ABSTRACT
Heat stress is one of the most important environmental stressors for the poultry industry in the world. Reduced growth rate, low feed efficiency, impaired immunological responses, changes in ...intestinal microflora, and deterioration of meat quality are the consequences of acute or chronic heat stress. In terms of meat quality, 3 primary mechanisms have been suggested to explain this phenomenon: 1) rapid drop in pH during and after slaughter due to the glycogen conversion to increase in lactic acid accumulation especially when the muscle temperature is high, a combination of high temperature and low pH that facilitates the denaturation of sarcoplasmic proteins resulting in lower water-holding capacity of muscle; 2) acceleration of panting to dissipate body heat, which increases CO2 exhalation and pH drop in blood, initiates metabolic acidosis in skeletal muscle. Increase in panting is also associated with a high release of corticosteroid hormones; 3) the reactive oxygen species produced by heat stress increases the oxidative stress in the birds, which can damage the structure and functions of the enzymes that regulate sarcoplasmic calcium levels in muscles. Overall, these changes in the muscle cells accentuate energy expenditure due to constant muscle contractions. This review discusses the scientific evidence about how heat stress affects the quality of chicken meat through the acid/base status, oxidative reactions, and changes in hormonal secretions.
The involvement of oxidized proteins to the development of biological diseases has been studied for a few decades, but the effects and the mechanisms of protein oxidation in food systems are largely ...unknown. Protein oxidation is defined as the covalent modification of a protein induced either by the direct reactions with reactive oxygen species (ROS) or indirect reactions with secondary by-products of oxidative stress. ROS can cause oxidation in both amino acid side chains and protein backbones, resulting in protein fragmentation or protein–protein cross-linkages. Although all amino acids can be modified by ROS, cysteine, and methionine that are the most susceptible to oxidative changes due to high reaction susceptibility of the sulfur group in those amino acids. Oxidative modifications of proteins can change their physical and chemical properties, including conformation, structure, solubility, susceptibility to proteolysis, and enzyme activities. These modifications can be involved in the regulation of fresh meat quality and influence the processing properties of meat products. Oxidative stress occurs when the formation of oxidants exceeds the ability of antioxidant systems to remove the ROS in organisms. Increased levels of protein oxidation have been associated with various biological consequences, including diseases and aging, in humans and other animal species. The basic principles and products of protein oxidation and the implications of protein oxidation in food systems, especially in meat, are discussed in this review.
The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in ...recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co‐product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale‐up production methods, which is vital for the practical applications, is discussed when appropriate.
A total of 120 4-week-old broiler chickens were allotted to 12 pens and fed one of three diets including control, oxidized diet (5% oxidized oil), or antioxidant-added diet (500 IU vitamin E) for 2 ...weeks. Blood samples were collected at the end of feeding trial, and breast muscles were sampled immediately after slaughter. Breast meats were also collected 24 h after slaughter and used for meat quality measurements. Oxidative stress in blood, lipid and protein oxidation, and sarcoplasmic reticulum Ca2+-ATPase (SERCA) activity of breast muscle were determined. The oxidized diet increased oxidative stress in blood and increased carbonyl content in breast meat compared with the other two dietary treatments (P < 0.05). Lipid oxidation of breast muscles with the antioxidant-supplemented diet was lower than that with the oxidized and control diet groups (P < 0.05). Meat from birds fed the oxidized diet showed higher drip loss after 1 and 3 days of storage and greater 0−1 h post-mortem pH decline (P < 0.05). Significant differences in specific SERCA activity in breast muscles from birds fed control and oxidized diets (P < 0.05) were detected. This suggested that dietary oxidized oil induced oxidative stress in live birds and increased lipid and protein oxidation in breast muscle. Decrease in SERCA activity in breast muscles due to oxidative stress in live animals accelerated post-mortem glycolysis, which sped the pH drop after slaughter and increased drip loss, indicating that oxidation of diet can cause PSE-like (pale, soft, and exudative) conditions in broiler breast muscles.
•Ascidian abundance and diversity greatly varied in space in an Antarctic fjord.•We found ‘distance to glacier’ is a key factor for the observed shift.•The shift was mostly related to sediment ...properties altered by glacial retreat.•Physical disturbance accompanying retreat is likely shaping ascidian assemblages.•Such shift reflects a long-term succession, giving an insight into future change.
We report strong evidence for the utility of ascidian communities as sentinel organisms for monitoring nearshore Antarctic marine ecosystem response to climate-induced warming and glacial melting. Ascidians are one of the most common Antarctic epibenthic megafauna, but information on their distribution and the determinants is still scarce. In this study we investigated spatial patterns of ascidians in Marian Cove (MC), a rapidly deglaciating fjord in the West Antarctic Peninsula, one of the most rapidly warming regions on earth. We also analyzed key drivers structuring the communities and assessed their relevance to glacial retreat and following processes. The first applied ROV survey in MC discovered that ascidians were the most diverse (14 out of 64 taxa) taxa with the greatest abundance (~264 inds·m−2). Ascidian abundance and diversity greatly varied in space, by distance from glacier and/or depths, explaining ~64% of total megafaunal variations. Notably, in deep seabed (50–90 m) they shifted distinctly from early colonization communities near glacier (0.2 km to glacier) with predominance of two opportunistic species, Molgula pedunculata and Cnemidocarpa verrucosa, to mature communities at the most remote site (3.5 km). A set of analyses revealed that such shifts were related mostly to changes in sediment properties that develop in association with glacial retreat and consequent processes. Sediment composition, grain size and sorting collectively explained outward increasing physical stability apparently with decreased influence of glacial retreat, supporting ascidian community maturing at the deep and distant site. BIOENV analysis indicated that “distance” to glacier is one key factor influencing ascidian community structure in the deep seabed. Overall, the results of the analyses strongly indicated that physical disturbances (mainly sedimentation and ice scouring) accompanying glacial retreat are an important force shaping ascidian assemblages in the cove, and that these forces are altered by the distance from the glacier and water depth. Notably, in this fjord, the period of sea bed deglaciation was roughly proportional to the distance to glacier over the last six decades. This suggested that the ascidian shift identified in this study reflects a long-term successional process associated with glacial retreat in the past in MC, which in turn warrants to project future changes in this glacial fjord and possibly other similar environments.
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on ...strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
The effect of high-temperature and mild-pressure (HTMP) pretreatment on the enzymatic hydrolysis of phosvitin and the structural characteristics of the phosphopeptides produced were analyzed using ...tandem mass spectrometry. The HTMP pretreatment hydrolyzed phosvitin at random sites and helped the subsequent enzyme hydrolysis of the peptides produced. With the HTMP pretreatment alone, 154 peptides were produced, while the use of trypsin, Protex 6L, and Multifect 14L in combination with the pretreatment produced 252, 280, and 164 peptides, respectively. The use of two enzyme combinations (trypsin + Protex 6L and trypsin + Multifect 14L) helped the hydrolysis further. The number of phosphopeptides produced increased when the modifications within the same amino acid sequences were considered. This study indicated that HTMP pretreatment was a breakthrough method to improve the enzymatic hydrolysis of phosvitin that enabled an easy production of phosvitin phosphopeptides for their subsequent functional characterizations.
The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and ...protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increasing spermidine did not trigger any food safety panic button in irradiated raw ground beef, but this issue should be taken into consideration in irradiated cured meat products. Electronic tongue detected higher saltiness in irradiated meat due to increased drip loss by irradiation. Due to the synergistic effect of saltiness on umami, an unexpected increase in umami taste was observed at 4.5 kGy. Dimethyl disulfide produced from the sulfur-containing amino acids, the major irradiation processing biomarker, was only detected at 4.5 kGy irradiation. Thus, electron beam irradiation <4.5 kGy was effective doses for the vacuum-packaged raw ground beef without influencing its physicochemical characteristics.
•A color fading was observed at 4.5 kGy.•Nucleotides degradation & biogenic amines increase had minor effect to the off-taste.•The increasing biogenic amines didn't trigger any food safety panic button.•Irradiation off-odor at 4.5 kGy was correlated to dimethyl disulfide.•Lower-dose radiation (≤3.0 kGy) brought limited changes to the sensory profile.
Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing ...technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.
The objective of this study was to elucidate the relationships among lipid/protein oxidation, color changes, off-taste and off-odor in irradiated raw beef round eye. Raw beef round eye was prepared ...and irradiated at 0, 1.5, 3.0 and 4.5kGy using a linear accelerator. Significant increases in lipid oxidation and protein oxidation were found in irradiated raw beef round eye, while significant decreases were observed in the color values (L*-, a*-, and b*-value). The degradation of nucleotides can contribute to the taste changes (increase in sourness and decrease in umami taste) in the irradiated raw beef round eye, which was further confirmed by the electronic tongue data. The sulfur volatiles (e.g.: dimethyl disulfide) from the sulfur-containing amino acids increased significantly after irradiation, indicating these are closely related to the off-odor of irradiated beef round eye.
•Lipid/protein oxidation was accelerated in raw beef round eye by irradiation.•After irradiation, color values (L*-, a*-, and b*-value) in raw beef round eye decreased.•The nucleotides degradation by irradiation can contribute to the taste changes.•Irradiation off-odor was correlated to dimethyl disulfide and 2-butanone productions.
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