scholarly journals Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 668
Author(s):  
Qianqian Yu ◽  
Bruce Cooper ◽  
Tiago Sobreira ◽  
Yuan Kim
Keyword(s):  
Meat Quality ◽  
High Performance ◽  
Principal Component ◽  
Aging Treatment ◽  
Color Stability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
The Impact

This study was performed to assess the changes in meat quality and metabolome profiles of meat exudate during postmortem aging. At 24 h postmortem, longissimus lumborum muscles were collected from 10 pork carcasses, cut into three sections, and randomly assigned to three aging period groups (2, 9, and 16 d). Meat quality and chemical analyses, along with the metabolomics of meat exudates using ultra-high-performance liquid chromatography coupled with a quadrupole time-of-flight mass spectrometer (UHPLC-QTOF-MS) platform, were conducted. Results indicated a declined (p < 0.05) display color stability, and increased (p < 0.05) purge loss, meat tenderness, and lipid oxidation as aging extended. The principal component analysis and hierarchical clustering analysis exhibited distinct clusters of the exudate metabolome of each aging treatment. A total of 39 significantly changed features were tentatively identified via matching them to METLIN database according to their MS/MS information. Some of those features are associated with adenosine triphosphate metabolism (creatine and hypoxanthine), antioxidation (oxidized glutathione and carnosine), and proteolysis (dipeptides and tripeptides). The findings provide valuable information that reflects the meat quality’s attributes and could be used as a source of potential biomarkers for predicting aging times and meat quality changes.

Metabolomics of meat color: Practical implications

2021 ◽  
Vol 19 ◽  
Author(s):  
Morgan L. Denzer ◽  
Frank Kiyimba ◽  
Gretchen G. Mafi ◽  
Ranjith Ramanathan
Keyword(s):  
Data Analysis ◽  
Meat Quality ◽  
Color Stability ◽  
Metabolite Profile ◽  
Gas Liquid Chromatography ◽  
Meat Color ◽  
Meat Tenderness ◽  
Metabolite Profiles ◽  
The Impact ◽  
Beef Color

Objective: Meat is biochemically active, and the various pre-and post-harvest processes can affect meat quality. Metabolomics is a valuable tool to elucidate metabolite changes in meat. The overall goal of this study was to provide an overview of various techniques, data analysis, and application of metabolomics in meat color research. Results: Both targeted and non-targeted approaches have been used to determine metabolite profiles in meat. Researchers use gas-, liquid-chromatography, and nuclear magnetic resonance platforms to separate molecules. Metabolomics is used to characterize muscle-specific differences in color stability, meat tenderness, the impact of aging on meat color, and to determine metabolite profile differences between normal-pH and dark-cutting beef. Color stable muscles have more glycolytic metabolites than color labile muscles. Conclusion: The use of metabolomics has greatly enhanced our understanding of metabolites' role in meat quality. There are challenges in data analysis; thus, there is a need for multiple platforms in order to obtain comprehensive metabolite libraries specific to food. Metabolomics in combination with wet-laboratory techniques can provide novel insights on the relationship between postmortem metabolism and meat color.

scholarly journals Grill Workers Exposure to Polycyclic Aromatic Hydrocarbons: Levels and Excretion Profiles of the Urinary Biomarkers

2020 ◽  
Vol 18 (1) ◽  
pp. 230
Author(s):  
Marta Oliveira ◽  
Sílvia Capelas ◽  
Cristina Delerue-Matos ◽  
Simone Morais
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
High Performance ◽  
Principal Component ◽  
Fold Increase ◽  
Urinary Biomarkers ◽  
Analysis Model ◽  
Exposed Workers ◽  
Polycyclic Aromatic ◽  
The Impact

Grilling activities release large amounts of hazardous pollutants, but information on restaurant grill workers’ exposure to polycyclic aromatic hydrocarbons (PAHs) is almost inexistent. This study assessed the impact of grilling emissions on total workers’ exposure to PAHs by evaluating the concentrations of six urinary biomarkers of exposure (OHPAHs): naphthalene, acenaphthene, fluorene, phenanthrene, pyrene, and benzo(a)pyrene. Individual levels and excretion profiles of urinary OHPAHs were determined during working and nonworking periods. Urinary OHPAHs were quantified by high-performance liquid-chromatography with fluorescence detection. Levels of total OHPAHs (∑OHPAHs) were significantly increased (about nine times; p ≤ 0.001) during working comparatively with nonworking days. Urinary 1-hydroxynaphthalene + 1-hydroxyacenapthene and 2-hydroxyfluorene presented the highest increments (ca. 23- and 6-fold increase, respectively), followed by 1-hydroxyphenanthrene (ca. 2.3 times) and 1-hydroxypyrene (ca. 1.8 times). Additionally, 1-hydroxypyrene levels were higher than the benchmark, 0.5 µmol/mol creatinine, in 5% of exposed workers. Moreover, 3-hydroxybenzo(a)pyrene, biomarker of exposure to carcinogenic PAHs, was detected in 13% of exposed workers. Individual excretion profiles showed a cumulative increase in ∑OHPAHs during consecutive working days. A principal component analysis model partially discriminated workers’ exposure during working and nonworking periods showing the impact of grilling activities. Urinary OHPAHs were increased in grill workers during working days.

scholarly journals Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Carlos Álvarez ◽  
Leonard Koolman ◽  
Michael Whelan ◽  
Aidan Moloney
Keyword(s):  
Quality Trait ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Subsequent Aging ◽  
Factors Affecting ◽  
Aging Period ◽  
Sheep Meat ◽  
The Impact ◽  
Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

scholarly journals Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

2014 ◽  
Vol 3 (6) ◽  
pp. 124 ◽  
Author(s):  
Paul E. Moote ◽  
John S. Church ◽  
Karen S. Schwartzkopf-Genswein ◽  
Jonathan D. Van Hamme
Keyword(s):  
Meat Quality ◽  
Value Added ◽  
Meat Tenderness ◽  
The Novel ◽  
Feeding Period ◽  
Water Control ◽  
Beef Products ◽  
Cattle Feeds ◽  
Dietary Treatments ◽  
The Impact

<p class="OJAS-Paragraph-text">Novel value-added beef products provide improved product differentiation within the beef marketplace. This study evaluated the impacts of supplementing feeds with fermented winery by-products (WB) to produce the novel beef product labeled by industry as “wine-finished beef”. To evaluate the impact of this feed, a total of 69 Angus-Hereford X steers were placed in four pens (n=18,17,17,17), one replicate pen per treatment, and fed finishing rations containing equal amounts of either 6-7% WB or 6-7% water (Control; C) over a 143 day feeding period. Dietary treatments were not significantly different with respect to energy or chemical contents (<em>P </em>&gt; 0.05). Interestingly, the average daily gains (ADG; kg*d<sup>-1</sup>) of cattle did not differ between diets (<em>P </em>&gt; 0.05); however, the ADG of all beef cattle changed over the feeding period (<em>P </em>&lt; 0.0041). Cattle temperament, evaluated by measuring their flight speed, changed over time (<em>P</em> = 0.0097), but not between diets (<em>P </em>= 0.6938). Meat quality attributes including chemical, colour, and tenderness properties did not differ (<em>P </em>&gt; 0.05) between diets with the exception of ground steak, which was darker (<em>P </em>= 0.0477) in cattle fed WB compared to C supplemented feeds, respectively. Supplementing cattle feeds with WB provides a new marketing stream for beef products with no observed differences to cattle behaviour, animal gains or meat tenderness.</p>

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

scholarly journals Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2021 ◽  
Author(s):  
Derico Setyabrata ◽  
Siwen Xue ◽  
Kelly R Vierck ◽  
Jerrad F. Legako ◽  
Paul Ebner ◽  
...  
Keyword(s):  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Panel Analysis ◽  
Consumer Panel ◽  
Trained Panel ◽  
Longissimus Lumborum ◽  
Lipid And Protein Oxidation ◽  
Microbial Analysis ◽  
Cull Cow

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P&lt;0.05), while DWA had lower loss than DA and UDA (P&lt;0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P&gt;0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P&lt;0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P&lt;0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

scholarly journals Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

2018 ◽  
Vol 39 (4) ◽  
pp. 1759
Author(s):  
Pedro Paulo Sobolow de Souza ◽  
Helen Fernanda Barrros Gomes ◽  
Heraldo Cesar Gonçalves ◽  
Paulo Roberto Lima Meirelles ◽  
Raquel Ornelas Marques ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Visual Assessment ◽  
Meat Tenderness ◽  
Breed Group ◽  
Longissimus Lumborum ◽  
Carcass Conformation ◽  
Total Fat ◽  
Feeding Systems

The goal was to evaluate if feeding systems with or without milk or breed groups can improve carcass characteristics, the proportion of tissues and meat tenderness of feedlot goat kids. Were used 56 animals from five different breed groups fed by experimental diet and milk according to the treatment., without milk or with 1,5 L milk/animal/day. The kid goats were slaughtered at 30 kg of live weight, and the carcass conformation and amount of fat were determined subjectively by visual assessment. Morphometric measurements and carcass and cut yields were performed. The Longissimus lumborum muscle was separated to determinate the area and subsequently it was used to evaluate the tenderness of the meat. The feeding system changes goat carcass characteristics, and goat kids fed milk until slaughter have better carcass yield and meat quality, as it anticipates the deposition of total fat, which can benefit carcass quality, given the scarcity of fat in the carcass of goats. The breed group also influences carcass characteristics. It is recommended the use of the Boer breed up to 3/4, since more than that it reduces leg yield and does not improve the compactness index and carcass conformation.

scholarly journals Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

2021 ◽  
Author(s):  
Jacob R. Tuell ◽  
Yu Qianqian ◽  
Brad Kim
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Muscle Foods ◽  
Treatment Groups ◽  
Lower Shear ◽  
Transmission Electron ◽  
Postmortem Aging ◽  
Intact Muscle ◽  
Longissimus Lumborum

Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use of tumbling withoutbrine on fresh beef muscles has not been fully examined. Therefore, this studyaimed to evaluate fresh beef tumbling on meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with the duration of postmortem aging wereinvestigated. Loins (n=9) at 7d postmortem were sectioned and allocated among twotumbling (T) treatment groups at 60 (T60) or 90 (T90) minutes, as well as a non-tumbledcontrol (T0) group. After treatment, sub-sections were made and divided among0d, 7d, or 14d of further aging. Meat quality was assessed by shear forcevalues, water-holding ability, and color attributes. The extent of proteolysiswas determined by quantification of desmin and troponin-T, myofibrilfragmentation index (MFI), and transmission electron microscopy. An interactionbetween fresh beef tumbling and aging duration was observed in shear forcevalues (P=0.032). At 0d, muscles fromT90 exhibited lower shear force (21.6 N) compared to T0 (34.8 N) and T60 (24.7N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0controls at each respective aging duration.Higher cooking loss (P=0.011) but notpurge loss (P=0.412) was observed in theT60 and T90 groups compared to T0. Shear force results were supported by higherMFI in T60 and T90 groups than T0 controls (P&lt;0.001), as well as the disappearance of intact troponin-T withfurther aging (P=0.009). Transmissionelectron microscopy supported increased initial tenderness would owe primarily tophysical disruptions to myofibrillar structure, though fresh beef tumbling may facilitateproteolysis with further aging.

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