The perspective of meat and meat-alternative consumption in China

What we talk about when we talk about vegetarian diets: Insights into vegetarian practices in China

Vegetarian practices in China are deeply embedded in local cultural traditions and are evolving alongside modern dietary trends. This study aims to profile individuals discussing vegetarian diets on social media and identify key characteristics of vegetarian practices from the discourse. Using Latent Dirichlet Allocation (LDA) topic modeling, we analyze vegetarian-related discussions on Weibo, supplemented by generational and sentiment analyses. Results show that 72.2 % of participants are female, with post volumes increasing by 18.6 % on the first and fifteenth days of the lunar calendar. The majority of posts exhibit positive sentiment, comprising 73.2 % of the total. Nine key topics are identified: everyday vegetarian experiences, wishes and prayers, ethical vegetarianism, vegetarian restaurant, vegetarian meals and snacks, holistic health vegetarianism, modern nutritional and vegetarianism, vegetarian recipes, and Buddhist vegetarianism. These topics depict Chinese vegetarian practice as an inclusive, depoliticized practice rooted in local cultural traditions, characterized by flexibility and integration into everyday life. Generational analyses show that younger generations (born in the 1990s and 2000s) see vegetarianism mainly as a practical dietary choice and adopt a more relaxed approach toward it, while older generations place greater emphasis on its spiritual and ethical dimensions. This study enhances the understanding of vegetarian practices in non-Western contexts, illustrating how Chinese vegetarian practices blend tradition with modernity, fostering a distinctive, non-confrontational, and accessible pathway to mainstream adoption.

Exploring Chinese Consumers' Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis

(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specifically focus group interviews with 59 participants across five administrative regions and seven cities in China, to explore consumer knowledge, perceptions, and potential acceptance of meat substitutes; (3) Results: The findings reveal that Chinese consumers generally exhibit a low level of understanding of new meat substitutes, particularly animal cell-cultured meat. Although participants acknowledge the potential environmental, resource-saving, and animal welfare benefits associated with meat substitutes, they also express concerns about perceived risks, such as artificial taste, high costs, market monopolization, diminished consumer welfare, and adverse impacts on traditional animal husbandry and employment. Despite a willingness to try meat substitutes, the regular purchase and consumption of these remain limited. The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China.

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.

Developments in Chinese Attitudes to Animal Welfare

China has strong traditions of respect for animals, but momentous changes in recent history have changed society dramatically, and it cannot be assumed that animal welfare is always good. Farm animal production is being intensified rapidly, which can reduce resources offered to animals, in particular space for comfortable living. However, amongst workers in the animal industries, there is little optimism about their ability or need to improve animal welfare. Nevertheless, there is growing attention to animal welfare science in China, which is focused on remote sensing and technological approaches. The Chinese government currently has relatively little involvement in supporting good animal welfare standards, although legislation is in place. Attitudes are influenced by many factors, including the law, age, experience, occupation, and gender. The relatively strong involvement of women in caring for farm animals is encouraging as they tend to have more empathetic attitudes toward animals. It is concluded that attitudes are changing rapidly, but so are animal production systems, which make the development and improvement of animal welfare on farms especially important.

The Impact of Trust on Chinese Consumers' Acceptance of Meat Substitutes: The Mediating Role of Perceived Benefits and Perceived Risks, and the Moderating Role of Consumer Knowledge

In recent years, meat substitutes have become a prominent global topic in academic research. As one of the world's most populous countries, China may increasingly consider meat substitutes as a new dietary option to meet the growing consumer demand. The potential acceptance of meat substitutes by consumers is a critical foundation for the industry's development, as it directly influences it's success. Moreover, consumer trust in meat substitutes plays a pivotal role in shaping this potential acceptance. Consequently, this study aims to analyze the impact of consumer trust on potential acceptance. Additionally, it incorporates the mediating roles of perceived benefits and perceived risks, as well as the moderating effect of consumer knowledge. A questionnaire survey was administered to 2647 Chinese consumers and a moderated dual-mediation model, based on the Bootstrap method, was employed to investigate the effects of consumer trust on the potential acceptance of meat substitutes. The study subsequently validated the mediating roles of perceived benefits and perceived risks, along with the moderating role of consumer knowledge. The findings indicate that consumer trust positively influences the potential acceptance of meat substitutes. Furthermore, consumer trust enhances perceived benefits while simultaneously reducing perceived risks. It affects consumer acceptance both directly and indirectly, through the mediating variables of perceived benefits and perceived risks. Consumer knowledge moderates the relationships between consumer trust, perceived benefits, and perceived risks, but does not significantly moderate the relationship between consumer trust and consumer acceptance.

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.

An overview of drivers and emotions of meat consumption

Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information.

Effects of protein grass hay as alternative feed resource on lamb's fattening performance and meat quality

Protein grass hay (PGH) was used as a new feed source for lambs to study its effect on fattening performance and meat quality. Fifty-six male lambs were allotted to four experimental groups and fed for eight weeks either alfalfa hay (AH)-based diet (control) or diets in which AH was replaced with 33 %, 66 %, or 99 % PGH. The inclusion of PGH did not affect final body weight, dry matter intake, average daily gain, feed conversion ratio, or carcass weight. Moreover, substituting AH with PGH at any level did not influence the ruminal fermentation or serum biochemical parameters, meat color, water holding capacity, shear force, or amino acid profile. However, relative liver weight was increased with 66 % substitutions. Furthermore, replacing 99 % AH with PGH decreased the meat's pH at 24 h. Higher levels of C18:3n-3, C20:5n-3, and total n-3 PUFA and a lower ratio of n-6: n-3 PUFA were also observed in meat from lambs fed PGH at 99 %. These findings suggest that PGH could be incorporated into the lamb's diet up to 99 % without compromising fattening performance and body health while improving their meat n-3 PUFA deposition.

Is Chronic Ice Water Ingestion a Risk Factor for Gastric Cancer Development? An Evidence-Based Hypothesis Focusing on East Asian Populations

This article introduces a novel risk factor for gastric cancer (GC) by analyzing available epidemiological data from East Asian populations. A significantly higher age-standardized GC rate was observed in Japanese and Korean populations than in Chinese populations, despite nearly identical ethnicity, food habits, obesity rates, and alcohol consumption. Given the pivotal role of environmental factors in GC development, particularly for the intestinal type, a thorough evaluation of the lifestyles of these three populations was conducted to identify commonalities and disparities. It was observed that Japanese and Korean individuals prefer consuming ice water, while Chinese individuals tend to drink warm water, potentially influenced by traditional Chinese medicine disciplines. Considering the key features of GC development, a literature review was conducted to investigate the mechanisms through which the consumption of ice water might contribute to GC initiation and progression. Mechanistically, exposing gastric cells to hypothermia can increase the risk of carcinogenesis through multiple pathways. This includes the promotion of Helicobacter pylori colonization, prolonged gastric inflammation, and mitochondrial dysfunction in gastric cells. Furthermore, drinking ice water can enhance the survival, proliferation, and invasion of GC cells by releasing cold shock proteins, increasing gastric acid secretion, and delaying gastric emptying. Additionally, hypothermia can boost the immune evasion of cancer cells by weakening the antitumor immune system and activating different components of the tumor microenvironment. This paper also explores the association between exposure of GC cells to hypothermia and current insights into cancer hallmarks. These findings may partially elucidate the higher incidence of GC in Japanese and Korean populations and provide a clue for future experimental studies.Graphical abstract available for this article.

Residues of veterinary drugs and heavy metal contamination in livestock and poultry meat from Hunan Province, China

Livestock and poultry meat consumption play an important role in the dietary structure of Chinese residents. However, the extent of residues of veterinary drugs and heavy metal contamination in livestock and poultry meat and their by-products within Hunan province is not extensively studied. This survey aimed to fill this gap by assessing the presence of 76 veterinary drug residues in Hunan province. Additionally, heavy metals in pork and pig liver were also assessed. The obtained findings suggest that residues of veterinary drugs are still present in livestock and poultry meat, as well as their by-products, within Hunan province. However, the contamination of heavy metals remained within the food safety limits. These results underscore the significance of establishing more refined criteria for assessing human exposure, taking into account factors such as consumption patterns, product varieties and chemical compounds of interest.

Niche-specific evolution and gene exchange of Salmonella in retail pork and chicken

Salmonella exhibits extensive genetic diversity, facilitated by horizontal gene transfer occurring within and between species, playing a pivotal role in this diversification. Nevertheless, most studies focus on clinical and farm animal isolates, and research on the pangenome dynamics of Salmonella isolates from retail stage of the animal food supply chain is limited. Here, we investigated the genomes of 950 Salmonella isolates recovered from retail chicken and pork meats in seven provinces and one municipality of China in 2018. We observed a strong correlation between Salmonella sublineage diversity and the accessory genome with meat type, revealing reduced diversity associated with increased resistance. Importantly, genes associated with antibiotic, biocide, and heavy metal resistance were unevenly distributed in Salmonella from retail chicken and pork. Pork Salmonella isolates showed a higher prevalence of copper and silver resistance genes, while chicken Salmonella isolates displayed a significant predominance of genetic determinants associated with cephalosporin and ciprofloxacin resistance. Moreover, co-occurrence patterns of resistance determinants and their interaction with mobile genetic elements also correlated with meat type. In summary, our findings shed light on how Salmonella achieves their ecological niche success driven by evolution and gene changes in the retail stage of the animal food supply chain.

Does early-life famine exposure lead to healthy later-life dietary behavior: Evidence from the great Chinese famine

This paper investigates the long-run effect of early-life exposure to famine on survivors' dietary behavior. By exploiting exogenous variations in local severity of the Great Chinese Famine and variations of different cohorts, we conduct a difference-in-differences analysis. Based on detailed three-day food intake records from the China Health and Nutrition Survey, we find that famine exposure led the famine cohort who was conceived or born during the famine to adopt healthier dietary behaviors, as evidenced by a higher healthy eating score and a healthier dietary composition. Additionally, the pre-famine cohort exposed to the famine at ages 9-12 in late childhood exhibited a healthier food composition, characterized by a higher share of aquatic products. However, no statistically significant effects were observed for the pre-famine cohorts that experienced the famine in early and middle childhood. The results remain robust across various sensitivity checks. We propose that early-life famine exposure influences dietary behavior through mechanisms such as awareness of healthy eating, diet knowledge and risk aversion.

Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices

OBJECTIVE

This study aimed to assess the risk of foodborne outbreaks associated with household food handling practices in China and identify the consumer groups that are at higher risk for foodborne outbreaks.

METHODS

A national survey of household pork handling practices was conducted in China. The risk of foodborne outbreaks stemming from consumers' improper handling practices was assessed utilizing the Weighted Harmonic Outbreak Prevention Index (WHOPI). The index categorized these practices into three levels of good hygienic practice (GHP): low (WHOPI≤0.35), medium (WHOPI: 0.36-0.70), and high (WHOPI>0.70). Logistic regression analyses were used to identify groups at higher risk for foodborne outbreaks.

RESULTS

A total of 2730 households from seven provinces in mainland China were analyzed. Based on WHOPI, only 0.4 % of households demonstrated a high level of GHP, while 55.4 % showed a low level of GHP. The primary non-conforming stage was separation practices, followed by cooking and purchasing practices. Nearly two-thirds of households (64.8 %) didn't have a separate cutting board for raw meat, and 44.9 % of them claimed to use the same board to handle ready-to-eats afterward. Logistic regression indicated more attention is required for those living in southern and rural areas, working in non-public institutions, possessing lower levels of education, and being single or widowed.

CONCLUSION

The household food handling practices of Chinese consumers involve serious food safety risk. Education programs and interventions concerning safe handling practices in households are urgently needed.

Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review

Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods' development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products.

Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral Areas

Realizing the market value of grassland resources is of great significance to finding a balance between ecological protection and economic development. As a unique livestock animal that is native to the Qinghai-Xizang Plateau, the yak plays an important role in maintaining ecosystem stability, ensuring the livelihoods of herdsmen, promoting socio-economic development, and preserving ethnic cultural traditions. However, given its small market share, little is known about the factors that drive Chinese consumer preferences for yak meat. This study aimed to investigate consumer preferences for yak meat by means of an online survey involving a sample of 2999 respondents from five cities in China. The best-worst scaling method was employed to measure the relative importance of different attributes of yak meat by using a purchasing scenario. The results indicated that quality-safety certification, freshness, and production sustainability were regarded as the most preferred attributes, whereas animal welfare, brand, and the purchasing channel were found to be the least preferred. In addition, significant heterogeneity was detected in consumer preferences. Consumers were divided into three classes, namely 'Price Sensitive Consumers,' 'Environmentally Friendly Consumers,' and 'Yak Meat Inclined Consumers,' respectively. Our findings might be helpful for policymakers and yak meat producers to develop targeted strategies to facilitate the sale of yak meat and then restore degraded grasslands.

Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field

Cinnamaldehyde nanoemulsion (CNE) was obtained through ultrasonication, using Tween 80 as an emulsifier. The CNE was then applied to chilled pork in conjunction with a high-voltage electrostatic field (HVEF) to mitigate quality deterioration during refrigerated storage. The particle size of CNE ranged from 60 to 150 nm and was positively correlated with the amount of added cinnamaldehyde. The polydispersity index and zeta potential of CNE ranged from 0.25 to 0.30 and - 12 to -11 mV, respectively, indicating a narrow size distribution and stability. The CNE released the odor specific to cinnamaldehyde to pork in the first 4 days of chilling; however, it had little effect on the taste. HVEF pretreatment reduced the initial total viable count (TVC) in pork by 1.14 log cycle. The combination of CNE with HVEF successfully slowed down the loss of moisture, decrease in pH, and accumulation of total volatile basic nitrogen in pork during refrigeration. Furthermore, it mitigated the increase in TVC of pork. Therefore, this integrated method appears to be suitable for extending the shelf life of chilled pork.

Research Progress on the Regulating Factors of Muscle Fiber Heterogeneity in Livestock: A Review

The type of muscle fiber plays a crucial role in the growth, development, and dynamic plasticity of animals' skeletal muscle. Additionally, it is a primary determinant of the quality of both fresh and processed meat. Therefore, understanding the regulatory factors that contribute to muscle fibers' heterogeneity is of paramount importance. Recent advances in sequencing and omics technologies have enabled comprehensive cross-verification of research on the factors affecting the types of muscle fiber across multiple levels, including the genome, transcriptome, proteome, and metabolome. These advancements have facilitated deeper exploration into the related biological questions. This review focused on the impact of individual characteristics, feeding patterns, and genetic regulation on the proportion and interconversion of different muscle fibers. The findings indicated that individual characteristics and feeding patterns significantly influence the type of muscle fiber, which can effectively enhance the type and distribution of muscle fibers in livestock. Furthermore, non-coding RNA, genes and signaling pathways between complicated regulatory mechanisms and interactions have a certain degree of impact on muscle fibers' heterogeneity. This, in turn, changes muscle fiber profile in living animals through genetic selection or environmental factors, and has the potential to modulate the quality of fresh meat. Collectively, we briefly reviewed the structure of skeletal muscle tissue and then attempted to review the inevitable connection between the quality of fresh meat and the type of muscle fiber, with particular attention to potential events involved in regulating muscle fibers' heterogeneity.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.

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.

Effect of Laryngopharyngeal Reflux and Potassium-Competitive Acid Blocker (P-CAB) on the Microbiological Comprise of the Laryngopharynx

OBJECTIVE

To probe the microbiota composition progressing from healthy individuals to those with laryngopharyngeal reflux disease (LPRD) and subsequently undergoing potassium-competitive acid inhibitor (P-CAB) therapy.

STUDY DESIGN

Prospective case-control study.

SETTING

Academic Medical Center.

METHODS

Forty patients with LPRD and 51 patients without LPRD were recruited. An 8-week P-CAB therapy was initiated (post-T-LPRD), and 39 had return visits. In total, 130 laryngopharyngeal saliva samples were collected and sequenced by targeting the V3-V4 region of the 16S ribosomal RNA (rRNA) gene using an Illumina MiSeq. Amplicon sequence variants (ASVs) and clinical indices were analyzed.

RESULTS

Alpha and beta diversities were compared among the non-LPRD, LPRD, and post-T-LPRD groups, and the Observed_ASVs were not significantly different. At the same time, the Shannon and Simpson indices, unweighted Unifrac, weighted Unifrac, and binary Jaccard distance were significantly different between non-LPRD and LPRD groups. In addition, significant differences were found in the abundance of Streptococcus, Prevotella, and Prevotellaceae in the LPRD versus non-LPRD groups, and Neisseria, Leptotrichia, and Allprevotella in the LPRD versus post-T-LPRD groups. The genera model was used to distinguish patients with LPRD from those without, and a better receiver operating characteristic curve was formed after combining the clinical indices of reflux symptom index, reflux finding score, and pepsin, with an area under the curve of 0.960.

CONCLUSION

Laryngopharyngeal microbial communities changed after laryngopharyngeal reflux and were modified further after P-CAB treatment, which provides a potential diagnostic value for LPRD, especially when combined with clinical indices.

Understanding consumer attitude toward the name framings of cultured meat: Evidence from China

The naming and labeling of products can affect consumer attitudes and subsequent behavior, particularly in the case of new food products in the market. The present study explores the effects of name framing on consumer attitudes towards cultured meat (CM), which is currently in the early stages of development. With a sample of 1532 Chinese consumers, we integrated several pathways to explain the name-framing effect by examining three different terms ("cultured," "artificial," and "cell-based") for CM. Results indicate that "cultured meat" and "cell-based meat" are more appealing than "artificial meat." Name framings of CM affect consumers' perception of benefits more than that of risks. Our comprehensive model identified evoked affect (perceived disgust) and naturalness as two crucial predictors of attitudes. These two predictors also act as substantial mediators of perceived benefits, and they activate the mediation of perceived risks (an insignificant mediator in cognitive processing). In addition, perceived naturalness mediates the name-framing effect mainly through perceived disgust. Our findings have implications for future strategies for communicating about novel foods (like CM) to the public.

Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods

The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.

Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats

BACKGROUND

Clostridium butyricum (CB) is a probiotic that can regulate intestinal microbial composition and improve meat quality. Rumen protected fat (RPF) has been shown to increase the dietary energy density and provide essential fatty acids. However, it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat. This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance, meat quality, oxidative stability, and meat nutritional value of finishing goats. Thirty-two goats (initial body weight, 20.5 ± 0.82 kg) were used in a completely randomized block design with a 2 RPF supplementation (0 vs. 30 g/d) × 2 CB supplementation (0 vs. 1.0 g/d) factorial treatment arrangement. The experiment included a 14-d adaptation and 70-d data and sample collection period. The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate (dry matter basis).

RESULT

Interaction between CB and RPF was rarely observed on the variables measured, except that shear force was reduced (P < 0.05) by adding CB or RPF alone or their combination; the increased intramuscular fat (IMF) content with adding RPF was more pronounced (P < 0.05) with CB than without CB addition. The pH24h (P = 0.009), a* values (P = 0.007), total antioxidant capacity (P = 0.050), glutathione peroxidase activities (P = 0.006), concentrations of 18:3 (P < 0.001), 20:5 (P = 0.003) and total polyunsaturated fatty acids (P = 0.048) were increased, whereas the L* values (P < 0.001), shear force (P = 0.050) and malondialdehyde content (P = 0.044) were decreased by adding CB. Furthermore, CB supplementation increased essential amino acid (P = 0.027), flavor amino acid (P = 0.010) and total amino acid contents (P = 0.024) as well as upregulated the expression of lipoprotein lipase (P = 0.034) and peroxisome proliferator-activated receptor γ (PPARγ) (P = 0.012), and downregulated the expression of stearoyl-CoA desaturase (SCD) (P = 0.034). The RPF supplementation increased dry matter intake (P = 0.005), averaged daily gain (trend, P = 0.058), hot carcass weight (P = 0.046), backfat thickness (P = 0.006), concentrations of 16:0 (P < 0.001) and c9-18:1 (P = 0.002), and decreased the shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (P = 0.022) were upregulated due to RPF supplementation, resulting in higher (P < 0.001) content of IMF.

CONCLUSIONS

CB and RPF could be fed to goats for improving the growth performance, carcass traits and meat quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.

Dose-Response Meta-Analysis on Risk of Diabetes in Relation to Red and Processed Meat Consumption - Asian Populations, 2006-2021

What is already known about this topic?

Red and processed meat consumption has been positively related to an increased risk of diabetes in Western populations. However, the results remain inconclusive within Asian populations.

What is added by this report?

This dose-response meta-analysis of prospective cohort studies conducted in East Asian populations reveals a positive relation between the consumption of processed meat and increased risk of diabetes. Furthermore, a U-shaped association was identified between the consumption of unprocessed red meat and the risk of diabetes.

What are the implications for public health practice?

This research presents substantive evidence advocating for the reduction of processed and unprocessed red meat consumption as a viable strategy for mitigating the risk of diabetes in East Asian populations.

Multi-Omics Analysis of Genes Encoding Proteins Involved in Alpha-Linolenic Acid Metabolism in Chicken

Alpha-linolenic acid (ALA, ω-3) is an antioxidant that reduces triglyceride (TG) levels in blood, a component of cell membranes and a precursor compound of eicosapentaenoic acid (EPA, ω-3) and eicosatrienoic acid (DHA, ω-3). Fatty acid content is a quantitative trait regulated by multiple genes, and the key genes regulating fatty acid metabolism have not been systematically identified. This study aims at investigating the protein-encoding genes regulating ω-3 polyunsaturated fatty acid (PUFA) content in chicken meat. We integrated genomics, transcriptomics and lipidomics data of Jingxing yellow chicken (JXY) to explore the interactions and associations among multiple genes involved in the regulation of fatty acid metabolism. Several key genes and pathways regulating ω-3 fatty acid metabolism in chickens were identified. The upregulation of GRB10 inhibited the mTOR signaling pathway, thereby improving the content of EPA and DHA. The downregulation of FGFR3 facilitated the conversion of ALA to EPA. Additionally, we analyzed the effects of ALA supplementation dose on glycerol esters (GLs), phospholipid (PL) and fatty acyl (FA) contents, as well as the regulatory mechanisms of nutritional responses in FFA metabolism. This study provides a basis for identifying genes and pathways that regulate the content of FFAs, and offers a reference for nutritional regulation systems in production.

Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action

Electrostatic field-assisted low-temperature preservation is considered a novel technology, which provides an effective means of extending the shelf-life of meat. This study aimed to investigate the effects of different output time modes of a high voltage electrostatic field (HVEF) on the water holding capacity (WHC) of chilled fresh pork during controlled freezing-point storage. Under a direct current HVEF generator, chilled fresh pork samples were treated by the single, interval, or continuous HVEF treatment, with a control check group receiving no HVEF treatment. It was determined that the WHC of the continuous HVEF treatment higher than the control check group. This difference was proven by analyzing the moisture content, storage loss, centrifugal loss, cooking loss, and nuclear magnetic resonance imaging. Furthermore, the mechanism behind HVEF-assisted controlled freezing-point storage reduced the moisture loss was conducted by examining the changes in the hydration characteristics of myofibrillar protein. The study revealed that myofibrillar proteins exhibit high solubility and low surface hydrophobicity under continuous HVEF. Additionally, continuous HVEF has been demonstrated to effectively maintain the higher WHC and lower hardness of myofibrillar protein gel by inhibiting the water molecule migration. The demonstration of these results showcases the effectiveness of electrostatic fields for the future physical preservation of meat.

Integrative Analysis of Blood Transcriptomics and Metabolomics Reveals Molecular Regulation of Backfat Thickness in Qinchuan Cattle

A crucial goal of reducing backfat thickness (BFT) is to indirectly improve feed conversion efficiency. This phenotype has been reported in certain papers; however, the molecular mechanism has yet to be fully revealed. Two extreme BFT groups, consisting of four Qinchuan cattle, were chosen for this study. We performed metabolite and transcriptome analyses of blood from cattle with a high BFT (H-BFT with average = 1.19) and from those with a low BFT (L-BFT with average = 0.39). In total, 1106 differentially expressed genes (DEGs) and 86 differentially expressed metabolites (DEMs) were identified in the extreme trait. In addition, serum ceramide was strongly correlated with BFT and could be used as a potential biomarker. Moreover, the most notable finding was that the functional genes (SMPD3 and CERS1) and metabolite (sphingosine 1-phosphate (S1P)) were filtered out and significantly enriched in the processes related to the sphingolipid metabolism. This investigation contributed to a better understanding of the subcutaneous fat depots in cattle. In general, our results indicated that the sphingolipid metabolism, involving major metabolites (serum ceramide and S1P) and key genes (SMPD3 and CERS1), could regulate BFT through blood circulation.

Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China

This research investigates the attitudes and intentions of Chinese consumers about cultured "meat" (CM). We also investigate framing effects through the names used for these products ("cultured meat," "artificial meat," and "cell-based meat") and the effect of information provision. Of the 1532 consumers in our sample, most had not heard of "cultured meat" or "cell-based meat" before, although 70% had heard of "artificial meat". Around 44% of the participants indicated that they would be willing to try CM, and 32% would be likely to purchase it. Participants disliked the terms "cultured meat" and "cell-based meat" less than they disliked the term "artificial meat," although the latter was the most familiar to them. The provision of neutral information on the production process increased consumer support for CM, but the effect was limited. Prior knowledge and naming terms were strong predictors of attitudes and willingness to buy. A key implication is that stakeholders should cautiously apply framing strategies when introducing CM to the public.