Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display

Meat discoloration starts at the interface between the bright red oxymyoglobin layer and the interior deoxymyoglobin layer. Currently, limited tools are available to characterize myoglobin forms formed within the sub-surface of meat. The objective was to demonstrate a needle-probe based single-fiber reflectance (SfR) spectroscopy approach for characterizing sub-surface myoglobin forms of beef psoas major muscles during retail storage. A 400-μm fiber was placed in a 17-gauge needle, and the assembly was inserted into the muscle at five depths of 1 mm increment and 1 cm lateral shift. Metmyoglobin content increased at all depths during display and content at 1 mm was greater compared to that of 2 to 5 mm depth. The a* values decreased (P < 0.05) during retail display aligning with the sub-surface formation of metmyoglobin. In summary, the results suggest that needle-probe SfR spectroscopy can determine interior myoglobin forms and characterize meat discoloration.

Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color

Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.63) had numerically greater (P > 0.05) pH than normal-pH beef (pH 5.56). Atypical dark-cutting steaks were darker in color (lower L* values; P < 0.05) than normal-pH steaks. Atypical dark-cutting steaks had greater (P < 0.05) oxygen consumption, lower (P < 0.05) relative oxygenation, and less inter-muscle bundle space (P < 0.05) than normal-pH steaks. There were no differences (P > 0.05) in redness between normal-pH and atypical dark-cutting steaks when packaged in HiOx-MAP. Although a minimal increase in pH was observed in atypical dark-cutting beef, steaks in CO-MAP had lower redness than normal-pH steaks.

Recombinant Phytase Modulates Blood Amino Acids and Proteomics Profiles in Pigs Fed with Low-Protein, -Calcium, and -Phosphorous Diets

A beneficial effect of corn-expressed phytase (CEP) on the growth performance of pigs fed with very low-protein (VLP) diets was previously shown. Little is known whether this improvement is related to alterations in the expression profiles of blood proteins and amino acids (AAs). The objective of this study was to investigate whether supplementation of VLP, low-calcium (Ca), and low-P diets with a CEP would alter the blood AAs and protein expression profiles in pigs. Forty-eight pigs were subjected to one of the following groups (n = 8/group) for 4 weeks: positive control (PC), negative control-reduced protein (NC), NC + low-dose CEP (LD), NC + high-dose CEP (HD), LD with reduced Ca/P (LDR), and HD with reduced Ca/P (HDR). Plasma leucine and phenylalanine concentrations were reduced in NC; however, the LD diet recovered the concentration of these AAs. Serum proteomics analysis revealed that proteins involved with growth regulation, such as selenoprotein P were upregulated while the IGF-binding proteins family proteins were differentially expressed in CEP-supplemented groups. Furthermore, a positive correlation was detected between growth and abundance of proteins involved in bone mineralization and muscle structure development. Taken together, CEP improved the blood profile of some essential AAs and affected the expression of proteins involved in the regulation of growth.

The potential of metabolomics in meat science: Current applications, future trends, and challenges

Metabolites are the final products of metabolism and provide insights into the biochemical balance of tissue systems. A cascade of reactions involving proteins, carbohydrates, and lipids affects meat color, tenderness, and flavor, specifically, metabolites that are key biomolecules in biochemical reactions associated with attainment of acceptable meat quality. Bioinformatics platforms, such as Kyoto Encyclopedia of Genes and Genomes (KEGG) databases and MetaboAnalyst, are utilized to help understanding the role of differentially abundant metabolites and characterizing their roles in cellular function/metabolism. However, the inability to identify all metabolites using a single platform and limited metabolite libraries specifically for meat/food remains a challenge. Therefore, the advances in metabolite separation, easy-to-use data processing, increased resolution of mass-spectrometry, and data analysis will help to make inferences or develop biomarkers related to meat quality. This review discusses how metabolomics can be exploited to characterize meat quality, the challenges, and current trends. SIGNIFICANCE: Metabolites are the final products of metabolism and provide insights into the biochemical balance of tissue systems. They play an important role in quality traits (i.e., color, texture, and flavor) and nutritive value of foods. Visual appearance of fresh foods, such as muscle foods, are utilized by consumers to assess the quality at the retail market before making purchases. Similarly, tenderness and flavor of meats influence eating satisfaction and re-purchase decisions. Inconsistencies in meat quality lead to huge economic losses to food industry. For instance, consumers often associate a bright-cherry red color with freshness, and the US beef industry loses $3.74 billion annually due to discoloration during storage. Both pre-and post-harvest factors influence the extent of meat quality changes. Metabolomics offer robust tools to get a snapshot of small molecules such as acids, amino acids, glycolytic- and tricarboxylic acids, fatty acids, and sugars present in post-mortem muscle tissue and their role in meat quality. Further, using bioinformatics platforms enables characterizing the role of differentially present metabolites in meat quality as well as identifying biomarkers for desirable quality traits such as tender meat or color-stable carcasses. Innovative applications of metabolomics can be exploited to elucidate the underpinnings of meat quality and to develop novel strategies to enhance marketability of retail fresh meats.

Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration

Meat discoloration starts from the interior and spreads to oxymyoglobin layer on surface. The effects of oxygen exposure within a steak on the metabolome have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the metabolome of the longissimus lumborum muscle. Six United States Department of Agriculture (USDA) Low Choice beef strip loins were sliced into steaks (1.91-cm) and packaged in polyvinyl chloride overwrap trays for 3 or 6 days of retail display. The oxygen exposed (OE) surface was the display surface during retail, and the non-oxygen exposed (NOE) surface was the intact interior muscle. The instrumental color was evaluated using a HunterLab MiniScan spectrophotometer. To analyze the NOE surface on d 3 and 6, steaks were sliced parallel to the OE surface to expose the NOE surface. Metmyoglobin reducing ability (MRA) was determined by nitrite-induced metmyoglobin reduction. A gas chromatography-mass spectrometry was used to identify metabolites. The a* values of steaks decreased (P < 0.05) with display time. MRA was greater (P < 0.05) in the NOE surface compared with the OE surface on d 3 and 6. The KEGG pathway analysis indicated the tricarboxylic acid (TCA) cycle, pentose and glucuronate interconversions, and phenylalanine, tyrosine, and tryptophan metabolism were influenced by the oxygen exposure. The decrease in abundance of succinate from d 0 to d 6 during retail display aligned with a decline in redness during display. Furthermore, citric acid and gluconic acid were indicated as important metabolites affected by oxygen exposure and retail display based on the variable importance in the projection in the PLS-DA plot. Citric acid was lower in the NOE surface than the OE surface on d 6 of retail display, which could relate to the formation of succinate for extended oxidative stability. Greater alpha-tocopherol (P < 0.05) in the NOE surface supported less oxidative changes compared to the OE surface during retail display. These results indicate the presence of oxygen can influence metabolite profile and promote migration of the metmyoglobin layer from interior to surface.

Proteomic approaches to characterize biochemistry of fresh beef color

Color of retail fresh beef is the most important quality influencing the consumers' purchase decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to low-value products, before the microbial quality is compromised, resulting in huge economic loss to meat industry. The interinfluential interactions between myoglobin, small biomolecules, proteome, and cellular components in postmortem skeletal muscles govern the color stability of fresh beef. This review examines the novel applications of high-throughput tools in mass spectrometry and proteomics to elucidate the fundamental basis of these interactions and to explain the underpinning mechanisms of fresh beef color. Advanced proteomic research indicates that a multitude of factors endogenous to skeletal muscles critically influence the biochemistry of myoglobin and color stability in fresh beef. Additionally, this review highlights the potential of proteome components and myoglobin modifications as novel biomarkers for fresh beef color. SIGNIFICANCE: Color of retail fresh beef is the most important quality influencing the consumers' purchase decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to low-value products, before the microbial quality is compromised, resulting in huge economic loss to meat industry. The interinfluential interactions between myoglobin, small biomolecules, proteome, and cellular components in postmortem skeletal muscles govern the color stability of fresh beef. High-throughput tools in mass spectrometry and proteomics are exploited to elucidate the fundamental basis of these interactions and to explain the underpinning mechanisms of fresh beef color. Advanced proteomic research also highlights the potential of proteome components and myoglobin modifications as novel biomarkers for fresh beef color. The novel findings from proteomic studies would help engineering innovative strategies to improve fresh beef color, minimize food waste, and maximize the economic competitiveness of global meat industry.

Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH

Previous studies investigated the biochemical basis of dark-cutting conditions at elevated muscle pH (above 6), but the molecular basis at slightly above normal pH (between 5.6 and 5.8) is still unclear. The objective was to determine protein and metabolite profiles to elucidate postmortem muscle darkening at slightly elevated pH. Loins were selected based on the criteria established in our laboratory before sample collections, such as pH less than 5.8, L* values (muscle lightness) less than 38, and not discounted by the grader (high-pH beef with dark color are discounted and not sold in retail stores). Six bright red loins (longissimus lumborum) at normal-pH (average pH = 5.57) and six dark-colored strip loins at slightly elevated pH (average pH = 5.70) from A maturity carcasses were obtained within 72-h postmortem from a commercial beef purveyor. Surface color, oxygen consumption, metmyoglobin reducing activity, protein, and metabolite profiles were determined on normal-pH and dark-colored steaks at slightly elevated pH. Enzymes related to glycogen metabolism and glycolytic pathways were more differently abundant than metabolites associated with these pathways. The results indicated that oxygen consumption and metmyoglobin reducing activity were greater (P < 0.05) in darker steaks than normal-pH steaks. Enzymes involved with glycogen catabolic pathways and glycogen storage disease showed lower abundance in dark beef. The tricarboxylic acid metabolite, aconitic acid, was overabundant in darker-colored beef than normal-pH beef, but glucose derivative metabolites were less abundant. The majority of glycogenolytic proteins and metabolites reported as overabundant in the previous dark-cutting studies at high pH (>6.4) also did not show significant differences in the current study. Therefore, our data suggest enzymes involved in glycogen metabolism, in part, create a threshold for muscle darkening than metabolites.

A Review of User-Centred Design Methods for Designing a Portable Oil Spill Skimmer

Boom and skimmer are mechanical techniques in Oil Spill Response and Recovery (OSRR) that collect oil from the water surface. However, there are several drawbacks of using boom and skimmer, such as the oil could pass over the boom during strong wind and high tides. Moreover, the currently available oil skimmer designed by the engineers is heavy-duty; in consequence, it is ineffective in shallow water. Thus, there is a need to develop a portable oil spill skimmer to complement the current drawbacks. Several journals on the fabrication of the oil spill skimmer were reviewed. Findings from literature shows that the development of oil spill skimmer lacks user requirements when designing a portable oil spill skimmer. This article provides a systematic review of Kansei Engineering and the Analytical Hierarchy Process in the product development process. Therefore, Kansei Engineering and Analytical Hierarchy Process (AHP) can be incorporated in the early stage of designing a portable oil spill skimmer. This paper also includes the application of Kansei Engineering and AHP in design research articles. Findings from observed articles indicate a lack of design and development technologies relating to products for environmental protection; the AHP and Kansei Engineering application is somewhat lacking. Moreover, the fabrication of an oil spill skimmer focuses more on technical specifications and includes fewer user requirements. As a result, the characteristics such as ease of use, robustness, and safety cannot be evaluated. The AHP and Kansei Engineering methodology can be extended to the design and manufacture of products for environmental protection.

228 Metabolite Differences between the Oxygen-Exposed and non-Oxygen Exposed Surfaces of the Longissimus Lumborum Muscle

The effects of oxygen exposure on the metabolites present in beef longissimus lumborum have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the color attributes and metabolites present in longissimus lumborum muscle. USDA Low Choice beef strip loins were sliced into steaks (1.91 cm) and packaged in polyvinyl chloride overwrap trays for 3 or 6 days of retail display. The oxygen exposed (OE) surface was considered the display surface during retail, and the non-oxygen exposed (NOE) surface was the intact interior muscle. Instrumental color was evaluated using a HunterLab Miniscan EZ spectrophotometer. To analyze the NOE surface on day 3 and 6, steaks were sliced parallel to the OE surface to expose the NOE surface. Metmyoglobin reducing ability (MRA) was determined by submerging samples in nitrite to induce metmyoglobin reduction. A gas chromatography-mass spectrometry was used to identify metabolites. The least square means were determined using the GLIMMIX procedure of SAS with significance at a P &lt; 0.05. Metabolites were analyzed using the MetaboAnalyst 5.0. Redness (a* values) of steaks decreased (P &lt; 0.05) with greater display time. MRA was greater (P &lt; 0.05) in the NOE surface compared with the OE surface on days 3 and 6. Upregulation of glucose-1-phosphate and down regulation of gluconic acid, ribose, sedoheptulose-7-phosphate in the NOE surface on day 0 compared with NOE on day 6 indicates a shift from glycolysis to the pentose phosphate pathway. On day 6 of display, the OE surface was upregulated in xanthine and gluconic acid, indicating an increase in purine and pentose phosphate metabolisms, while there was a down regulation of mannitol and malic acid compared with the NOE surface. These results indicate the presence of oxygen can influence metabolite profile and negatively influence MRA and color.

The effect of cooking duration on radical scavenging properties of Hypsizygus tessellatus and Pleurotus ostreatus

Mushrooms are a popular ingredient in the human diet due to their flavour, nutritional values and functional properties, in particular, their antioxidant potential. Most mushrooms are consumed after cooking and the impact of cooking methods and durations on the antioxidant properties of various edible mushrooms have been reported. However, the reports on the effect of cooking on the antioxidant properties of Hypsizygus tessellatus (shimeji), a widely consumed mushroom in East Asia, are limited. Therefore, this study aimed to investigate the effect of cooking duration on the radical scavenging properties of H. tessellatus. Pleurotus ostreatus was included for comparison purposes. Mushroom samples were prepared raw, boiled in distilled water for 1 min, 3 mins and 5 mins, then blended and centrifuged to obtain mushroom extracts. The mushroom extracts were evaluated for their radical scavenging properties using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that 1-min cooked H. tessellatus extract exhibited the highest radical scavenging activity (76.6±2.14% DPPH scavenging activity) while extract boiled for 5 mins had the lowest radical scavenging activity (62.9±6.08% DPPH scavenging activity). Thus, cooking time has a significant effect on the radical scavenging activity of H. tessellatus extract. In conclusion, the effect of cooking on H. tessellatus and P. ostreatus can be both beneficial and disadvantageous depending on the duration.

Bisindolylmaleimide Ligands Stabilize c-MYC G-Quadruplex DNA Structure and Downregulate Gene Expression

G-Quadruplex (G4) structures play a pivotal role in diverse biological functions, including essential processes, such as telomere maintenance and gene regulation. G4 structures formed in functional regions of genomes are actively pursued toward therapeutics and are targeted by small-molecule ligands that alter their structure and/or stability. Herein, we report the synthesis of bisindolylmaleimide-based (BIM) ligands, which preferentially stabilize parallel G4 structures of c-MYC and c-KIT oncogenes over the telomeric h-RAS1 G4 and duplex DNAs. The preferential stabilization of parallel G4s with BIM ligands is further validated by the DNA polymerase stop assay, where stop products were only observed for templates containing the c-MYC G4 sequence. Nuclear magnetic resonance (NMR) titration studies indicate that the lead ligand BIM-Pr1 forms a 2:1 complex with c-MYC G4 DNA with a K_D of 38 ± 5 μM. The BIM ligand stacks at the 5' and 3' quartets, with molecular modeling and dynamics studies supporting the proposed binding mode. The ligand is cytotoxic to HeLa cells and downregulates c-MYC gene expression. Collectively, the results present bisindolylmaleimide scaffolds as novel and powerful G4 targeting agents.

Inter-relationships between visual and instrumental measures of ground beef color

Two experiments were conducted to betterunderstand the practical applications of reflectance values and how instrumentalmeat color measurements are interpreted. In experiment 1, L*, a*,and b* values and various reflectance traits of the Farnsworth Munsell85-Hue tiles were measured. Incremental changes of the tiles were used topredict changes in a* values and other color variables that can be seenby a trained visual panel. Regression analysis suggests that trained paneliststhat pass the Farnsworth Munsell Hue test can discriminate a change of 0.95 in a*,0.9 in b*, and 2.54 in hue angle values when Illuminant A is used. Inexperiment 2, ground beef was assigned randomly to 1 of 36 combinations of 3 storagetemperatures, 4 storage times and 3 display temperatures to create a variety ofsurface colors. A 10% change in ground beef metmyoglobin content correspondedto 3.2 units of a* (R2 = 0.95). Of all the instrumentalmeasurements, a* (r = -0.97) and chroma (r = -0.97) best represented thered color intensity that panelists saw on the surface of ground beef. Significantsurface discoloration occurred at 37.1% metmyoglobin and an a* value of25.4 (with Illuminant A). Using a five-point visual lean color scale, thechange required in a* value for a unit change visual color score was 4.6.In conclusion, a* and chroma are highly related with visual colorscores and changes in metmyoglobin, and a change in a* of 0.95 can beobserved by visual panelists that have passed the Farnsworth Munsell test.&nbsp;&nbsp;

AMSA Meat Color Measurement Guidelines

Meat color is an important aspect of consumer’spurchase decisions regarding meat products.&nbsp;Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin.&nbsp; The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations.&nbsp; Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data.&nbsp; The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation.&nbsp;Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature.&nbsp;Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation.&nbsp; Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well.&nbsp; Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.

53 Oxygen Exposure Effects on the Biochemical Attributes oflongissimus Lumborum Muscle During Retail Display

Limited studies have compared the effects of oxygen within a steak on biochemical properties. The objective was to evaluate the effects of oxygen exposure on the biochemical attributes of longissimus lumborum muscle. Steaks were (1.91 cm) sliced from USDA Low Choice beef strip loins (n = 7), packaged in polyvinyl chloride overwrap trays, and randomly assigned to day 3 or day 6 in retail display. During display, instrumental color was evaluated daily using a HunterLab MiniScan spectrophotometer. The display surface was considered as oxygen exposed (OE), while the interior of the steak was denoted as not exposed to oxygen (NOE). NOE was obtained by slicing the steak in half parallel to the previously OE surface. The NOE pieces were evaluated for bloom, while NOE and OE surfaces were used oxygen consumption (OC) and metmyoglobin reducing ability (MRA). Nitrite-induced metmyoglobin reduction was used to measure MRA, while changes in deoxymyoglobin level with vacuum were used as an indicator of OC. The data were analyzed using the GLIMMIX Procedure of SAS (n = 7 replications) and considered significance at P &lt; 0.05. With increased display time, the a* values (redness) decreased (P &lt; 0.05) for instrumental color. NOE steak surface had greater (P &lt; 0.05) MRA compared with OE surfaces. Oxygen exposure affected the OC of the steaks, with the OE surfaces having lower (P &lt; 0.05) OC compared to NOE surfaces on day 6 of display. The exposure of oxygen to the muscle resulted in a decrease in activity, paralleling in decline in retail color and color stability. In conclusion, the presence of oxygen can result in negative impacts on the shelf life of steaks; however, the non-exposed interior of muscle remains more biochemically active.

Butyrate in combination with forskolin alleviates necrotic enteritis, increases feed efficiency, and improves carcass composition of broilers

BACKGROUND

The emergence of antimicrobial resistance has necessitated the development of effective alternatives to antibiotics for livestock and poultry production. This study investigated a possible synergy between butyrate and forskolin (a natural labdane diterpene) in enhancing innate host defense, barrier function, disease resistance, growth performance, and meat quality of broilers.

METHODS

The expressions of representative genes involved in host defense (AvBD9 and AvBD10), barrier function (MUC2, CLDN1, and TJP1), and inflammation (IL-1β) were measured in chicken HD11 macrophages in response to butyrate and forskolin in the presence or absence of bacterial lipopolysaccharides (LPS). Intestinal lesions and the Clostridium perfringens titers were also assessed in C. perfringens-challenged chickens fed butyrate and forskolin-containing Coleus forskohlii (CF) extract individually or in combination. Furthermore, growth performance and carcass characteristics were evaluated in broilers supplemented with butyrate and the CF extract for 42 d.

RESULTS

Butyrate and forskolin synergistically induced the expressions of AvBD9, AvBD10, and MUC2 in chicken HD11 cells (P < 0.05) and the synergy was maintained in the presence of LPS. Butyrate and forskolin also suppressed LPS-induced IL-1β gene expression in HD11 cells in a synergistic manner (P < 0.05). The two compounds significantly reduced the intestinal lesions of C. perfringens-challenged chickens when combined (P < 0.05), but not individually. Furthermore, butyrate in combination with forskolin-containing CF extract had no influence on weight gain, but significantly reduced feed intake (P < 0.05) with a strong tendency to improve feed efficiency (P = 0.07) in a 42-d feeding trial. Desirably, the butyrate/forskolin combination significantly decreased abdominal fat deposition (P = 0.01) with no impact on the carcass yield, breast meat color, drip loss, or pH of d-42 broilers.

CONCLUSIONS

Butyrate and forskolin has potential to be developed as novel antibiotic alternatives to improve disease resistance, feed efficiency, and carcass composition of broilers.

Daily Quantification of Myoglobin Forms on Beef Longissimus Lumborum Steaks Over 7 Days of Display by Near-infrared Diffuse Reflectance Spectroscopy

Near-infrared diffuse reflectance spectroscopy (NIR-DRS) was utilized to develop an algorithm using approximately 18 wavelengths spanning 480 to 650 nm to determine oxymyoglobin (OxyMb), deoxymyoglobin (DeoxyMb), and metmyoglobin (MetMb) contents on beef longissimus lumborum muscles. Daily changes in subsurface myoglobin redox forms were evaluated for 7 d using NIR-DRS and compared with the surface color as assessed by a HunterLab MiniScan spectrophotometer as a reference modality. Both measurements revealed that MetMb increased steadily over the duration of display, showing high correlation (R2 = 0.91) between the 2 methods. Comparatively, whereas NIR-DRS revealed OxyMb to have decreased steadily over the period of display, the HunterLab MiniScan spectrophotometer indicated a much later onset of the apparent decrease of OxyMb, resulting in a moderate correlation (R2 = 0.64) between the 2 methods. No correlation was found between the 2 methods regarding the changes of DeoxyMb over the duration of display. The newly developed NIR-DRS algorithm has potential as an alternative method of color assessment in postrigor skeletal muscle.

Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration

Consumers associate a bright-cherry red color of beefwith freshness and wholesomeness. Any deviation from a bright red color leadsto a discounted price or beef is discarded. Limited data is currently availableon the economic losses due to retail beef discoloration. Therefore, theobjective of the study was to estimate economic losses, the amount of beefdiscarded, natural resource wastage, and environmental impact due to beefdiscoloration. One-year data of total beef sales, total beef discarded, and discountedsale values were collected from two national retail chains and one retailstore. The two retail chains were located throughout the US, and the one retailstore was located in Southern US. The US beef system life cycle parameters frompublished literature were used to calculate the impact of discarded meat on waterand energy use and greenhouse gas emissions. The data from three stores weremodeled to calculate annual loss due to discoloration from the US retail beefsales. The data indicated that total beef sales from two major retail chainsand one retail store was 1.1 billion pounds of steaks and ground beef for theone-year period. This amount of beef corresponds to approximately 6.5% of totalretail sales of steaks and ground beef in the US. The amount of beef discardedfrom two major retail chains and one retail store corresponds to 29.7 millionpounds. Based on modeled data, the amount of beef discarded annually due todiscoloration within the US retail beef industry corresponds to 429 millionpounds, with another 1.8 billion pounds sold at a discount. The results indicatethat the US beef industry losses $3.745 billion annually due to discoloration. Thetotal amount of beef discarded per year in the US corresponds to 429 millionpounds, which represents wasting 780,000 animals and the associated naturalresources used in their production. A 1% decrease in discolored beef in the UScould reduce natural resource waste and environmental impacts by 23.95 billionL in water, 96.88 billion mega Joules in energy consumed, and 0.40 million tonsof carbon dioxide equivalent emission along the beef upstream value chain.Therefore, novel technologies to improve meat color stability could improvebeef production’s sustainability and limit wastage of nutritious beef.&nbsp;&nbsp;

Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness

The overall goal was to evaluate the effects of repackaging nitrite-embedded dark-cutting steaks in polyvinylchloride (PVC) film on surface color. Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (USDA Choice, n = 6; pH = 5.56) were selected at a commercial packing plant. Dark-cutting loins were bisected and randomly assigned to nonenhanced dark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemary treatments. USDA Choice and nonenhanced dark-cutting steaks were vacuum packaged (VP) and served as controls, whereas enhanced dark-cutting steaks were packed in nitrite-embedded packaging (NP). Steaks from nonenhanced USDA Choice VP, nonenhanced dark-cutting VP, and enhanced dark-cutting NP loins were randomly assigned to 3, 6, or 9 d of dark storage.Following dark storage, steaks were repackaged in PVC and displayed for 6 d at 2°C. Instrumental color, visual color, and aerobic plate count were evaluated for all steaks. Enhanced dark-cutting steaks in NP increased (P &lt; 0.05) a* values compared with USDA Choice and nonenhanced dark-cutting VP during 24 h of dark storage. Enhanced dark-cutting steaks packaged in NP had greater a* and L* values (P &lt; 0.05) than nonenhanced dark-cutting VP steaks during dark storage. Upon repackaging the enhanced dark-cutting steaks from NP, nitric oxide myoglobin decreased (P &lt; 0.05) during the first 12 h of display. Loss of nitric oxide myoglobin corresponds with a darker red appearance, increased surface discoloration, and decreased a* values.There were no differences (P &gt; 0.05) in aerobic plate count between enhanced dark-cutting NP steaks and nonenhanced dark-cutting VP steaks after repackaging. In conclusion, NP improved surface redness; however, repackaging enhanced dark-cutting from NP steaks in PVC decreased color stability and redness of dark-cutting beef.

Metabolomics of meat color: Practical implications

Objective:

Meat is biochemically active, and the various pre-and post-harvest processes can affect meat quality. Metabolomics is a valuable tool to elucidate metabolite changes in meat. The overall goal of this study was to provide an overview of various techniques, data analysis, and application of metabolomics in meat color research.

Results:

Both targeted and non-targeted approaches have been used to determine metabolite profiles in meat. Researchers use gas-, liquid-chromatography, and nuclear magnetic resonance platforms to separate molecules. Metabolomics is used to characterize muscle-specific differences in color stability, meat tenderness, the impact of aging on meat color, and to determine metabolite profile differences between normal-pH and dark-cutting beef. Color stable muscles have more glycolytic metabolites than color labile muscles.

Conclusion:

The use of metabolomics has greatly enhanced our understanding of metabolites' role in meat quality. There are challenges in data analysis; thus, there is a need for multiple platforms in order to obtain comprehensive metabolite libraries specific to food. Metabolomics in combination with wet-laboratory techniques can provide novel insights on the relationship between postmortem metabolism and meat color.

Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

The objective of the current study was to evaluate the color changes and lipid oxidation of ground chicken patties packaged in polyvinyl chloride (PVC) film, high-oxygen (HiOx)–modified atmospheric packaging (MAP; 80% oxygen + 20% carbon dioxide [CO2]), and carbon monoxide (CO)-MAP (0.4% CO + 19.6% CO2 + 80% nitrogen) and stored at 2°C. Surface color was measured using a HunterLab MiniScan spectrophotometer on days 0, 1, 2, and 4. Lipid oxidation, pH, and aerobic plate count were determined on days 0 and 4 of storage. Fatty acid profiles were determined on day 0 to characterize saturated and unsaturated fatty acids. Patties packaged in PVC had greater (P &lt; 0.05) pH than HiOx-MAP and CO-MAP. Gas chromatography analysis indicated that ground chicken has 72.8% unsaturated fatty acids and 27.2% saturated fatty acids (based on total lipids and fatty acid methyl ester). The formation of carboxymyoglobin on ground chicken patty surface was confirmed by peaks at 420 and 570 nm, whereas oxymyoglobin had peaks at 410 and 580 nm. Instrumental color analysis indicated both HiOx-MAP and CO-MAP had greater (P &lt; 0.05) redness (a* values) than PVC on day 4 of storage. Patties packaged in HiOx-MAP had greater (P &lt; 0.05) chroma values than CO-MAP and PVC on day 4 of storage. Visual panelists noted less (P &lt; 0.05) surface discoloration in CO-MAP than PVC and HiOx-MAP on day 4 of storage. Lipid oxidation was greater (P &lt; 0.05) in PVC and HiOx-MAP than CO-MAP. CO inclusion at 0.4% level effectively inhibited lipid oxidation and stabilized surface redness during refrigerated storage of ground chicken.

Secret Key Generation Schemes for Physical Layer Security

Physical layer security (PLS) has evolved to be a pivotal technique in ensuring secure wireless communication. This paper presents a comprehensive analysis of the recent developments in physical layer secret key generation (PLSKG). The principle, procedure, techniques and performance metricesare investigated for PLSKG between a pair of users (PSKG) and for a group of users (GSKG). In this paper, a detailed comparison of the various parameters and techniques employed in different stages of key generation such as, channel probing, quantisation, encoding, information reconciliation (IR) and privacy amplification (PA) are provided. Apart from this, a comparison of bit disagreement rate, bit generation rate and approximate entropy is also presented. The work identifies PSKG and GSKG schemes which are practically realizable and also provides a discussion on the test bed employed for realising various PLSKG schemes. Moreover, a discussion on the research challenges in the area of PLSKG is also provided for future research.

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.

Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

The objective of this study was to analyze the effects of rosemary (RSM) and green tea (GT) added to groundbeef to extend shelf life. Four antioxidant treatments were used: control, 2,500 ppm RSM, 300 ppm GT, and 2,500 ppm RSM + 300 ppm GT (RSM + GT). Patties from each treatment (n = 42) were randomly packaged into one of 3 types: polyvinyl chloride (PVC) overwrap, modified atmospheric packaging (MAP), or master packages (MP). Packages of MAP and MP were flushed with 0.4% CO, 69.6% nitrogen (N2), and 30% carbon dioxide (CO2). Patties in PVC and MAP were placed directly into display cases for 7 d, and MP patties were placed in dark storage for 7 d and then in display cases for another 7 d. Instrumental and subjective color, lipid oxidation, and sensory panel scores were measured. In MAP, patties with GT had increased (P &lt; 0.05) a* and chroma values by day 6 of retail display. In MP at 3 d of retail display, GT patties exhibited increased (P &lt; 0.05) L* values (lighter), display color (deeper red), and surface discoloration (greater discoloration) scores compared with RSM + GT patties. However, GT and RSM patties were not different (P &gt; 0.05) for these parameters. Trained sensory panelists did not detect a difference between control and GT patties for the green-hay attribute; however, RSM patties had highly detectable (P &lt; 0.05) green-hay flavor. Panelists were unable to detect any differences (P &gt; 0.05) for rancid or fatty flavors regardless of treatment. Patties in MAP were more color stable than those in PVC after 6 d of retail display. In conclusion, patties in MP with GT showed positive instrumental and objective color measurements, as well as lipid oxidation values after 3 d of display, combined with undetectable flavor, warranting further research.

Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company. Loins were cut into 2.54-cm-thick chops and randomly assigned to retail display, sensory, or Warner-Bratzler shear force analyses. For retail display, chops were randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap, carbon monoxide-modified atmosphere packaging, and high-oxygen modified atmospheric packaging. Instrumental and visual color measurements were taken during 5 d of retail display. For trained sensory panel and Warner-Bratzler shear force analyses, chops were evaluated at 3 different degrees of doneness (63°C, 68°C, and 74°C). Consumer sensory panelists (N = 50) evaluated the overall liking, flavor, juiciness, and tenderness of chops cooked to 68°C. A treatment × packaging interaction (P &lt; 0.05) occurred for L* and a* values. High-quality chops packaged in polyvinyl chloride overwrap were lighter in color (P &lt; 0.05) compared with other treatment and packaging types. However, high- quality chops had lower (P &lt; 0.05) a* values than other treatment and packaging types during retail display. Trained panelists reported no difference (P &gt; 0.05) in tenderness for enhanced chops when cooked at 3 different degrees of doneness. Consumer panelists preferred the enhanced chops for overall liking, tenderness, and juiciness (P &lt; 0.05) compared with high-quality and nonenhanced chops. The results suggest that enhanced, nonenhanced, and high-quality pork loins avail- able in the market vary in color and marbling. Both pork loin type and packaging can influence display color and palatability.

Pericoronary adipose tissue attenuation in low-risk asymptomatic individuals, sex-differences and association with markers of cardiovascular disease

Funding Acknowledgements

Type of funding sources: None.

Introduction

Pericoronary adipose tissue (PCAT) attenuation by coronary computed tomography angiography (CCTA) is a marker of coronary inflammation and predicts clinical outcomes in symptomatic patients undergoing CCTA. Sex-differences in PCAT CT attenuation among asymptomatic individuals are not previously described.

Purpose

To evaluate PCAT CT attenuation according to sex and markers of cardiovascular disease (CVD).

Methods

Cross-sectional cohort study including asymptomatic individuals, 50- or 60-year of age, not taking any medicine and without known CVD or type-2 diabetes. At baseline and 5-year follow-up smoking habits, blood pressures and biochemistry (lipids, CRP, fibrinogen, D-dimer, t-PA, PAI-1, vWF) were recorded and Agatston Score measured. At follow-up, CCTA was achieved. Quantitative coronary plaque analysis was performed and PCAT CT attenuation within a radial distance of 3 mm from the outer vessel wall 10–50 mm distal to the origin of the right coronary artery measured. A validated PCAT CT attenuation threshold (high vs low risk) of -70.1 Hounsfield units was applied.

Results

Included were 123 participants (60 women). Independent of co-variation, PCAT CT attenuation (median, [IQR]) was lower in women (-71.0, [-77.2- -67.0]) vs men (-64.5, [-69.9- -57.4]), p &lt; 0.001. No associations between PCAT CT attenuation (high vs low) and risk factors of CVD, CAC or coronary plaque volumes were demonstrated (Table). Variations in blood pressures, biochemical markers and CAC over five years were not associated with PCAT CT attenuation.

Conclusion

In low-risk asymptomatic individuals, PCAT CT attenuation was lower in women compared to men, irrespective of markers of CVD.

Table. Patient characteristics stratified by PCAT CT attenuation PCAT CT attenuation ≤ -70.1 HU (n = 49) PCAT CT attenuation &gt; -70.1 HU (n = 74) p-value Risk factors Age65-years55-years 2623 3143 0.32 SexMenWomen 1534 4826 &lt;0.001 TobaccoNeverCurrent/previous 1732 3737 0.10 Systolic BP, mmHgDiastolic BP, mmHgTotal cholesterol, mmol/lLDL-cholesterol, mmol/lHDL-cholesterol, mmol/lTriglycerides, mmol/l 137 (17)76 (10)5.61 (0.92)3.50 (0.93)1.41 (0.30)1.65 (0.99 - 2.22) 136 (16)77 (10)5.42 (0.82)3.30 (0.82)1.45 (0.35)1.35 (1.03 - 2.11) 0.660.590.230.220.570.52 Biochemistry CRP, mg/lFibrinogen, μmol/lD-dimer, mg/lvWFt-PAPAI-1 1.16 (0.99 - 2.22)9.5 (8.5 - 10.7)0.40 (0.30 - 0.49)128 (102 - 154)7.1 (5.8 - 8.8)20.5 (16.2 - 31.8) 0.61 (0.30 - 1.14)9.0 (7.8 - 10.0)0.32 (0.24 - 0.47)116 (92 - 146)6.3 (5.1 - 8.8)20.3 (14.7 - 26.3) &lt;0.010.10&lt;0.050.110.200.34 Coronary plaque data Agatston ScoreTotal plaque volume, mm&sup3;NCP volume, mm&sup3;CP volume, mm&sup3;LD-NCP volume, mm&sup3; 1 (0 - 36)15.7 (0 - 143.3)0 (0 - 128.1)0 (0 - 14.6)0.5 (0 - 18.7) 8 (0 - 115)15.6 (0 - 268.2)13.5 (0 - 220.5)1.7 (0 - 31.7)1.8 (0 - 21.8) 0.300.450.490.360.74 Values are n (%), mean (SD) or median (IQR).Abbreviations: HU =Hounsfield unit; LDL =low-density lipoprotein; HDL =high-density lipoprotein; BP =blood pressure; CRP = c-reactive protein: vWF =von-Willebrand Factor; t-PA =tissue plasminogen activator; PAI-1 =plasminogen activator inhibitor -1; NCP =non-calcified plaque; CP =calcified plaque; LD-NCP =low-density non-calcified plaque.

Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef <i>Longissimus Lumborum</i> and <i>Psoas Major</i> Muscles

Mitochondrial functionality affects muscle-specific beef color stability. Nonetheless, the relationship between mitochondrial proteome and muscle-specific beef color stability is yet to be examined. Therefore, the objective of the present study was to differentiate the proteomes of mitochondria from beef longissimus lumborum (LL; color-stable muscle) and psoas major (PM; color-labile muscle) steaks during retail display. LL and PM muscles from 7 beef carcasses (USDA Choice; 48 h postmortem) were fabricated into 1.92-cm-thick steaks and were aerobically packaged and retail displayed for 6 d. Mitochondria were isolated on day 3 and 6, whereas instrumental color and biochemical attributes were evaluated on day 0, 3, and 6. Mitochondrial proteome was analyzed employing two-dimensional electrophoresis. The protein spots exhibiting 1.5-fold or more intensity differences (P &lt; 0.05) between the muscles and display days were subjected to tryptic digestion and identified by tandem mass spectrometry. Whereas color stability decreased in both muscles during retail display, LL steaks demonstrated greater (P &lt; 0.05) color stability during display than their PM counterparts. Mitochondria could not be isolated from PM steaks on day 6 because of extensive degradation. Seven proteins were differentially abundant ( P &lt; 0.05) in LL and PM on day 3 of display. In LL steaks, 7 proteins were more abundant (P &lt; 0.05) on day 3 than on day 6 of retail display. The differentially abundant proteins were enzymes, binding proteins, and proteins involved in biosynthesis. These results indicated that differential abundance of mitochondrial proteome could also contribute to the variations in color stability of beef LL and PM muscles during retail display.

Dark Storage of Enhanced Dark-cutting Beef in Nitrite-embedded Packaging Increased Metmyoglobin Formation upon Repackaging

The objective of this study was to evaluate nitrite-embedded packaging (NEP) and enhancement effects on the color of dark-cutting beef after repackaging into polyvinyl chloride (PVC) for display. From a commercial packing plant, dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (normal-pH, n = 6) were collected. Bisected dark-cutting loins were randomly assigned to nonenhanced dark-cutting (DCN) and enhanced dark-cutting (DCE) with glucono delta-lactone and rosemary. Steaks (1.91 cm) sliced from nonenhanced normal-pH, DCN, and DCE loins were randomly assigned to 3, 6, or 9 d in dark storage, and DCE steaks were packaged in nitrite-embedded packaging (NEP) while normal-pH and DCN steaks packaged in vacuum packaging. At dark storage d of 3, 6, or 9, steaks were repackaged in PVC and displayed for 6 d. The instrumental color was evaluated every 12 h, and metmyoglobin formation was calculated using the ratio of reflectance of 572 nm and 525 nm. Delta E was calculated to determine the change in color over time using the change in L*, a*, and b* values from h 0 to h 12 of display. Data were analyzed using the Mixed Procedure of SAS, and least squares means were considered significant at P &lt; 0.05 and separated using the PDIFF option. Metmyoglobin formation increased (P &lt; 0.05) within 12 h of repackaging DCE steaks held for 3 d and 6 d of dark storage. At h 12 of display, DCE steaks had significantly more metmyoglobin formation than DCN and normal-pH steaks. The DE of DCE steaks was negative, indicating a decline in color after 12 h of display, while the normal-pH and DCN steaks had a positive DE value indicative of improved surface color. Therefore, repackaging DCE steaks resulted in decreased color stability and increased metmyoglobin formation.

Synthesis of the Dynamical Properties of Feedback Loops in Bio-Pathways

Feedback loops regulate various biological functions such as oscillations, bistability, and robustness. They play a significant role in developmental signalling and failure of feedback can lead to disease. Systematic analysis of feedback loops could be useful in understanding their properties and biological effects. We propose here a method to automatically analyze feedback loops in bio-pathways and synthesize temporal logic properties which describe their dynamics. Starting with an ordinary differential equations (ODEs) based model of a bio-pathway, for a chosen feedback loop present in the pathway, we use a convolutional neural network to classify the behaviours of the key components of the feedback according to templates specified in bounded linear temporal logic (BLTL). Once a template has been identified, we instantiate the symbolic variables appearing in the template and synthesize properties using a parameter estimation procedure based on sequential hypothesis testing. We have applied this framework to a number of bio-pathway models and validated that the synthesized properties faithfully describe the behaviours of the feedback loops.

The emerging role of nebulization for maintenance treatment of chronic obstructive pulmonary disease at home

Inhalation therapy is the cornerstone of chronic obstructive pulmonary disease (COPD) management. However, for many COPD patients who are managed at home, nebulization therapy offers an effective alternative treatment and fulfills the gap of catering to the specific population of patients who are unable to use handheld inhaler devices appropriately. The present review highlights key aspects, namely selection of the right beneficiaries for home nebulization, available drugs in nebulized formulations for the treatment of COPD, and the importance of care, cleaning, and maintenance, which are prerequisites for ensuring successful nebulization therapy.

Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage

The overall goal was to utilize a gas chromatography spectrometry based metabolomics approach to investigate the metabolite changes in goat milk yoghurt during storage. A total of 129 metabolites were identified in goat milk yoghurt during 28 days refrigerated storage. Among 129, 39 metabolites were differentially regulated (p < 0.05) wherein 22 were upregulated (UR) and 17 were downregulated (DR). 17 (9 UR, 8 DR), 20 (11 UR, 9 DR) and 2 (both UR) differential metabolites were identified during storage period of 0-14, 14-28, and 0-28 days, respectively. Metabolic pathway analysis revealed that aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine and tryptophan biosynthesis and phenylalanine metabolism altered during 0-14 days storage; while fatty acid biosynthesis, and propanoate metabolism altered during 14-28 days of storage. Metabolite-gene interaction analysis identified genes regulated by differentially expressed metabolites. Functional annotation of interacted genes in corroboration with that of KEGG pathway analysis provided the probable mechanisms that altered the metabolites during storage. These findings reveal comprehensive insights into the metabolite alterations during storage. This research provides practical information for developing goat milk yoghurt with enhanced bio-activities and would aid in future investigations into the nutritional research and isolation of functional compounds.

425 Effects of pre-mortem stress on protein expression, steak color, and myofibrillar fragmentation index in the longissimus lumborum following harvest

Undesirable variation in beef tenderness and stability of flavor and color may be associated with the abundance of heat shock proteins (HSP). This study aimed to determine whether pre-mortem stress impacts HSP expression in the skeletal muscle following harvest. Forty Holstein steers were administered an i.v. bolus dose of adrenocorticotropic hormone (ACTH; 0.1 IU/Kg BW) to mimic an acute pre-mortem stress. Longissimus lumborum (LD) biopsy samples were taken prior to the ACTH challenge. Serum cortisol was measured every 0.5 h from -2 to 6 h relative to the ACTH challenge. Skeletal muscle and blood samples from 10 steers were collected at each harvest timepoint at (2, 12, 24 and 48 h post-challenge). Samples were collected from the LD immediately after harvest and after 14 d of aging. Protein expression of HSPβ1, P-HSPβ1, HSPβ5, and DJ-1 was analyzed in muscle samples taken prior to the ACTH challenge, at harvest, and after 14 d of post-mortem wet aging. In addition, steak color and myofibrillar fragmentation index (MFI) was analyzed in 14 d aged samples. Harvest time point following the ACTH challenge affected (P &lt; 0.05) protein expression of HSPβ1 and P-HSPβ1. Protein expression of DJ-1 prior to the ACTH challenge was different (P &lt; 0.05) among steers harvested at different timepoints. In addition, time of harvest had no effect on HSPβ5 expression (P &gt; 0.05). Regarding steak color, time of harvest had an effect (P &lt; 0.01) on a*, b*, hue, chroma, and ratio, but no effect (P &gt; 0.05) on L*. Lastly, time of harvest had an effect (P &lt; 0.05) on MFI. These data indicate that HSP expression, steak color, and MFI in the LD after harvest may be related to time of harvest following a stressful event pre-mortem.

147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

Quality variation within the pork industry is commonly associated with intramuscular fat and muscle color. The objective of this study was to determine the effects of packaging, pork quality types, and cooking temperature on color and shear force. Normal, non-enhanced (N, n = 10), Enhanced with salt and phosphate (E, n = 10) and Highly Marbled (H, n = 10) pork loins from a local food distributor. Loins were cut into 2.54-cm-thick chops and assigned to retail display or tenderness evaluation. Retail display chops were assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP) and high-oxygen modified atmospheric packaging (HiOx-MAP). Visual color measurement for muscle color (MC), fat color (FC), surface discoloration (SD), and surface color uniformity (SCU) was recorded on d 0, 2, and 4 of retail display. Pork tenderness was evaluated at 3 different degrees of doneness (63, 68, & 74°C) using Warner-Bratzler shear (WBS) force. There were significant treatment and packaging interactions for muscle color. For muscle color score, E pork loins had a significantly lower (P &lt; 0.05) muscle color score compared with N and H loins indicative of a brighter, more pale pink color. In addition, CO- and HiOx-MAP packaged chops were significantly brighter (P &lt; 0.05) compared to PVC chops. There were treatment and degree of doneness main effects (P &lt; 0.05) for WBS force values. Enhanced pork loins were more tender (P &lt; 0.05) than N pork loins. Furthermore, pork chops cooked to 63 °C were more tender than chops cooked to 68 and 73°C. In conclusion, enhanced chops packaged in CO- or HiOx-MAP result in a brighter color of lean compared non-enhanced and high-quality. Additionally, the results suggest that enhanced, non-enhanced, and high-quality pork products available in market have different quality parameters.

110 Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Deviation from characteristic bright-red color during grading leads to discounted carcass price and value. Dark-cutting carcasses are examples of color deviation due to high-pH. However, atypical dark-cutters are not discounted at grading but have a dark color compared to normal-pH beef. Limited knowledge is currently available on the biochemical properties of atypical dark cutting beef compared with normal-pH beef. Therefore, the objective of the study was to determine metmyoglobin reducing activity and oxygen consumption of atypical dark-cutting beef. Strip loins from atypical dark-cutting (ADC; selected based on HunterLab L* values and pH less than 5.8 and not discounted by grader) and USDA Low Choice (C) carcasses were selected from a commercial beef processing plant and transported to the Food and Agricultural Products Center in Stillwater, Oklahoma. pH, color, oxygen consumption, and metmyoglobin reducing activity of atypical dark cutters and normal pH loins were determined on d3 postmortem. The surface color was determined using a HunterLab Miniscan spectrophotometer. Reflectance-based methods using K/S ratios were utilized to determine oxygen consumption and metmyoglobin reducing activity. The data were analyzed using the Mixed Procedure of SAS and the experiment was replicated 10 times (n = 10). There were no differences in initial pH (C = 5.46 and ADC = 5.6 atypical dark-cutter; P = 0.05) between normal-pH and atypical dark cutters. However, atypical dark cutters had lower lightness (L* values; C = 44.2 and ADC = 38.4), redness (a* values; C = 28.6 and ADC = 25.2), and red intensity (chroma; C = 40.2 and ADC = 36.4) compared with normal-pH. Further, atypical dark cutters had greater (P &lt; 0.05) oxygen consumption and metmyoglobin reducing activity than normal-pH. The results suggest that atypical dark cutters and normal-pH beef have different biochemical properties.

Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

Appearance is an important sensory property that significantly influences consumers' perceptions of fresh meat quality. Failure to meet consumer expectations can lead to rejection of meat products, concomitant loss in value, and potential production of organic waste. Immediately after animal harvest, skeletal muscle metabolism changes from aerobic to anaerobic. However, anoxic post-mortem muscle is biochemically active, and biomolecular interaction between myoglobin, mitochondria, metabolites, and lipid oxidation determines meat color. This review examines how metabolites and mitochondrial activity can influence myoglobin oxygenation and metmyoglobin reducing activity. Further, the review highlights recent research that has examined myoglobin redox dynamics, sarcoplasmic metabolite changes, and/or post-mortem biochemistry.

Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef

Dark-cutting beef is a condition in which beef fails to have a characteristic bright-red color when the cut surface is exposed to oxygen. However, the mechanistic basis for this occurrence is not clear. Protein expression profiles were compared between dark-cutting and normal-pH beef using LC-MS/MS-based proteomics. Mass spectrometry analysis identified 1162 proteins in the proteomes of dark-cutting and normal-pH beef. Of these, 92 proteins had significant changes in protein abundance between dark-cutting versus normal-pH beef. In dark-cutting beef, 25 proteins were down-regulated, including enzymes related to glycogen metabolism, glucose homeostasis, denovo synthesis of adenosine monophosphate (AMP), and glycogen phosphorylase activity. In comparison, 27 proteins were up-regulated in dark-cutting beef related to oxidation-reduction processes, muscle contraction, and oxidative phosphorylation. Down-regulation of glycogenolytic proteins suggests decreased glycogen mobilization and utilization, while the up-regulation of mitochondrial transport chain proteins indicates a greater capacity to support mitochondrial respiration in dark-cutting beef. These results showed that changes in proteins involved in glycogenolysis and mitochondrial electron transport would promote the development of high-pH and greater oxygen consumption, respectively; thus limiting myoglobin oxygenation in dark-cutting beef. SIGNIFICANCE: The current understanding indicates that defective glycolysis causes less carbon flow, leading to less postmortem lactic acid formation and elevated muscle pH in dark-cutting beef. However, to the best of our knowledge, limited research has evaluated how changes in glycolytic and mitochondrial protein abundance regulate postmortem muscle acidification and oxygen consumption in dark-cutting beef. We utilized a shotgun proteomics approach to elucidate potential differences in protein profiles between dark-cutting versus normal-pH beef that may influence differences in postmortem metabolism and muscle surface color characteristics. Our study shows that down-regulation of glycolgenolytic and IMP/AMP biosynthetic proteins results in elevated postmortem muscle pH in dark-cutting beef. In addition, the up-regulation of mitochondrial protein content coupled with the higher muscle pH are conducive factors for enhanced oxygen consumption and less myoglobin oxygenation, contributing to a dark meat color typically associated with dark-cutting beef.

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

The objective of this study was to evaluate the effects of rosemary/beef flavor enhancement and modified atmosphere packaging (MAP) on retail display color and palatability of beef longissimus lumborum muscle. Dark-cutting beef strip loins (n = 8; pH &gt; 6.0) and USDA Low Choice beef strip loins (n = 5) were selected from a commercial packing plant within 72 h of harvest. Dark-cutting strip loins were divided into 2 equal sections and randomly assigned to either nonenhanced or rosemary/beef flavor–enhanced treatments. Dark-cutting enhanced loins were injected to 110% of their green weight with a rosemary/beef flavor enhancement to attain 0.1% rosemary, 0.5% salt, and 0.55% beef flavor in the final product. Six 2.54-cm-thick steaks were cut from nonenhanced USDA Choice, nonenhanced dark-cutting, and enhanced dark-cutting strip loins and randomly assigned to one of 3 packaging treatments: vacuum packaging, carbon monoxide MAP (0.4% CO, 69.6% N, and 30% CO2), and high-oxygen MAP (80% O2 and 20% CO2). Following 3-d retail display, instrumental color measurements were recorded, and one steak from each packaging type was evaluated by a trained sensory taste panel and another used to measure Warner-Bratzler shear force. Enhanced dark-cutting steaks packaged in high-oxygen MAP and carbon monoxide MAP had greater a* values (P &lt; 0.0001) than dark-cutting steaks in vacuum packaging. Enhanced dark-cutting steaks were lighter (P &lt; 0.0001, greater L* values) than nonenhanced dark-cutting steaks. Nonenhanced dark-cutting steaks exhibited a lower (P = 0.03) overall juiciness compared to enhanced dark-cutting steaks. Enhanced and nonenhanced dark-cutting steaks were more tender (P = 0.002) than the USDA Choice steaks. Enhanced dark-cutting steaks had higher (P = 0.006) sour flavor in vacuum packaging than other packaging types. The results suggest that rosemary/beef flavor enhancement has the potential to improve the surface color of dark-cutting beef while improving or maintaining palatability.

Strategies to limit meat wastage: Focus on meat discoloration

Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketing to various points of consumption. Consumers' expectation for muscle food quality is often associated with its appearance, and a bright-red color of red meat is an indicator of freshness and wholesomeness. Meat discoloration is a natural process resulting from interactions between the physical structure of meat and the oxidation of the ferrous forms of myoglobin. Understanding the biochemical processes that influence discoloration such as oxygen consumption, metmyoglobin reducing activity, lipid oxidation, and microbial growth help to develop innovative strategies to limit meat waste. The focus of this chapter is to discuss the factors involved in meat discoloration and any other color deviations that may lead to discounted pricing and/or meat loss. The impact of meat waste, economic loss, the role of packaging, and the application of high-throughput techniques to understand the biochemical basis of meat discoloration are also discussed.

Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both muscle structure and enzymatic activity related to oxygen consumption and the redox state of myoglobin. This review focuses on both fundamental and applied approaches to under-stand the effects of pH on biochemical changes, oxygen diffusion, and its impact on meat color. Recent updates utilizing high-throughput “omics” approaches to elucidate the biochemical changes associated with high-pH meat are also dis-cussed. The fundamental aspects affecting fresh meat color are complex and highly interrelated with factors ranging from live animal production to preharvest environmental issues, muscle to meat conversion, and numerous facets along the merchandising chain of marketing meat to consumers.

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef

Limited knowledge is currently available on the biochemical basis for the development of dark-cutting beef. The objective of this research was to determine the metabolite profile and mitochondrial content differences between normal-pH and dark-cutting beef. A gas chromatography-mass spectrometer-based nontargeted metabolomic approach indicated downregulation of glycolytic metabolites, including glucose-1- and 6-phosphate and upregulation of tricarboxylic substrates such as malic and fumaric acids occurred in dark-cutting beef when compared to normal-pH beef. Neurotransmitters such as 4-aminobutyric acid and succinate semialdehyde were upregulated in dark-cutting beef than normal-pH beef. Immunohistochemistry indicated a more oxidative fiber type in dark-cutting beef than normal-pH beef. In support, the mitochondrial protein and DNA content were greater in dark-cutting beef. This increased mitochondrial content, in part, could influence oxygen consumption and myoglobin oxygenation/appearance of dark-cutting beef. The current results demonstrate that the more tricarboxylic metabolites and mitochondrial content in dark-cutting beef impact muscle pH and color.

Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro

Previous research reported the role of nonenzymatic metmyoglobin (MetMb) and methemoglobin (MetHb) reduction in meat color; however, limited studies have characterized the cofactors involved in nonenzymatic reduction. The objective of this study was to characterize electron donors and carriers in nonenzymatic MetMb and MetHb reduction at various temperatures and postmortem muscle pHs in vitro. Methylene blue and cytochrome c (cyt-c) were evaluated as electron carriers and nicotinamide adenine dinucleotide, reduced form (NADH) and ascorbate were considered as electron donors. All combinations of electron donors and carriers were evaluated in the following order: NADH plus methylene blue, ascorbate plus methylene blue, NADH plus cyt-c, and ascorbate plus cyt-c. Spectrophotometry was utilized to monitor the rates of reduction. The results indicated that methylene blue was an effective electron carrier than cyt-c in the presence of NADH. Temperature and pH had cofactor-specific effects on nonenzymatic MetMb and MetHb reduction. Lower temperature resulted in an increased nonenzymatic MetMb reduction for methylene blue regardless of electron donor (ascorbate, P = 0.03, NADH, P = 0.04). As pH increased, MetHb reduction was enhanced in the presence of ascorbate plus cyt-c. Nonenzymatic MetHb reduction was numerically lower than nonenzymatic MetMb reduction in the presence of NADH plus methylene blue. In summary, in addition to NADH, the current in vitro research demonstrated that ascorbate plus cyt-c could contribute to nonenzymatic MetMb and MetHb reduction at meat-pH and storage temperature.

Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity

The biochemical basis of lower metmyoglobin reducing activity (MRA) in high-oxygen modified atmospheric packaged (HiOx-MAP) beef than those in vacuum and polyvinyl chloride (PVC) packaging is not clear. To explore this, the effects of lipid oxidation products with varying carbon chain length on lactate dehydrogenase (LDH) and NADH-dependent metmyoglobin reductase activity were evaluated. Surface color, MRA, and lipid oxidation of beef longissimus lumborum steaks (n = 10) were measured during 6-day display. Further, two enzymes, LDH and NADH-dependent metmyoglobin reductase (n = 5), critical for MRA were incubated with or without (control) lipid oxidation products of varying carbon chain length: malondialdehyde (3-carbon), hexenal (6-carbon), and 4-hydroxynonenal (9-carbon). Steaks in HiOx-MAP had greater (P < 0.05) redness than vacuum and PVC, but had lower (P < 0.05) MRA and greater (P < 0.05) lipid oxidation on day 6. LDH and NADH-dependent metmyoglobin reductase activities were differentially influenced by lipid oxidation products (P < 0.05). The results indicate that the difference in reactivity of various lipid oxidation products on LDH (HNE > MDA = hexenal) and NADH-dependent metmyoglobin reductase (HNE = MDA > hexenal) activity could be responsible for lower MRA in HiOx-MAP.

Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef

Premature browning is a condition in which cooked ground beef patties turn brown before the USDA recommended temperature of 71°C. This presents a potential food safety concern, as consumers may be eating undercooked meat. Although various intrinsic and extrinsic factors contribute to premature browning, the current knowledge indicates that the myoglobin form present within the interior of patties has a significant influence on cooked color. The objective of the study was to determine the consumer practices of cooking, methods to determine doneness, and type of packaging of their purchased ground beef. The data utilized in this study came from Food Demand Survey (FooDS), which tracks consumer preferences, food expenditures, price expectations, and awareness and concern for a variety of food issues. The sample size of FooDS on-line survey for this study was 1,030. The survey questions consisted of doneness of patties, cooking time, and packaging type of patties. Pictures of different packaging types such as a tray, vacuum package, film wrapped, butcher wrapped paper, frozen patties, and chub were also included. Approximately 67% of respondents indicated that they determine the doneness of ground beef patties by visual observation, 18% identify the doneness by a certain length of time for cooking, and 13.5% use a meat thermometer. Interestingly, 69% of respondents noted that they like a brown interior color of cooked patties. If the patties were prone to premature browning, the chances of consuming undercooked patties are higher. Only 5.7% of people bought patties packaged in a vacuum, while 60% of respondents bought patties packaged in film wrapped or in a tray. Even after 20 yr of attempt by the USDA to educate consumers about safe cooking, the current practices increase the likelihood of premature browning and food safety concerns.

Characterization of the Cofactors Involved in Non-Enzymatic Metmyoglobin Reduction In Vitro

ObjectivesConsumers’ meat purchasing decisions are strongly influenced by color. Myoglobin is the primary meat pigment that contributes to meat color. Myoglobin consists of an iron-containing heme ring and amino acids in the form of globin chains. Both the state of the heme iron and the type of ligand affects meat color. The consumer-preferred bright cherry-red color oxymyoglobin is formed when the iron is in the ferrous state and oxygen bind to the heme. The oxidation of oxymyoglobin or deoxymyoglobin results in the formation of the brown color, ferric metmyoglobin. Predominant metmyoglobin accumulation negatively impacts consumer purchasing choices. Although muscle type and pre- and post-harvest factors can influence meat discoloration, meat has an inherent ability to reduce metmyoglobin through enzymatic pathways, mitochondria-mediated pathways, and non-enzymatic mechanisms. In the enzymatic pathway, an electron from NADH is transferred to metmyoglobin by an enzyme and an electron carrier; while in mitochondria-mediated pathway, an electron from the electron-transport chain is transferred via cytochromes. Previous research speculated the role of non-enzymatic pathway in meat color; however, limited studies have characterized the cofactors present in a meat system. The objectives of this study were to characterize cofactors in non-enzymatic metmyoglobin reduction and determine the effect of storage temperature and postmortem muscle pH in-vitro.Materials and MethodsPurified equine metmyoglobin was reduced in the presence of combinations of electron carriers and donors. Methylene blue and cytochrome c were evaluated as the electron carriers, and NADH and ascorbate were considered as the electron donors. The cofactors were held at 4 and 25°C to determine temperature effects on the reduction of metmyoglobin, and the same cofactor combinations were evaluated at pH of 5.2, 5.6, 6.0, and 6.4 to reflect postmortem muscle pH. Spectrophotometry was utilized to monitor the rates of metmyoglobin reduction. The experiments were replicated five times, and the data were analyzed using the Mixed Procedure of SAS.ResultsThe results indicated that methylene blue was a significantly more effective electron carrier than cytochrome c with both electron donors, ascorbate and NADH. EDTA had no impact on the non-enzymatic metmyoglobin reducing the ability of methylene blue (P = 0.91). Temperature and pH had cofactor specific effects on the non-enzymatic reduction of metmyoglobin. Lower temperature resulted in an increased non-enzymatic metmyoglobin reduction for methylene blue regardless of electron donor (ascorbate, P = 0.03, NADH, P = 0.04). As pH increased, the non-enzymatic metmyoglobin reducing activity reduced significantly in the presence of NADH and methylene blue.ConclusionIn conclusion, the characteristics of the cofactors at specific temperatures and pH impacted the non-enzymatic reduction of metmyoglobin. Further, current in vitro research indicated that non-enzymatic metmyoglobin reduction is possible at lower temperature and meat pH.