉的绝对 IMF 含量的能力较差(R2 = 0.28,RMSE = 1.26),但预测上半身的 IMF 含量的能力适中(R2 = 0.56,RMSE = 0.82)。根据 4.5% 的 IMF 食用质量阈值对切肉进行分类的偏最小二乘法判别分析 (PLS-DA) 模型产生了较好的预测结果,里脊肉和上肉的准确率分别为 66.7% 和 76.7%。不过,进一步研究评估里脊肉和上层肉的 IMF 之间的关系,并减少数据收集之间整体吸光度差异的影响,将会改善预测结果。
{"title":"Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations","authors":"Stephanie M. Fowler , Stephen Morris , Suzanne I. Mortimer , David L. Hopkins","doi":"10.1016/j.meatsci.2024.109571","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109571","url":null,"abstract":"<div><p>Despite the importance of intramuscular fat (IMF) to eating quality, as yet no methodology has been widely adopted by the whole of industry in Australia to measure it routinely. Thus, a study was conducted to investigate the potential for a Near Infra-Red (NIR) device to predict the IMF content of the loin from spectra collected on the topside which is externally located on a hanging carcase and therefore easily accessible. To this end, NIR spectra were collected from topsides (m. <em>semimembranosus</em>) of 258 lamb carcases over 5 data collections and a sample of muscle was collected from the loin and the topside for IMF determination using a wet chemistry method. Subsequent Partial Least Square (PLS) models suggested the ability to predict the absolute IMF content of loins was poor (<em>R</em><sup>2</sup> = 0.28, RMSE = 1.26), yet there was a moderate ability to predict the IMF content of the topside (<em>R</em><sup>2</sup> = 0.56, RMSE = 0.82). Partial Least Square Discrimination Analysis (PLS-DA) models to classify cuts based on the IMF eating quality threshold of 4.5% yielded better predictive outcomes with accuracies of 66.7% and 76.7% for loin and topside respectively. However, further research to assess the relationship between the IMF of the loin and topside and reduce the impact of differences in overall absorbance between data collections will improve predictive outcomes.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141324068","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}