Search

The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (a*) and an increase in lightness (L*) and yellowness (b*). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage. [ABSTRACT FROM AUTHOR]

Background/Objectives: Early postmortem mitochondrial function and apoptotic activation affect meat quality development. Nicotinamide riboside (NR) supplementation to pigs prior to harvest can improve pork color stability, but its mechanism remains unclear. This study aimed to evaluate the impact of NR supplementation on early postmortem mitochondrial functionality and apoptosis. Methods: Sixteen pigs (N = 16) were individually fed a control or NR-supplemented diet (30 mg·kg body weight−1·d−1) for 10 days prior to harvest. Longissimus dorsi muscle samples were collected at 45 min and 24 h postmortem and analyzed for mitochondrial functionality using high-resolution respirometry and apoptotic protein abundance (apoptosis regulator Bcl-2-associated X (BAX), apoptotic inducing factor (AIF), and caspase 3 (CASP3)) via immunoblotting. Results: NR-supplemented muscle exhibited lower proton leak-associated respiration at 45 min postmortem (p < 0.05), followed by a slower accumulation of mitochondrial outer membrane permeabilization (MOMP; p < 0.05) and a slower loss of mitochondrial integral function (p < 0.05) from 45 min to 24 h postmortem. NR supplementation decreased BAX abundance at 45 min postmortem but increased mature AIF abundance (62 kDa) at 24 h postmortem (p < 0.05). The abundance of CASP3 fragments (~29 kDa) decreased from 45 min to 24 h postmortem, independent of treatment (p < 0.05). Conclusions: NR supplementation demonstrated the potential to protect mitochondrial integral function and alleviate apoptotic activation in early postmortem porcine skeletal muscle, which might contribute to a higher meat color stability in NR-supplemented pork during retail display. [ABSTRACT FROM AUTHOR]

Simple Summary: The meat quality, especially color and tenderness, varies significantly among different muscles within a single carcass. Therefore, this study investigated how genotype, animal age, and aging durations affected the beef color, tenderness and sensory characteristics of different muscles. We found that tenderloin and rib-eye muscles improved in color, tenderness, and sensory traits with up to seven days of aging. The sirloin and rump muscles continued to improve for up to 14 days. The tenderloin was the most tender and acceptable, while the sirloin had the best color and oxidative stability. These results highlighted the importance of applying muscle-specific aging strategies to enhance meat quality in both humped and humpless bulls. This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics. [ABSTRACT FROM AUTHOR]

Transporting cattle in tropical climates substantially impacts oxidative stability and meat quality due to increased stress levels. The objective of this research is to assess the impacts of road transport with two different distances and three stocking densities on meat quality indices and malondialdehyde (MDA) levels in the infraspinatus (IF) and semitendinosus muscles of Brahman crossbred heifers in a tropical climate. Sixty Brahman crossbred heifers were exposed to two different road travel distances: 450 and 850 km. Each travel distance was divided into three different stocking densities: low density of 200 kg/m2, medium density of 400 kg/m2 and high density of 600 kg/m2. The number of animals in each stocking density was kept equal. Following transit, IF and semitendinosus muscle samples were collected and assessed for meat quality characteristics, including colour attributes, pH, muscle glycogen contents, Warner-Bratzler shear force (WBSF), cooking loss and lipid oxidation. The findings showed notable impacts of livestock densities and road transport distances on meat quality parameters and MDA levels in Brahman crossbred heifers' muscles. Similarly, increased livestock densities resulted in higher levels of MDA and alterations in meat quality measures than lower densities following both distances of road transportation. These findings highlight the significance of optimising livestock density and reducing road transport lengths to maintain the oxidative stability of meat quality in heifers. Highlights: Study on cattle responses to stressors associated with road transportation. Transport, distances and densities impact colour, cooking loss and lipid oxidation. Stress caused by transportation impacts the quality of meat and the well-being of heifers. Monitoring throughout transportation and when held in lairage is essential to welfare. [ABSTRACT FROM AUTHOR]

The study evaluated the effect of housing system and genotype on performance and breast meat quality in 540 cockerels. Three genotypes of cockerels differing in growth intensity (slow-growing ISA Dual, medium-growing Hubbard JA757 and fast-growing Ross 308) and two housing systems (litter and mobile box on pasture) were compared. The significantly lowest feed conversion (p <.001) was recorded for Ross 308 cockerels housed on litter, while ISA Dual cockerels from mobile boxes had a 74% higher conversion ratio. The highest concentrations of lutein (p =.043) and α-tocopherol (p =.024) in breast meat were found in the cockerels from mobile boxes of genotypes ISA Dual and Ross 308, respectively. Meat stored for five days showed the highest oxidative stability of fat (p =.001) in slow- and medium-growing cockerels housed on pasture. The ISA Dual genotype housed both on litter and on pasture and the Hubbard JA757 genotype from mobile boxes had the highest proportion of polyunsaturated fatty acids in the meat (p <.001). The lowest n6/n3 fatty acid ratio (p =.045) and thrombogenic index (p <.001) and the highest hypocholesterolaemic/hypercholesterolaemic index (p <.001) were recorded in slow-growing chickens with access to pasture. The meat of cockerels fattened on litter was considered more fragrant (p =.013), more tender (p <.001), juicier (p <.001) and overall more acceptable (p =.001). It can be concluded that the ISA Dual genotype showed the highest willingness to graze compared to Hubbard JA757 and Ross 308 cockerels and made the best use of the benefits of pasture fattening, which was reflected in the high quality of the meat. The meat of conventionally housed cockerels was sensorially evaluated as better. Highlights: The ISA Dual genotype showed the highest willingness to graze, which was reflected in the higher content of health-promoting substances in meat. The more frequent use of slow-growing cockerels for the purpose of fattening will be hindered by lower performance of the cockerels and low level of meat tenderness. [ABSTRACT FROM AUTHOR]

Simple Summary: The Krškopolje pig has a reputation for being more resilient and having a lower protein requirement compared to modern breeds, which is important for sustainable agriculture. However, this difference needs to be proven by comparing the genotypes under the same conditions. The present study compares this indigenous Slovenian breed with modern hybrid pigs, investigating the effects of reduced dietary protein intake on growth and meat quality. Our research showed that dietary protein reduction in modern pigs led to a slight decrease in performance but not in Krškopolje pigs, confirming its lower protein requirement and better adaptability. Overall, the modern pigs grew faster and deposited more muscle, while the Krškopolje pigs deposited more fat. Their fat was also more saturated. The meat from Krškopolje pigs showed a better aptitude for processing into high-quality meat products. The results obtained can help farmers in rearing Krškopolje pigs more efficiently and thus preserve the breed and offer high-quality meat products. This study compared the performance, meat quality and adipose tissue characteristics of Krškopolje pigs and modern hybrid pigs under identical rearing conditions, besides examining the effects of dietary protein reduction in both genotypes. A total of 29 pigs (14 Krškopolje and 15 hybrids) were assigned to litter into two dietary groups (high and low protein). The low-protein diet for hybrid pigs corresponded to the high-protein diet for Krškopolje pigs. All diets were iso-energetic. Dietary protein reduction decreased growth rate and muscle development in modern hybrids but had no significant impact on performance, quality or metabolic traits in Krškopolje pigs. Genotype differences revealed that Krškopolje pigs had lower growth rates, less lean and more fat deposition, as reflected in thicker subcutaneous and higher intramuscular fat compared to modern hybrids. Krškopolje pigs also exhibited higher myoglobin concentration and fatty acid saturation. Lipogenic enzyme activity and histo-morphological traits behaved in a tissue-specific manner but still indicated a greater lipogenic potential in Krškopolje pigs. This study provides valuable insights into breed-specific responses to dietary changes and highlights the unique characteristics of Krškopolje pigs. [ABSTRACT FROM AUTHOR]

The quality of broiler meat affects consumers' purchasing decisions. Numerous studies have shown that phosphorylation of proteins in muscle can affect muscle quality. Here, metabolomics and transcriptomics were used to systematically identify the genetic regulation of differences in meat flavor among different broiler. By constructing the meat flavor-related metabolite-gene networks, we identified that protein phosphatase magnesium/manganese-dependent 1J (PPM1J), which is known to regulate a range of biological processes by modulating reversible protein phosphorylation, was a differentially expressed gene with the highest connectivity to meat flavor-related metabolites. Gain- and loss-of-function analysis revealed that PPM1J induced muscular atrophy, improved meat quality and regulated the composition of glycerophospholipids. More importantly, phosphoproteome and metabolome results found that PPM1J participates in the regulation of meat quality feature and glycerophospholipids composition by catalyzing protein dephosphorylation. Our study provides a basis for further understanding the molecular mechanism of meat quality feature and glycerophospholipids composition in broiler. [ABSTRACT FROM AUTHOR]

This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (Longissimus thoracis et lumborum), as well as the antioxidative status of the blood and liver. The sensory quality of the meat was also evaluated for color, aroma, texture, juiciness, and palatability. Twenty-four finishing pigs, divided into two groups, were fed a basal diet and a diet with a phenolic supplement (0.1%). The supplementation increased the redness of the meat (+36% for a* and +28% for redness index), the myoglobin (Mb) content (+7%), the antioxidant activity, and the juiciness. The treatment increased the antioxidant status of meat, reflected by superoxide dismutase (SOD) activity and total glutathione (GSH + GSSG). The catalase and SOD activities and GSH + GSSG of the blood and liver were also elevated in the supplemented samples when compared to the control group. A significant effect of time was observed for all tested parameters (pH, color attributes, Mb forms, the antioxidant activity, lipid oxidation) except for the Mb content. For the stored samples, only TBARSs (thiobarbituric acid reagent substances) were affected by the diet. The slope of the plot for TBARS changes with time was significantly different between the control and treated groups (p = 0.017), which indicated a significant effect of dietary supplementation. A higher rate of lipid oxidation was observed in the control samples. [ABSTRACT FROM AUTHOR]

Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of coatings with different ratios (1:0, 3:1, 1:1, 1:3, 0:1) of chitosan to lycopene were prepared. Beef was treated with different coatings. The changes in color, relative content of different Mb forms, thiobarbituric acid-reactive substances (TBARS), sulfhydryl content, carbonyl content, microbial count, cooking loss, and sensory evaluation during storage were investigated. The results showed that after 8 days, compared to the control, the relative content of oxymyoglobin (OxyMb), the lightness (L*) value, the redness (a*) value, and the composite index (CI) value of beef treated with chitosan/lycopene of 1:3 (w:w, the concentration of lycopene was 0.75% (w:v)) increased by 6.34%, 34.73%, 67.25%, and 116.27%, respectively. Meanwhile, the relative content of metmyoglobin (MetMb) and the yellowness (b*) value decreased by 11.67% and 23.21%, respectively. Additionally, beef treated with chitosan/lycopene of 1:3 also performed well in protein oxidation, fat oxidation, microbial count, and cooking loss. Generally, the beef treated with chitosan/lycopene of 1:3 showed the best comprehensive quality. The coating was suitable for application in beef. These results are promising for food preservation. [ABSTRACT FROM AUTHOR]

Post-slaughter chilling is essential for food safety in the meat industry. However, carcasses exposed to cold air in refrigerated chambers may undergo adverse effects on quality parameters. Thus, this study aimed to evaluate the efficiency of high-density polyethylene (HDPE) plastic wrapping on rabbit carcasses during post-slaughter chilling and its impact on the rabbit meat quality. Twenty whole carcasses of male Botucatu rabbits, slaughtered at 90 days of age, were used in a completely randomised design with a 2×2 factorial scheme [HDPE carcass wrapping (present and absent) vs. cut (loin vs. thigh)]. After 24 h of slow chilling at 4°C, the carcasses were deboned and physicochemical analyses were conducted to assess quality parameters: pH, colour (L*, a*, b*), water-holding capacity (WHC), cooking loss (CL), sarcomere length (SL), shear force (SF), myofibrillar fragmentation index (MFI) and lipid oxidation by thiobarbituric acid reactive substance (TBARS). The wrapping resulted in lower (P<0.05) ultimate pH, red intensity, waterholding capacity and shear force, and higher MFI (P<0.05). Sarcomere length was shorter in the unwrapped thigh compared to both wrapped thigh and unwrapped loin (P<0.05). The thigh exhibited higher redness, yellowness and shear force (P<0.05), while the loin showed greater lightness (P<0.05). The unwrapped loin also demonstrated a greater MFI than the unwrapped thigh (P<0.05). Notably, no significant effect of either wrapping or cut type was observed on TBARS (P>0.05). These findings demonstrated that HDPE wrapping maintained the light colour of rabbit meat, which is more appealing to white meat consumers due to its light pink appearance. Additionally, HDPE wrapping enhanced tenderness, a key attribute in consumers' meat selection, as indicated by higher MFI values (P<0.05) and lower shear force measurements (P<0.05). In conclusion, wrapping carcasses in high-density polyethylene during the first 24 h post-mortem positively influences the rabbit meat quality, particularly in terms of colour and tenderness, with the loin cut showing superior tenderness compared to the thigh. [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the impact of a high-fat finishing diet on the in vivo performance, anatomical and carcass characteristics, and meat quality of adult culled goats. Over a period of 28 days leading up to slaughter, eighteen adult culled goats were subjected to a finishing diet provided in quantities sufficient to meet 3.0 times the nutritional requirements of adult non-dairy maintenance goats. The female goats were divided into two groups: one fed with the baseline diet without fat supplementation (n = 9) and the other fed a diet concentrated supplemented with whole full-fat linseed (n = 9). The diets varied in fat content (2.8% vs. 8.4% DM). The high-fat group exhibited a higher dry matter intake compared to the control group (+37%), along with elevated plasma cholesterol and triglyceride levels. The control group experienced a significant decrease in daily weight gain between the second and final week of the finishing period (-70%), in contrast to the increase observed in the high-fat group (+59%). At slaughter, no differences were noted between the groups in anatomical and carcass characteristics. Additionally, no differences were found between the diets regarding proximate composition, pH, yellow color component, and lightness of loin. The high-fat group exhibited a higher redness of loin. The inclusion of high-fat levels in finishing diets for culled adult goats allows for increased feed intake and performance but does not appear to affect carcass or meat quality. [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.)

At present, some ingredients called "novel foods", such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. [ABSTRACT FROM AUTHOR]

The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was divided into 4 treatments viz., C (control)-without coating, T1-alginate coating, T2- alginate coating with 0.2% clove essential oil, and T3- alginate coating with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat. [ABSTRACT FROM AUTHOR]

This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values. [ABSTRACT FROM AUTHOR]

Simple Summary: It was confirmed that electronarcosis (EE) is a better method of pre-slaughter stunning for the meat quality of Arapaima gigas fillets from fish farming; the other methods are ice asphyxiation (IA), air asphyxiation (AA) and hypothermia followed by bleeding (HB), which showed fewer interesting results. Data were obtained from a pH analysis, rigor mortis index (RI), water activity (Aw), instrumental texture, blood glucose and instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. EE resulted in better texture assignments in the fillets. The blood glucose values indicate that the fish subjected to EE were less stressed. Regarding instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity, those subjected to AA exhibited greater red-green colour intensity and those subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness and tenderness. The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness. [ABSTRACT FROM AUTHOR]

Meat color traits directly influence consumer acceptability and purchasing decisions. Nevertheless, there is a paucity of comprehensive investigation into the genetic mechanisms underlying meat color traits in pigs. Utilizing genome-wide association studies (GWAS) on five meat color traits and the detection of selection signatures in pig breeds exhibiting distinct meat color characteristics, we identified a promising candidate SNP, 6_69103754, exhibiting varying allele frequencies among pigs with different meat color characteristics. This SNP has the potential to affect the redness and chroma index values of pork. Moreover, transcriptome-wide association studies (TWAS) analysis revealed the expression of candidate genes associated with meat color traits in specific tissues. Notably, the largest number of candidate genes were observed from transcripts derived from adipose, liver, lung, spleen tissues, and macrophage cell type, indicating their crucial role in meat color development. Several shared genes associated with redness, yellowness, and chroma indices traits were identified, including RINL in adipose tissue, ENSSSCG00000034844 and ITIH1 in liver tissue, TPX2 and MFAP2 in lung tissue, and ZBTB17, FAM131C, KIFC3, NTPCR, and ENGSSSCG00000045605 in spleen tissue. Furthermore, single-cell enrichment analysis revealed a significant association between the immune system and meat color. This finding underscores the significance of the immune system associated with meat color. Overall, our study provides a comprehensive analysis of the genetic mechanisms underlying meat color traits, offering valuable insights for future breeding efforts aimed at improving meat quality. [ABSTRACT FROM AUTHOR]

Simple Summary: Paper mulberry (PM) is an unconventional protein feed material, and silage is its main processing method. The present study aimed to investigate the health benefits and meat quality of supplementing Yangzhou geese with paper mulberry silage. Results indicated that paper mulberry silage supplementation had a promotional effect on the growth of Yangzhou geese, the sensory quality of the breast muscles improved, and the nutritional quality enhanced. Untargeted metabolomics analysis demonstrated that PM treatment enhanced guanidinoacetic acid levels in breast muscles and facilitated the metabolism of amino acids and the role of substances in lipid antioxidant pathways. Consequently, paper mulberry could be considered to be a novel protein feed option capable for geese. There have been few investigations into the health benefits and meat quality of supplementing Yangzhou geese with paper mulberry silage. One hundred and twenty 28-day-old Yangzhou geese were selected for the experiment and randomly divided into two groups: a control group (CON) and a paper mulberry silage group (PM), with six replicates in each group. The experiment lasted for a total of 6 weeks. The experiment found that compared with CON, PM had a promoting effect on the average daily weight gain of Yangzhou geese (p = 0.056). Sensory and nutritional analysis of breast muscles revealed a decrease in a* value (p < 0.05) and an increase in protein content (p < 0.05) following PM treatment. Through untargeted metabolomics analysis of breast muscle samples, it was found that 11 different metabolites, including guanidinoacetic acid and other substances, had a positive effect on amino acid metabolism and lipid antioxidant pathways of PM treatment. Overall, the strategy of feeding Yangzhou geese with paper mulberry silage is feasible, which can improve the sensory quality and nutritional value of goose meat. The experiment provides basic data for the application form of goose breeding, so exploring the impact of substances within paper mulberry on goose meat should be focused on in the future. [ABSTRACT FROM AUTHOR]

The experiment aimed to assess the effects of sucrose-chelated trace elements as substitutes for inorganic trace elements on the growth performance, carcass traits, meat quality, and muscle trace element deposition in growingfinishing pigs. Eighty-four castrated boars (70±3) kg were randomly divided into two treatment groups, each treatment with six replicates, and each replicate consisting of seven pigs. The control group (IE group) was fed a diet supplemented with 1% inorganic trace elements, and the experimental group (SE group) was fed a diet supplemented with 1% sucrosechelated trace elements. The experiment lasted for 56 days. The results showed that compared to IE group, the average daily gain, final weight, carcass weight, and backfat thickness of growing-finishing pigs in SE group increased ( P<0.05), the drip loss and refrigeration loss of the longissimus dorsi muscle decreased ( P<0.05), and the thawing loss showed a trend of reduction ( P>0.05). The redness (a*) value of the longissimus dorsi muscle of SE group increased after 45 minutes and one day of storage ( P<0.05). The T-AOC, T-SOD, and GSH-Px activities of the longissimus dorsi muscle of SE group were enhanced ( P<0.05), and the MDA content decreased ( P<0.05). Compared to IE group, the Cu and Se content in the longissimus dorsi muscle in SE group increased ( P<0.05), and the Fe and Mn content in the hind leg muscle increased ( P<0.05).The study indicates that using sucrose-chelated trace elements in the diet as substitutes for inorganic trace elements can improve the growth performance, carcass traits, meat quality, and muscle antioxidant status of growing-finishing pigs, and promote the deposition of trace elements in muscles. [ABSTRACT FROM AUTHOR]

Background: Clostridium butyricum (CB) is a probiotic that can regulate intestinal microbial composition and improve meat quality. Rumen protected fat (RPF) has been shown to increase the dietary energy density and provide essential fatty acids. However, it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat. This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance, meat quality, oxidative stability, and meat nutritional value of finishing goats. Thirty-two goats (initial body weight, 20.5 ± 0.82 kg) were used in a completely randomized block design with a 2 RPF supplementation (0 vs. 30 g/d) × 2 CB supplementation (0 vs. 1.0 g/d) factorial treatment arrangement. The experiment included a 14-d adaptation and 70-d data and sample collection period. The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate (dry matter basis). Result: Interaction between CB and RPF was rarely observed on the variables measured, except that shear force was reduced (P < 0.05) by adding CB or RPF alone or their combination; the increased intramuscular fat (IMF) content with adding RPF was more pronounced (P < 0.05) with CB than without CB addition. The pH24h (P = 0.009), a* values (P = 0.007), total antioxidant capacity (P = 0.050), glutathione peroxidase activities (P = 0.006), concentrations of 18:3 (P < 0.001), 20:5 (P = 0.003) and total polyunsaturated fatty acids (P = 0.048) were increased, whereas the L* values (P < 0.001), shear force (P = 0.050) and malondialdehyde content (P = 0.044) were decreased by adding CB. Furthermore, CB supplementation increased essential amino acid (P = 0.027), flavor amino acid (P = 0.010) and total amino acid contents (P = 0.024) as well as upregulated the expression of lipoprotein lipase (P = 0.034) and peroxisome proliferator-activated receptor γ (PPARγ) (P = 0.012), and downregulated the expression of stearoyl-CoA desaturase (SCD) (P = 0.034). The RPF supplementation increased dry matter intake (P = 0.005), averaged daily gain (trend, P = 0.058), hot carcass weight (P = 0.046), backfat thickness (P = 0.006), concentrations of 16:0 (P < 0.001) and c9-18:1 (P = 0.002), and decreased the shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (P = 0.022) were upregulated due to RPF supplementation, resulting in higher (P < 0.001) content of IMF. Conclusions: CB and RPF could be fed to goats for improving the growth performance, carcass traits and meat quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle. [ABSTRACT FROM AUTHOR]

Simple Summary: In the current market, most retailers in EU countries pay pig breeders primarily for the lean meat percentage of the carcass, which does not agree entirely with the quality of pork meat (such as colour). It is well known that pigs are more susceptible than other livestock species to high environmental temperatures. High temperatures in finishing pigs are associated with reduced performance parameters. This study evaluated the seasonal effect (summer vs. autumn) on performance (live weight, average daily gain) and slaughter traits of finishing pigs (warm and cold carcass weights, trunk length, fat thickness), as well as meat quality parameters of the pork (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition). Seasonal differences in performance between summer and autumn were more pronounced when measuring the length of the phase of the average daily weight gain during the trial. There was also a significant difference in trunk length and fat thickness parameters (withers, loin, and mean back fat thickness), L* value, total drip loss, and cooking loss between the two groups. In addition, the seasonal differences affected the meat composition parameters. Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork. [ABSTRACT FROM AUTHOR]

Simple Summary: The Food and Agriculture Organization of the United Nations, the World Health Organization, and the Commission on Food Additives recognize lycopene as a Class A nutrient, but relatively few systematic studies have been conducted on lycopene regulation of antioxidant and meat quality improvement and intestine microbiota in poultry. This study investigated the dietary lycopene from the effects on growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens. Compared with the control group, the dietary lycopene increased the average daily gain and decreased the feed conversion ratio in the experimental groups; the drip loss24h were decreased in breast muscles in the group treated with 20 mg/kg dietary lycopene; the jejunum villous height was increased in the groups treated with 20 mg/kg dietary lycopene; 13,223 OTUs were identified, each representing a microbial species, and the control group; the Unclassified-f-Ruminococcaceae relative abundance was increased in the groups treated with 20 mg/kg dietary lycopene. In this study, the 20 mg/kg dietary lycopene improved the growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens. This study provided a theoretical basis for the application of lycopene in poultry production. The experiment aimed to investigate the effects of dietary lycopene on the growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens. We randomly divided five hundred and seventy-six one-day-old male broilers into four groups each with six replicates and 24 chickens in each replicate. The control group (CG) was fed the basal diet, and the other groups were given powder lycopene of 10, 20, and 30 mg/kg lycopene (LP10, LP20, and LP30, respectively). Compared with the control group, (1) the dietary lycopene increased (p = 0.001) the average daily gain and decreased (p = 0.033) the feed conversion ratio in the experimental groups; (2) the glutathione peroxidase enzyme contents in LP20 were higher (p =< 0.001) in myocardium; (3) the crude protein contents were higher (p = 0.007) in the group treated with 30 mg/kg dietary lycopene; (4) the jejunum villous height was higher (p = 0.040) in LP20; (5) the Unclassified-f-Ruminococcaceae relative abundance was significantly higher (p = 0.043) in LP20. In this study, adding 20 mg/kg dietary lycopene to the broiler chickens' diets improved the growth performance, antioxidant capacity, meat quality, intestine histomorphology, and cecal microbiota in broiler chickens. [ABSTRACT FROM AUTHOR]

An increasing number of consumers are expressing concerns about the quality, nutrient content, and safety of the meet products they purchase, alongside animal welfare and the environmental footprint of production systems. Various studies show that grassland-based systems can produce a healthier meat product. In this context, livestock farmers are actively pursuing improvements in their systems focus on sustainability, with regenerative livestock farming emerging as a prominent approach. Most research has focused on showing the differences in the quality of meat comparing pastoral systems and those fed concentrates under controlled environments. However, there are no studies in Chile that evaluate the quality of beef derived from different pastoral systems, particularly those consider adequate data and products sourced directly from livestock sector. This study explores three beef production systems commonly used in southern Chile (conventional, free grazing, and regenerative), evaluating their impact on carcass characteristics, meat quality attributes, and nutritional components. The results show some variations in carcass weight and yield, with free grazing showing better results. Deviations in meat color were observed, with conventional meat being more red and yellow while regenerative meat was less bright. Subcutaneous fat color and water retention capacity were influenced by diet and production methods. Although lipid oxidation showed no differences, 100% grazing-based systems exhibited lower values, suggesting a higher intake of antioxidants. The research highlights the nutritional superiority of beef from grasslands, characterized by a lower intramuscular fat content and higher values of minerals, such as selenium. The complex multifactorial interaction of pastoral systems is also highlighted, impacting the carcass and meat quality. A holistic approach is essential in future research to generate and assess healthy beef. [ABSTRACT FROM AUTHOR]

There is a consistent and growing need for livestock and meat producers to understand the factors that affect fresh meat quality and value. New information can be used to make precise changes in management or genetic selection to improve the ability to efficiently produce the high-quality meat that customers and consumers expect. The molecular composition of meat can explain the variation in the meat quality phenotype. The molecular phenotype includes the profile of all molecules in the proteome, metabolome, and lipidome. Because a high proportion of meat quality traits are affected by structural and metabolic proteins, identifying the proteomic phenotype associated with high-quality meat production will inform the development of strategies to consistently produce these products. There is a complexity in interpreting early post-mortem, post-rigour, and post-ageing muscle proteomes, and these phenotypes are distinct from those observed in living muscle. Investigations using proteomic tools must carefully ask direct questions in the context of post-mortem muscle. New technologies provide the opportunity to measure entire protein profiles, and even more information can be learned by defining the proteome of fractions of proteins separated based on their solubility and observed changes during the post-mortem conversion of muscle to meat. Targeted studies of how specific proteins that are known to directly affect meat quality, such as myoglobin and calpain, demonstrate that modifications of these proteins can affect their activity and how they contribute to meat quality. A holistic view of the meat proteome and recognising that it is specifically different than the muscle proteome will provide the meat science community with a starting point to use proteomic and other omic technologies to address these complex issues. This review aims to provide an overview of the current state-of-the-art in proteomics s in meat science research, highlighting recent advancements and perspectives for future research. Interpreting data on protein interactions in meat is challenging due to the vastly different intracellular environment compared to muscle. Omics approaches provide insights into the molecular processes underlying meat quality. Targeted proteomic approaches need to be considered to provide a fuller understanding of the changes important to meat quality. [ABSTRACT FROM AUTHOR]

Moringa oleifera leaves (MOL) containing phytochemicals could be used to replace synthetic growth promoters to improve products quality in sustainable rabbit production. This study explores the supplementation of MOLM on carcass characteristics and meat quality of rabbits. A total of 64, 28 days-old male weaned New Zealand white rabbits (600 ± 8.58 g live weight) were randomly allocated to four diets in completely randomised design. The rabbits were reared on iso-energetics and isoproteic diets formulated by incorporating MOLM at 0, 5, 10, and 15% and were humanely slaughtered after 6 weeks. Heart weight increased linearly with MOLM levels (R2 = 0.50; p = 0.007) whereas slaughter (SLW), hot carcass (HCW), cold carcass (CCW), legs, head and kidneys weights were increased quadratically. Also, liver decreased quadratically (R2 = 0.41; p = 0.03) with MOLM levels. Fillet lightness (L*) (R2 = 0.21; p = 0.02), redness (a*) (R2 = 0.14; p = 0.04) and yellowness (b*) (R2 = 0.14; p= <0.0001) decrease whereas peak force increased (R2 = 0.63; p = 0.02) quadratically with MOLM levels. Leg muscle a* (R2 = 0.45; p = 0.0001) and cooking loss (R2 = 0.19; p = 0.0009) decreased linearly with MOLM levels. Only aroma (R2 = 0.04; p = 0.04), juiciness (R2 = 0.05; p = 0.04) and connective tissues (R2 = 0.03; p = 0.05) increased linearly with MOLM levels. In conclusion, MOLM did not adversely affect rabbit carcass characteristics and meat quality hence it can be recommended as a nutraceutical sources for sustainably rabbit production. Moringa oleifera leaves (MOL) containing phytochemicals could be used to improve the physio-chemical quality of meat of rabbit in sustainable rabbit production. Partial inclusion of MOL in rabbit's diets improved carcass characteristics and meat quality. Slaughter and organ weights, physio-chemical and sensory evaluation were significantly improved by MOLM inclusion. [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]

This study aimed to investigate the effects of different slaughter methods (immersion in ice/water slurry, T1; gill cut, T2; CO2 asphyxia, T3; percussion (hit on the head with a stick), T4; Melissa officinalis L. essential oil + CO2, T5) on physiological stress, oxidative stress, and muscle quality in large yellow croaker. In terms of physiological stress, the levels of glucose (GLU), lactate dehydrogenase (LDH), and catalase (CAT) in CO2 asphyxia samples were significantly lower than those in other samples (p < 0.05). The level of cortisol (COR) in T1 sample was 1.25–1.84 times higher than that of other samples. The GLU level of T1 group was 3.2 times higher than that of T3 sample, and significantly higher than that of other samples. The creatine phosphokinase (CPK) and CAT levels of T2 samples were the highest (2.03 ng/mL and 8.34 U/mL, respectively). Furthermore, the superoxide dismutase (SOD) and glutathione peroxidase (GPx) analysis revealed that T3 and T4 samples could maintain good antioxidant enzyme activity during cold storage. The T3 samples maintained the stability of the protein (the lowest carbonyls and surface hydrophobicity) and reduced lipid oxidation (lower TBARS). In addition, the analysis of pH and water-holding capacity (WHC) revealed that T3 samples had better muscle quality. The muscle of T2 samples kept better color due to bloodletting treatment. The samples obtained after addition of Melissa officinalis L. essential oil had poorer indexes in all aspects compared to the T3 samples, which might be caused by the long anesthesia time of the essential oil. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias 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.)

Copyright of Acta Prataculturae Sinica is the property of Acta Prataculturae Sinica Editorial Office 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.)

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]

Natural antimicrobials are effective against both food-borne pathogens and spoilage bacteria. The current study aimed to evaluate the in vitro antimicrobial activity of eight natural bioactive compounds (BACs) and one synthetic compound, butylated hydroxytoluene (BHT), and to evaluate the effect of one selected BAC (AITC) on the safety and quality of minced chicken meat. Additionally, physicochemical (pH, color, water-holding capacity (WHC), chemical forms of myoglobin (deoxymyoglobin-DeoMb, oxymyoglobin-OxyMb, and metmyoglobin-MetMb), thiobarbituric-acid-reactive substances (TBARs)), and microbiological properties (in vitro antimicrobial activity and determination of minimum inhibitory concentration (MIC)) were also evaluated through electronic-nose odor detection. Allyl-isothiocyanate (AITC), thymol, eugenol, and geraniol showed the broadest spectrum of in vitro antibacterial activity against one major meat spoilage bacterium and five pathogenic bacteria that were tested. Subsequently, AITC was selected to be applied to fresh minced chicken meat at different concentrations (at concentrations of the MIC (MIC-1), two times the MIC (MIC-2), and four times the MIC (MIC-4)). The chicken meat was then vacuum-packaged and kept for up to 14 days at 4 °C, and its quality properties were checked during storage. In this study, the addition of low concentrations of AITC (MIC-1) maintained the lightness (L*) and increased the WHC of the meat. High concentrations (MIC-2 and MIC-4) caused a significant increase in lightness (L*) and folded yellowness (b*) value, and they significantly reduced the redness (a*) and TBARS values compared to the control meat. The amounts of MetMb and DeoMb were reduced and the quantity of OxyMb was increased as a result of the addition of AITC to the chicken breast. Throughout storage, particularly at MIC-4, AITC showed the lowest numbers of aerobic mesophilic cells, as well as a reduction in Listeria monocytogenes cell numbers and a decrease in Salmonella Typhimurium counts. In addition, the meat containing MIC-4 did not exhibit growth of Pseudomonas lundensis after 10 days. During the storage period, an electronic-nose assay demonstrated a distinction in the odor buildup of AITC across the various meat groups, and meat treated with MIC-4 showed a trend that was clearly opposite to that of untreated meat. These encouraging results demonstrate the potential of AITC to improve the safety and shelf life of meat and meat products. [ABSTRACT FROM AUTHOR]

Simple Summary: In Uruguay and some other countries in the region, where pasture grazing has always been predominant in beef production, steers are now increasingly fed grains to shorten the production time. This has implications for meat quality, so meat from both systems (pasture and concentrate) was compared under refrigerated retail conditions in this study. Meat from pasture-fed steers exhibited lower levels of lipid and protein oxidation during the display period, likely due to the higher levels of antioxidants, such as β-carotene and α-tocopherol, found in this investigation. In addition, meat from pasture-raised steers was healthier for consumers in terms of its fatty acid composition and lower intramuscular fat content. In conclusion, meat from pasture-fed steers was more stable during retail refrigeration, possibly allowing for a longer shelf-life, and was healthier for consumers compared to meat from concentrate-fed steers. Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the Semimembranosus muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced. The muscles were placed in a refrigerated showcase for 3, 6, and 9 days. The contents of β-carotene, α-tocopherol, and fatty acids were determined before the meat was placed on display. Lipid and protein oxidation, color, and heme iron content were determined before and during display. The meat from pasture-fed steers had a lower intramuscular fat content (1.78 ± 0.15 vs. 4.52 ± 0.46), lower levels of monounsaturated fatty acids, a lower n-6/n-3 ratio, less lipid and protein oxidation, lower L* and a* values, and higher levels of α-linolenic acid, DHA, total n-3, β-carotene, and α-tocopherol. In conclusion, the meat from pasture-fed steers was more stable during retail display from an oxidative point of view, which may be due to its higher levels of antioxidant compounds such as β-carotene and α-tocopherol and had a healthier fatty acid profile for consumers. [ABSTRACT FROM AUTHOR]

Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study characterized the apparent meat quality, flavor profiles, and microbial communities of beef during the different post-mortem processes, followed by the investigation of the correlations between the dominant microbiota and key volatile compounds. The results showed that wet-aged beef has a higher product yield and more stable color than dry-aged beef, as evidenced by the significantly lower value of aging loss and discoloration (ΔE). According to the odor activity value, 11 out of 65 compounds were categorized as aroma-active components, and 9 of them, including 1-pentanol, 1-octen-3-ol, hexanal, nonanal, heptanal, octanal, 2-nonenal, (E)-, 2-octenal, (E)- and 2-decenal, (E)-, were enriched in beef wet-aged for 7 d. Significant variances were found in the microbial communities of different aging beef. Of these, 20 microbiota (with 10 bacterial and 10 fungal genera) were recognized as the dominant genus. Partial least squares regression combined with a correlation network model revealed that five microbial genera, including Trichosporon, Prauserella, Rhodotorula, Malassezia, and Corynebacterium, constituted the functional microbiota responsible for flavor formation in aging beef and were positively associated with ≥7 key volatile compounds (p < 0.05, |ρ| > 0.7). This study suggests that the application of wet aging within 7 d on beef is better for meat quality and provides novel insights into the mechanisms of flavor formation in post-mortem aging beef via functional microbiota. [ABSTRACT FROM AUTHOR]

Gut microbiota play an important role in the gut ecology and development of pigs, which is always regulated by nutrients. This study investigated the effect of L-Citrulline on growth performance, carcass characteristics, and its potential regulatory mechanism. The results showed that 1% dietary L-Citrulline supplementation for 52 days significantly increased final weight, liveweight gain, carcass weight, and average backfat and markedly decreased drip loss (p < 0.05) of finishing pigs compared with the control group. Microbial analysis of fecal samples revealed a marked increase in a-diversity and significantly altered composition of gut microbiota in finishing pigs in response to L-Citrulline. In particular, these altered gut microbiota at the phylum and genus level may be mainly involved in the metabolic process of carbohydrate, energy, and amino acid, and exhibited a significant association with final weight, carcass weight, and backfat thickness. Taken together, our data revealed the potential role of L-Citrulline in the modulation of growth performance, carcass characteristics, and the meat quality of finishing pigs, which is most likely associated with gut microbiota. [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.)

Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films VPA (250 µ nylon/EVOH/enhanced polyethylene coextrusion), VPB (250 µ nylon/EVOH/enhanced polyethylene coextrusion), or VPC (125 µ nylon/EVOH/enhanced/polyethylene coextrusion). Steaks placed in VPA were lighter (L*) and redder (a*) in surface color (p < 0.05) as the display period increased, whereas steaks packaged in VPB and VPC became darker. Yellowness, hue angle (Hue°), and chroma (C*) values were greater (p < 0.05) in steaks using VPC film as the storage period increased. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VPA and VPB than in VPC. However, steaks placed in VPC films contained greater (p < 0.05) forms of metmyoglobin and oxymyoglobin and lower calculated relative values of deoxymyoglobin. In addition, packaging treatment altered (p > 0.05) lipid oxidation, but storage time had a greater (p < 0.05) influence on purge loss, cook loss, and Warner-Bratzler shear force (WBSF). Current results suggest that the use of vacuum packaging for extended storage of beef steaks (>60) days is plausible. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes. [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.)

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (p < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p < 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required. [ABSTRACT FROM AUTHOR]

Simple Summary: The adverse effects of heat stress on poultry production sustainability are well known, however, there is still a paucity of information regarding its effect on meat quality. Here, we report the effect of heat stress and supplementation of exogenous phytase on growth performances, muscle myopathy incidence, and meat quality as well as its underlying molecular mechanisms in broilers. Heat stress (HS) is one of the most challenging stressors to poultry production sustainability. The adverse effects of HS range from feed intake and growth depression to alteration of meat quality and safety. As phytase supplementation is known to improve nutrient utilization and consequently growth, we undertook the present study to evaluate the effects of dietary phytase on growth and meat quality in heat-stressed broilers. A total of 720 day-old hatch Cobb 500 chicks were assigned to 24 pens within controlled environmental chambers and fed three diets: Negative Control (NC), Positive Control (PC), and NC diet supplemented with 2000 phytase units (FTU)/kg) of quantum blue (QB). On day 29, birds were exposed to two environmental conditions: thermoneutral (TN, 25 °C) or cyclic heat stress (HS, 35 °C, 8 h/d from 9 a.m. to 5 p.m.) in a 3 × 2 factorial design. Feed intake (FI), water consumption (WI), body weight (BW), and mortality were recorded. On day 42, birds were processed, carcass parts were weighed, and meat quality was assessed. Breast tissues were collected for determining the expression of target genes by real-time quantitative PCR using the 2−ΔΔCt method. HS significantly increased core body temperature, reduced feed intake and BW, increased water intake (WI), elevated blood parameters (pH, SO2, and iCa), and decreased blood pCO2. HS reduced the incidence of woody breast (WB) and white striping (WS), significantly decreased drip loss, and increased both 4- and 24-h postmortem pH. Instrumental L* and b* values were reduced (p < 0.05) by the environmental temperature at both 4- and 24-h postmortem. QB supplementation reduced birds' core body temperature induced by HS and improved the FCR and water conversion ratio (WCR) by 1- and 0.5-point, respectively, compared to PC under HS. QB increased blood SO2 and reduced the severity of WB and WS under TN conditions, but it increased it under an HS environment. The abovementioned effects were probably mediated through the modulation of monocarboxylate transporter 1, heat shock protein 70, mitogen-activated protein kinase, and/or glutathione peroxidase 1 gene expression, however, further mechanistic studies are warranted. In summary, QB supplementation improved growth performance and reduced muscle myopathy incidence under TN conditions. Under HS conditions, however, QB improved growth performance but increased the incidence of muscle myopathies. Therefore, further QB titration studies are needed. [ABSTRACT FROM AUTHOR]

Simple Summary: Nutrient waste management poses significant challenges associated with environmental concerns and feed expenses for the pig industry. Additionally, including high levels of crude protein in pig diets has been linked to postweaning diarrhea and protein fermentation in the large intestine compared to diets with a lower protein content, which can impair gut health. This study was conducted to assess the impact of low-protein diets on weaning to finishing pigs related to growth performance, nutrient digestibility, and meat quality. Our findings indicate that when supplemented with appropriate amino acids, low-protein diets do not negatively affect growth performance or nutrient digestibility in weaning to finishing pigs. Furthermore, the quality was superior in pigs fed low-protein diets as opposed to those fed high-protein diets. Consequently, employing low-crude-protein diets in weaning to finishing pigs is recommended. This study aimed to evaluate optimal crude protein (CP) levels based on the National Research Council guidelines from 1998 and 2012 and their impacts on growth performance, fecal score, blood profiles, nutrient digestibility, and carcass characteristics of weaning to finishing pigs. Four diets were established in this experiment: high-protein (HP), medium-high-protein (MHP), medium-low-protein (MLP), and low-protein (LP). The HP diet followed the NRC (1998) guidelines, while the MHP diet reduced the CP content by 1%. The MLP diet had 1.5% lower CP content than the HP diet. The LP diet followed the NRC guideline of 2012, which suggests less protein than the NRC guideline of 1998. There were no significant differences in body weight, average daily feed intake, or nutrient digestibility. However, the average daily gain (ADG) of pigs fed the LP diet at 7–10 weeks was lower than in the other treatments, whereas the ADG of the pigs fed the LP diet was higher compared with that of pigs fed the other diets, showing compensatory growth in finishing periods (p < 0.05). The blood urea nitrogen of pigs fed the LP diet showed the lowest value, whereas the highest value was found in pigs fed the HP diet, and the other two diets were similar to the HP diet or positioned between the HP and LP diets (p < 0.05). Water holding capacity, cooking loss, shear force, and pH in the longissimus muscle were not influenced by varying dietary CP levels (p > 0.05), but the hunter values L and b were increased in pigs fed the LP diet (p < 0.05). Conclusively, a low-protein diet did not negatively affect growth performance, nutrient digestibility, or meat quality. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class on the physico-chemical quality of red meat. Beef (n = 150), pork (n = 150) and mutton (n = 150) samples were collected during the loading process of carcasses into refrigerated trucks, at the offloading point and during marketing to measure the effect of the distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class (butcher, middle and high class) on the meat quality attributes. Meat quality attributes measured were; lightness (L*), redness (a*), yellowness (b*), pHu, cooking loss (CL%), Warner–Bratzler shear force (WBSF) and meat temperature (TM). The distribution stage had an effect (p < 0.05) on some of the meat quality attributes, specifically the a* values for all meat types during loading (18.5 ± 0.93), off-loading (15.8 ± 0.93) and display (20.2 ± 0.94) points. Abattoir to meat retailer distance had a significant effect on L*, a*, hue angle and chroma values (p < 0.05). Storage duration at the retailer point significantly affected L* and a* values of meat (p < 0.05). Meat retailer class affected WBSF and meat yellowness (p < 0.05). In conclusion, the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class all affect the physico-chemical quality of red meat. [ABSTRACT FROM AUTHOR]

This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality. [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.)

Zilpaterol hydrochloride (ZH) redistributes ingested energy and improves feed efficiency by increasing muscle mass and reducing fat in sheep and cattle carcasses in fattening; however, by increasing lipolysis and reducing intramuscular fat (IMF), it can affect meat quality in terms of the attributes of tenderness, juiciness, taste and color; in contrast, Zn methionine (ZM), due to its lipogenic effect, can improve meat marbling without affecting production efficiency. In the current study, 36 male Suffolk sheep were used (25 ± 0.58 kg live weight, LW) to evaluate the supply of ZH and ZM on growth, carcass traits, meat quality, fatty acid content and expression of genes which regulate the deposition of fatty acids (FA) in IMF. A completely randomized design was used, with factorial arrangement of 2 × 2 ZH (0 and 0.2 mg kg−1 LW) and ZM (0 and 80 mg Zn kg−1 dry matter, DM). The results showed that ZH increased (p < 0.05) carcass yield, compactness index and chop eye area and decreased greasing (p < 0.02). The content of ether extract in meat increased (p < 0.05) in sheep with ZM plus ZH, and in sheep with ZM (p < 0.01). ZH (p < 0.05) reduced (p < 0.02) the meat's color index L*, a*, b*, C* and H*. The content in IMF of stearic (C18:0) and arachidic (C20:0) FA was reduced (p ≤ 0.05) by the effect of ZH, but the palmitoleic (C16:1), eicosatetraenoic (C20:4n6) and conjugated linoleic FA were increased (p ≤ 0.05) by the effect of ZH. ZM increased (p ≤ 0.05) palmitoleic (C16:1) and conjugated linoleic FA; the ZH interaction with ZM increased (p ≤ 0.05) linoleic (C18:2 c 9 c 12), linolenic (C18:3 c 9c12c15) and eicosatetraenoic (C20:4n6) FA. The ZH interaction with ZM influenced (p ≤ 0.05) the total saturated fatty acids (SFA), unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PFA). ZH increased (p ≤ 0.05) the relative expression of mRNA from the enzymes lipoprotein lipase (LPL), hormone-sensitive lipase (HSL), glycerol -3-phosphate acyltransferase (GPAT1) and diglyceride acyltransferase (DGAT1). ZM increased (p ≤ 0.05) the relative expression of mRNA from the enzyme gene acetyl-CoA carboxylase (ACC) and HSL, monoglyceride lipase (MGL). The ZM interaction with ZH increased (p ≤ 0.05) the relative expression of mRNA genes of the enzymes HSL and ACC. It was concluded that ZH improved feed conversion (FC), increased yield and reduced fat in carcasses; ZM increased IMF in Longissimus dorsi. ZH and ZM influenced the FA composition, reduced the SFA and increased the UFA and PFA; both additives also influenced the relative mRNA expression of genes involved in fatty acid metabolism. [ABSTRACT FROM AUTHOR]

Effects of different feeding strategies on meat quality and intestinal development in pigeon squabs were investigated. 120 pairs of pigeons with two squabs each were assigned to five groups (four free-choice feeding systems and one complete feeding system): T1 (corn, pea, wheat, and pelleted feed), T2 (corn, wheat, and pelleted feed), T3 (corn, pea, and pelleted feed), T4 (corn and pelleted feed), and T5 (complete pelleted feed). Compared with T5, the diet in T4 made the breast meat redder and more yellow (p < 0.05). T2 and T4 resulted in an enhanced total superoxide dismutase activity of meat. Breast muscle in T1 and T2 was determined to have higher contents of nonessential amino acids, glycine, alanine, and glutamic acid (p < 0.05). The contents of the essential amino acids, lysine, threonine, valine, histidine, and arginine were also higher in T1 (p < 0.05). Villus height, surface area, and alkaline phosphatase activity of the duodenum and jejunum in T2 were the highest among the treatments (p < 0.05). In conclusion, free-choice feeding system can improve the meat quality and intestinal development of pigeon squabs, but which combination method of whole grains to use in the production depends on the feeding purpose. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h of slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and analyzed for technological quality, free amino acids, metabolites, and volatile compounds. The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). A total of 36 metabolites were identified and quantified in the meat samples; out of them, 7 compounds were affected by breed (p < 0.05). Regarding aroma compounds, a significantly higher amount of fat-derived aldehydes associated with fatty and sweet notes was found in Hanwoo, whereas a higher amount of pyrazines associated with roasty notes was found in Chikso (p < 0.05). Thus, under identical feeding conditions, breed showed a significant effect on the quality and taste-and-aroma-related components that may influence the eating quality of beef between the two breeds studied. [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.)

European heritage breeds, such as the Blonde (B), Red (R), and Swallow-bellied (SB) Mangalica pig, display an extreme propensity to fatten and are reputed to produce superior quality pork. This suggests that Mangalica pork should command a higher price, and the Mangalica is a candidate breed to target niche markets within the United States. Our objectives were to test this hypothesis by (1) directly comparing growth performance and carcass merit of purebred Yorkshire (Y), B, R, and SB Mangalica pigs to identify the best breed for adoption, and (2) comparing indices of pork quality in purebred R, Y, and crossbred (R × Y) pigs to determine if crossbreeding represented a viable alternative to the adoption of purebred Mangalica. Daily feed intake, average daily gain (ADG), and feed efficiency were highest in Y and lowest in SB pigs with B and R ranked intermediately (p < 0.001). Backfat thickness was greatest in B and lowest in Y with R and SB ranked intermediately (p < 0.001). Marbling score was greatest in R pigs and lowest in Y pigs with B and SB ranked intermediately (p < 0.01). In contrast, loin eye area (LEA) was greatest in Y pigs compared to B, R, and SB (p < 0.001). Indices of meat quality were then compared in R, R × Y, and Y pigs. Backfat thickness and marbling scores were greater in R than R × Y and Y pigs (p < 0.001) while LEA was greater in Y than R × Y and R pigs (p < 0.001). Loin and ham ultimate pH, color, and firmness scores were significantly greater in R than R × Y or Y pigs (p < 0.05). Meanwhile, cook loss was significantly less in R than Y pigs (p < 0.007) while Warner-Bratzler Shear Force (WBS) was not different in chops between groups (p < 0.11). These data indicate that though Mangalica exhibit poorer growth performance, Mangalica pork exhibits superior pork quality attributes, suggesting that higher price points for Mangalica pork in niche markets are justified. [ABSTRACT FROM AUTHOR]

The present work evaluates the food packaging performance of previously developed films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) reinforced with atomized microfibrillated cellulose (MFC) compatibilized by a reactive melt-mixing process. To this end, the novel green composite films were originally applied herein as lids in aluminum trays to preserve two dissimilar types of fatty foods, namely minced pork meat and sunflower oil. Results indicated that the PHBV/MFC films effectively preserved the physicochemical and microbiological quality of pork meat for one week of storage at 5 °C. In particular, the compatibilized green composite lid film yielded the lowest weight loss and highest oxidative stability, showing values of 0.935% and 0.78 malonaldehyde (MDA)/kg. Moreover, none of the packaged meat samples exceeded the acceptable Total Aerobial Count (TAC) level of 5 logs colony-forming units (CFU)/g due to the improved barrier properties of the lids. Furthermore, the green composite films successfully prevented sunflower oil oxidation in accelerated oxidative storage conditions for 21 days. Similarly, the compatibilized PHBV/MFC lid film led to the lowest peroxide value (PV) and conjugated diene and triene contents, with respective values of 19.5 meq O2/kg and 2.50 and 1.44 g/100 mL. Finally, the migration of the newly developed PHBV-based films was assessed using two food simulants, proving to be safe since their overall migration levels were in the 1–3 mg/dm2 range and, thus, below the maximum level established by legislation. [ABSTRACT FROM AUTHOR]