Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, Lipid oxidation and flavor were reviewed.

Download Full-text

Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes

Meat Science ◽

10.1016/j.meatsci.2021.108675 ◽

2022 ◽

Vol 184 ◽

pp. 108675

Author(s):

Elaine M. LaRoche ◽

Wan Jun Wu ◽

Patricia Garcia ◽

Baohui Song ◽

Colin K.Y. Chun ◽

...

Keyword(s):

Meat Quality ◽

Sensory Attributes ◽

Meat Processing ◽

Processing Efficiency ◽

Carcass Yield ◽

Goat Meat

Download Full-text

THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

Nigerian Journal of Animal Production ◽

10.51791/njap.v21i1.1186 ◽

2021 ◽

Vol 21 ◽

pp. 164-169

Author(s):

K. J. Joseph ◽

B. Awosanya ◽

B. A. Adebua

Keyword(s):

Protein Content ◽

Meat Quality ◽

Quality Parameters ◽

Water Holding Capacity ◽

Average Weight ◽

Meat Processing ◽

Fasting Period ◽

White Breed ◽

Rabbit Meat ◽

Water Holding

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases in weights were found to be significant (P<0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

Download Full-text

Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens

Foods ◽

10.3390/foods10040709 ◽

2021 ◽

Vol 10 (4) ◽

pp. 709

Author(s):

Sofia G. Florença ◽

Paula M. R. Correia ◽

Cristina A. Costa ◽

Raquel P. F. Guiné

Keyword(s):

Nutritive Value ◽

Meat Products ◽

Regression Tree ◽

Good Alternative ◽

Classification And Regression Tree ◽

Categorical Variables ◽

Final Conclusion ◽

Edible Insects ◽

Chi Square ◽

Alternative Sources

This study investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects (EI) or derived products among Portuguese consumers. This work consisted of a questionnaire survey, undertaken on a sample of 213 participants. For the treatment of data, basic descriptive statistics were used, complemented with chi-square tests to assess some associations between categorical variables. Moreover, a tree classification analysis was carried out using a classification and regression tree (CRT) algorithm with cross-validation. The results indicated that people tend to have correct perceptions about the sustainability issues associated with the use of insects as alternative sources of protein; however, the level of knowledge and overall perception about their nutritive value is low. Regarding the consumption of EI, it was found that only a small part of the participants had already eaten them, doing it mostly abroad, by self-initiative, in a restaurant or at a party or event. Additionally, it was found that the reluctance to consume insects is higher if they are whole, but when they are transformed into ingredients used in food formulations, the level of acceptance increases. Furthermore, men have shown to have a better perception about EI, be more informed about sustainability, and have a higher level of acceptability when compared to women. As a final conclusion, it was observed that the Portuguese still show some resistance to adhere to the use of insects as replacements for meat products, but the market of insect based products can be a good alternative to overpass the neophobia associated with this type of food.

Download Full-text

Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle

Scientific Reports ◽

10.1038/s41598-021-91373-2 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Lili Du ◽

Tianpeng Chang ◽

Bingxing An ◽

Mang Liang ◽

Xinghai Duan ◽

...

Keyword(s):

Beef Cattle ◽

Candidate Genes ◽

Molecular Mechanism ◽

Meat Quality ◽

Relevant Literature ◽

Transcriptome Profiling ◽

Water Holding Capacity ◽

Potential Candidate ◽

Protein Protein Interaction ◽

Water Holding

AbstractWater holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.

Download Full-text

Food additives and ingredients: features of use in the technology of meat products (part 10)

Meat technology magazine ◽

10.33465/2308-2941-2021-10-30-34 ◽

2021 ◽

Vol 10 ◽

pp. 30-34

Author(s):

A.I. Zharinov ◽

O.V. Kuznetsova

Keyword(s):

Food Additives ◽

Meat Products

Download Full-text

Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

Journal of Food Research ◽

10.5539/jfr.v7n4p30 ◽

2018 ◽

Vol 7 (4) ◽

pp. 30 ◽

Cited By ~ 2

Author(s):

Buke Dabasso ◽

Hassan Roba ◽

Anselimo Makokha ◽

Arnold Onyango ◽

Julius Maina

Keyword(s):

Meat Products ◽

Meat Production ◽

Meat Processing ◽

Northern Kenya ◽

Future Consumption ◽

Meat Preservation ◽

Almost All ◽

Shelf Stable ◽

And Storage ◽

Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation.

Download Full-text

Use of Bacteriocins in Food: Regulatory Considerations

Journal of Food Protection ◽

10.4315/0362-028x-59.13.72 ◽

1996 ◽

Vol 59 (13) ◽

pp. 72-77 ◽

Cited By ~ 9

Author(s):

F. OWEN FIELDS

Keyword(s):

Environmental Protection Agency ◽

Fruits And Vegetables ◽

Food Additives ◽

Meat Products ◽

Food Ingredients ◽

Suitability Assessment ◽

Scientific Principles ◽

Definition Of ◽

Inspection Service ◽

Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

Download Full-text

Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles

Foods ◽

10.3390/foods9020215 ◽

2020 ◽

Vol 9 (2) ◽

pp. 215 ◽

Cited By ~ 1

Author(s):

Jacob R. Tuell ◽

Jun-Young Park ◽

Weichao Wang ◽

Bruce Cooper ◽

Tiago Sobreira ◽

...

Keyword(s):

Oxidative Stability ◽

Meat Quality ◽

Shear Force ◽

Protein Denaturation ◽

Aromatic Amino Acids ◽

Pectoralis Major ◽

Photoperiod Regime ◽

Weight Yield ◽

Considerable Impact ◽

Water Holding

The objective of this study was to evaluate the effects of photoperiod on meat quality, oxidative stability, and metabolites of broiler fillet (M. Pectoralis major) muscles. A total of 432 broilers was split among 4 photoperiod treatments [hours light(L):dark(D)]: 20L:4D, 18L:6D, 16L:8D, and 12L:12D. At 42 days, a total of 48 broilers (12 broilers/treatment) was randomly selected and harvested. At 1 day postmortem, fillet muscles were dissected and displayed for 7 days. No considerable impacts of photoperiods on general carcass and meat quality attributes, such as carcass weight, yield, pH, water-holding capacity, and shear force, were found (p > 0.05). However, color and oxidative stability were influenced by the photoperiod, where muscles from 20L:4D appeared lighter and more discolored, coupled with higher lipid oxidation (p < 0.05) and protein denaturation (p = 0.058) compared to 12L:12D. The UPLC–MS metabolomics identified that 20 metabolites were different between the 20L:4D and 12L:12D groups, and 15 were tentatively identified. In general, lower aromatic amino acids/dipeptides, and higher oxidized glutathione and guanine/methylated guanosine were observed in 20L:4D. These results suggest that a photoperiod would result in no considerable impact on initial meat quality, but extended photoperiods might negatively impact oxidative stability through an alteration of the muscle metabolites.

Download Full-text