Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle

Open-Source Image Analysis Software Yields Reproducible CT Measures of Longissimus Muscle Area and Density in Sheep

Longissimus muscles (LM) in sheep are important for animal scientists who study meat quality and translational researchers who study thoracolumbar spinal disease. Computed tomography (CT) is an established technique for characterizing paraspinal muscles in sheep; however, studies reporting reproducibility of CT measures using open-source software are lacking. The objectives of this prospective pilot study were to develop a standardized protocol for measuring LM area and density in sheep using CT and to determine the reproducibility for measurements. Thoracolumbar CT images were acquired for four sheep at five time points each as part of another study. Six observers applied a standardized CT image analysis protocol to record triplicate transverse area (cm2) and water phantom-corrected mean density (Hounsfield units, HU) values for the left and right LM. Average coefficients of variation (CVs) for 4 of 6 observers were good to excellent (<10%) for all variables. Average CVs did not differ among observers for 3 of 4 variables (ANOVA, p > .05).

Lamb Performance and Meat Quality: The Impact of Chromium in High-Concentrate Diets and Its Molecular Effects on Skeletal Muscle During Finishing Phase

Chromium is an essential trace mineral in insulin-mediated glucose metabolism, potentially affecting protein synthesis and improving performance and meat quality. This study aimed to assess the impact of chromium on performance, carcass characteristics, meat quality, and the gene expression in the skeletal muscle of lambs fed a high-concentrate diet. Sixteen just just-weaned Dorper × Santa Inês crossbred lambs, weighing 24.95 ± 1.97 kg, were allocated into a control group, a basal diet without chromium in the diet supplementation (CTL) or chromium supplementation (Cr3.0), with the addition of 3.0 mg of chromium per kg of dry matter (Cr3.0DM). The animals were housed in individual pens and fed a diet comprising 6% forage and 94% concentrate for 60 days. We evaluated average daily gain (ADG), dry matter intake (DMI), feed efficiency (FE), carcass characteristics, meat quality, and muscle transcriptome. Chromium supplementation increased ADG (P = 0.048) and tended to improve FE (P = 0.08). Further, chromium supplementation increased kidney, pelvic, and heart fat (P ≤ 0.05). In meat, a reduction in cooking losses and an increase in shear force were observed in the meat of lambs treated with chromium-treated lambs (P ≤ 0.05). Transcriptome analysis revealed 21 differentially expressed genes, with 9 downregulated genes, including COX6C, TMED5, ODC1, HNRNPA1, and 12 upregulated genes, such as RPL39, RPL35A, RPS25, NSA2, RRM2, GCNT1, associated with pathways of ribosome biogenesis, protein synthesis, collagen remodeling, and fat metabolism. In conclusion, dietary chromium supplementation at 3.0 mg/kg DM can improve performance and efficiency without affecting carcass characteristics. In meat, chromium reduced cooking losses, potentially increasing its juiciness, but reduced its juiciness-related tenderness, negatively impacting the tenderness of the meat.

The construction of a sheepmeat eating quality prediction model for Australian lamb

The current sheep Meat Standards Australia (MSA) model is a pathways system designed to improve the overall eating quality of Australian lamb, yet it is unable to predict individual consumer-based eating quality scores for specific cuts. This paper describes the methodology of using consumer sensory scores to create an objective composite eating quality prediction score linked to individual quality grades for different cuts. This methodology accounts for objective carcass measures that are being commercialised within the industry, such as intramuscular fat percentage and a measure of lean meat yield percentage. The model demonstrated that through utilising these carcass grading traits, an eating quality prediction can be made with an accuracy of 75 % and 72 % for the grill and roast cooking method respectively, however individual consumer variation remained substantial. The model will allow the supply chain to allocate cuts to different marketing strategies (branding) based on their eating quality performance whilst also reducing the chances of consumers being offered products that do not meet their expectations.

Comparative analysis of the whole transcriptome landscapes of muscle and adipose tissue in Qinchuan beef cattle

BACKGROUND

Muscle and adipose tissue are the most critical indicators of beef quality, and their development and function are regulated by noncoding RNAs (ncRNAs). However, the differential regulatory mechanisms of ncRNAs in muscle and adipose tissue remain unclear.

RESULTS

In this study, 2,343 differentially expressed mRNAs (DEMs), 235 differentially expressed lncRNAs (DELs), 95 differentially expressed circRNAs (DECs) and 54 differentially expressed miRNAs (DEmiRs) were identified in longissimus dorsi muscle (LD), subcutaneous fat (SF) and perirenal fat (VF) in Qinchuan beef cattle. The results of functional enrichment analysis showed that DEMs, DELs, DECs and DEmiRs were enriched in biological processes related to development and function of muscle and fat deposition, including skeletal muscle contraction, muscle organ development, PPAR signaling pathway, fatty acid metabolism and MAPK signaling pathway. Based on the competing endogenous RNA (ceRNA) regulatory mechanism, we constructed a lncRNA/circRNA-miRNA-mRNA network consisting of 6 circRNAs, 5 lncRNAs, 6 miRNAs and 27 mRNAs. Among them, 55 ceRNA axes were involved, including circRNA12990 - bta-miR-133a_L-1R + 1 - MYO6/ZEB2, circRNA2893/MSTRG.28538.1/MSTRG.11613.4 - pma-miR-145-5p_R + 2 - EYA4 and MSTRG.26982.1 - bta-let-7e_R + 1 - RBM40.

CONCLUSIONS

This study identified a group of differentially expressed mRNAs, lncRNAs, circRNAs and miRNAs between muscle and adipose tissue and constructed a potential ceRNA regulatory network, which may serve as a foundation for studying the differential regulatory roles of ncRNAs in the development and function of muscle and adipose tissue.

Nano-Coating Loaded With Leaf and Flowers of Pelargonium graveolens Plant Extract Stabilized With Fenugreek Seed Gum and Soy Protein Isolate in Increasing the Shelf Life of Mutton Fillet

In this study, the extract of leaf and flower of Pelargonium graveolens was obtained using an ultrasonic-assisted extraction method. The extraction yield and the content of phenolic, flavonoid, and flavonol compounds in the flower extract were higher (13.93%, 74.97 mg GAE g DM-1, 31.93 mg QE g DM-1, and 9.08 mg QEE g DM-1) than leaf extract (10.69%, 67.46 mg GAE g DM-1, 23.04 mg QE g DM-1, and 11.34 mg QEE g DM-1). Both extracts demonstrated antioxidant properties in tests involving the scavenging of DPPH radicals and the ferric reduction assay. Extracts exhibited antimicrobial properties. MIC of flower extract against Staphylococcus aureus and Escherichia coli were 2500 and 5000, while MBC of leaf extract were 15,000, and 20,000 ppm, respectively. The concentration of 2000 ppm of extracts was encapsulated in fenugreek seed gum (FSG) and soy protein isolate (SPI) produced by the emulsification method. All nano-coatings exhibited a nanometric size range between 172.75 to 255.21 nm, and encapsulation efficiency higher than 80.0% (80.82% to 89.59%). The application of nano-coatings significantly reduced microbial counts and delayed lipid oxidation in mutton meat during 12 days of cold storage at 4°C, enhancing meat quality and extending shelf life. The inclusion of bioactive compounds like polyphenols in the coatings contributed to antimicrobial and antioxidant effects, decreasing pH levels and preventing spoilage. The findings indicated that the combination of edible FSG and SPI as wall materials with 2000 ppm of P. graveolens extract demonstrated efficacy in implementation bacterial growth and lipid oxidation in fresh mutton meat.

Does transport affect the eating quality potential of beef from Limousin cows in France? - A case study

We hypothesized that transportation might impact beef sensory quality, particularly as the distance between farms and the slaughterhouse increases. Specifically, we expected that pre-slaughter transport over longer distances would induce stress in the cattle, resulting in elevated ultimate pH and, consequently, reduced beef quality. Thus, this study aimed to specifically study the effects of transport in commercial conditions of Limousin cows from farms located in different areas of France to slaughter on ultimate pH (pHu) measured in the Longissimus thoracis muscle (LT), marbling (two major factors affecting eating quality) and the MSA Index (a global indicator of potential eating quality at the carcass level). Cattle were studied according to distance (<50 km; between 50 and 150 km; and between 150 and 250 km from the slaughterhouse) and according to transport time from the farm to the slaughterhouse (divided into short, moderate, and extended). We found that neither distance nor transport time significantly affected pHu of beef and the other studied parameters (cold carcass weight, meat color, MSA Marbling and MSA Index). Consequently, in our commercial conditions, we concluded that the effects of transport on beef carcasses and beef eating quality of Limousin cows are negligible.

Improvement of the Meat Quality of Holstein Bulls Fed a Diet Enriched with Oregano Oil

Beef is a dominant meat commodity produced mainly from beef cattle breeds. Dairy cattle breeds are reared for milk production, but their calves could be raised to produce high quality meat subject to designated feeding. The objective here was to investigate the role of oregano oil-enriched diets on the quality characteristics of meat produced by Holstein bulls. Fifty Holstein bulls, aged 12 ± 2 months and with an average weight of 365 ± 60 kg, were used. They were equally allocated in two experimental groups (n = 25). One group (group CON) was offered a basal diet and the other (group OREG) the same diet enriched with 50 mg/kg DM of oregano oil, for a period of 90 days. Afterwards, meat samples were subjected to microbiological (1 h after slaughter), physicochemical (1st and 15th day after slaughter), and sensory analyses (15th day after slaughter). The beef of group OREG is characterized with improved color parameters and a lower malondialdehyde (MDA) production rate and content (68.52 ng/g versus 105.91 ng/g, p = 0.01). The sensory evaluation of beef revealed higher scores for group OREG in flavor (3.88 versus 3.17, p = 0.0007) and color (3.87 versus 3.21, p = 0.001), as well as higher nutritional value, which was associated with significantly higher levels of alanine, arginine, aspartic acid, histidine, isoleucine, leucine, lysine, valine, and total amino acids (p < 0.05). Thus, the results suggest that the quality of the meat of Holstein bulls can be improved when they are fed a diet enriched with oregano oil.

A review of emerging technologies, nutritional practices, and management strategies to improve intramuscular fat composition in beef cattle

The flavour, tenderness and juiciness of the beef are all impacted by the composition of the intramuscular fat (IMF), which is a key determinant of beef quality. Thus, enhancing the IMF composition of beef cattle has become a major area of research. Consequently, the aim of this paper was to provide insight and synthesis into the emerging technologies, nutritional practices and management strategies to improve IMF composition in beef cattle. This review paper examined the current knowledge of management techniques and nutritional approaches relevant to cattle farming in the beef industry. It includes a thorough investigation of animal handling, weaning age, castration, breed selection, sex determination, environmental factors, grazing methods, slaughter weight and age. Additionally, it rigorously explored dietary energy levels and optimization of fatty acid profiles, as well as the use of feed additives and hormone implant techniques with their associated regulations. The paper also delved into emerging technologies that are shaping future beef production, such as genomic selection methods, genome editing techniques, epigenomic analyses, microbiome manipulation strategies, transcriptomic profiling approaches and metabolomics analyses. In conclusion, a holistic approach combining genomic, nutritional and management strategies is imperative for achieving targeted IMF content and ensuring high-quality beef production.

Comparative Transcriptome Analysis of Bovine, Porcine, and Sheep Muscle Using Interpretable Machine Learning Models

The growth and development of muscle tissue play a pivotal role in the economic value and quality of meat in agricultural animals, garnering close attention from breeders and researchers. The quality and palatability of muscle tissue directly determine the market competitiveness of meat products and the satisfaction of consumers. Therefore, a profound understanding and management of muscle growth is essential for enhancing the overall economic efficiency and product quality of the meat industry. Despite this, systematic research on muscle development-related genes across different species still needs to be improved. This study addresses this gap through extensive cross-species muscle transcriptome analysis, combined with interpretable machine learning models. Utilizing a comprehensive dataset of 275 publicly available transcriptomes derived from porcine, bovine, and ovine muscle tissues, encompassing samples from ten distinct muscle types such as the semimembranosus and longissimus dorsi, this study analyzes 113 porcine (n = 113), 94 bovine (n = 94), and 68 ovine (n = 68) specimens. We employed nine machine learning models, such as Support Vector Classifier (SVC) and Support Vector Machine (SVM). Applying the SHapley Additive exPlanations (SHAP) method, we analyzed the muscle transcriptome data of cattle, pigs, and sheep. The optimal model, adaptive boosting (AdaBoost), identified key genes potentially influencing muscle growth and development across the three species, termed SHAP genes. Among these, 41 genes (including NANOG, ADAMTS8, LHX3, and TLR9) were consistently expressed in all three species, designated as homologous genes. Specific candidate genes for cattle included SLC47A1, IGSF1, IRF4, EIF3F, CGAS, ZSWIM9, RROB1, and ABHD18; for pigs, DRP2 and COL12A1; and for sheep, only COL10A1. Through the analysis of SHAP genes utilizing Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, relevant pathways such as ether lipid metabolism, cortisol synthesis and secretion, and calcium signaling pathways have been identified, revealing their pivotal roles in muscle growth and development.

Saturated Fatty Acids in Wool as Markers Related to Intramuscular Fat Content in Lambs

The aim of this study was to identify Longissimus lumborum (LL) muscle from lambs with high IMF content (≥3%) using wool FA. The FA composition was characterized in two sections of wool from Suffolk Down lambs, and its relationship with IMF content assessed. One hundred and forty lambs of similar body weight, body condition score, and age were selected. IMF content from LL muscle, and the wool fat and FA composition of the wool were determined. The proportions of FAs in the wool of lambs with low IMF were 51.96 ± 7.3% of saturated, 31.96 ± 7.7% polyunsaturated, and 16.08 ± 2.3% monounsaturated. Similar proportions of FAs were observed in wool samples of lambs with high IMF. Significant differences were found only in the SFA proportion between groups (p < 0.05). The predominant FAs in the wool samples were C16:0, C17:0, C18:0, C18:1n9c and C18:2n6c, representing over 60% of total FA methyl esters. Correlations were found between the wool FAs C16:1, C17:0, C18:0, C18:1n9c, C24:0, and C22:6n3 in wool samples divided into two sections. Discriminant analysis identified SFAs, particularly FAs C22:0 and C24:0, as potential candidate for predicting lambs with high IMF content with an accuracy of over 92%. These results provide to our knowledge evidence that IMF content could potentially be determined using wool FAs as a non-invasive method.

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum

The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Fat deposition and partitioning for meat production in cattle and sheep

In markets for beef and sheep meat, an appropriate level of intramuscular fat (IMF) is highly desirable for meat-eating quality, but strategies to improve it usually lead to an undesirable excess in carcase fat, presenting a major challenge to livestock producers. To solve this problem, we need to understand the partitioning of fat among the major fat depots: IMF, subcutaneous fat (SCF) and visceral fat (VF). In most genotypes of cattle and sheep, the rate of accretion is lower for IMF than for SCF and VF, so genetic selection for a high level of IMF, or the use of an increased dietary energy supply to promote IMF deposition, will increase overall fatness and feed costs. On the other hand, feeding postnatal calves with excessive concentrates promotes IMF deposition, so a nutritional strategy is feasible. With genetic strategies, several problems arise: 1) positive genetic correlations between IMF, SCF and VF differ among genotypes in both cattle and sheep; 2) genotypes appear to have specific, characteristic rates of accretion of IMF during periods of growth and fattening; 3) most breeds of cattle and sheep naturally produce meat with relatively low levels of IMF, but IMF does vary substantially among individuals and breeds so progress is possible through accurate measurement of IMF. Therefore, an essential prerequisite for selection will be knowledge of the genetic correlations and fat accretion rates for each genotype. Currently, selection for IMF is based on existing technology that directly measures IMF in the progeny or siblings, or estimates IMF in live animals. New technology is needed to permit the simultaneous measurement of SCF and IMF in the field, thus opening up the possibility of accurate selection, particularly for fat partitioning in live animals. Specifically, there would be great value in detecting individuals with an IMF advantage at an early age so the generation interval could be shortened and genetic gain accelerated. Genetic gain would also be greatly aided if we could select for genes that control adipogenesis and lipogenesis and are also differentially expressed in the various depots.

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.

Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.

New insights in improving sustainability in meat production: opportunities and challenges

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.

Images dataset of beef meat samples with different shelf life

Three different cuts of meat samples: inside skirt, knuckles, and sirloin were picture captioned on the first and fifth day after purchase. From each type of meat cut, ten pictures were taken at the beginning and the end of the studied shelf life, obtaining 60 different images. The images were taken under control variables in a black acrylic cabin. In addition to the original images, we proportionate another set of 60 processed images. The latter were obtained after color calibration and meat segmentation. All these images could be used for future experiments where the color in meat should be analyzed.

Comparative Analysis of the Pre-Parturition and Post-Parturition Genital Tract Microbiota in Plateau Bangor Sewa Sheep

(1) Background: Bangor Sewa sheep are an economically significant livestock species on the plateau. The roles of microbiota in reproduction are complex and critical for animal health. But little is known currently about the microbiome of plateau Bangor Sewa sheep. The purpose of this study was to discover the changes in the genital tract microbiota of pre- and post-partum Bangor Sewa sheep. (2) Methods: Samples from the birth canal were obtained for 16S rRNA sequencing, three days before and after delivery, respectively. (3) Results: The results showed that there was a noticeable difference in three phyla and 74 genera between the pre- and post-parturition groups in the microbiota of Bangor Sewa sheep. The changes included a decrease in the abundance of genera related to health (unclassified_Cellulomonadaceae, Cellulomonas, Fibrobacti, Flavobacterium, Eubacterium_ventriosum_group, Acetitomaculum, Aeromicrobium, Dietzia, Romboutsia, Ruminococcus, etc.) and an increased abundance of negatively related genera (Nocardioides, unclassified_Clostridia, Sphingobacteriaceae, unclassified_Ruminococcaceae, Prevotellaceae_UCG_004, Micromonospora, Streptococcus, Facklamia, Bosea, etc.) spp. (4) Conclusions: Microbes can serve as indicators of the physical state of Bangor Sewa sheep. These findings laid the foundation for deciphering the effects of microbial changes during birth on the reproductive health of plateau Bangor Sewa sheep.

Sensory Evaluation of Rabbit Meat from Individuals Fed Functional and More Sustainable Diets Enriched with Freshwater Cladophora glomerata Macroalgal Biomass

Maintaining meat quality is essential to sustainable livestock management. Therefore, identifying alternative feed materials while considering consumer acceptance is crucial. So, the aim of this study was to evaluate the effect of C. glomerata-biomass-supplemented feeds on rabbit muscles' physical properties, sensory profiles, and evaluators' emotional responses to them. A total of thirty 52-day-old weaned Californian breed rabbits were randomly allocated to one of three dietary treatments: standard compound diet (SCD), SCD supplemented with 4% C. glomerata (CG4), or SCD supplemented with 8% C. glomerata (CG8). After the 122-day-old rabbits were slaughtered, post-mortem dissection of the rabbit Longissimus dorsi (LD) and hind leg (HL) muscles was conducted. The physical and histomorphometric features, sensory analyses, and emotional responses to the rabbit's muscles were determined. Study results revealed CG4 and CG8 treatments significantly increased rabbit muscle moisture, while CG8 increased cooking losses in HL muscles (p < 0.05). Moreover, both CG treatments reduced the darkness and redness of fresh and cooked rabbit muscles compared to SCD (p < 0.05). CG8 treatment compared to SCD resulted in longer LD muscle fibers (p < 0.05). Evaluators discovered that the average scores for each sensory description of rabbit meat are acceptable and that consuming CG8-HL muscles can increase happiness based on emotional responses. Consequently, replacing traditional feed materials in rabbit feed with C. glomerata can lead to not only more sustainable production but also more consumer-acceptable rabbit meat.

Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed

This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef showing high pHu and stored at mild abusive temperatures (9 °C). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (2–3 log CFU/g) of those both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 °C, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On the contrary, the growth of L. monocytogenes was higher in DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperatures, both pathogens grew, achieving high levels in DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) was revealed to be more effective against the development of E. coli O157:H7, therefore, not exceeding levels of 5 log CFU/g at the end of storage, while in L. monocytogenes, it reaches 8 log CFU/g under the same conditions.

French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing

Based on the Meat Standards Australia (MSA) methodology, the objectives of this study were to evaluate the eating quality of grass-fed Angus x Salers beef by French consumers, across different muscle cuts (m. triceps brachii caput longum, m. longissimus dorsi et thoracis and m. rectus abdominis), ageing times (5 and 14 days) and muscle slicing and grilling methods (being distinguished by 2 different sides on the grill), and to further quantify whether the MSA model could predict the eating quality of the meat produced by these lean crossbred animals. The results showed that French consumers can discern significant differences in eating quality traits across muscle cuts but not between ageing times and muscle slicing methods. In this study, the accuracy of eating quality score (MQ4)-assigned MSA grade was 64.5%. Due to the lack of MSA data on these lean crossbred animals, the prediction of eating quality from carcass characteristics was less accurate than usual. However, these results do indicate that the MSA sensory testing protocol, the MQ4 calculation and the MSA quality grades could be used to support a consumer-based quality grading system in France.

Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton

Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log¹⁰ CFU/g, the total psychrophilic counts from 4.00 to 9.50 log¹⁰ CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log¹⁰ CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log¹⁰ CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log₁₀ cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.

Evidence for protein leverage in a general population sample of children and adolescents

BACKGROUND/OBJECTIVES

The strong regulation of protein intake can lead to overconsumption of total energy on diets with a low proportion of energy from protein, a process referred to as protein leverage. The protein leverage hypothesis posits that protein leverage explains variation in energy intake and potentially obesity in ecological settings. Here, we tested for protein leverage and the protein leverage hypothesis in children and adolescents.

SUBJECTS/METHODS

A population sample of children, mean (SD) age 7.6 (0.4) years (n = 422), followed up at age 9.8 (0.4) years (n = 387) and at age 15.8 (0.4) years (n = 229), participating for the Physical Activity and Nutrition in Children (PANIC) study.

EXPOSURES

4-day food records-related proportional energy intake of proteins, fats, and carbohydrates.

OUTCOMES

energy intake, body mass index (BMI) z-score and dual-energy X-ray absorptiometry-related energy expenditure.

RESULTS

Proportional energy intake of proteins was inversely associated with energy intake following power functions at all 3 ages (mean [95%CI] strength of leverage of L = -0.36 [-0.47 to -0.25]; L = -0.26 [-0.37 to -0.15]; L = -0.25 [-0.38 to -0.13]; all P < 0.001). Mixture analysis indicated that variance in energy intake was associated primarily with the proportional intake of energy from proteins, not with either fats or carbohydrates. At all 3 ages, energy intake was not associated with BMI z-score but positively associated with energy expenditure (all P < 0.001).

CONCLUSIONS

This study provides evidence consistent with protein leverage in a population sample of children and adolescents. Increased energy intake on diets with lower protein content was counterbalanced by increased energy expenditure and therefore did not translate into increased adiposity.

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D-E, under the Nutri-Score system, compared to A-C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.

Comparison of Pure and Crossbred Japanese Black Steers in Growth Performance and Metabolic Features from Birth to Slaughter at a Spanish Fattening Farm

Simple Summary

Cattle growth performance is a determinant of beef production. Nowadays, customers demand specialized, high-quality beef products produced according to stringent health and welfare standards. Intramuscular fat, or marbling, improves beef quality, and the Japanese Black (Wagyu) is the breed with the highest rates of marbling. Wagyu steers are reared under specific conditions in Japan, which may differ from the conditions in other countries, and these differences may affect animal well-being and, therefore, growth rates and beef quality. The current study shows that purebred Wagyu and crossbred Wagyu-by-Angus steers that were raised at a cow–calf operation and fattening system in Spain with no exercise restriction, high welfare, and a local diet high in olein content showed appropriate growth and fattening rates, health status, and metabolic development. Wagyu crossbred steers did not show substantially faster growth than purebred Wagyu animals, so they may not be as profitable as purebred Japanese Black in this type of production system.

Abstract

Japanese Black (Wagyu) cattle produce high-quality beef. However, whether Wagyu steers can be profitably raised under conditions different than the traditional Japanese ones remains unclear. From 2018 to 2020, we raised 262 Wagyu purebred steers, 103 Wagyu-by-Angus (Wangus) crossbred steers, and 43 Angus-by-European (ACL) crossbred steers on a Spanish farm with high welfare standards and a locally sourced, high-olein diet. Factors and factors’ interactions impacting steer growth were analyzed using generalized linear models. ACL steers grew faster than the other two groups, with Wangus showing intermediate fattening and muscle development. Average daily weight gains (kg/day) were 0.916 for Wagyu, 1.046 for Wangus, and 1.293 for ACL during the weaning to growing period, and 0.628 for Wagyu, 0.64 for Wangus, and 0.802 for ACL during the growing to fattening phase. ACL showed the lowest marbling rates. Wagyu and Wangus usually showed higher cholesterol, triglycerides, and high-density lipoprotein than ACL. ACL calves may experience greater stress at weaning, as suggested by higher glucose, lactate, and β-hydroxybutyrate than the other groups. The results suggest that Wagyu and Wangus steers showed adequate growth, health, and metabolic development in this type of production system, with Wagyu purebreds probably being more profitable than Wangus crossbreeds.

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry

Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China.

Breed dependent regulatory mechanisms of beneficial and non-beneficial fatty acid profiles in subcutaneous adipose tissue in cattle with divergent feed efficiency

The current study aimed to determine whether breed and feed efficiency affect the molecular mechanisms regulating beneficial and non-beneficial fatty acid profiles in subcutaneous adipose tissue of beef steers. Fatty acid profiling and RNA-Seq based transcriptome analysis were performed on subcutaneous adipose tissues collected from beef steers with three divergent breeds (Angus, ANG, n = 47; Charolais, CHAR, n = 48; Kinsella Composite, KC, n = 48) and different residual feed intake (RFI, a measure of feed efficiency). The comparison of fatty acid profiles showed that KC had higher beneficial FAs compared to the other two breeds. Distinct FA profiles between H-RFIfat and L-RFIfat steers was more obvious for KC steers, where H-RFIfat steers tended to have higher proportion of healthy FAs and lower proportion of the unhealthy FAs. A higher number of differentially expressed (DE) genes were observed for KC steers, whereas ANG and CHAR steers had a lower number of DE genes between H- and L-RFIfat steers. The association analyses of the gene expressions and FA profiles showed that 10 FA metabolism-associated genes together with the one upstream regulator (SREBF1) were associated with the proportion of C18:2n-6, total n-6, PUFA and PUFA/SFA for KC steers but not the other two breeds. Subcutaneous adipose tissue FA profiles and healthy FA index differed in cattle with divergent feed efficiency and such variation was unique for the three examined cattle breeds. Key FA metabolism-associated genes together with SREBF1 which is the upstream regulator of a set of genes involved in lipid metabolism may be of importance for genetic selection of meat with higher healthy FA index in beef cattle.