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Batt MC, Venzor LG, Gardner K, Reith RR, Roberts KA, Herrera NJ, Fuller AM, Sullivan GA, Mulliniks JT, Spangler ML, Valberg SJ, Steffen DJ, Petersen JL. An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle. BMC Genomics 2024; 25:417. [PMID: 38678201 PMCID: PMC11055281 DOI: 10.1186/s12864-024-10330-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Accepted: 04/19/2024] [Indexed: 04/29/2024] Open
Abstract
BACKGROUND Between 2020 and 2022, eight calves in a Nebraska herd (composite Simmental, Red Angus, Gelbvieh) displayed exercise intolerance during forced activity. In some cases, the calves collapsed and did not recover. Available sire pedigrees contained a paternal ancestor within 2-4 generations in all affected calves. Pedigrees of the calves' dams were unavailable, however, the cows were ranch-raised and retained from prior breeding seasons, where bulls used for breeding occasionally had a common ancestor. Therefore, it was hypothesized that a de novo autosomal recessive variant was causative of exercise intolerance in these calves. RESULTS A genome-wide association analysis utilizing SNP data from 6 affected calves and 715 herd mates, followed by whole-genome sequencing of 2 affected calves led to the identification of a variant in the gene PYGM (BTA29:g.42989581G > A). The variant, confirmed to be present in the skeletal muscle transcriptome, was predicted to produce a premature stop codon (p.Arg650*). The protein product of PYGM, myophosphorylase, breaks down glycogen in skeletal muscle. Glycogen concentrations were fluorometrically assayed as glucose residues demonstrating significantly elevated glycogen concentrations in affected calves compared to cattle carrying the variant and to wild-type controls. The absence of the PYGM protein product in skeletal muscle was confirmed by immunohistochemistry and label-free quantitative proteomics analysis; muscle degeneration was confirmed in biopsy and necropsy samples. Elevated skeletal muscle glycogen persisted after harvest, resulting in a high pH and dark-cutting beef, which is negatively perceived by consumers and results in an economic loss to the industry. Carriers of the variant did not exhibit differences in meat quality or any measures of animal well-being. CONCLUSIONS Myophosphorylase deficiency poses welfare concerns for affected animals and negatively impacts the final product. The association of the recessive genotype with dark-cutting beef further demonstrates the importance of genetics to not only animal health but to the quality of their product. Although cattle heterozygous for the variant may not immediately affect the beef industry, identifying carriers will enable selection and breeding strategies to prevent the production of affected calves.
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Affiliation(s)
- Mackenzie C Batt
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Leila G Venzor
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Keri Gardner
- College of Veterinary Medicine, Michigan State University, East Lansing, MI, USA
| | - Rachel R Reith
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Kelsey A Roberts
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Nicolas J Herrera
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Anna M Fuller
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - J Travis Mulliniks
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Matthew L Spangler
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Stephanie J Valberg
- College of Veterinary Medicine, Michigan State University, East Lansing, MI, USA
| | - David J Steffen
- School of Veterinary Medicine and Biomedical Sciences, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jessica L Petersen
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA.
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Zorn VE, Brandebourg TD, Mullenix MK, Belk AD, Ale KB, Abrahamsen FW, Gurung NK, Sawyer JT. Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging. Animals (Basel) 2023; 13:2628. [PMID: 37627419 PMCID: PMC10451711 DOI: 10.3390/ani13162628] [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: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield.
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Affiliation(s)
- Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Terry D. Brandebourg
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Mary K. Mullenix
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Khim B. Ale
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Frank W. Abrahamsen
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Nar K. Gurung
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
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Wu Q, Zang M, Zhao B, Wang S, Zhang S, Zhu N, Liu M, Li S, Lv G, Liu B, Zhao Y, Qiao X. Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Schutte S, Marais J, Muller M, Hoffman LC. Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham. Foods 2021; 10:foods10030535. [PMID: 33807500 PMCID: PMC8000494 DOI: 10.3390/foods10030535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.
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Affiliation(s)
- Sumari Schutte
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
- Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (J.M.); (M.M.)
| | - Jeannine Marais
- Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (J.M.); (M.M.)
| | - Magdalena Muller
- Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (J.M.); (M.M.)
| | - Louwrens C. Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd., Coopers Plains 4108, Australia
- Correspondence:
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Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gabiatti C, Vasquez Mejia SM, Lim LT, Bohrer B, Rodrigues RC, Prentice C. Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9875] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e. recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal here was to test the ability of the RSC ingredient for partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with five different levels of the RSC ingredient as a substitution to an all-purpose binder ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety three times in a completely randomized design and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low inclusion levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability, while improving the sustainability of the sausage production system.
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Kılıç B, Şimşek A, Claus JR, Karaca E, Bilecen D. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage. FOOD SCI TECHNOL INT 2019; 26:213-221. [PMID: 31604384 DOI: 10.1177/1082013219881519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.
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Affiliation(s)
- Birol Kılıç
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Azim Şimşek
- Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey
| | - James R Claus
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, University of Wisconsin-Madison, Madison, USA
| | - Esra Karaca
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Damla Bilecen
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
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Kılıç B, Şimşek A, Claus J, Karaca E, Bilecen D. Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Vahmani P, Rolland D, McAllister T, Block H, Proctor S, Guan L, Prieto N, López-Campos Ó, Aalhus J, Dugan M. Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition. Meat Sci 2017; 131:9-17. [DOI: 10.1016/j.meatsci.2017.04.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 04/13/2017] [Accepted: 04/17/2017] [Indexed: 10/19/2022]
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10
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Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AED. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review. Compr Rev Food Sci Food Saf 2017; 16:400-430. [DOI: 10.1111/1541-4337.12258] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 01/17/2017] [Accepted: 01/24/2017] [Indexed: 12/16/2022]
Affiliation(s)
- Eric N. Ponnampalam
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
| | | | - Heather Bruce
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada
| | - Duo Li
- Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China
| | - Gianluca Baldi
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
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Shen C, McKeith A, Broyles C, McKeith R. Quality attributes and thermal inactivation of Shiga toxin-producing Escherichia coli in moisture enhanced, non-intact beef products are affected by pump rate, internal temperature, and resting time after cooking. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Xue S, Zou Y, Chen X, Yang H, Xing T, Xu X, Zhou G. Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13189] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Siwen Xue
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Yufeng Zou
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xing Chen
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Huijuan Yang
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Tong Xing
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing; Ministry of Agriculture; Nanjing 210095 China
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing 210095 China
- Synergistic Innovation Center for Food Safety and Nutrition; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Kılıç B, Şimşek A, Claus JR, Atılgan E, Bilecen D. Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat. J Food Sci 2016; 81:C359-68. [PMID: 26753985 DOI: 10.1111/1750-3841.13205] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Accepted: 12/07/2015] [Indexed: 12/01/2022]
Abstract
The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL.
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Affiliation(s)
- B Kılıç
- Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey
| | - A Şimşek
- Suleyman Demirel Univ, Egirdir Vocational School, Dept. of Food Processing, Isparta, Turkey
| | - J R Claus
- Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, WI 53706, U.S.A
| | - E Atılgan
- Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey
| | - D Bilecen
- Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey
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Song WS, Yang J, Hwang IH, Cho S, Choi NJ. Effect of Dietary Lysophospholipid (LIPIDOL™) Supplementation on the Improvement of Forage Usage and Growth Performance in Hanwoo Heifer. ACTA ACUST UNITED AC 2015. [DOI: 10.5333/kgfs.2015.35.3.232] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Lorenzetti E, Soares J, Treichel H, Cansian RL, Steffens C, Valduga E. Brine absorption in seasoned chicken pieces. J Verbrauch Lebensm 2015. [DOI: 10.1007/s00003-015-0946-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Santhi D, Kalaikannan A, Sureshkumar S. Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 2015; 57:2021-2027. [DOI: 10.1080/10408398.2013.858027] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - S. Sureshkumar
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
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17
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Choi YS, Kim HW, Hwang KE, Song DH, Jeong TJ, Seo KW, Kim YB, Kim CJ. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2014.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Roldán M, Antequera T, Pérez-Palacios T, Ruiz J. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Sci 2014; 97:69-75. [PMID: 24530991 DOI: 10.1016/j.meatsci.2014.01.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 01/16/2014] [Accepted: 01/21/2014] [Indexed: 11/29/2022]
Abstract
This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.
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Affiliation(s)
- Mar Roldán
- Food Science, School of Veterinary Science, University of Extremadura, Spain
| | - Teresa Antequera
- Food Science, School of Veterinary Science, University of Extremadura, Spain
| | | | - Jorge Ruiz
- Dpt. Food Science, University of Copenhagen, Denmark.
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Kang HJ, Lee HY, Park JD, Kum JS. Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics of Beef Loin during Storage at 4℃. ACTA ACUST UNITED AC 2013. [DOI: 10.9721/kjfst.2013.45.2.161] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Monteiro ACG, Gomes E, Barreto AS, Silva MF, Fontes MA, Bessa RJB, Lemos JPC. Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef. Meat Sci 2013; 94:63-8. [PMID: 23391863 DOI: 10.1016/j.meatsci.2012.12.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 12/07/2012] [Accepted: 12/10/2012] [Indexed: 11/19/2022]
Abstract
Physicochemical and sensory characteristics were measured in veal and beef from the Portuguese Mertolenga breed having 3 quality labels as follows: Mertolenga-PDO beef and veal which apply to purebred animals and "Vitela Tradicional do Montado"-PGI veal which applies to crossbred animals. Measurements were made in longissimus lumborum muscle aged for 6days. The temperature 3h post-mortem (T3), cooking losses and Warner-Bratzler shear force (WBSF) reflected carcass weight (CW) differences between groups. The pigment content was influenced by age, with beef having higher values than veal. WBSF correlated negatively with intramuscular fat in Mertolenga-PDO beef, but not on veal. WBSF correlated positively with cooking losses and negatively with myofibrillar fragmentation index, tenderness, juiciness and overall acceptability. Cooking losses and juiciness were the main contributors for the tenderness differences. Vitela Tradicional do Montado-PGI and Mertolenga-PDO veal had lighter colour and were considered tender. The three meat types were well discriminated based on pHu, a* and C* parameters by canonical discriminant analysis.
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Choi YS, Kim HW, Hwang KE, Song DH, Kim HY, Lee MA, Yoon YH, Kim CJ. Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Fonseca B, Kuri V, Zumalacárregui JM, Fernández-Diez A, Salvá BK, Caro I, Osorio MT, Mateo J. Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages. J Food Sci 2012; 76:S300-5. [PMID: 22417444 DOI: 10.1111/j.1750-3841.2011.02199.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichón," phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In "chorizo," the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry-ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. PRACTICAL APPLICATION The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates.
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Affiliation(s)
- Beatriz Fonseca
- Dept. of Food Hygiene and Technology, Univ. of León, Campus Vegazana s/n, 24071 León, Spain
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Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 2011; 88:59-66. [DOI: 10.1016/j.meatsci.2010.12.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 05/26/2010] [Accepted: 12/02/2010] [Indexed: 11/28/2022]
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Lee JM, Choe JH, Lee HK, Na JC, Kim YH, Cheon DW, Sea SC, Hwang KS. Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.3.495] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Maurya P, Borpuzari RN, Nath DR, Nath NC. Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:89-93. [PMID: 23572607 PMCID: PMC3550977 DOI: 10.1007/s13197-010-0021-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2008] [Accepted: 06/27/2009] [Indexed: 10/19/2022]
Abstract
Carabeef samples were sliced, pressed, cured and divided into 6 groups. Starter cultures (Micrococcus varians M483 (MV), Staphylococcus carnosus (SC), Lactobacillus sakei (LS), M. varians M483+ Lb. sakei and Staph. carnosus + Lb. sakei) were inoculated at the dose of 10(6)-0(7)cfu/g and stored at 10 ± 1°C for 7 days. Uninoculated samples were maintained as control. Samples were then divided into 2 treatment groups. Samples of treatment 1 (T1) were smeared with a paste of turmeric followed by application of a thick layer of the paste of garlic, cumin, black pepper and red pepper whereas, samples of treatment 2 (T2) were applied with a thick layer of spices as above without turmeric. With the gradual fall in pH there was a reduction in water-holding capacity (WHC) of samples. The WHC of samples treated with SC+LS of T1 reduced to 6.3 ± 0.03 cm(2) and those inoculated with MV+LS of T2 to 6.2 ± 0.03 cm(2). The extract release volume (ERV) increased in all samples during storage. The least ERV of 11.7 and 11.6 ml were recorded in samples inoculated with MV of T1 and T2, respectively. The tyrosine (TV) and thiobarbituric acid (TBA) number of turmeric treated samples were significantly lower than non turmeric treated samples. The samples inoculated with LS had the least TV of 30.9 mg tyrosine/100 g of meat and TBA number of 0.06 mg manoladehyde/kg of meat. Samples inoculated with MV and LS of both T1 and T2 were better in physico-chemical qualities.
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Affiliation(s)
- P. Maurya
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, P.O. Khanapara, Guwahati, 781 022 India
| | - R. N. Borpuzari
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, P.O. Khanapara, Guwahati, 781 022 India
| | - D. R. Nath
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, P.O. Khanapara, Guwahati, 781 022 India
| | - N. C. Nath
- Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, P.O. Khanapara, Guwahati, 781 022 India
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Sawyer JT, Apple JK, Johnson ZB, Baublits RT, Yancey JWS. Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid. Meat Sci 2009; 83:263-70. [PMID: 20416741 DOI: 10.1016/j.meatsci.2009.05.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 02/06/2009] [Accepted: 05/15/2009] [Indexed: 11/24/2022]
Abstract
Fresh and cooked color of dark-cutting (DC) beef strip loins (mean pH=6.56) enhanced with 0.25, 0.50, 0.75 or 1.00% lactic acid (LA) were compared to non-enhanced DC and normal pH (NpH; mean pH=5.43) strip loins. Even though NpH steaks received the most (P<0.05) desirable fresh color scores, color scores for steaks from DC sections enhanced with 0.25% LA approached those of NpH steaks after the first day of retail display. Discoloration scores were also similar (P>0.05) among NpH and 0.25% LA-enhanced DC steaks throughout the 5 d of display. Fresh steaks from NpH strip loins were redder, as evidenced by greater (P<0.05) a(∗) values and lower (P<0.05) hue angles, than DC steaks and DC steaks enhanced with LA, regardless of concentration. However, cooked color scores and proportions of denatured myoglobin were similar (P>0.05) between untreated NpH steaks and DC steaks enhanced with 0.25% LA. Results from this study indicate that enhancing DC beef with LA may lead to the brightening of the fresh color and prevention of the persistent red cooked color, approaching that of NpH beef.
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Affiliation(s)
- J T Sawyer
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA
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Lee JM, Kim TW, Kim JH, Cho SH, Seong PN, Jung MO, Cho YM, Park BY, Kim DH. Comparison of Chemical, Physical and Sensory Traits of Longissimus Lumborum Hanwoo Beef and Australian Wagyu Beef. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.1.91] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Rincón F, Martínez B, Pérez-Olmos R, Berzosa A. The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology. Meat Sci 2008; 80:744-52. [DOI: 10.1016/j.meatsci.2008.03.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2007] [Revised: 03/11/2008] [Accepted: 03/13/2008] [Indexed: 11/28/2022]
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