The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. ...Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.
•Stall-feeding enhanced the meat quality of Tibetan sheep.•Amino acid metabolism and lipid metabolism might positively affect the beneficial compound. Deposition.•Untargeted metabolomics link ...tenderness, WHC, texture, and the content of protein and fat.
This study aimed to explore the effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep through correlation analysis of meat quality and differential metabolites using untargeted and targeted metabolomics. The untargeted metabolome was detected by UHPLC-QTOF-MS, and the targeted metabolome was detected by UHPLC-QQQ-MS (amino acids) and GC–MS (fatty acids). Based on the researched results, the nutritional quality of meat, including the content of protein and fat and the edible quality of meat, including tenderness, water holding capacity (WHC), texture, and flavor of Tibetan sheep were superior in the stall-feeding group (GBZ) than in the traditional grazing group (CBZ). In the GBZ group, the key upregulated metabolites and metabolic pathways were dominated by essential amino acids (EAAs) and amino acid metabolism as well as the key downregulated metabolites and metabolic pathways were dominated by polyunsaturated fatty acids (PUFA) and lipid metabolism. Correlation analysis showed that there was a significant correlation between the results of untargeted metabolomics and some phenotypic data, including shear force, cooking loss, drip loss, chewiness, elasticity, flavor, and the content of protein and fat. Taken together, stall-feeding would be appropriate for the production of Tibetan mutton, offering better mouthfeel and higher nutrition by altering the muscle metabolism and increasing the beneficial compound deposition in the muscle.
The transcriptome and metabolome dissection of the skeletal muscle of high- and low- growing individuals from a crossbred population of the indigenous Chongming white goat and the Boer goat were ...performed to discover the potential functional differentially expressed genes (DEGs) and differential expression metabolites (DEMs).
A total of 2812 DEGs were detected in 6 groups at three time stages (3,6,12 Month) in skeletal muscle using the RNA-seq method. A DEGs set containing seven muscle function related genes (TNNT1, TNNC1, TNNI1, MYBPC2, MYL2, MHY7, and CSRP3) was discovered, and their expression tended to increase as goat muscle development progressed. Seven DEGs (TNNT1, FABP3, TPM3, DES, PPP1R27, RCAN1, LMOD2) in the skeletal muscle of goats in the fast-growing and slow-growing groups was verified their expression difference by reverse transcription-quantitative polymerase chain reaction. Further, through the Liquid chromatography-mass spectrometry (LC-MS) approach, a total of 183 DEMs in various groups of the muscle samples and these DEMs such as Queuine and Keto-PGF1α, which demonstrated different abundance between the goat fast-growing group and slow-growing group. Through weighted correlation network analysis (WGCNA), the study correlated the DEGs with the DEMs and identified 4 DEGs modules associated with 18 metabolites.
This study benefits to dissection candidate genes and regulatory networks related to goat meat production performance, and the joint analysis of transcriptomic and metabolomic data provided insights into the study of goat muscle development.
To test the hypothesis that lambs fed freeze-dried Nannochloropsis oceanica (NO) biomass will have a higher deposition of EPA in tissues than those fed other Nannochloropsis EPA-sources, we fed 28 ...lambs with one of four diets: i) C, control, without EPA; ii) O, with 1.2% Nannochloropsis oil; iii) SD, with 12.3% spray-dried NO biomass; iv) FD, with 9.2% freeze-dried NO biomass. Dry matter intake, growth, tissues fatty acid composition, oxidative stability and sensory traits of the resultant meat were evaluated. The EPA was highest in tissues of lambs fed SD and FD compared with O but was similar between SD and FD. Total trans-18:1 did not differ among treatments, but the t10/t11–18:1 ratio decreased with all EPA containing diets. EPA diets were also supplemented with Vitamin E preventing the lipid oxidation in EPA-enriched meat and the meat sensory traits were not affected although occasionally some off-flavours were detected in FD meat.
•Diets with Nannochloropsis oceanica were palatable allowing similar intake to the control.•Nannochloropsis oceanica biomass diets increased the eicosapentaenoic acid (EPA, 20:5n-3 content of lamb tissues.•The increase in EPA was proportionally larger in adipose tissue than in muscle.•Nannochloropsis (oil or biomass) reduced the accumulation of t10–18:1 in the lamb tissues.
Diets high in red and processed meat (RPM) contribute substantially to environmental degradation, greenhouse gas emissions and the global burden of chronic disease. High-profile reports have called ...for significant global RPM reduction, especially in high-income settings. Despite this, policy attention and political priority for the issue are low.
The study used a theoretically guided framing analysis to identify frames used by various interest groups in relation to reducing RPM in online news media articles published in the months around the release of four high-profile reports by authoritative organisations that included a focus on the impacts of high RPM production and/or consumption.
Four major RPM producing and consuming countries - USA, United Kingdom, Australia and New Zealand.
None.
Hundred and fifty news media articles were included. Articles reported the views of academics, policymakers, industry representatives and the article authors themselves. RPM reduction was remarkably polarising. Industry frequently framed RPM reduction as part of a 'Vegan Agenda' or as advocated by an elite minority. Reducing RPM was also depicted as an infringement on personal choice and traditional values. Many interest groups attempted to discredit the reports by citing a lack of consensus on the evidence, or that only certain forms of farming and processing were harmful. Academics and nutrition experts were more likely to be cited in articles that were aligned with the findings of the reports.
The polarisation of RPM reduction has led to a binary conflict between pro- and anti-meat reduction actors. This division may diminish the extent to which political leaders will prioritise this in policy agendas. Using nuanced and context-dependent messaging could ensure the narratives around meat are less conflicting and more effective in addressing health and environmental harms associated with RPM.
Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or the environment. This study aimed to determine the PAH contents in sugar-smoked meat by employing a quick, ...easy, cheap, effective, rugged, safe (QuEChERS) method combined with a GC-MS technique and assess the dietary exposure of PAHs in Taiwan. Results showed that the longer the sugar-smoking duration, the more the total PAH formation. By sugar-smoking for 6 min, the total PAH contents generated in red meat (33.9 ± 3.1–125.5 ± 9.2 ppb) were higher than in poultry meat (19.1 ± 2.0–28.2 ± 1.2 ppb) and seafood (9.1 ± 1.4–31.8 ± 1.8 ppb), with lamb steak containing the largest amount of total PAHs. Most importantly, the highly carcinogenic benzoapyrene remained undetected in all of the sugar-smoked meat samples. In addition, the cancer risk due to dietary PAH exposure based on total intake of meat in Taiwan was <2 × 10(–7). This outcome demonstrates that sugar-smoking can be adopted to replace the traditional smoking process with wood as smoke source.
The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were ...investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.
•Combined CPI and CHI synergistically improved technological performances of PPMEs.•Combined CPI and CHI restored the quality of PPMEs to the high-phosphate control.•Combined CPI and CHI induced protein thermal and structural modifications of PPMEs.•Technological quality improvement of PPMEs was related to protein modifications.•The results are attractive for developing high-quality phosphate-free meat products.
The present study was undertaken to generate a database for selenium (Se) content present in minced and processed meat products abundantly available in the market and to estimate the dietary Se ...intake in different types of minced/raw and processed meat in Pakistan. The concentration of Se was determined in meat samples of different brands of beef, chicken, and mutton, consumed among the local population of different cities of Pakistan. For pretreatment of the meat samples, microwave-assisted acid digestion procedure (MAD) was developed for the Se analysis in the meat samples of different brands. The validity of the designed method was checked by certified reference samples of BOVM-1 (bovine muscle certified reference material 1). Digested meat samples were analyzed by graphite furnace atomic absorption spectrophotometry. Results showed that among different meat types, average Se concentration of beef was close to those of chicken samples. The mean Se concentration in the meat observed in reducing order was established in mutton (120 μg/kg), beef (91 μg/kg), and chicken (90 μg/kg). These results suggest that mutton and chicken samples have significant differences in their average concentrations. There was no significant difference in the average concentration of beef and chicken (
p
> 0.05), while there was a significant difference in average concentrations of Se in beef and mutton (
p
< 0.01) meat samples. Mutton minced meat contains higher Se than different branded processed products. As far as variation in brands was concern among mutton samples, B1-minced mutton meat sample contain higher Se (107 μg/kg) followed by B3-shish kabab (123 μg/kg) and B3-meat balls (129 μg/kg). Among minced and processed chicken products, Se ranged from 83 to 97 μg/kg. Whereas in beef samples, B1-minced meat and B3-chapli kabab contain higher Se, i.e., 99 and 92 μg/kg respectively compared with other beef brands. Taking into account, the average daily intake of meat by Pakistani’s, the dietary Se daily intake was 4.184, 9.263, and 6.605 μg per capita for mutton, beef, and chicken, respectively.
Meat safety and quality: a biological approach Nielsen, Barbara; Colle, Michael J.; Ünlü, Gülhan
International journal of food science & technology,
January 2021, 2021-01-00, 20210101, Volume:
56, Issue:
1
Journal Article
Peer reviewed
Open access
Summary
Safe, high‐quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, ...thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post‐harvest processing of the meat product. Biological components, including probiotics (Direct‐Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.
Microbial contamination can emerge from countless areas along the farm to fork continuum. Many biological approaches are being incorporated into all stages of meat production, increasing the safety and quality of the consumer product. These include the investigation and possible usage of direct‐fedmicrobials, probiotics, prebiotics, synbiotics, bacteriophages, and vaccines in the preharvest animal; bacteriophage and organic acid wash in carcass care; and bacteriocins, organic acids, bacteriophages, protective cultures, bioactive packaging and hurdle technology in post‐harvest processing.
Red meat and processed meat have been suggested to increase risk of colorectal cancer (CRC), especially colon cancer. However, it remains unclear whether these associations differ according to meat ...subtypes or colon subsites. The present study addressed this issue by undertaking a pooled analysis of large population‐based cohort studies in Japan: 5 studies comprising 232 403 participants (5694 CRC cases) for analysis based on frequency of meat intake, and 2 studies comprising 123 635 participants (3550 CRC cases) for analysis based on intake quantity. Study‐specific hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using the Cox proportional hazards model and then pooled using the random effect model. Comparing the highest vs lowest quartile, beef intake was associated with an increased risk of colon cancer in women (pooled HR 1.20; 95% CI, 1.01‐1.44) and distal colon cancer (DCC) risk in men (pooled HR 1.30; 95% CI, 1.05‐1.61). Frequent intake of pork was associated with an increased risk of distal colon cancer in women (pooled HR 1.44; 95% CI, 1.10‐1.87) for “3 times/wk or more” vs “less than 1 time/wk”. Frequent intake of processed red meat was associated with an increased risk of colon cancer in women (pooled HR 1.39; 95% CI, 0.97‐2.00; P trend = .04) for “almost every day” vs “less than 1 time/wk”. No association was observed for chicken consumption. The present findings support that intake of beef, pork (women only), and processed red meat (women only) might be associated with a higher risk of colon (distal colon) cancer in Japanese.
As shown in figure A and figure B, comparing the highest versus lowest quartile, beef intake was associated with an increased risk of colon cancer in women (pooled HR 1.20, 95% CI 1.01‐1.44) and distal colon cancer (DCC) risk in men (pooled HR 1.30, 95% CI 1.05‐1.61). Figure C shows that frequent intake of pork was associated with an increased risk of DCC in women (pooled HR 1.44, 95% CI 1.10‐1.87) for “3 times/week or more” versus “<1time/week”. Figure D shows that frequent intake of processed red meat was associated with an increased risk of colon cancer in women (pooled HR 1.39, 95% CI 0.97‐2.00; p‐trend=0.04) for “almost every day” versus “<1 time/week”.
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