The purchase willingness of consumers for red meat in China

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat

This study aimed to observe the effects of Houttuynia cordata Thunb. extract (HCTE) on the antioxidant activity, meat quality and antioxidant gene expression of rabbit Longissimus thoracis et lumborum (LTL) muscles from rabbits. Rabbits were fed a control diet or a control diet supplemented with 500, 1000 or 1500 mg/kg HCTE. The addition of 1000 mg/kg HCTE increased (P < 0.05) the average daily gain and decreased (P < 0.05) the feed conversion ratio of the rabbits. Additionally, dietary HCTE supplementation increased (P < 0.05) the vitamin C, vitamin E, protocatechuic acid and quercetin concentrations and the catalase (CAT) activity in LTL muscles. The rabbits that received HCTE exhibited decreased (P < 0.05) water loss and shear force values. Moreover, HCTE supplementation increased (P < 0.05) the methionine content; increased the C18:3 n-3, C22:5 n-3, and n-3 polyunsaturated fatty acid levels; and improved (P < 0.05) the volatile profile of LTL meat from rabbits. Furthermore, dietary supplementation with 1000 mg/kg HCTE increased (P < 0.05) Nrf2, superoxide dismutase 1, glutathione peroxidase (GPX) 1, GPX2 and CAT gene expression. Overall, dietary HCTE supplementation increased vitamin, protocatechuic acid and quercetin contents, increased antioxidant activity, improved meat quality and upregulated antioxidant gene expression in the LTL muscles of rabbits. Under the experimental conditions of this study, the addition of 1000 mg/kg HCTE to the diet exerted the strongest positive effects.

Exploring social influences and values in promoting sustainable food consumption using hybrid three stage methods

Although social media is widely recognized as necessary for promoting sustainable food consumption, the theoretical essence of its social influence has yet to be clarified. This research establishes a mutually beneficial model for sustainable food consumption, drawing on Social Influence Theory and Value Theory. The study collected data from an online survey of 15 experts in sustainable food and 311 consumers and analyzed it through a hybrid three-stage approach of fuzzy Delphi, PLS-SEM, and ANN. The results indicate that subjective norms, group norms, and social identity positively influence egoistic and altruistic values, promoting sustainable food consumption. In comparison, social identity has a more important impact on sustainable food consumption, followed by subjective norms and group norms. Usage and value barriers are the main obstacles to sustainable consumption in China, with value barriers moderating the relationship between altruistic value and sustainable food consumption. This study offers innovative approaches to leveraging information technology for achieving sustainable development goals. It holds substantial practical value for stakeholders, including food marketers, government policymakers, and social advocates, providing actionable insights into optimizing marketing strategies, implementing policy incentives, and promoting a culture of sustainable food consumption.

Integrative transcriptomic, proteomic and metabolomic analyses yields insights into muscle fiber type in cattle

Muscle fiber is an important factor in beef quality. Here, we compared fast-type longissimus dorsi muscle and slow-type psoas major muscle from cattle using transcriptomic, proteomic and metabolomic analyses. A total of 1717 differentially expressed genes (DEGs), 297 differentially abundant proteins (DAPs) and 193 differentially abundant metabolites (DAMs) were identified between LD and PM tissue, respectively. For verification, we selected 10 DEGs for qRT-PCR and 6 DAPs for western blotting, and showed they were consistent between the two approaches. GO and KEGG enrichment analyses revealed that some DEGs, DAPs and DAMs were enriched in muscle fiber type-associated GO terms and pathways. Many of them are involved in glycolysis, TCA and fatty acid metabolism. Integrated multi-omics analysis showed a correlation coefficient of 0.6244 between the transcriptome and proteome. This study provides a new understanding of molecular mechanisms involved in the determination of bovine muscle fiber type and meat quality.

Red Meat, Poultry, and Fish Consumption and the Risk of Liver Cancer: A Prospective Cohort Study of 0.5 Million Chinese Adults

BACKGROUND

Epidemiological evidence on meat consumption and liver cancer risk is limited and inconclusive; moreover, no prospective study has been conducted to investigate this association in China. Hence, we performed this study to examine the association of red meat, poultry, and fish consumption with the risk of liver cancer in a Chinese population.

METHODS

A total of 510,048 Chinese adults of ages 30 to 79 years were included and were followed up through December 31, 2016. Red meat, poultry, and fish consumption was evaluated using an interviewer-administered laptop-based questionnaire. HRs and 95% confidence intervals (CI) for liver cancer incidence were calculated using Cox regression.

RESULTS

Over a mean follow-up of 9.94 years, 1,906 liver cancer cases were observed. Each 50 g/day increase in red meat (HR 0.72; 95% CI, 0.49-1.05), poultry (HR 0.93; 95% CI, 0.83-1.03), and fish (HR 0.95; 95% CI, 0.85-1.05) consumption was not associated with the risk of liver cancer in the whole study population; however, subgroup analysis revealed an inverse association with poultry consumption in rural residents but not in urban residents (Pinteraction = 0.046). The initial associations did not change materially in a series of sensitivity analyses.

CONCLUSIONS

Red meat and fish consumption is not associated with the risk of liver cancer in this Chinese population. The inverse association with poultry consumption in Chinese rural residents should be interpreted with caution.

IMPACT

This is the first prospective study examining the association between meat consumption and the risk of liver cancer in the Chinese population.

Chinese consumer perception and purchasing behavior of beef - Mainly in North and East China

Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (P < 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.

Long-term trends in the burden of breast cancer in China over three decades: a joinpoint regression and age-period-cohort analysis based on Global Burden of Disease 2021

We analyzed the trends in breast cancer (BC) morbidity, prevalence, and mortality among Chinese residents from 1990 to 2021. We then used joinpoint regression to further assess BC morbidity and mortality. We screened the morbidity, mortality, and prevalence of BC in Chinese residents (1990-2021) from the Global Burden of Disease. We used age-period-cohort (APC) modeling to assess the effects of age, period, and cohort on BC morbidity and mortality separately. We also used the joinpoint model to characterize trends in BC morbidity and mortality in China. From 1990 to 2021, age-standardized rates of morbidity have risen significantly, whereas mortality has declined. We discovered that the risk of morbidity and death rose with age by using the APC model. We also found that mortality and morbidity roughly continued to increase over time, and finally, we found that the later the birth cohort, the lower the mortality and the higher the morbidity. From 1990 to 2021, the burden of BC disease in China will continue to rise, and the situation of BC prevention and control will remain severe. Therefore, regular imaging and palpation examinations should be performed in the regular population over 40 years of age. When treating patients with BC, healthcare workers should develop individualized treatment plans to further reduce mortality.

Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers

Improving the number of amino acids and unsaturated fatty acids in the diet is a good way to raise the quality of the meat. Currently, most research on the quality of broiler meat focuses on genetic traits; nevertheless, it is unclear how meat quality is regulated. This experiment was conducted to investigate the effects of different supplemental levels of walnut meal (WM) on growth performance, amino acid and fatty acid composition, microbial composition, and meat quality of white feather broilers. 1 week old white feather broilers (n = 120; Body weight 83.76 ± 2.32 g), were randomly divided into 3 treatments and 4 replicates. Walnut meal of basic diet (CK), 5 %(WM-L) and 10 %(WM-H) were added to the diets of white feather broilers, respectively. The results showed that walnut meal could increase L* 24 h (24 h brightness) of breast muscle of white feathered broilers (p < 0.05). The amount of essential amino acids (e.g., isoleucine, methionine, leucine, tryptophan, and phenylalanine), umami amino taste acids (glutamic acid), and PUFA/SFA (polyunsaturated fatty acid) (n-3PUFA and n-6 PUFA) in breast muscle increased as the dose was increased. Furthermore, walnut meal regulated amino acid flavour metabolism by increasing the relative abundance of Bacteroides, bifidobacterium, and enterococcus faecalis, according to 16S rRNA sequencing and functional prediction analysis. The correlation showed that amino acid and fatty acid composition was one of the key factors affecting pH value, meat color and tenderness of chicken. In conclusion, dietary addition of walnut meal can increase the content of essential amino acids and unsaturated fatty acids and the relative abundance of beneficial bacteria of broilers, which is of great significance for improving meat quality of white feather broilers.

The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork

Two studies were conducted to investigate the impact of fresh pork display lamps on consumers' sensory responses to pork products. In the first experiment, 63 participants were asked to evaluate pork products with different degrees of freshness under four fresh pork display lights and two LED lights. In the other experiment, 30 subjects participated in the Farnsworth-Munsell 100 hue test under the same lamps, with the aim of showing whether the fresh pork display lamps impaired color discrimination. The results showed that the light source had a significant effect on the color appearance evaluation of the pork products. The ratings for perceived freshness under the fresh pork display lamps were significantly higher than those of ordinary LED lamps, while the color discrimination performance of the subjects under those lamps was poor. It was demonstrated that improper component proportions of the light spectrum could influence observers' assessment of meat quality and weaken the observers' ability to distinguish the freshness level. Through this study, the authors would like to remind lamp users and manufacturers to not only be concerned about the improvement in the color appearance of pork, but also the need for consumers to be aware of the authentic freshness of the pork products.

Chinese consumer preference for beef with geographical indications and other attributes

As the demand for beef products grows in the Chinese market, understanding consumer preferences for beef, especially those related to quality labelling, is essential. The recent agreement between China and the European Union to promote Geographical Indications (GIs) provides a new insight into preferences for beef with quality labelling. This paper assesses consumer preferences for beef products with GIs and other attributes. A nationwide survey is conducted including 1210 respondents in China by a choice experiment attributing GI label, 'green', 'hazard-free', and 'organic' labels, feeding regimes (grain-fed, grass-fed), country of origin (China, Ireland, Australia, Brazil), and price (30, 40, 80, 100 ¥/500 g). The random parameter logit model with error component reveals that Chinese consumers have a significant preference for grain-fed beef and domestic beef, and they are willing to pay a premium price for GI-labelled beef compared with other attributes. The interaction between GIs and country of origin is included to indicate the positive price impact of GIs on imported beef products. Demographic factors such as place of residence and occupation are found to affect consumer preferences for GIs.

Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC-MS to simulate human muti-sensation: Based on multimodal deep learning

To simulate the functions of olfaction, gustation, vision, and oral touch, intelligent sensory technologies have been developed. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) with electronic noses (E-noses), electronic tongues (E-tongues), computer vision (CVs), and texture analyzers (TAs) was applied for sensory characterization of lamb shashliks (LSs) with various roasting methods. A total of 56 VOCs in lamb shashliks with five roasting methods were identified by HS-SPME/GC-MS, and 21 VOCs were identified as key compounds based on OAV (>1). Cross-channel sensory Transformer (CCST) was also proposed and used to predict 19 sensory attributes and their lamb shashlik scores with different roasting methods. The model achieved satisfactory results in the prediction set (R2 = 0.964). This study shows that a multimodal deep learning model can be used to simulate assessor, and it is feasible to guide and correct sensory evaluation.

Potential and limitations of rabbit meat in maintaining food security in Ukraine

The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.

Different feeding patterns affect meat quality of Tibetan pigs associated with intestinal microbiota alterations

This study aimed to investigate the effects of different feeding patterns on meat quality, gut microbiota and its metabolites of Tibetan pigs. Tibetan pigs with similar body weight were fed the high energy diets (HEP, 20 pigs) and the regular diets (RFP, 20 pigs), and free-ranging Tibetan pigs (FRP, 20 pigs) were selected as the reference. After 6 weeks of experiment, meat quality indexes of semitendinosus muscle (SM) and cecal microbiota were measured. The results of meat quality demonstrated that the shear force of pig SM in FRP group was higher than that in HEP and RFP groups (p < 0.001); the pH-value of SM in HEP pigs was higher at 45 min (p < 0.05) and lower at 24 h (p < 0.01) after slaughter than that in FRP and RFP groups; the SM lightness (L* value) of FRP pigs increased compared with RFP and HEP groups (p < 0.001), while the SM redness (a* value) of FRP pigs was higher than that of RFP group (p < 0.05). The free fatty acid (FA) profile exhibited that the total FAs and unsaturated FAs of pig SM in HEP and RFP groups were higher than those in FRP group (p < 0.05); the RFP pigs had more reasonable FA composition with higher n-3 polyunsaturated FAs (PUFAs) and lower n-6/n-3 PUFA ratio than HEP pigs (p < 0.05). Based on that, we observed that Tibetan pigs fed high energy diets (HEP) had lower microbial α-diversity in cecum (p < 0.05), and distinct feeding patterns exhibited a different microbial cluster. Simultaneously, the short-chain FA levels in cecum of FRP and RFP pigs were higher compared with HEP pigs (p < 0.05). A total of 11 genera related to muscle lipid metabolism or meat quality, including Alistipes, Anaerovibrio, Acetitomaculun, etc., were identified under different feeding patterns (p < 0.05). Spearman correlation analysis demonstrated that alterations of free FAs in SM were affected by the genera Prevotellaceae_NK3B31_group, Prevotellaceae UCG-003 and Christensenellaceae_R-7_group (p < 0.05). Taken together, distinct feeding patterns affected meat quality of Tibetan pigs related to gut microbiota alterations.

The Threshold Effect of Swine Epidemics on the Pig Supply in China

The pig industry is the pillar industry of animal husbandry in China, and epidemics can lead to drastic changes in pig supply, affecting the healthy development of the pig industry and residents’ quality of life. This study analyzed the mechanism of the effect of swine epidemics on nonlinear shocks to pig supply, and monthly data on pig supply from January 2012 to June 2020 were applied to study the threshold effect of swine epidemics on pig stock and slaughter in China empirically, using the index of swine epidemics’ width (ISEW) as the threshold variable. The results of this study were as follows: (1) The influence of the ISEW over 7 months on pig stock in China was divided into two ranges, and the pig stock did not change significantly when the ISEW was less than 0.25. Swine epidemics had a significantly negative impact on the pig stock when the ISEW was larger than 0.25. (2) The influence of the ISEW over 8 months on pig slaughter was also divided into two ranges. When the ISEW was less than 0.33, epidemics had a positive and significant effect on pig slaughter, while epidemics had a marked negative impact on pig slaughter when the ISEW was greater than 0.33. Based on these conclusions, this study proposed relevant measures for the prevention and control of swine epidemics.