1
|
Lima VGO, da Silva LO, de Freitas Júnior JE, Alba HDR, Brant LMS, Dos Santos Pina D, de Carvalho Mesquita BMA, Azevêdo JAG, de Lima Júnior DM, de Araújo MLGML, de Carvalho GGP. Soybean oil, linoleic acid source, in lamb diets: carcass traits and meat quality. Trop Anim Health Prod 2024; 56:261. [PMID: 39292295 DOI: 10.1007/s11250-024-04169-7] [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: 05/16/2023] [Accepted: 09/11/2024] [Indexed: 09/19/2024]
Abstract
We developed a study to determine the ideal level of inclusion of soybean oil (SBOil) in the diet without affecting the quantitative and qualitative parameters of the carcass and meat of lambs in a feedlot system; therefore, determining the ideal level of inclusion. Forty male lambs (Santa Inês breed) were used. The initial body weight and age averaged 34.88 ± 3.19 kg and 5 months, respectively. Experimental units (lambs) were randomly distributed in 5 different diets: inclusion levels of SBOil: 0, 30, 60, 90, and 120 g/kg of dry matter (DM). The SOil inclusion reduced the DM intake (P < 0.001), Total digestible nutrients (P = 0.004), and crude protein (P < 0.001). Total weight gain (P < 0.001) decreased with the SBOil inclusion and subcutaneous fat thickness (P = 0.017) showed the same behaviour. The final body weight decreased by 42.9 g/kgDM until the inclusion level of 30 g/kgDM; from this level it was reduced by 145 g/kgDM. The hot and cold carcass weights (P = 0.013) decreased by 36.6 g/kgDM after including 30 g/kgDM of SBOil. Meat physicochemical composition was not altered (P > 0.05). Lower meat tenderness values were obtained at the levels of 60 and 90 g/kgDM. The inclusion above 30 g/kgDM decreased meat tenderness. It is concluded that soybean oil should be included up to 30 g/kgDM in diets. It is important to note that with diets with 60% concentrate, SBOil levels greater than 30 g/kgDM promote yield losses.
Collapse
Affiliation(s)
| | | | | | - Henry Daniel Ruiz Alba
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, 40.170-110, Brazil
| | - Lara Maria Santos Brant
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, 40.170-110, Brazil
| | - Douglas Dos Santos Pina
- Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, 40.170-110, Brazil
| | | | - José Augusto Gomes Azevêdo
- Department of Agricultural and Environmental Sciences, Universidade Estadual de Santa Cruz, Ilhéus, Bahia, 45.662-900, Brazil
| | - Dorgival Morais de Lima Júnior
- Department of Animal Science, Universidade Federal Rural Do Semi-Árido, Mossoró, Rio Grande Do Norte, 59.625-900, Brazil
| | | | | |
Collapse
|
2
|
González-Blanco L, Sierra V, Diñeiro Y, Coto-Montes A, Oliván M. Role of the endoplasmic reticulum in the search for early biomarkers of meat quality. Meat Sci 2023; 203:109224. [PMID: 37253285 DOI: 10.1016/j.meatsci.2023.109224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/25/2023] [Accepted: 05/17/2023] [Indexed: 06/01/2023]
Abstract
Defects in meat quality such as dark, firm and dry (DFD) beef have been related to high levels of oxidative stress that produce cellular alterations that may affect to the process of meat quality acquisition. Despite the important role of endoplasmic reticulum (ER) in the cellular response to oxidative stress, its function in the muscle-to-meat conversion process has not yet been studied. In this study, differences in muscular antioxidant defense and the unfolded protein response (UPR) of the ER in CONTROL (normal pH24) and dark, firm, and dry (DFD, pH24 ≥ 6.2) beef at 24 h post-mortem were analyzed to understand the changes in the muscle-to-meat conversion process related to meat quality defects. DFD meat showed poor quality, lower antioxidant activity (P < 0.05) and higher UPR activation (P < 0.05), which indicates higher oxidative stress what could partly explain the occurrence of meat quality defects. Therefore, the biomarkers of these cellular processes (IRE1α, ATF6α, and p-eIF2α) are putative biomarkers of meat quality.
Collapse
Affiliation(s)
- Laura González-Blanco
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Verónica Sierra
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Yolanda Diñeiro
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| | - Ana Coto-Montes
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain; Department of Morphology and Cell Biology, Faculty of Medicine, University of Oviedo, Av. Julián Clavería, 6, 33006 Oviedo, Spain.
| | - Mamen Oliván
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain.
| |
Collapse
|
3
|
Mcayiya M, Needham T, Hoffman LC. Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles. Meat Sci 2022; 194:108979. [PMID: 36116281 DOI: 10.1016/j.meatsci.2022.108979] [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: 03/28/2022] [Revised: 08/02/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022]
Abstract
The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.
Collapse
Affiliation(s)
- Mzuvukile Mcayiya
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa
| | - Tersia Needham
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic.
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia.
| |
Collapse
|
4
|
Frost Formation in Frozen Meat Packaged with Two Plastic Films (LDPE and PVC). Processes (Basel) 2022. [DOI: 10.3390/pr10112415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Frozen food is exposed to inevitable temperature changes during its storage, transport, and at the point of sale, which implies a significant impact on its properties and quality. Thus, the study of the effect of the formation of crystals on both the surface of the meat and the container when it is kept frozen, involving the thermodynamic analysis and changes that occurred at the structural level, is necessary. In this research, pork meat from Longissimus thoracis muscle was used, which was cut into plates and packed with two types of food-grade films: (1) Polyvinyl Chloride (PVC) and (2) low-density polyethylene (LDPE). Samples were frozen by indirect contact with nitrogen up to −40 ± 0.5 °C and subsequently stored at −20 ± 1 °C in a chamber from 0 to 15 days. The frost thickness was evaluated by the image superposition method. FTIR spectra were obtained by means of an Attenuated Total Reflectance (ATR) accessory, and thermal changes were determined by Modulated Differential Scanning Calorimetry (MDSC). It was found that the thickness of the frost on the surface of the meat is less when it is packaged with PVC due to the characteristics of the polymer matrix of the package. Furthermore, there were important changes at the molecular level identified by FTIR and MDSC, indicating significant differences (p < 0.05) between the samples. In general, PVC films were more stable at lower temperatures, allowing a small number of changes in the meat surface due to temperature fluctuations.
Collapse
|
5
|
Wagoner MP, Reyes TM, Zorn VE, Coursen MM, Corbitt KE, Wilborn BS, Starkey CW, Brandebourg TD, Belk AD, Bonner T, Sawyer JT. Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display. Foods 2022; 11:foods11193012. [PMID: 36230088 PMCID: PMC9564092 DOI: 10.3390/foods11193012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/20/2022] [Accepted: 09/24/2022] [Indexed: 11/16/2022] Open
Abstract
The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Steaks were allocated to one of three packaging treatments (MB, MDF, MFS) and stored frozen (−13 °C) for 25 days in the absence of light. After thawing, steaks were stored in a lighted retail case at 3 °C and evaluated for instrumental surface color, pH, purge loss, lipid oxidation, and microbial spoilage organisms throughout the 25-day fresh display period. There was an increase (p < 0.05) for aerobic plate counts and lipid oxidation from day 20 through 25 on steaks packaged in MFS and MDF, respectively. Steaks packaged in MB were redder (p < 0.05) and more vivid (C*) as storage time increased. Whereas lipid oxidation was greater (p < 0.05) throughout the entire display for steaks packaged in MFS and MDF. It is evident that barrier properties of MB limiting oxygen exposure of the steak preserved fresh meat characteristics after frozen storage. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.
Collapse
Affiliation(s)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Virgina E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | - Katie E. Corbitt
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Barney S. Wilborn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | | | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Tom Bonner
- Winpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, Canada
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
- Correspondence: ; Tel.: +1-334-844-1517
| |
Collapse
|
6
|
Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba. Animals (Basel) 2022; 12:ani12182315. [PMID: 36139173 PMCID: PMC9495158 DOI: 10.3390/ani12182315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 12/15/2022] Open
Abstract
Simple Summary Consumers are increasingly turning to healthier and less environmentally harmful diet alternatives. Game is an ideal food from this point of view because it represents meat with a high protein content, low fat content, a favourable composition of fatty acids and minerals. Various types of packaging are often used to extend the shelf life of meats. Packaging can be combined with natural antimicrobials, such as various plant extracts and essential oils, for better effectiveness. Little is known about the microbial quality and preservation of deer meat. In the present study, deer meat was treated with essential oil from Litsea cubeba 0.5 and 1.0% concentration in rapeseed oil combined with aerobic and vacuum packaging. The meat was evaluated for microbiological quality (counts and microbiota identification) for 20 days under refrigerated storage. Our result show that Litsea cubeba essential oil is an effective natural agent against deer meat spoilage bacteria. Abstract The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from Litsea cubeba (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and Pseudomonas spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% Litsea cubeba EO. CB were not detected in the samples treated with 1.0% Litsea cubeba EO during the entire storage period. Bacteria of the genus Pseudomonas were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% Litsea cubeba EO on day 20. The most frequently isolated bacteria from deer meat were Pseudomonas ludensis, Pseudomonas corrugata, Pseudomonas fragi, Bacillus cereus, Staphylococcus epidermidis and Sphingomonas leidyi.
Collapse
|
7
|
Luong NDM, Coroller L, Zagorec M, Moriceau N, Anthoine V, Guillou S, Membré JM. A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions. Foods 2022; 11:foods11081114. [PMID: 35454701 PMCID: PMC9025361 DOI: 10.3390/foods11081114] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/01/2022] [Accepted: 04/07/2022] [Indexed: 11/29/2022] Open
Abstract
Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate the pH evolution of fresh meat products, depending on the preservation conditions. The measurement of pH on fresh poultry sausages, made with several lactate formulations and packed under three modified atmospheres (MAP), from several industrial production batches, was used as case-study. A hierarchical Bayesian approach was developed to better adjust kinetic models while handling a low number of measurement points. The pH changes were described as a two-phase evolution, with a first decreasing phase followed by a stabilisation phase. This stabilisation likely took place around the 13th day of storage, under all the considered lactate and MAP conditions. The effects of lactate and MAP on pH previously observed were confirmed herein: (i) lactate addition notably slowed down acidification, regardless of the packaging, whereas (ii) the 50%CO2-50%N2 MAP accelerated the acidification phase. The Bayesian modelling workflow—and the script—could be used for further model adaptation for the pH of other food products and/or other preservation strategies.
Collapse
Affiliation(s)
- Ngoc-Du Martin Luong
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Louis Coroller
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA Alter’iX 19.03, 29000 Quimper, France;
| | - Monique Zagorec
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Nicolas Moriceau
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Valérie Anthoine
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Sandrine Guillou
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
| | - Jeanne-Marie Membré
- Oniris, INRAE, SECALIM, 44200 Nantes, France; (N.-D.M.L.); (M.Z.); (N.M.); (V.A.); (S.G.)
- Correspondence: ; Tel.: +33-24068-4058
| |
Collapse
|
8
|
Muramoto T, Kurabe S, Suzuki Y, Kinoshita K, Hirata S. Effect of immersion in low‐pH solution on physicochemical properties of high‐pH venison. Anim Sci J 2022; 93:e13778. [PMID: 36281646 DOI: 10.1111/asj.13778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/22/2022] [Accepted: 10/06/2022] [Indexed: 11/29/2022]
Abstract
The color of venison observed at a high-pH is not preferred by consumers. However, the physicochemical properties of venison soaked in a low-pH solution to lower its high-pH are unknown. We investigated the effect of immersion in a low-pH solution on the physicochemical properties of a high-pH venison. The pH of M. longissimus thoracis from seven female wild deer (Cervus nippon) was measured and divided into normal-pH venison and high-pH venison groups. The a* and b* values for high-pH venison were lower than those for normal-pH venison before storage. There was no significant difference in the pH between high-pH venison immersed in a pH 4 solution and normal-pH venison stored. The drip loss of immersed high-pH venison was significantly lower than that of normal-pH venison and high-pH venison. Cooking loss and total loss were the lowest for normal-pH venison and the highest for immersed high-pH venison. The maximum load between normal-pH venison, high-pH venison, and immersed high-pH venison did not differ significantly. Our work showed that meat color became favorable by immersing high-pH venison in a solution of pH 4, followed by heating.
Collapse
Affiliation(s)
| | - Suzumi Kurabe
- Faculty of Agriculture Iwate University Morioka Japan
| | - Yuiko Suzuki
- Graduate School of Agriculture Iwate University Morioka Japan
| | | | - Shigeki Hirata
- Division of Applied Entomology and Zoology, Central Region Agricultural Research Center National Agriculture and Food Research Organization Tsukuba Japan
| |
Collapse
|
9
|
Lan W, Zhao X, Chen M, Xie J. Antimicrobial activity and mechanism of oregano essential oil against
Shewanella putrefaciens. J Food Saf 2021. [DOI: 10.1111/jfs.12952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Xinyu Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Mengling Chen
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| |
Collapse
|
10
|
The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2021; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
Collapse
|
11
|
Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas. Int J Food Microbiol 2021; 353:109310. [PMID: 34174509 DOI: 10.1016/j.ijfoodmicro.2021.109310] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/08/2021] [Accepted: 06/17/2021] [Indexed: 11/20/2022]
Abstract
Ultrasound (US) and basic electrolyzed water (BEW) are considered emerging technologies; however, few studies have addressed the combination of both technologies in emulsified meat products. This study aimed to evaluate the individual and combined effect of US (25 kHz; 175 W; 20 min) and BEW (pH 10.99; -92.33 mV) on the microbiological and oxidative profile of low-sodium mortadellas (30% of NaCl reduction) stored for 90 days at 5 °C. The use of BEW alone increased the pH and reduced the redox potential of mortadellas, while the US did not affect these parameters. The combined application of US and BEW reduced the lactic acid bacteria counts by up to 0.36 log CFU/g. In addition, BEW stimulated the growth of lipolytic bacteria. The treatments subjected to US application alone showed a lower growth rate of lipolytic bacteria, lower lipid and protein oxidation, and higher ΔE* values. Therefore, the application of US and BEW may be a promising strategy to improve the microbiological and oxidative quality of mortadella during storage.
Collapse
|
12
|
Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality. Animals (Basel) 2021; 11:ani11020328. [PMID: 33525550 PMCID: PMC7911476 DOI: 10.3390/ani11020328] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/15/2021] [Accepted: 01/19/2021] [Indexed: 12/12/2022] Open
Abstract
Simple Summary The use of lipids in ruminant diets aims to increase energy density without affecting the animal’s performance; however, its use can be toxic to the ruminal microbiota, which can be avoided with the use of protected fats. Diets with the inclusion of different fat sources (whole soybean grain, corn germ, calcium salt of fatty acids, and soybean oil) were tested to evaluate the effects of unprotected or protected fats on feeding behavior, carcass characteristics, and quality of the meat of feedlot lambs. The use of calcium salts from fatty acids in feedlot lambs’ diets improves the quantitative and qualitative characteristics of the carcass and meat. Abstract This study aimed to evaluate the effect of the inclusion of protected or unprotected fats in the diet of feedlot lambs on feeding behavior, productive characteristics, carcass traits, and meat quality. Forty male Dorper × Santa Inês lambs (22.27 ± 2.79 kg) were randomly assigned to treatments in a completely randomized design. The experimental treatments consisted of five diets: no added fat (NAF), whole soybeans (WSB), calcium salts of fatty acids (CSFA), soybean oil (SO), and corn germ (CG). The total intake of dry matter (DMI) (p < 0.001) and neutral detergent fiber (NDFI) (p = 0.010) were higher in the CSFA and NAF diets. Feeding behavior, morphometric measurements, physicochemical characteristics, and centesimal composition of the Longissimus lumborum muscle were similar between treatments (p > 0.05). The CSFA diet provided higher production (p < 0.05) and better-quality carcasses. The inclusion of fat sources increased the concentration of polyunsaturated fatty acids (p < 0.05). The use of calcium salts of fatty acids in feedlot lambs’ diets provides better quantitative and qualitative characteristics of the meat and carcass.
Collapse
|
13
|
Klupsaite D, Zavistanaviciute P, Sakiene V, Lele V, Mozuriene E, Klementaviciute J, Sidlauskiene S, Buckiuniene V, Tolpeznikaite E, Ruibys R, Bartkiene E. Evaluation of the use of lactic acid bacteria and
Thymus vulgaris
essential oil on Suffolk and Ile de France lamb breed (
MuscuIus gluteus
) quality parameters. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Erika Mozuriene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences Agriculture Academy Vytautas Magnus University K. Donelaicio str. 58LT‐44244Kaunas Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| |
Collapse
|
14
|
Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Fermented meat sausages from game and venison: what are the opportunities and limitations? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5023-5031. [PMID: 29635774 DOI: 10.1002/jsfa.9053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/07/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chido Chakanya
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
- CIRAD, UMR QualiSud, Stellenbosch, South Africa
- QualiSud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
| |
Collapse
|
15
|
Sánchez-Macías D, Cevallos-Velastegui L, Nuñez-Valle D, Morales-delaNuez A. First report of postmortem pH evolution and rigor mortis in guinea pigs. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.09.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat. Meat Sci 2019; 152:41-48. [DOI: 10.1016/j.meatsci.2019.02.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/12/2019] [Accepted: 02/13/2019] [Indexed: 11/21/2022]
|
17
|
Shange N, Makasi T, Gouws P, Hoffman LC. Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil. Meat Sci 2019; 148:88-95. [DOI: 10.1016/j.meatsci.2018.10.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/11/2018] [Accepted: 10/16/2018] [Indexed: 11/26/2022]
|
18
|
Bhat ZF, Morton JD, Mason SL, Bekhit AEA. Calpain activity, myofibrillar protein profile, and physicochemical properties of beef
Semimembranosus
and
Biceps femoris
from culled dairy cows during aging. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13835] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Z. F. Bhat
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - James D. Morton
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Susan L. Mason
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | | |
Collapse
|
19
|
Sánchez-Macías D, Barba-Maggi L, Morales-delaNuez A, Palmay-Paredes J. Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality. Meat Sci 2018; 143:165-176. [DOI: 10.1016/j.meatsci.2018.05.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/02/2018] [Accepted: 05/04/2018] [Indexed: 12/23/2022]
|
20
|
Shange N, Gouws P, Hoffman LC. Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH. Meat Sci 2018; 147:13-19. [PMID: 30172085 DOI: 10.1016/j.meatsci.2018.08.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/06/2018] [Accepted: 08/24/2018] [Indexed: 10/28/2022]
Abstract
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and Hab = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and Hab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
Collapse
Affiliation(s)
- Nompumelelo Shange
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| |
Collapse
|