Search

Simple Summary: The redness of longissimus dorsi can be improved significantly by administrating growing–finishing pigs with glycerin, vitamin C, and niacinamide; however, it remains unclear if these supplements can have significant impacts on the compositions of gut microbiota and metabolites. The results indicated that dietary supplementation with glycerin, vitamin C, and niacinamide significantly promoted the growth of iron-acquiring microbiota in feces, reduced the expression of some virulence factor genes of fecal pathogens, and increased the fecal levels of ferric ion, L-proline and some secondary bile acids. The findings of this study provide new ideas for improving meat quality by modulating gut flora and metabolites with feed interventions. The addition of glycerin, vitamin C, and niacinamide to pig diets increased the redness of longissimus dorsi; however, it remains unclear how these supplements affect gut microbiota and metabolites. A total of 84 piglets (20.35 ± 2.14 kg) were randomly allotted to groups A (control), B (glycerin-supplemented), C (vitamin C and niacinamide-supplemented), and D (glycerin, vitamin C and niacinamide-supplemented) during a feeding experiment. Metagenomic and metabolomic technologies were used to analyze the fecal compositions of bile acids, metabolites, and microbiota. The results showed that compared to pigs in group A, pigs in group D had lower virulence factor expressions of lipopolysaccharide (p < 0.05), fatty acid resistance system (p < 0.05), and capsule (p < 0.01); higher fecal levels of ferric ion (p < 0.05), allolithocholic acid (p < 0.01), deoxycholic acid (p < 0.05), tauroursodeoxycholic acid dihydrate (p < 0.01), glycodeoxycholic acid (p < 0.05), L-proline (p < 0.01) and calcitriol (p < 0.01); and higher (p < 0.05) abundances of iron-acquiring microbiota (Methanobrevibacter, Clostridium, Clostridiaceae, Clostridium sp CAG_1000, Faecalibacterium sp CAG_74_58_120, Eubacteriales_Family_XIII_Incertae_Sedis, Alistipes sp CAG_435, Alistipes sp CAG_514 and Methanobrevibacter sp YE315). Supplementation with glycerin, vitamin C, and niacinamide to pigs significantly promoted the growth of iron-acquiring microbiota in feces, reduced the expression of some virulence factor genes of fecal pathogens, and increased the fecal levels of ferric ion, L-proline, and some secondary bile acids. The administration of glycerol, vitamin C, and niacinamide to pigs may serve as an effective measure for muscle redness improvement by altering the compositions of fecal microbiota and metabolites. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of sex on final live weight, carcass characteristics meat quality traits and sensory properties of a specific cross breed pig line (Landrace 75% x Yorkshire 25% "Degesa"). Eight randomly selected barrows (CM) and eight gilts (F) were used in the present study. No differences (P=0.05) between sexes for carcass characteristics, shear-force value or sarcomere length were observed. However, back fat thickness, pH@45, pH@24, water-holding capacity, marbling score and intramuscular fat content were higher (P=0.05) in CM than in F. Meat from CM had lower (P=0.04) lightness than F but similar (P=0.34) redness and yellowness. Total saturated fatty acids (SFA) proportion as well as individual SFAs (C16:0 and C18:0) were greater in CM than in F, but n-6:n-3 ratio was lower in males than females. In general, meat from males were better scored than meat from females by the trained panel in flavor attributes but the result was opposed when textural properties were evaluated. In addition, greater overall color score as well as flavor attributes were positively associated with intramuscular fat content and rate of monounsaturated FA but negatively associated with rate polyunsaturated FA proportion. In conclusion, results suggest that pork quality from Degesa crossbred pigs showed marked sexrelated differences and therefore, it could be deferentially commercially by sex in the meat market. [ABSTRACT FROM AUTHOR]

One of the most important processes that occur during the transformation of muscle to meat is the pH decline as a consequence of the post‐mortem metabolism of muscle tissue. Abnormal pH declines lead to pork defects such as pale, soft, and exudative meat. There is genetic variance for ultimate pH and the role of some genes on this phenotype is well established. After conducting a genome‐wide association study on ultimate pH using 526 purebred Duroc pigs, we identified associated regions on Sus scrofa chromosomes (SSC) 3, 8, and 15. Functional candidate genes in these regions included PRKAG3 and PHKG1. The SSC8 region, at 71.6 Mb, was novel and, although no candidate causative gene could be identified, it may have regulatory effects. Subsequent analysis on 828 pigs from the same population confirmed the impact of the three associated regions on pH and meat color. We detected no interaction between the three regions. Further investigations are necessary to unravel the functional significance of the novel genomic region at SSC8. These variants could be used as markers in marker‐assisted selection for improving meat quality. [ABSTRACT FROM AUTHOR]

There is limited understanding of the relationship between the growth of spoilage microflora and fresh meat color. Therefore, the objective of this study was to investigate the impact of the growth of common spoilage bacteria on the color stability of color-stable (longissimus lumborum; LL) and color-labile (psoas major; PM) beef muscles. Beef striploins (LL) and tenderloins (PM) (USDA Choice, n = 8) were wet aged (14 d), after which they were decontami- nated and fabricated into 1.27-cm thick steaks. Steaks were randomly assigned as decontaminated (DCON) or inoculated (INOC). The surface of INOC steaks was inoculated (ca. 4 log CFU/cm 2 ) with a mixture of spoilage bacteria, while an equivalent volume of phosphate-buffered saline was applied to the surface of DCON steaks. Steaks were aerobically retail displayed for up to 9 d. Each day, objective and subjective color evaluation and microbiological analyses were conducted. Aerobic plate counts on INOC steaks were 8.9 (LL) and 9.3 (PM) log CFU/cm 2 at the end of retail display. Corresponding counts on DCON steaks were < 2.7 (LL) and < 3.4 (PM) log CFU/cm2. For LL steaks, there was a treatment × display day interaction (P < 0.05) for lightness (L* ), redness (a*), yellowness (b*), lean color scores, surface discoloration, and bac- terial levels. On days 6 – 8, redness was lower (P < 0.05) for INOC compared to DCON LL steaks, while lean color scores and surface discoloration were lower (P < 0.05) for DCON compared to INOC LL steaks. For PM, there was a treatment × display day interaction (P < 0.05) for a* values, surface discoloration, and bacterial levels. Surface discoloration was greater (P < 0.05) for INOC steaks compared with DCON steaks on days 4 and 5. The results indicate a connection between surface discoloration and microbial growth on beef LL and PM steaks, and differences in bacterial growth kinetics could explain some of the differential color stabilities between these muscles.

The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork. Lots of scholars have studied the factors affecting the development of PSE pork recently, especially supplementary feeding before slaughter has become a research hotspot to reduce the incidence of PSE pork. However, there is a lack of systematic and in-depth review of the latest research results. This paper systematically summarizes the genetic and environmental factors affecting the development of PSE pork and the control measures. It mainly summarizes the effects and mechanism of the supplementation of vitamins, amino acids, electrolyte mineral elements, and natural compounds during fasting on PSE pork. The underlying mechanism of nutritional additives could reduce PSE incidence mainly includes increasing the content of superoxide dismutase and glutathione in serum, removing oxidizing free radicals and interrupting lipid peroxidation, delaying the decline of muscle pH after slaughter, improving the water holding capability of pork, and acting as the main source of energy material supply under stress. In addition, 1~3 h fasting time, −10~30 ℃ transport temperature, 6 min scalding time at 60 ℃, and the use of carbon dioxide stunning and two-stage chilling can also effectively reduce the occurrence of PSE meat.

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions. [ABSTRACT FROM AUTHOR]

Powered by consumer taste, value, and preferences, natural products including phytogenics and algae are increasingly and separately used in the food systems where they have been reported to improve growth performance in poultry and livestock. The present study aimed to determine the effects of a new feed additive, microencapsulated NUQO© NEX, which contains a combination of phytogenic and phycogenic, on broiler growth performance, blood chemistry, bone health, meat quality and sensory profile. Male Cobb500 chicks (n = 1,197) were fed a 3-phase feeding intervals; 1-14d starter, 15-28d grower, and 29-40d finisher. The dietary treatments included a corn-soy basal Control (CON), basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 28d then 75 g/ton from d 28 to 40 (NEX75), and basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 40d (NEX100). The NEX100 supplemented birds had 62 g more BWG increase and 2.1-point improvement in FCR compared with CON in the finisher and overall growth phase (p < 0.05), respectively. Day 40 processing body weights and carcass weights were heavier for the NEX100 supplemented birds (p < 0.05). The incidences of muscle myopathies were also higher in NEX treatments, which could be associated with the heavier weights, but the differences were not detected to be significant. The NEX75 breast filets had more yellowness than other dietary treatments (p = 0.003) and the NEX 100 treatment reduced the levels of breast filet TBARS at 7 days-post harvest (p = 0.053). Finally, both NEX treatments reduced the incidence of severe bone (tibia and femur) lesions. In conclusion, the supplementation of the phytogenic NUQO© NEX improved finisher performance parameters, whole phase FCR, processing carcass weights, and breast filet yellowness, at varying inclusion levels. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use. [ABSTRACT FROM AUTHOR]

The storage of meat at temperatures below regular chilling can extend the storage shelf-life of fresh beef. However, the retail shelf-life of beef after extended storage has not been thoroughly investigated. This study evaluated the retail shelf-life of steaks derived from 10 upper two-thirds Choice beef inside rounds, bone-in ribeyes, and striploins that had been stored at low temperature (LT; −2.7 ± 0.3°C) for different periods of time. The subprimals were fabricated into 3 pieces, vacuum packaged, and randomly allocated to an LT storage time of 60, 75, and 90 d. After each storage time, subprimal portions were fabricated into steaks, overwrapped, and placed in a retail display case (3°C) for 7 d. Steaks were evaluated daily for instrumental and visual color and microbial levels (aerobic plate counts [APC], lactic acid bacteria counts, and Pseudomonas spp. counts) on days 0, 2, 4, and 7. For all subprimals, the initial redness (a* values) of LT75 and LT90 steaks was greater (P < 0.05) than that of LT60 steaks. In general, irrespective of LT storage time or retail display day, visual panelists did not detect differences in lean color and discoloration of steaks. For all subprimals, the APC of LT60 steaks on days 0, 2, and 4 of the retail display were lower (P < 0.05) than those of LT75 and LT90 samples. Samples from LT60 presented a longer microbial retail shelf-life than those from LT75 and LT90 due to lower initial microbial loads following LT storage. However, the retail shelf-life of samples from LT75 and LT90 was similar. Overall, these results demonstrated the impact of LT60, LT75, and LT90 on the retail shelf-life of different beef subprimals.

The objective of this research is to evaluate quality properties and storage stability of beef patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased from the local market immediately after slaughter, minced and formulated using water incorporated with food-grade lactic acid in concentrations of 0.0% (control); 0.5%; 0.75% and 1.00%. The LA-incorporated formulations were used in the preparation of the patties. The prepared patties were stored at a refrigeration temperature of 5 ºC for 12 days. pH, instrumental color, texture profile analysis (TPA), water activity and total viable count (TVC) were investigated. At the end of the storage period, the patties were cooked and sensory evaluated. The results revealed a significant (p ≤ 0.05) decrease in pH of the control patties from 6.2 ± 0.1 to 5.1 ± 0.2–5.4 ± 0.2 from day 8 to day 12 of the storage time. The same trend was observed in the LA-incorporated patties. The LA-incorporated patties did not show any significant differences (p ≥ 0.05) in the water activity values through all storage time. At the end of the storage time, the control had the TVC value of almost near the spoilage limit, while all LA-incorporated patties had significantly (p ≤ 0.05) lower TVC compared with the control. The results revealed high stability in the physicochemical properties as well as total microbial growth during the storage period. The hardness of the LA-incorporated patties was significantly (p ≤ 0.05) lower than that of the control sample. There was no significant (p ≥ 0.05) difference in overall sensory acceptability of the patties made from beef incorporated with food-grade lactic acid compared to the control. This study suggests that incorporating fresh beef with food-grade lactic acid in the mentioned concentrations could result in great benefits of increasing the storage life of fresh beef products with no effect on sensory quality attributes.

The aim of the current research was to evaluate the effect of selenium-enriched yeast supplementation on microbial spoilage and the biochemical quality of lamb meat during shelf life. Nine Pelibuey lambs (Ovis aries) were randomly assigned to one of three treatments: a control without selenium supplementation (T1), and two supplemented with selenium enriched yeast (Saccharomyces cerevisiae Selyeast 3000™ enriched yeast, LFA Lesaffre) with either 0.35 mg/kg (T2) or 0.60 mg/kg of selenium (T3), respectively, for 60 days. Microbiological spoilage and biochemical characteristics were evaluated during 0, 3, 6, and 9 days post-slaughter under refrigeration conditions (4 °C). Immediately after slaughter, no significant differences were found in aerobic plate count, fecal coliforms count, psychrophiles, pH, a* (Redness), and b* (Yellowness) among treatments. However, statistical differences (P<0.05) were observed within treatments in Psychrophilic, pH, L*(Lightness), and b* along the storage period; pH values decreased in all groups during storage, nevertheless higher doses of Se kept the highest pH values by the end of the observation period. As expected, there was a significant positive high correlation between day and b* (rxy=0.83; P<0.001), and a negative high correlation between pH and b* (rxy=-0.82; P<0.001). Selenium antioxidant and antimicrobial effect on meat did not result as expected and it's hypothesized that an extreme care of animal and meat sanitary manipulation minimized its effect. [ABSTRACT FROM AUTHOR]

Simple Summary: Improving the color and flavor of pork from commercial crossbred pigs using nutritional measures is a major issue that needs to be urgently addressed. The objective of this study was to determine the influence of supplementing the diets of growing–finishing pigs with glycerin and/or a mixture of vitamin C and niacinamide on carcass traits and pork quality. The results showed that the simultaneous supplementation of growing–finishing crossbred pigs with glycerin, vitamin C and niacinamide can improve the color, flavor and nutritional value of pork by significantly increasing the redness (a*) value, glycerol content and myristoleic acid content of the longissimus dorsi; this is also achieved by numerically increasing the levels of flavor amino acids, linoleic acid, linolenic acid and erucic acid, as well as the percentage and density of type I myofibers in the longissimus dorsi and the semimembranosus muscle. Glycerin had a significant influence on the erucic acid content in the longissimus dorsi and the semimembranosus muscle, and the mixture of vitamin C and niacinamide had a significant interaction effect on the redness (a*) value of the longissimus dorsi. The glycerol content in the longissimus dorsi was significantly affected by glycerin, the interaction between vitamin C and niacinamide, and the interaction between glycerin, vitamin C and niacinamide. This study is valuable in improving pork quality and increasing consumers' desire to purchase these products. The objective of this study was to determine the influence of supplementing the diet of growing–finishing pigs with glycerin and/or a mixture of vitamin C and niacinamide on carcass traits and pork quality. Eighty-four weaned piglets with an initial average body weight of 20.35 ± 2.14 kg were assigned, at random, to four groups for a 103-day feeding experiment: control; glycerin-supplemented group; vitamin C and niacinamide-supplemented group; and glycerin, vitamin C and niacinamide-supplemented group. At the end of the experiment, three pigs/group were randomly selected and slaughtered, and samples were collected for analysis. The results indicated that supplementing crossbred pigs with glycerin, vitamin C and niacinamide simultaneously increased the redness (a*) value (p < 0.05), glycerol content (p < 0.01) and myristoleic acid content (p < 0.01) in the longissimus dorsi and tended to increase the level of flavor amino acids, linoleic acid, linolenic acid and erucic acid, as well as the percentage and density of type I myofibers in the longissimus dorsi and the semimembranosus muscle. Glycerin had an influence (p < 0.01) on the erucic acid content in the longissimus dorsi and the semimembranosus muscle, and vitamin C and niacinamide had an interaction effect (p < 0.05) on the redness (a*) value of the longissimus dorsi. Glycerin, vitamin C and niacinamide supplementation in the diet of crossbred pigs improved the color, flavor and nutritional value of pork, which contributed to an increased intent to purchase this product. [ABSTRACT FROM AUTHOR]

Powered by consumer taste, value, and preferences, natural products including phytogenics and algae are increasingly and separately used in the food systems where they have been reported to improve growth performance in poultry and livestock. The present study aimed to determine the effects of a new feed additive, microencapsulated NUQO© NEX, which contains a combination of phytogenic and phycogenic, on broiler growth performance, blood chemistry, bone health, meat quality and sensory profile. Male Cobb500 chicks (n = 1,197) were fed a 3-phase feeding intervals; 1–14d starter, 15–28d grower, and 29–40d finisher. The dietary treatments included a corn-soy basal Control (CON), basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 28d then 75 g/ton from d 28 to 40 (NEX75), and basal diet supplemented with NUQO© NEX at 100 g/ton from 1 to 40d (NEX100). The NEX100 supplemented birds had 62 g more BWG increase and 2.1-point improvement in FCR compared with CON in the finisher and overall growth phase (p

The addition of glycerin, vitamin C, and niacinamide to pig diets increased the redness of longissimus dorsi; however, it remains unclear how these supplements affect gut microbiota and metabolites. A total of 84 piglets (20.35 ± 2.14 kg) were randomly allotted to groups A (control), B (glycerin-supplemented), C (vitamin C and niacinamide-supplemented), and D (glycerin, vitamin C and niacinamide-supplemented) during a feeding experiment. Metagenomic and metabolomic technologies were used to analyze the fecal compositions of bile acids, metabolites, and microbiota. The results showed that compared to pigs in group A, pigs in group D had lower virulence factor expressions of lipopolysaccharide (p < 0.05), fatty acid resistance system (p < 0.05), and capsule (p < 0.01); higher fecal levels of ferric ion (p < 0.05), allolithocholic acid (p < 0.01), deoxycholic acid (p < 0.05), tauroursodeoxycholic acid dihydrate (p < 0.01), glycodeoxycholic acid (p < 0.05), L-proline (p < 0.01) and calcitriol (p < 0.01); and higher (p < 0.05) abundances of iron-acquiring microbiota (Methanobrevibacter, Clostridium, Clostridiaceae, Clostridium_sp_CAG_1000, Faecalibacterium_sp_CAG_74_58_120, Eubacteriales_Family_XIII_Incertae_Sedis, Alistipes_sp_CAG_435, Alistipes_sp_CAG_514 and Methanobrevibacter_sp_YE315). Supplementation with glycerin, vitamin C, and niacinamide to pigs significantly promoted the growth of iron-acquiring microbiota in feces, reduced the expression of some virulence factor genes of fecal pathogens, and increased the fecal levels of ferric ion, L-proline, and some secondary bile acids. The administration of glycerol, vitamin C, and niacinamide to pigs may serve as an effective measure for muscle redness improvement by altering the compositions of fecal microbiota and metabolites.

The role of microbial communities on beef color stability during retail display is not fully understood. Therefore, this study aimed to characterize the physiochemical properties and microbial communities of color-stable (longissimus lumborum [LL]) and color-labile (psoas major PM]) beef muscles during aerobic retail display. Paired USDA Select beef LL and PM (n=5) were collected and aged (at 2°C) for 14 d. These were fabricated into 2.54-cm-thick steaks, packaged aerobically, and subjected to 7 d of retail display. Samples were evaluated daily for visual and instrumental color, percent-age discoloration, water activity, pH, metmyoglobin reducing activity (MRA), and bacterial population levels using conventional culture-based methodologies. Additionally, 16S ribosomal RNA (rRNA) amplicon sequencing was performed to characterize microbial communities associated with the LL and PM steaks throughout storage. The percentage discoloration was greater (P

Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation. [ABSTRACT FROM AUTHOR]

The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded at 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method. [ABSTRACT FROM AUTHOR]

Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to evaluate the effect of DG inclusion in pasture-based systems on the main meat quality attributes of Charolais x Aberdeen Angus heifers. For this purpose, meat from heifers fed with a pasture-based diet without supplementation (P) or with 0.75% of live weight DG supplementation (PDG; DG plus dry-rolled corn, 50:50) or with 0.75% of live weight dry-rolled corn supplementation (PRC) was evaluated. Physical (pH, WHC, color, texture), sensory and nutritional (fat content, fatty acid, and amino acid profile) attributes were evaluated in beef samples. No effect of supplementation was observed on meat pH or color (p > 0.05). Meat from PDG heifers showed higher values of WBSF than meat from P heifers (p = 0.039). However, the overall tenderness evaluated by trained panelists showed no differences due to supplementation (p > 0.05). Our results indicate that the inclusion of DG as a partial corn-replacement supplementation for heifers under grazing represents a strategic tool not only related to meat quality, but also as an alternative to reduce food–feed competition. [ABSTRACT FROM AUTHOR]

During the conversion of muscle to meat, a series of biochemical changes are required for meat aging. Protein phosphorylation, a dynamic regulation mechanism of proteins, regulates almost every major biological process, and is one of the extensive post-translational modifications in the biological world. Therefore, studying the relationship between protein phosphorylation and postmortem muscle is helpful to the development of the meat industry. This article begins with an introduction to protein phosphorylation, discusses the technical progress in phosphorylated protein detection, summarizes the proteins that are phosphorylated in muscle after slaughter and the influential factors of protein phosphorylation, and reviews the effect of protein phosphorylation on meat quality attributes such as tenderness, color and water-holding capacity. The application of salts and amino acids in improving postmortem meat quality is reviewed and future research directions are also proposed.

As a key indicator to measure meat quality, meat color has always been the focus of attention in the meat industry. A large number of reactive oxygen species (ROS) are produced in the freshly slaughtered cattle carcass due to hypoxia and ischemia. The accumulation of ROS resultes in oxidative stress of the carcass, which further promotes the oxidation of myoglobin and adversely affectes the flesh color. However, currently there are few systematic reviews examining the effect of oxidative stress on meat color and its stability. In this article, the effects of oxidative stress on meat color and meat color stability are reviewed by regulating lipid oxidation, protein oxidation and degradation, and affecting the function of mitochondria to provide a theoretical rationale for maintaining good meat color by controlling post-mortem oxidative stress in the future.

To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidation of yak meat stored at 4 °C for 0, 4, 8, 12, and 16 days was determined. The results showed that HPP significantly lowered the total number of colonies and total volatile basic nitrogen (TVB-N) during storage (P

Objective Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. Methods Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. Results Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions.

The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.

The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded after 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.

Previous research indicated that inherently present electron donors and carriers contribute to nonenzymatic metmyoglobin reduction. However, limited knowledge is currently available on how light and oxygen influence nonenzymatic metmyoglobin reduction. The objective of this study was to evaluate the effect of light and oxygen levels on nonenzymatic metmyoglobin reduction in vitro. Two experiments were conducted using equine metmyoglobin solution at pH 5.6 (represents typical postmortem muscle pH) with different electron donors and electron carriers in a 96-well plate. A gas blend of 80% oxygen and 20% carbon dioxide or a pure 99.9% nitrogen gas was bubbled in phosphate buffers and myoglobin solutions to create 2 oxygen levels (low oxygen [4%] and high oxygen [160%]). The desired dissolved oxygen content was measured using a NeoFox oxygen probe (atmospheric oxygen level was 20% oxygen). There were significant effects of electron donors, carriers, and light on nonenzymatic metmyoglobin reduction. Ascorbate and nicotinamide adenine dinucleotide reduced form (NADH) in the presence of methylene blue and ethylenediaminetetraacetic acid (EDTA) exhibited a greater nonenzymatic metmyoglobin reduction in light than dark. An increase in nonenzymatic metmyoglobin-reducing activity (P

Simple Summary: To explore the gene networks and key genes involved in the regulation in meat color of chicken breast muscle, weighted gene co-expression network analysis (WGCNA) was performed based on transcriptome data from the pectoralis major muscle of two yellow feather chicken breeds. The results suggest that genes involved in the regulation of mitochondrial activity and lipid oxidation may play a crucial role in the formation of meat color. The present study advanced our understanding of the molecular mechanisms contributing to meat color and identified potential molecular markers for breeding chicken breast meat color. Meat color is one of the most important economic traits in chickens. However, the gene network and regulatory mechanisms contributing to meat color traits in chickens remain largely unknown. In the present study, we performed weighted gene co-expression network analysis (WGCNA) based on RNA-Seq datasets of 16 pectoralis major muscle samples from two yellow-feather chicken breeds to identify the modules and hub genes related to meat color in chickens. A total of 18,821 genes were used to construct the weighted gene co-expression network, and 29 co-expression gene modules were identified. Among these modules, five modules including blue, brown, steel blue, paleturquoise and orange modules were found to be significantly correlated with meat color traits. Furthermore, several genes within the association module involved in the regulation of mitochondrial activity (e.g., ATP5L, UQCR10 and COX7C) and lipid oxidation (e.g., CAV3, RBP4A and APOH) were identified as hub genes that may play a crucial role in the regulation of meat color. These results provide valuable information to improve our understanding of gene expression and regulation in relation to meat color traits and contribute to future molecular breeding for improving meat color in chickens. [ABSTRACT FROM AUTHOR]

The color of meat is the first criterion that consumers use to judge meat quality. For this reason, we decided to analyze the colorimetric differences produced by two different aging methods (dry aging and wet aging) on pork meat. The analyzed pork meat comes from pigs raised in an intensive system in Botoșani County, Romania. The colorimetric analyses involved the study of three colorimetric parameters (L*, a*, and b*) at multiple stages of aging, as follows: less than 24 hours from the start of aging, and on days 4, 8, 12, 16, and 20 of aging. Colorimetric analyses were conducted on the meat's surface and in its cross-section. The instrument used for color measurements was the Konica Minolta CR-410 chromameter. The results obtained for the external color showed very significant differences (p < 0.001) between the types of aging for the L* and b* colorimetric parameters and significant differences (p < 0.05) for the a* parameter. In the meat cross-section, very significant differences (p < 0.001) were identified concerning the type of aging for the a* parameter and significant (p < 0.05) and distinctly significant differences for the L* and b* parameters, respectively. As for the differences identified between the type of aging and the progression of the aging period, the differences were very significant (p < 0.001) for all the studied parameters on the meat's surface, with the exception of the b* parameter, for which the differences were not significant (p > 0.05). [ABSTRACT FROM AUTHOR]

Ningxiang pig is a breed renowned for its exceptional meat quality, but it possesses suboptimal carcass traits. To elucidate the genetic architecture of meat quality and carcass traits in Ningxiang pigs, we assessed heritability and executed a genome-wide association study (GWAS) concerning carcass length, backfat thickness, meat color parameters (L.LD, a.LD, b.LD), and pH at two postmortem intervals (45 min and 24 h) within a Ningxiang pig population. Heritability estimates ranged from moderate to high (0.30~0.80) for carcass traits and from low to high (0.11~0.48) for meat quality traits. We identified 21 significant SNPs, the majority of which were situated within previously documented QTL regions. Furthermore, the GRM4 gene emerged as a pleiotropic gene that correlated with carcass length and backfat thickness. The ADGRF1, FKBP5, and PRIM2 genes were associated with carcass length, while the NIPBL gene was linked to backfat thickness. These genes hold the potential for use in selective breeding programs targeting carcass traits in Ningxiang pigs. [ABSTRACT FROM AUTHOR]

Meat color is an attractive trait that influences consumers' purchase decisions at the point of sale. To decipher the genetic basis of meat color traits, we performed a genome‐wide association study based on low‐coverage whole‐genome sequencing. In total, 669 (Pietrain × Duroc) × (Landrace × Yorkshire) pigs were genotyped using low‐coverage whole‐genome sequencing. Single nucleotide polymorphism (SNP) calling and genotype imputation were performed using the BaseVar + STITCH channel. Six individuals with an average depth of 12.05× whole‐genome resequencing were randomly selected to assess the accuracy of imputation. Heritability evaluation and genome‐wide association study for meat color traits were conducted. Functional enrichment analysis of the candidate genes from genome‐wide association study and integration analysis with our previous transcriptome data were conducted. The imputation accuracy parameters, allele frequency R2, concordance rate, and dosage R2 were 0.959, 0.952, and 0.933, respectively. The heritability values of a*45 min, b*45 min, L*45 min, C*, and H0 were 0.19, 0.11, 0.06, 0.16, and 0.26, respectively. In total, 3884 significant SNPs and 15 QTL, corresponding to 382 genes, were associated with meat color traits. Functional enrichment analysis revealed that 10 genes were the potential candidates for regulating meat color. Moreover, integration analysis revealed that DMRT2, EFNA5, FGF10, and COL11A2 were the most promising candidates affecting meat color. In summary, this study provides new insights into the molecular basis of meat color traits, and provides a new theoretical basis for the molecular breeding of meat color traits in pigs. [ABSTRACT FROM AUTHOR]

Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economical and efficient method, in the appropriate amount of addition, it can significantly improve the meat color. However, there is still relatively little research on the mechanism and application of different calcium salts in regulating beef quality improvement, which hinders the further development of calcium salt tenderization method. Therefore, this paper reviews the way of calcium salt addition, the improvement factors of beef quality regulation and the application of calcium salt in beef, in order to provide reference significance for the further development of calcium salt in the field of meat products.

To investigate the effects of marketing days and genders on the bearded chicken’s quality, in this study, bearded chickens (roosters, 80, 90, 100, and 110 days of age; hens, 100, 120, 140, and 160 days of age) were slaughtered, and their slaughter performance, chicken skin microstructure, muscles color, breast muscle pH45 min, myofiber characteristics and water retention capacities were evaluated. The results showed the live weight, feathers weight, and blood weight of the bearded chicken from the same gender groups increased along with the increase of age (P0.05) for chickens which had not reached sexual maturity (roosters of 80~90 d and hens of 100~120 d), and significant differences (P

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study evaluated the effect of sex and slaughter weight on carcass traits and non-carcass components of 1,489 horses (739 geldings and 750 females, classified into eight groups according to their weight). Data were analyzed under a completely randomized design. Geldings had a higher (P < 0.05) hot carcass yield (HCY) and cold carcass yield (CCY) than females; however, fat yellowness values (b*) were greater (P < 0.05) in females. Slaughter weight (SW) affected the carcass characteristics. Hot carcass weight (HCW), cold carcass weight (CCW), HCY, and CCY increased (P < 0.05) in accordance with slaughter weight, while cool loss percentage (CL%) was lower (P < 0.05) in horses weighing more than 300 kg. In addition, the non-carcass components decreased (P < 0.05) as the weight of the horses increased. In conclusion, sex and body weight are factors to consider in the production of equine meat since they affect carcass characteristics and noncarcass components. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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. [ABSTRACT FROM AUTHOR]

Aim: This study was carried out to investigate the physical meat quality properties of young and spent female quail of different genetic lines. Materials and Methods: A total of 80 random samples of fresh breast and leg meat of young and spent female quails from four genetic stock as pure line Paharaoh strain (Coturnix coturnix Pharaoh, wild type), recessive white (white) variety of Pharaoh quail, the yellow and black colored cross-line quails obtained by crossing Bob White quail (Colinus virginianus) and Japanese quail (Coturnix coturnix Japonica). Results: There was significant effect of quail age on breast and leg meat pH (p Conclusion: In conclusion, black colored cross-line variety of quail and young birds had greater values of most meat quality characteristics than the other birds.

Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (L*) was significantly higher with treatment intensity, whereas both a* and b* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (p < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast. [ABSTRACT FROM AUTHOR]

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks' feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer's spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers' 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers' breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism. [ABSTRACT FROM AUTHOR]

Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing Escherichia coli (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MPa/5 min. Some of the samples not treated with HPP were cooked under conditions of 55 °C for 1, 3, or 6 h. HPP of 400 MPa/5 min resulted in a 1–2 log reduction in the STEC count. In contrast, HPP of 600 MPa/5 min led to the elimination of STEC even when inoculated to 6 log CFU/g. Nevertheless, sub-lethally damaged cells were resuscitated after enrichment, and STEC was observed in all samples regardless of the pressure used. STEC was not detected in the samples cooked in a 55 °C water bath for 6 h, even after enrichment. Unfortunately, the temperature of 55 °C negatively affected the texture of the steak tartare. Further experiments are necessary to find an optimal treatment for steak tartare to assure its food safety while preserving the character and quality of this attractive product. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma). [ABSTRACT FROM AUTHOR]

Copyright of Manas Journal of Agriculture Veterinary & Life Sciences is the property of Kyrgyz-Turkish Manas University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

[Display omitted] • Computer vision was an efficient tool to estimate Mb redox forms. • Mb redox offers significant meat quality changes during blooming and display. • Mb redox computer estimation was more precise than colorimeter analysis. • MLP networks classified beef pigments, enhancing food quality assessment potential. To development a computer vision system (CVS) to determine the myoglobin redox forms on beef surfaces, the reflectance spectra of reference samples of deoxymyoglobin (DMb), oxymyoglobin (OMb), and metmyoglobin (MMb) were recorded, and the surface images captured by a digital camera (CVScam) and a cell phone camera (CVScel) to train the algorithm. Meat color changes during blooming and display storage were also recorded. Higher k-fold accuracy was observed for CVScam (90.98 %) than for CVScel (86.53 %), with significantly correlation with colorimeter for OMb (r = 0.77 and 0.71), DMb (r = 0.84 and 0.71), and MMb (r = 0.87 and 0.88). The CVS MMb was lower and the OMb was higher than colorimeter, but the redox form behaviors were more consistent with the expected chemical changes on the surface. The constructed CVS showed satisfactory performance as a useful and accurate tool for predicting the myoglobin redox forms on the beef surface. [ABSTRACT FROM AUTHOR]

Discoloration of beef products leads retailers to offer discounts or discard beef products, as consumers tend to reject a brownish beef color. This practice contributes to retail food waste and inefficient resource allocation linked to beef production. The objective of this study was to investigate U.S. consumer preferences for beef color and price discounts. After an initial test for screen acuity regarding color perception using a condensed form the ishihara test, data on meat purchasing behavior as well as demographic information was collected for all participants. An additional part of the study undertook a hypothetical discrete choice experiment using digital photos of beef steaks with different meat color, price, and discount labels in retail packaging to examine consumer preferences, willingness to pay, and the effects of discount pricing. Results of a Mixed Logit Model based on choice data show that beef shoppers perceive, see, and prefer color nearly linearly across days of retail display. Consumers' willingness to pay was negative for 4, 7 and 9 days of retail display relative to day zero and decreased with an increase in discoloration. Results indicate that beef shoppers would have to be financially compensated for choosing a steak that was discolored after 9 days of retail display. However, male beef buyers exhibit weaker preferences for color and could be a target segment for promoting discolored beef products to reduce meat waste. [ABSTRACT FROM AUTHOR]

Beef carcasses with non-normal color costs the United States industry billions of dollars annually. While dark cutters have long been attributed to long-term stress and glycogen depletion, few studies have aimed to understand other potential metabolomic markers of dark and light-colored beef. The objective of this study was to determine the metabolomic profile of carcasses possessing dark, intermediate, normal, and light lean according to RGB instrumental color evaluation. Over 9 consecutive months, 216 carcasses (n = 24/ mo) from 4 color categories were collected from 2 commercial abattoirs. Carcasses were identified using L* values from industry grading cameras. Carcasses were classified into categories based on the least L* value from either side: dark (L* ≤ 55; n = 53), intermediate (55 < L* < 60; n = 54), normal (60 ≤ L* < 80; n = 54), or light (L* ≥ 80; n = 54). A 5.08 cm steak was collected from the longissimus lumborum from both carcass sides. Steaks were aged until 5 d postmortem, snapfrozen and homogenized into a powder. Metabolites were extracted by weighing 50 mg of sample into a tube with 50 μL of ribitol and 1.5 mL of 80% methanol and homogenized using a bead beater. Sample extract was dried with nitrogen gas before being reconstituted with 50 μL of methoxyamine hydrochloride and 50 μL of N-methyl-N-trimethylsilyltrifluoroacetamide with 1% trimethylchlorosilane. Untargeted metabolomics was conducted via gas chromatography-mass spectrometry. Mass spectral data were deconvoluted, aligned, and annotated using MS-DIAL. Total ion counts were normalized by the internal standard and log10 transformed prior to analysis. Data were analyzed using MetaboAnalyst by analysis of variance. Pathway analyses were conducted using the KEGG Bos taurus pathway library. Significance for all analyses was declared at FDR P < 0.05. Metabolite analyses identified 137 total features with 74 identified by the reference library and 45 were differentially expressed between carcass color categories. Malic acid was greatest in dark carcasses and least in normal and light carcasses (FDR P < 0.05). 1-methylgalactose, beta-D-galactose, sorbose, and phosphohexonoic acid was greatest in light carcasses, second in normal, third in intermediate, and least in dark carcasses (FDR P < 0.05). [ABSTRACT FROM AUTHOR]

This study aimed to assess two methodologies (K/S and Krzywicki methods) based on reflectance measurements for estimating the myoglobin (Mb) meat redox forms (deoxymyoglobin, DMb; oxymyoglobin, OMb; and metmyoglobin, MMb), determining their relationship with the CIE color. Different Mb redox reference values were evaluated, and their proportions were estimated in beef longissimus muscle during blooming and display storage. The better reference standards for use in the K/S method were defined as surface reading immediately after meat cutting for 100 % DMb and reading one day after oxidation with potassium ferricyanide for 100 % MMb. Despite being highly correlated (r > 0.92), the K/S and Krzywicki methods produced different pigment proportions. The OMb and MMb obtained by the K/S method were much more consistent with the expected proportion of these pigments during the blooming and oxidation processes. The yellowness (b *) and hue (h) values best described the changes during blooming and were related with OMb formation, while redness (a *) and chroma (C *) were related to the changes in beef discoloration associated with MMb accumulation. This research highlights the importance of analyzing both pigment proportions and colorimetric data in meats, providing unique perspectives on the slight yet crucial changes in meat color. • Krzywicki's convenience versus K/S's accuracy and standards. • Establishment of reliable standards for DMb and MMb for K/S. • CIE color parameter shifts during blooming and storage. • DMb highest in freshly cut than dithionite-treated samples. • Display time affects MMb proportion and color stability. [ABSTRACT FROM AUTHOR]