Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification

This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten longissimus thoracis muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (n = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (p < 0.05). Additionally, LT group possessed a lower caspase-3 activity while a higher abundance of intact caspase-3 and greater S-nitrosylation levels of cleaved caspase-3 (p < 0.05). However, none of the above differences were found in caspase-9 (p > 0.05). The lower tenderness in LT group might be associated with reduced caspase-3 activity resulted from increased S-nitrosylation levels of its active subunits, which delayed myocyte apoptosis and lowed the degradation of desmin and troponin T.

Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds

To study the differences in meat quality and nutritional components between the local Shanghai pig breeds Meishan pig (MS), Shawutou pig (SWT), Fengjing pig (FJ), and the commercial Duroc × Landrace × Yorkshire (DLY) crossbred pigs, and to provide data support for the selection and breeding of superior pig breeds, this study selected 30 piglets each of three local pig breeds and DLY with similar birth ages and weights around 25 kg, fed them the same daily ration with uniform nutritional components, and slaughtered ten of them at around 100 kg weight for evaluation of differences in meat quality indicators (primarily intramuscular fat content, tenderness value, texture, etc.) and amino acid content among the varieties. The results indicated significant differences among the four pig breeds in intramuscular fat content, with MS having the highest content and significant differences in tenderness value compared to the other three breeds (p < 0.05). In terms of texture indicators, MS and SWT differed significantly from FJ and DLY in terms of hardness and fracturability indicators (p < 0.05), with certain differences existing among the four breeds in other indicators. In amino acid content, the differences in total amino acid content among the three Shanghai local pig breeds were not significant (p > 0.05), but all were significantly higher than DLY. Further analysis revealed significant differences in amino acid content between Shanghai local pig breeds and DLY, with Shanghai local pigs showing markedly higher levels of serine, proline, isoleucine, leucine, and histidine compared to DLY (p < 0.05). Regarding nucleotides, the cytidine monophosphate (CMP) indicator of MS differed significantly from the other three breeds (p < 0.05), SWT's uridine monophosphate (UMP) indicator differed significantly from FJ and DLY, and FJ and DLY's inosine monophosphate (IMP) indicator was significantly higher than MS and SWT (p < 0.05), while SWT's adenosine monophosphate (AMP) indicator was significantly higher than the other three breeds (p < 0.05). The results of this study suggest that the meat quality and nutritional composition of Shanghai local pigs are significantly superior to DLY, with MS exhibiting significantly better meat quality and nutrition compared to SWT and FJ among the three local pig breeds.

Tenderness in meat and meat alternatives: Structural and processing fundamentals

The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance. Meat tenderness is commonly quantified using sensory evaluation and instrumental tests and is influenced by various factors such as the intrinsic features of the animal before the slaughter, naturally occurring proteolysis during the post-slaughter process, and several tenderization techniques. In contrast, meat alternative tenderness can be actively tailored through the selection of ingredients and the operating conditions of the structuring process. Especially, extrusion parameters such as moisture content and barrel temperature can greatly modulate tenderness-related attributes. Postprocessing methods that have traditionally been utilized for tenderizing have also been applied to meat alternatives, but more studies are needed to fully reveal the underlying mechanisms. This review offers an overview and critical discussion on tenderness, covering the structural origins, influencing factors, analytical methods, oral processing, and tenderization processes for both meat and meat alternatives. The discussion is based on the existing knowledge of muscle tissue, which evolves to critically reviewing how this understanding can be applied to the textural attributes of meat alternatives and what kind of novel tenderization techniques can be developed for these new sustainable food products.

Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts

The present study aimed to find out the feasibility of increasing the meat quality of finishing gilts by increasing their slaughter weight (SW) to an extra-high (XH) level and also by using a low-lysine (lys) diet in XH-weight pig production. Twenty-four gilts and eights barrows were divided into four treatments (T) by gender, SW, and diet: T1 (barrow; 116-kg SW; Medium [Med]-lys [0.80%] diet), T2 (gilt; 116-kg SW; Med-lys), T3 (gilt; XH [150 kg] SW; Med-lys), and T4 (gilt; XH SW, Low-lys [0.60%]). Growth performance from 85 kg of body weight to SW was measured only for T3 and T4. All animals were slaughtered at their target SW, followed by physicochemical analyses and sensory evaluation on the Longissimus lumborum muscle (LL). Average daily gain did not differ between T3 and T4. Dressing percentage was greater for T3 vs. T2. Backfat thickness was greater for T1 vs. T2 and T3 vs. T2, not being different between T3 and T4. The LL pH was lower and Warner-Bratzler Shear force value was greater for T3 vs. T2. Other physicochemical measurements including the intramuscular fat content were not different or different narrowly if different at all (p < 0.05) between T3 and T2 or T4, but not between T1 and T2. The percentages of major fatty acids including 16:0, 18:0, 18:1, and 18:2 in LL, which did not differ between T2 and T3, differed between T3 and T4 apparently resulting from a difference in composition of the ingredients of the two diets. The sensory texture score was greater for T3 vs. T2 in fresh LL; in cooked LL, juiciness and umami scores were greater for T3 vs. T2, flavor score being less for T4 vs. T3. The gender effects on physicochemical and sensory pork quality were small, if any. Overall, the meat quality of finishing gilts could be improved by increasing the SW to the XH level, but not by using the Low-lys diet, suggesting that it will be feasible to produce XH-weight market gilts if the increased meat quality can make up for the expected decrease in production efficiency accompanying the increased SW.

Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs

OBJECTIVE

This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.

METHODS

Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each).

RESULTS

Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).

CONCLUSION

Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.

Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review

Poultry meat, an essential source of animal protein, requires stringent safety and quality measures to address public health concerns and growing international attention. This review examines both direct and indirect factors that compromise poultry meat quality in intensive farming systems. It highlights the integration of rapid and micro-testing with traditional methods to assess meat safety. The paper advocates for adopting probiotics, prebiotics, and plant extracts to improve poultry meat quality.

Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

Sensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology. This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > -0.81 and P < 0.05). Conversely, no significant correlation (P > 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market.

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8-1.7 log CFU/g were observed in total viable counts (TVC) and Pseudomonas spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, Pseudomonas spp., and Enterobacteriaceae throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage.

Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies

The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95-100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices.

Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus

The effects of genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; SynT-LWLR - Synthetic terminal, Large white and Landrace-type; PT-D - Pure terminal, Duroc-type; and PT-LW - Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.

Spray-chilling system in the initial cooling process of swine half carcasses

This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts

This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin

The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p < 0.05). The beef in vacuum groups was less hard, chewy, and gummy than the control group, without any significant differences between the vacuum groups. More structural shrinkage and lower browning were observed in the meat heated at higher vacuum levels. Similarly, higher vacuum levels suppressed increases in the lightness (L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat’s physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.

Effects of Aging Methods and Periods on Quality Characteristics of Beef

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4°C refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2°C-4°C with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.

Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet

This study was conducted to find out the effects of perilla cake (PC) supplementation in a low-lysine diet on Thai crossbred finishing pigs’ productivity, carcass and meat quality, and fatty acid composition. For six weeks, a total of 21 barrows of finishing pigs were fed with three dietary treatments (T1: basal diet, T2: 2.5 percent PC supplementation in a low-lysine diet, and T3: 4.5 percent PC supplementation in a low-lysine diet). The results show that the intramuscular fat and marbling score was significantly increased by T2 and T3. On the other hand, it was found that the boiling loss and shear force value were significantly decreased by T2 and T3 (p < 0.05). In a low-lysine diet, dietary PC supplementation caused a significant increase in malondialdehyde levels in meat (p < 0.05) compared with the basal diet. It was also shown that alpha-linolenic acid level in backfat and the longissimus thoracis et lumborum muscle was increased considerably by T2 and T3. Therefore, supplementing PC in a low-lysine diet may be an alternative strategy for improving the meat quality of late-phase pigs.

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated meat production comes with a unique set of constraints related to the scale and cost of production as well as the necessary attributes of the final product, such as texture and food safety. This review discusses the properties of vertebrate skeletal muscle that will need to be replicated in a successful product and the current state of scaffolding innovation within the cultivated meat industry, highlighting promising scaffold materials and techniques that can be applied to cultivated meat development. Recommendations are provided for future research into scaffolds capable of supporting the growth of high-quality meat while minimizing production costs. Although the development of appropriate scaffolds for cultivated meat is challenging, it is also tractable and provides novel opportunities to customize meat properties.

Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality

The 63 commercial pigs were divided into three groups consisting of seven replicates of three piglets each. The experimental diets were (1) control diet, (2) diet with autolyzed yeast (AY) 0.5%, and (3) diet with AY 1.0%. Compared to the control group, using AY 0.5% in the diet reduced average daily feed intake (ADFI) and improved feed conversion ratio (FCR) (p < 0.05). The blood urea nitrogen (BUN) and neutrophil/lymphocyte ratio (N/L) in blood decreased with the addition of AY 0.5% (p < 0.05). The pH at 6-h postmortem of meat in the 0.5% AY diet group was higher than for the control group (p < 0.05). Backfat thickness (p = 0.09) and P2-backfat thickness (p = 0.07) tended to decrease, while the fat free index (FFI; p = 0.07) tended to increase with 0.5% AY supplementation. The protein percentage (p = 0.07) and the a* value (redness) (p = 0.08) in the meat tended to increase, and the springiness increased with 0.5% AY supplementation (p < 0.05). An appropriate level of AY supplementation can impact positively on the physiological functions in swine with a consequent seems to improve in qualitative traits of the meat quality.

Relationship between masticatory variables and bolus characteristics of meat with different textures

The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p < .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p < .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p < .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.

Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2°C and 0.02 ± 0.25°C occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures

Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panelists and instrumental texture profile analysis. Cooking losses were also estimated. The correlation between instrumental and sensory parameters were established. Training with sensory texture profile enabled panelists to clearly identify and describe meat textural attributes except cohesiveness and springiness. Increased cooking temperature (65-85°C) and time (30-60 min) significantly (p < .05) increased hardness, chewiness, and cook loss of beef whereas adhesiveness and juiciness decreased significantly. The correlation data showed significant positive correlations between instrumental and sensory hardness, chewiness, and adhesiveness and poor correlations between cohesiveness and springiness. Results show that the texture profile analyzer has a possibility to replace sensory analysis for hardness, chewiness, and adhesiveness; however, future work is needed to address cohesiveness and springiness of meat.

Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.

Vitamin D3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

The aims of this study were to investigate the effect of vitamin D₃ administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effect of vitamin D₃ supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. 700,000 IU/L). Serum calcium concentration was greater in pigs receiving vitamin D₃ in water when compared to the control group. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D₃ (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D₃ consumption) effects on oxidative status were more profound and vitamin D₃ supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. These effects were also observed in meat; TBARS levels were decreased after 3 days of refrigerated storage. In both experiments meat from pigs that received vitamin D₃ in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage (r = 0.53 and 0.38 for experiments 1 and 2, respectively). Meat from pigs receiving vitamin D₃ in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. The magnetic resonance imaging study of muscle confirmed the effects on water retention with lesser transverse relaxation time in pigs supplemented with vitamin D₃. No vitamin D₃ dose effect was observed, apart from muscle α-tocopherol concentration that was higher in pigs supplemented with 700,000 compared to those supplemented with 500,000 UI/L.

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

OBJECTIVE

Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).

METHODS

The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists.

RESULTS

Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.

CONCLUSION

This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner-Bratzler Shear Force Value

The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH.

Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

OBJECTIVE

We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships.

METHODS

For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1-2, n=3), medium (MM, score 3-4, n=3), and high (HM, score 5-6, n=3) VML. Meat physicochemical quality traits and consumer responses (n=389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in RCBD. ANOVA, Duncan's multiple mean comparisons, and correlation coefficients were determined.

RESULTS

VML correspond to crude fat (r=0.91, p&lt;0.01), but both were reversely related to moisture content (r=-0.75 and -0.91, p&lt;0.01, respectively). As VML increased, ash (p&lt;0.05) and protein (p=0.072) decreased, pH and b* increased (p&lt;0.05), but drip, cooking (p&lt;0.05) and thawing (p=0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, L*, and a* did not differ (p&gt;0.05). Compared to the others, HM had lower collagen solubility percentage (p&lt;0.05), but similar (p&gt;0.05) Warner-Bratzler Shear Force (WBSF). No differences (p&gt;0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p&lt;0.05) than the others. Based on VML, consumers preferred MM to HM (p&lt;0.05), while LM was similar to MM and HM (p&gt;0.05). Corresponding to VML preference (r=0.45, p&lt;0.01), consumers (83%) would (p&lt;0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively.

CONCLUSION

Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved WHC, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

In this study, the effects of high intensity ultrasound (HIU), applied after storage, on the physical, microstructural, and sensory characteristics of beef were evaluated. Samples of four beef m. Longissimus dorsi muscle were stored in vacuum at 4 °C for 0, 7 or 14 days and then ultrasonicated (40 kHz, 11 W/cm²) for 60 min. Beef stored for 7 d prior to ultrasonication displayed increased pH and luminosity, reduced redness and saturation value, higher hue angle, and variable changes in water holding capacity. Shear force of sonicated meat was lower than that of control samples at all storage times. HIU also increased the tenderness and fragmentation of meat (P < 0.05) measured by texture profile analysis. The microstructure of sonicated meat showed a visible reduction in the size of fascicles, greater interfibrillary spaces, and thinner endomysium. These effects were enhanced with the storage of meat previous to HIU treatment. Meat stored for 14 d and then treated with ultrasound was perceived to have a more intense fresh meat smell and oily flavor (P < 0.05). However, it was also perceived to be a paler grayish brown color compared to control samples stored for the same duration. Ultrasonicated meat also presented a greater intensity of metallic taste (P < 0.05) and a more tender and moist texture (P < 0.05). Overall, application of HIU of meat after meat was stored affects textural and microstructural properties and accelerates aging without negative impacts on other technological and sensory attributes. Therefore, HIU application after storage has potential as a safe method for tenderizing bovine meat when handled under the conditions in this study.

Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef

Twenty four Holstein-Friesian bulls were randomly assigned to one of three dietary treatments: a control diet, diet O (supplemented with Optirum herbal extracts improving the functioning of the gastrointestinal tract of cattle), and diet OS (containing two herbal preparation: Optirum and Stresomix, used to reduce stress). The quality of longissimus lumborum (LL) and semimembranosus (SM) muscles were determined after 14 days of wet ageing. The diet influenced proximate composition, pH, water holding capacity, colour, shear force and some sensory quality attributes of beef, although the influence depended on the muscle type. The supplementation of the bulls' diet with two herbal preparations (OS diet) had a beneficial impact on technological properties and sensory tenderness of LL muscles. The herbal extracts O and OS had no negative effect on lipid oxidation or the sensory attributes of beef. Thus, it is recommended to use a combination of these two products in cattle feeding.

A systematic review and meta-analysis of tenderness metrics in control groups used in comparative nutrition experiments. Transl Anim Sci 2017;1:261-276. [PMID: 32704651 PMCID: PMC7205340 DOI: 10.2527/tas2017.0031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

This review reports the pork quality attributes, Warner-Bratzler Shear Force, Slice Shear Force, Star Probe, pH, marbling, color (Minolta L*/L or Hunter L*/L), and sensory tenderness evaluation, in control groups used in comparative nutrition experiments over the past 20 yr. The original aim of this study was to evaluate if changes in pork quality based on the above metrics occurred over time. To address this question, it was anticipated that data may come from 3 sources with decreasing relevance: representative retail pork surveys, representative post-harvest carcass surveys, and control groups from comparative nutrition experiments. To identify the study population, a review of studies reported in Centre for Agricultural Biosciences International Abstracts (Web of Knowledge; 1994–2014) was conducted. Two national level surveys of retail pork and 146 relevant nutritional experiments studies, with 228 control groups, were identified by the search. It was not possible to conduct a meta-analysis of the retail pork surveys based on only 2 time points. For the comparative studies, a random effects meta-analysis was conducted with year as a covariate to assess the impact of time on the outcome. In the absence of modifiers, there was no evidence of meaningful change in the mean Warner-Bratzler Shear Force, pH, color, marbling, or sensory scores over the study period. There was evidence of substantial between-study heterogeneity in the characteristics of control pigs used over the years for Warner-Bratzler Shear Force and measures of color. The absence of publicly-available representative surveys of pork quality meant the changes in pork quality over time were not clear. If changes in pork quality have occurred, the data suggest that pigs used as controls in experiments may have become less representative of commercial pigs over time and the translatability of study findings from nutrition experiments might be reduced over time. Alternately, if commercial pigs have not changed, then control pigs reflect this. The study does not address if control groups in other experimental intervention studies had similar tenderness patterns as reported here for nutritional interventions. A large amount of potentially available data was excluded from the analysis due to incomplete reporting in the original study reports.

Differences in textural properties of cooked caponized and broiler chicken breast meat

This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat. Texture of cooked breast meats was determined using 3 instrumental methods: Warner-Bratzler Shear (WBS), texture profile analysis (TPA), and uniaxial compression (UC), and sensory analysis by trained panelists. The results indicated that cooked caponized meat showed the lowest values of WBS force, shear energy, hardness, Young's modulus of UC, and the 2 sensory attributes (firmness and number of chews) (P < 0.05). In contrast, springiness and juiciness were the highest in the caponized meat (P < 0.05), suggesting that capon meat was more tender and juicier than the others. Feed-modified chicken samples showed intermediate textural characteristics between the samples of capon and conventionally raised broiler. Pearson's correlation revealed that WBS force, shear energy, Young's modulus of UC, gumminess, and springiness were strongly correlated with 3 sensory attributes (firmness, number of chews, and juiciness). Partial least squares regression (PLSR) demonstrated that 72% of all sensory attributes for the first 2 PLSR components were explained by 36% of the instrumental parameters and the production systems. Loading and score plot illustrated that conventional raising contributed to a high degree of firmness and number of chews, and positively correlated with shear energy, WBS force, gumminess, hardness, and Young's modulus. Contrarily, caponization was negatively correlated with those sensory attributes. The univariate analysis indicated that firmness and number of chews were positively correlated with all instrumental parameters, except springiness. Juiciness was positively correlated with springiness but negatively correlated with the others. The study suggested that the cooked meat of capons could be differentiated from those of broilers raised conventionally and with feed-modified diets based on textural properties. Based on the optimized simulating equation, texture of caponized breast could be explained by WBS force, shear energy, Young's modulus, and gumminess.

Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives

The objective of the present study was to examine the effect of different dietary supplements (bee pollen, propolis, and probiotic) on sensory quality of chicken breast muscle. The experiment was performed with 180 one day-old Ross 308 broiler chicks of mixed sex. The dietary treatments were as follows: 1. basal diet with no supplementation as control (C); 2. basal diet plus 400 mg bee pollen extract per 1 kg of feed mixture (E1); 3. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (E2); 4. basal diet plus 3.3 g probiotic preparation based on Lactobacillus fermentum added to drinking water (E3). Sensory properties of chicken breast muscle were assessed by a five-member panel that rated the meat for aroma, taste, juiciness, tenderness and overall acceptability. The ANOVA results for each attribute showed that at least one mean score for any group differs significantly (p ≤0.05). Subsequent Tukey's HSD revealed that only C group had significantly higher mean score (p ≤0.05) for each attribute compared with E2 group. As regards the E1 and E3 groups, there were not significant differences (p >0.05) in aroma, taste and tenderness when compared to C group, with the significantly lowest juiciness value (p ≤0.05) found in E3 group and significantly lower values of overall acceptability in both groups (p ≤0.05). In addition, it is noteworthy that control group received the highest raking scores for each sensory attribute, i.e. the supplements did not influence positively the sensory quality of chicken breast meat. Principal component analysis (PCA) of the sensory data showed that the first 3 principal components (PCs) explained 69.82% of the total variation in 5 variables. Visualisation of extracted PCs has shown that groups were very well represented, with E2 group clearly distinguished from the others.