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Albert F, Kovács-Weber M, Bodnár Á, Pajor F, Egerszegi I. Seasonal Effects on the Performance of Finishing Pigs' Carcass and Meat Quality in Indoor Environments. Animals (Basel) 2024; 14:259. [PMID: 38254428 PMCID: PMC10812434 DOI: 10.3390/ani14020259] [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: 12/19/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.
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Affiliation(s)
| | | | | | - Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary; (F.A.); (M.K.-W.); (Á.B.); (I.E.)
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2
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Li X, Ha M, Warner RD, Lealiifano A, Hewitt RJE, D'Souza DN, Trezona M, Dunshea FR. Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content. J Anim Sci 2024; 102:skae231. [PMID: 39177492 DOI: 10.1093/jas/skae231] [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: 05/26/2024] [Accepted: 08/22/2024] [Indexed: 08/24/2024] Open
Abstract
In this study, pigs from 3 supply chains were slaughtered in an Australian summer and winter (n = 20 for each supply chain). The pigs were from 2 sexes (female and castrated male) and 2 carcass weight groups (high: 95.0 to 100.0 kg and low: 75.0 to 80.0 kg). From each carcass, the Biceps femoris (BF), Longissimus thoracis et lumborum (LTL), and Triceps brachii (TB) were excised at 24 h postmortem, vacuum packed, frozen at 24-48 h and transported to the lab. Cooking loss, Warner-Bratzler shear force (WBSF) and texture profile analysis (adhesiveness, chewiness, cohesiveness, hardness, resilience, and springiness) were measured in LTL and BF. pH, collagen content, and solubility and intramuscular fat (IMF) content were determined for all muscles. Results showed that BF was tougher than LTL, and winter samples were tougher than summer ones (P < 0.05). The TB had higher pH, collagen, and IMF content than BF and LTL (P < 0.05). Collagen solubility was higher in castrated male and winter samples. pH, collagen solubility, and IMF content were significantly (P < 0.05) related to chewiness and hardness in pork BF and LTL. pH and IMF were also related to cooking loss, while collagen solubility and IMF were related to WBSF (P < 0.05). The relationships of pH and IMF with pork texture were predominantly driven by the LTL, while the relationships between collagen solubility and texture were predominantly driven by the BF. Collagen solubility and IMF of pork BF and TB were related to those of LTL, but the correlations were not strong enough for prediction. Pork texture and chemical components were affected by muscle, seasons, sex and carcass weight. pH, collagen solubility, and IMF-affected pork texture.
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Affiliation(s)
- Xiying Li
- School of Agriculture, Food and Ecosystem, Faculty of Science, The University of Melbourne, Parkville VIC 3010, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem, Faculty of Science, The University of Melbourne, Parkville VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem, Faculty of Science, The University of Melbourne, Parkville VIC 3010, Australia
| | - Amy Lealiifano
- Rivalea (Australia) Pty Ltd, JBS Australia Pork Division, Corowa, NSW 2646, Australia
| | | | | | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem, Faculty of Science, The University of Melbourne, Parkville VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
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3
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Yuan PQ, Lin S, Peng JY, Li YX, Liu YH, Wang P, Zhong HJ, Yang XM, Che LQ, Feng B, Batonon-Alavo DI, Mercier Y, Zhang XL, Lin Y, Xu SY, Li J, Zhuo Y, Wu D, Fang ZF. Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts. Animal 2023; 17:100986. [PMID: 37820406 DOI: 10.1016/j.animal.2023.100986] [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: 10/24/2022] [Revised: 08/29/2023] [Accepted: 09/07/2023] [Indexed: 10/13/2023] Open
Abstract
Methionine is indispensable for growth and meat formation in pigs. However, it is still unclear that increasing dietary sulphur-containing amino acid (SAA) levels using different methionine sources affects the growth performance and meat quality of barrows and gilts. To investigate this, 144 pigs (half barrows and half gilts) were fed the control (100% SAA, CON), DL-Methionine (125% SAA, DL-Met)-supplemented, or OH-Methionine (125% SAA, OH-Met)-supplemented diets during the 11-110 kg period. The results showed that plasma methionine levels varied among treatments during the experimental phase, with increased plasma methionine levels observed following increased SAA consumption during the 25-45 kg period. In contrast, pigs fed the DL-Met diet had lower plasma methionine levels than those fed the CON diet (95-110 kg). Additionally, gilts fed the DL-Met or OH-Met diets showed decreased drip loss in longissimus lumborum muscle (LM) compared to CON-fed gilts. OH-Met-fed gilts had higher pH45min values than those fed the CON or DL-Met diets, whereas OH-Met-fed barrows had higher L45min values than those fed the CON or DL-Met diets. Moreover, increased consumption of SAA, regardless of the methionine source, tended to decrease the shear force of the LM in pigs. In conclusion, this study indicates that increasing dietary levels of SAA (+25%) appeared to improve the meat quality of gilts by decreasing drip loss and increasing meat tenderness.
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Affiliation(s)
- P Q Yuan
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairsand, College of Food Science, Sichuan Agricultural University, Ya'an 625014, People's Republic of China
| | - S Lin
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China; Key Laboratory of Urban Agriculture in South China, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People's Republic of China
| | - J Y Peng
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Y X Li
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Y H Liu
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - P Wang
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - H J Zhong
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - X M Yang
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - L Q Che
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - B Feng
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | | | - Y Mercier
- Adisseo France S.A.S, CERN, Commentry, France
| | - X L Zhang
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Y Lin
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - S Y Xu
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - J Li
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Y Zhuo
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - D Wu
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Z F Fang
- Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People's Republic of China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairsand, College of Food Science, Sichuan Agricultural University, Ya'an 625014, People's Republic of China.
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4
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Nutautaitė M, Racevičiūtė-Stupelienė A, Pockevičius A, Vilienė V. Sensory Evaluation of Rabbit Meat from Individuals Fed Functional and More Sustainable Diets Enriched with Freshwater Cladophora glomerata Macroalgal Biomass. Animals (Basel) 2023; 13:2179. [PMID: 37443977 DOI: 10.3390/ani13132179] [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: 05/31/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Maintaining meat quality is essential to sustainable livestock management. Therefore, identifying alternative feed materials while considering consumer acceptance is crucial. So, the aim of this study was to evaluate the effect of C. glomerata-biomass-supplemented feeds on rabbit muscles' physical properties, sensory profiles, and evaluators' emotional responses to them. A total of thirty 52-day-old weaned Californian breed rabbits were randomly allocated to one of three dietary treatments: standard compound diet (SCD), SCD supplemented with 4% C. glomerata (CG4), or SCD supplemented with 8% C. glomerata (CG8). After the 122-day-old rabbits were slaughtered, post-mortem dissection of the rabbit Longissimus dorsi (LD) and hind leg (HL) muscles was conducted. The physical and histomorphometric features, sensory analyses, and emotional responses to the rabbit's muscles were determined. Study results revealed CG4 and CG8 treatments significantly increased rabbit muscle moisture, while CG8 increased cooking losses in HL muscles (p < 0.05). Moreover, both CG treatments reduced the darkness and redness of fresh and cooked rabbit muscles compared to SCD (p < 0.05). CG8 treatment compared to SCD resulted in longer LD muscle fibers (p < 0.05). Evaluators discovered that the average scores for each sensory description of rabbit meat are acceptable and that consuming CG8-HL muscles can increase happiness based on emotional responses. Consequently, replacing traditional feed materials in rabbit feed with C. glomerata can lead to not only more sustainable production but also more consumer-acceptable rabbit meat.
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Affiliation(s)
- Monika Nutautaitė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Asta Racevičiūtė-Stupelienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
| | - Vilma Vilienė
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
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Bai Y, Hou C, Huang C, Fang F, Dong Y, Li X, Zhang D. Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain. Life (Basel) 2023; 13:life13030854. [PMID: 36984009 PMCID: PMC10056145 DOI: 10.3390/life13030854] [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: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat tenderness. Calpastatin with high and low phosphorylation levels were obtained in vitro corresponding to the treatments by protein kinase A (PKA) and alkaline phosphatase. Then, calpain was incubated with calpastatin with different phosphorylation levels, and the effect of calpastatin on calpain activity under different phosphorylation levels was analyzed. The results showed that PKA promoted the phosphorylation of calpastatin, and a high phosphorylation level was maintained during incubation. The degradation rate of μ-calpain in AP group was higher than that in the other groups, meaning there was lower inhibition of calpastatin on calpain activity. The degradation of calpastatin was lower and its structure was more stable after phosphorylation. One more serine 133 site of calpastatin was identified in PKA group compared with the other groups. Phosphorylation at serine 133 of calpastatin enhanced its inhibition on calpain activity by maintaining its structural stability, thus inhibiting the tenderization of meat.
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Affiliation(s)
- Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yu Dong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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6
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Shah AM, Bano I, Qazi IH, Matra M, Wanapat M. "The Yak"-A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security. Front Vet Sci 2023; 10:1086985. [PMID: 36814466 PMCID: PMC9940766 DOI: 10.3389/fvets.2023.1086985] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 01/05/2023] [Indexed: 02/05/2023] Open
Abstract
Yaks play an important role in the livelihood of the people of the Qinghai-Tibet Plateau (QTP) and contribute significantly to the economy of the different countries in the region. Yaks are commonly raised at high altitudes of ~ 3,000-5,400 m above sea level. They provide many important products, namely, milk, meat, fur, and manure, as well as social status, etc. Yaks were domesticated from wild yaks and are present in the remote mountains of the QTP region. In the summer season, when a higher quantity of pasture is available in the mountain region, yaks use their long tongues to graze the pasture and spend ~ 30-80% of their daytime grazing. The remaining time is spent walking, resting, and doing other activities. In the winter season, due to heavy snowfall in the mountains, pasture is scarce, and yaks face feeding issues due to pasture scarcity. Hence, the normal body weight of yaks is affected and growth retardation occurs, which consequently affects their production performance. In this review article, we have discussed the domestication of yaks, the feeding pattern of yaks, the difference between the normal and growth-retarded yaks, and also their microbial community and their influences. In addition, blood biochemistry, the compositions of the yaks' milk and meat, and reproduction are reported herein. Evidence suggested that yaks play an important role in the daily life of the people living on the QTP, who consume milk, meat, fur, use manure for fuel and land fertilizer purposes, and use the animals for transportation. Yaks' close association with the people's well-being and livelihood has been significant.
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Affiliation(s)
- Ali Mujtaba Shah
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand,Department of Livestock Production, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Iqra Bano
- Department of Veterinary Physiology and Biochemistry, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Izhar Hyder Qazi
- Department of Veterinary Anatomy, Histology, and Embryology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Maharach Matra
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand,*Correspondence: Metha Wanapat ✉
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7
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Bernardo YADA, do Rosario DKA, Conte-Junior CA. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. Foods 2023; 12:476. [PMID: 36766002 PMCID: PMC9914770 DOI: 10.3390/foods12030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 01/20/2023] Open
Abstract
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (n = 192), 59 studies were included. We found better sonication time in the range of 2-20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (p < 0.05). HPP effects are beneficial to tenderization at 200-250 MPa and 15-20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods.
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Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-901, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Guan P, Chang Y, Li S, Wang X, Dong Z, Zhou W, Zheng Q, Huang Z, Suo B. Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef. Food Res Int 2023; 163:112185. [PMID: 36596126 DOI: 10.1016/j.foodres.2022.112185] [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: 09/12/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The purpose of this study was to investigate the antibacterial effect and mechanism of cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and texture of the ready-to-eat beef supplemented with cinnamaldehyde did not differ greatly from the colour and texture of the blank beef. However, cinnamaldehyde has an effective antibacterial effect on the total number of bacterial colonies and B. cereus spores in ready-to-eat beef. Transmission electron microscopy (TEM) analysis revealed that the cell membrane of B. cereus was disrupted by cinnamaldehyde, leading to leakage of intracellular components. Transcriptome sequencing (RNA-seq) indicated that the B. cereus spore resistance regulation system (sigB, sigW, rsbW, rsbV, yfkM and yflT) and phosphoenolpyruvate phosphotransferase system (PTS) (ptsH, ptsI and ptsG) respond positively to cinnamaldehyde in an adverse environment. Intracellular disorders due to damage to the cell membrane involve some transporters (copA, opuBA and opuD) and some oxidative stress systems (ywrO, scdA and katE) in the regulation of the body. However, downregulation of K+ transport channels (kdpD and kdpB), osmotic pressure regulation (opuE) and some oxidative stress (norR and srrA)-related genes may accelerate spore apoptosis. In addition, cinnamaldehyde also effectively inhibits the spore germination-related genes (smc, mreB and gerE). This study provides new insights into the molecular mechanism of the antibacterial effect of cinnamaldehyde on B. cereus spores in ready-to-eat beef.
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Affiliation(s)
- Peng Guan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Yuting Chang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Sen Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Zijie Dong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Weitao Zhou
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Qi Zheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhongmin Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China.
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9
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Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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10
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Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108151] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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11
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Xiong L, Pei J, Chu M, Wu X, Kalwar Q, Yan P, Guo X. Fat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat. Animals (Basel) 2021; 11:ani11072142. [PMID: 34359275 PMCID: PMC8300776 DOI: 10.3390/ani11072142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/13/2021] [Accepted: 07/18/2021] [Indexed: 02/06/2023] Open
Abstract
This study aimed to explore the differences in fat deposition between female (FYs) and male yaks (MYs). Compared with MYs, the tenderness, L*, marbling, absolute content of fat, and most fatty acids (FAs) of longissimus dorsi (LD) in FYs were higher or better (p < 0.05), whereas the relative content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs were lower (p < 0.01). The absolute content of fat, C18:0, cis-C18:2, cis-C18:1, and C24:0 were positively correlated with L*45 min, b*24 h, tenderness, and marbling score of LD in FYs and MYs (p < 0.05), respectively. LPL, FATP2, ELOVL6, HADH, HACD, and PLINS genes play a crucial role in improving the marbling score and tenderness of yak meat. The results of gene expression and protein synthesis showed the effect of gender to FA biosynthesis, FA transport, lipolysis, and FA oxidation in the adipose tissue of yak was realized by the expressions of ME1, SCD, ACSL5, LPL, FABP1, PLIN4, and PLIN2 in peroxisome proliferators-activated receptor (PPAR) signaling. This study established a theoretical basis for the improvement of the meat quality of yak and molecular breeding.
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Affiliation(s)
- Lin Xiong
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Jie Pei
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Min Chu
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Xiaoyun Wu
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Qudratullah Kalwar
- Department of Animal Reproduction, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand 67210, Pakistan;
| | - Ping Yan
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
- Correspondence: (P.Y.); (X.G.); Tel.: +86-0931-2115288 (P.Y.); +86-0931-2115271 (X.G.)
| | - Xian Guo
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
- Correspondence: (P.Y.); (X.G.); Tel.: +86-0931-2115288 (P.Y.); +86-0931-2115271 (X.G.)
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Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Macharáčková B, Saláková A, Bogdanovičová K, Haruštiaková D, Kameník J. Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Interaction between papain and transglutaminase enzymes on the textural softening of burgers. Meat Sci 2021; 174:108421. [PMID: 33429336 DOI: 10.1016/j.meatsci.2020.108421] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 11/20/2022]
Abstract
The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both raw materials containing papain. An increase in shear force was observed for the beef burger containing only MTG, while the chicken burger showed a reduction of this parameter. The compression tests showed papain alone or combined with MTG decreased the hardness of the burgers. The results showed that the combination of the enzymes papain and MTG can be an effective strategy to develop beef and chicken burgers much softer, contributing to the future studies focused on the physiological needs of the elderly.
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15
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Fedorov FS, Yaqin A, Krasnikov DV, Kondrashov VA, Ovchinnikov G, Kostyukevich Y, Osipenko S, Nasibulin AG. Detecting cooking state of grilled chicken by electronic nose and computer vision techniques. Food Chem 2020; 345:128747. [PMID: 33307429 DOI: 10.1016/j.foodchem.2020.128747] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/21/2020] [Accepted: 11/25/2020] [Indexed: 01/26/2023]
Abstract
Determination of food doneness remains a challenge for automation in the cooking industry. The complex physicochemical processes that occur during cooking require a combination of several methods for their control. Herein, we utilized an electronic nose and computer vision to check the cooking state of grilled chicken. Thermogravimetry, differential mobility analysis, and mass spectrometry were employed to deepen the fundamental insights towards the grilling process. The results indicated that an electronic nose could distinguish the odor profile of the grilled chicken, whereas computer vision could identify discoloration of the chicken. The integration of these two methods yields greater selectivity towards the qualitative determination of chicken doneness. The odor profile is matched with detected water loss, and the release of aromatic and sulfur-containing compounds during cooking. This work demonstrates the practicability of the developed technique, which we compared with a sensory evaluation, for better deconvolution of food state during cooking.
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Affiliation(s)
- Fedor S Fedorov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Ainul Yaqin
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Dmitry V Krasnikov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - Vladislav A Kondrashov
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia.
| | - George Ovchinnikov
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Yury Kostyukevich
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Sergey Osipenko
- Center for Computational and Data-Intensive Science and Engineering, Skolkovo Institute of Science and Technology, 3 Nobel Str., 121205 Moscow, Russia.
| | - Albert G Nasibulin
- Laboratory of Nanomaterials, Skolkovo Institute of Science and Technology, 3 Nobel St., 121205 Moscow, Russia; Aalto University, 00076 Espoo, Finland.
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Gender effects on pork quality and calpain-1 and calpastatin gene expression in male pig muscle. Meat Sci 2020; 172:108366. [PMID: 33186872 DOI: 10.1016/j.meatsci.2020.108366] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/30/2020] [Accepted: 10/31/2020] [Indexed: 11/22/2022]
Abstract
Studies that investigate the expression of genes related to the tenderness of meat from entire and immunocastrated male pigs have not yet been performed. The objective of this study was to investigate the association between gender (entire male and immunocastrated) and the meat quality of pigs, as well as to quantify the expression of calpain-1 and the calpastatin gene. Regarding carcass measurements and meat quality, boars presented lower values of muscle depth (P = 0.028), subcutaneous fat thickness (P = 0.046), L* value (P = 0.004) and cook loss (P = 0.008) than the immunocastrated pigs. The boars presented greater calpain-1 gene expression (P = 0.006) and lower calpastatin gene expression (P = 0.003) than immunocastrated pigs. This study shows that combined with other factors the gene expression can contribute to a tender meat from boars due to their higher calpain-1 expression and lower calpastatin expression than those of immunocastrated male pigs.
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Abstract
Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by the method of cooking. In the case of heat treatment, the temperature and duration of action play a key role. In this respect, the meat tenderness depends on the type of appliance used for cooking. The cooking loss of meat during heat treatment is caused by contraction of muscle fibres and intramuscular connective tissue, the intensity of which also depends on the temperature and device used. The extent of this contraction increases with increasing temperature. Cooking of meat is considered the most effective way of eliminating microorganisms causing food-borne diseases. The recommended combination of temperature and time of 70 °C for 2 min reduces the number of Listeria monocytogenes bacteria by more than 6 log. This temperature is not, however, always attained with the use of many meat cooking methods, such as grilling or frying. This presents the risk of survival of food-borne agents. The latest knowledge indicates that, in the case of cross contamination, the population of food-borne agents is of the order of 1–2 log CFU/cm2 or g. If they do not multiply as a result of a higher environmental temperature, the population of pathogenic bacteria present is then reliably eliminated during adequate cooking, either entirely or to an amount that does not suffice to induce illness.
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Aaslyng MD, Hviid M. Meat quality in the Danish pig population anno 2018. Meat Sci 2020; 163:108034. [PMID: 31951923 DOI: 10.1016/j.meatsci.2019.108034] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 12/09/2019] [Accepted: 12/10/2019] [Indexed: 11/17/2022]
Abstract
The level of meat quality was assessed in a random sample of the Danish pig population. No PSE was found in m. semimembranosus, and, depending on the definition of PSE, no pigs or only 2% of the pigs were categorised as having PSE in the M. longissimus lumborum. The ultimate pH had a low variability in M. longissimus lumborum (2.5%), m. semimembranosus (2.7%) and m. semispinalis capitis (4.9%) indicating that the quality of the meat with respect to these attributes was uniform. The drip loss was as high as 7%, although on average (2.23%) its value was lower than that previously found in a sample of the Danish pig population. A gender difference between entire male pigs and castrates was seen for drip loss and tenderness (shear force), with loins from castrates being less exudative (P < .001) and more tender (P < .01) than those from entire males. In conclusion, the Danish pig population showed a uniform meat quality.
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Affiliation(s)
- Margit Dall Aaslyng
- Danish Technological Institute, Danish Meat Research Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark
| | - Marchen Hviid
- Danish Technological Institute, Danish Meat Research Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark.
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19
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Aaslyng MD, Koch AG. The use of smoke as a strategy for masking boar taint in sausages and bacon. Food Res Int 2018; 108:387-395. [PMID: 29735071 DOI: 10.1016/j.foodres.2018.03.069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/22/2018] [Accepted: 03/25/2018] [Indexed: 10/17/2022]
Abstract
Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and androstenone concentrations of up to 5.8 μg/g in the neck fat, three smoking times were compared: 10, 30 and 60 min. Boar taint was partially, but not fully, masked. The longer the smoking time, the better the masking effect. In sausages from entire male pigs with an average skatole concentration of up to 0.6 μg/g and androstenone concentration of up to 3.6 μg/g (the meat part) or 2.4 μg/g (the fat part) in the neck fat, smoking for 40 and 80 min fully masked the boar taint, whereas only a minor effect was seen after 10 and 20 min smoking. Liquid smoke (0.1%) did not mask boar taint when added to sausages from entire male pigs with an average skatole concentration of 0.36 μg/g (meat) or 0.38 μg/g (fat) and androstenone concentration of 2.3 μg/g (meat) and 2.9 μg/g (fat). To effectively mask boar taint, an intense smoked flavour is therefore necessary, and the longer the smoking time, the better. In contrast, the use of liquid smoke mixed into the product was not effective in the concentrations used in the current study.
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Affiliation(s)
- Margit Dall Aaslyng
- Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Anette Granly Koch
- Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark
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