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Liu W, Gao H, He J, Yu A, Sun C, Xie Y, Yao H, Wang H, Duan Y, Hu J, Tang D, Ran T, Lei Z. Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions. Food Chem 2024; 453:139539. [PMID: 38788638 DOI: 10.1016/j.foodchem.2024.139539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 04/12/2024] [Accepted: 04/30/2024] [Indexed: 05/26/2024]
Abstract
The aim of this study was to investigate the effects of dietary Allium mongolicum Regel powder (AMRP) supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves. Growth performance data and longissimus thoracis (LT) samples were collected from four groups of fattening Angus, which were fed either a basal diet (CON) or a basal diet supplemented with an AMRP dose of 10 (LAMR), 15 (MAMR), or 20 g/animal/day AMRP (HAMR) for 120 days before slaughter. AMRP addition to the feed improved growth performance and meat quality and altered muscle fibre type. Some responses to AMRP supplementation were dose dependent, whereas others were not. Together, the results of this study demonstrated that dietary supplementation with 10 g/animal/day AMRP was the optimal dose in terms of fattening calf growth performance, while 20 g/animal/day AMRP supplementation was the optimal dose in terms of meat quality.
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Affiliation(s)
- Wangjing Liu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Huixia Gao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Jianjian He
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Aihuan Yu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Chenxu Sun
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Yaodi Xie
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Haibo Yao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - He Wang
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Yueyan Duan
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Jinsheng Hu
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Tao Ran
- College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730070, People's Republic of China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China.
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Li Z, Frank D, Ha M, Hastie M, Warner RD. Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles. Food Chem 2024; 437:137794. [PMID: 37926028 DOI: 10.1016/j.foodchem.2023.137794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 09/26/2023] [Accepted: 10/16/2023] [Indexed: 11/07/2023]
Abstract
Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration of heme proteins and free iron. To test our hypothesis, we spiked ground beef semitendinosus with different concentrations of hemoglobin or free iron. The patties were then grilled, and their volatile profiles were measured using gas chromatography - mass spectrometry and their sensory attributes were measured by a trained sensory panel. We found that spiking hemoglobin at 2 mg/g could suppress the release of linear aldehydes while increasing the formation of some Maillard-derived volatiles, which could potentially reduce the livery odour. The addition of free iron at 13.48 µg/g increased the livery and oxidised fat odour of cooked beef by increasing the formation of typical lipid-derived volatiles, such as 1-octen-3-ol, hexanal, and several akylfurans.
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Affiliation(s)
- Zhenzhao Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Damian Frank
- All G Foods, Level 2/409 George St, Waterloo, NSW, 2017, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Melindee Hastie
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia.
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Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Res Int 2024; 175:113778. [PMID: 38129005 DOI: 10.1016/j.foodres.2023.113778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/23/2023]
Abstract
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.
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Affiliation(s)
- Iliani Patinho
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
| | - Cecylyana Leite Cavalcante
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | | | - Jorge H Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, SP, Brazil
| | - Carmen J Contreras-Castillo
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
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4
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Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X, Liu G, Wang C, Li Y. Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content. Foods 2023; 12:3269. [PMID: 37685202 PMCID: PMC10486446 DOI: 10.3390/foods12173269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.
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Affiliation(s)
- Qingshan Ma
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Xiyan Kou
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Yunshuang Yue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Weihai Xing
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Xiaohui Feng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Guiqin Liu
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Yan Li
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
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Leighton PLA, Barragán-Hernández W, López-Campos Ó, Segura J, Aalhus JL, Prieto N. Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts. Meat Sci 2023; 202:109219. [PMID: 37172551 DOI: 10.1016/j.meatsci.2023.109219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023]
Abstract
This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P < 0.05), but this did not reduce the juiciness of 21 d BDA versus wet-aged (WA) steaks. In clod heart, BDA increased overall tenderness at 21 d compared to 21 d WA (P < 0.01). Regardless of ageing period, BDA of clod heart increased beef flavour and salty taste and decreased sour-dairy and stale/cardboard flavours and concentrations of volatile compounds derived from lipid oxidation compared to WA (P < 0.05). In brisket, BDA increased salty taste and fatty aroma and reduced bloody/serumy flavour, whereas decreased beef and buttery flavours and intensified some unpleasant aromas/flavours (P < 0.05) for both ageing periods. The BDA of flat iron increased several undesirable aromas/flavours and decreased sweet taste and beef and buttery flavours (P < 0.05), regardless of ageing period. Overall, BDA for 42 d decreased meat quality and palatability and increased concentrations of volatile compounds from lipid oxidation, especially in flat iron cuts. Value could be recovered by customizing BDA periods by cut.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - W Barragán-Hernández
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research, Centre, San Roque, Antioquía, Colombia
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J Segura
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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