scholarly journals Predicting the Quality of Meat: Myth or Reality?

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 436 ◽  
Author(s):  
Cécile Berri ◽  
Brigitte Picard ◽  
Bénédicte Lebret ◽  
Donato Andueza ◽  
Florence Lefèvre ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Near Infrared ◽  
Quality Parameters ◽  
Eating Quality ◽  
Significant Progress ◽  
Beef Industry ◽  
Molecular Tests ◽  
Different Types ◽  
Made In

This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method—mainly, the sensorial quality—is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.

scholarly journals Downregulation of exosomal let-7d and miR-16 in idiopathic pulmonary fibrosis

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Donato Lacedonia ◽  
Giulia Scioscia ◽  
Piera Soccio ◽  
Massimo Conese ◽  
Lucia Catucci ◽  
...  
Keyword(s):  
Idiopathic Pulmonary Fibrosis ◽  
Pulmonary Fibrosis ◽  
Therapy Response ◽  
Down Regulation ◽  
Cross Sectional ◽  
Exosomal Mirnas ◽  
Different Types ◽  
Sectional Analysis ◽  
Made In

Abstract Background Idiopathic Pulmonary Fibrosis (IPF) is a degenerative interstitial lung disease with both a poor prognosis and quality of life once the diagnosis is made. In the last decade many features of the disease have been investigated to better understand the pathological steps that lead to the onset of the disease and, moreover, different types of biomarkers have been tested to find valid diagnostic, prognostic and therapy response predictive ones. In the complexity of IPF, microRNA (miRNAs) biomarker investigation seems to be promising. Methods We analysed the expression of five exosomal miRNAs supposed to have a role in the pathogenesis of the disease from serum of a group of IPF patients (n = 61) and we compared it with the expression of the same miRNAs in a group of healthy controls (n = 15). Results In the current study what emerged is let-7d down-regulation and, unexpectedly, miR-16 significant down-regulation. Moreover, through a cross-sectional analysis, a clustering of the expression of miR-16, miR-21 and miR-26a was found. Conclusions These findings could help the individuation of previously unknown key players in the pathophysiology of IPF and, most interestingly, more specific targets for the development of effective medications.

scholarly journals Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

2020 ◽  
Vol 12 (12) ◽  
pp. 5050
Author(s):  
Katarzyna Szwedziak ◽  
Ewa Polańczyk ◽  
Żaneta Grzywacz ◽  
Gniewko Niedbała ◽  
Wiktoria Wojtkiewicz
Keyword(s):  
Total Protein ◽  
Near Infrared ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Quality Parameters ◽  
Neural Modeling ◽  
Infrared Spectrometry ◽  
Stored Grain ◽  
Stored Wheat

An important requirement in the grain industry is to obtain fast information on the quality of purchased and stored grain. Therefore, it is of great importance to search for innovative solutions aimed at the monitoring and fast assessment of quality parameters of stored wheat The results of the evaluation of total protein, water and gluten content by means of near infrared spectrometry are presented in the paper. Multiple linear regression analysis (MLR) and neural modeling were used to analyze the obtained results. The results obtained show no significant changes in total protein (13.13 ± 0.15), water (10.63 ± 0.16) or gluten (30.56 ± 0.54) content during storage. On the basis of the collected data, a model artificial neural network (ANN) MLP 52-6-3 was created, which, with the use of four independent features, allows us to determine changes in the content of water, protein and gluten in stored wheat. The chosen network returned good error values: learning, below 0.001; testing, 0.015; and validation, 0.008. The obtained results and their interpretation are an important element in the warehouse industry. The information obtained in this way about the state of the quality of stored grain will allow for a fast reaction in case of the threat of lowering the quality parameters of the stored grain.

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Factors affecting the eating quality of pork

2000 ◽  
Vol 2000 ◽  
pp. 122-122
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Sensory Quality ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Eating Quality ◽  
Factors Affecting ◽  
Pork Production ◽  
Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

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

Near-Infrared Reflectance Determination of Sensory Quality of Peas

1986 ◽  
Vol 40 (3) ◽  
pp. 303-310 ◽  
Author(s):  
M. Martens ◽  
H. Martens
Keyword(s):  
Sensory Quality ◽  
Near Infrared ◽  
Consumer Preference ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
Physical Measurements ◽  
Different Types ◽  
Reflectance Analysis ◽  
Better Than

Rapid, precise, and relevant methods for predicting the sensory quality of frozen peas were sought. Pea batches chosen to span many different types of quality variations were analyzed by a consumer test, sensory laboratory analysis, and traditional chemical and physical measurements as well as by near-infrared reflectance analysis (NIR). Partial least-squares (PLS) regression was used to reveal the relationships between the different types of measurements. A noise-compensated value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = perfect prediction). NIR was found to predict the sensory texture variables (RAP = 0.79) better than the flavor variables (RAP = 0.67). Average consumer preference was less well predicted (RAP = 0.48) by NIR. This was interpretable since NIR gave a better description of the chemical and physical methods relevant for texture (e.g., dry matter (RAP = 0.93)) than the flavor-related variables (e.g., sucrose (RAP = 0.45)) that apparently determine the consumer preference. However, NIR was found to describe the average variation in sensory quality better than the traditional tenderometer value (TV). The highest prediction of sensory variables was obtained by a combination of NIR, TV, and chemical measurements (RAP = 0.87 and 0.80 for texture and flavor variables, respectively). We discuss the predictive validity and the meaning of the present predictive abilities in practice, leading to a conclusion that NIR has a potential for predicting the sensory quality of peas.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Efficacy of Different Types of Composts on Growth, Yield and Quality Parameters of Okra (Abelmoschus esculentus L.) cv. Kashi Pragati

2021 ◽  
Vol 9 (4) ◽  
pp. 163-168
Author(s):  
Vaibhav Sharma ◽  
Keyword(s):  
Block Design ◽  
Growth Yield ◽  
Quality Parameters ◽  
Abelmoschus Esculentus ◽  
Biogas Slurry ◽  
Rabi Season ◽  
Yield And Quality ◽  
Randomized Block Design ◽  
Different Types

The experiment entitled “Efficacy of different types of Composts on growth, yield and quality parameters of Okra (Abelmoschus esculentus L.) cv. Kashi Pragati” was conducted during Rabi season of the year 2020-2021 on experimental farm of Department of Horticulture, AKS University, Satna (M.P.). The experiment was laid out in a randomized block design with three replicated 12 treatments viz., T0: Without compost (Control), T1: 100% Vermicompost + 100% Biogas slurry compost, T2: 100% Vermicompost + 100% Mushroom Spent compost, T3: 100% Biogas slurry compost + 100% Mushroom Spent compost, T4: 100% Vermicompost + 100% Biogas slurry compost +100% Mushroom Spent compost, T5: 100% Vermicompost + 50% Biogas slurry compost, T6: 100% Vermicompost + 50% Mushroom Spent compost, T7: 100% Biogas slurry compost + 50% Vermicompost, T8: 100% Biogas slurry compost + 50% Mushroom Spent compost, T9: 100% Mushroom Spent compost + 50% Vermicompost, T10: 100% Mushroom Spent compost + 50% Biogas slurry compost, T11: 50% Vermicompost + 50% Biogas slurry compost +50% Mushroom Spent compost. The results reveal that increase in Composts level had significant response on vegetative growth yield and quality of Okra. The treatment T4-100%Vermicompost +100% Biogas slurry compost +100% Mushroom Spent compost was found to be the best treatment among the different treatments with growth, yield and quality for Okra under satna condition.

scholarly journals Implementation of Non Destructive FTNIR Method for Quick Estimation of Peanut Quality Based on FFA and Peroxide Value

2021 ◽  
Author(s):  
Rakesh Kumar Kumar Raigar ◽  
Shubhangi Srivast ◽  
Hari Niwas Mishra
Keyword(s):  
Peroxide Value ◽  
Diffuse Reflectance ◽  
Near Infrared ◽  
Model Building ◽  
Nir Spectroscopy ◽  
Quality Parameters ◽  
Calibration Model ◽  
Peanut Kernel ◽  
Non Destructive

Abstract The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode along with chemometric technic. The moisture, fat and protein of fresh and damaged seeds of peanuts ranging from 3 to 9 %, 45 to 57 % and 23 to 27 % respectively, were used for the calibration model building based on partial least squares (PLS) regression. The peanut samples had major peaks at wavenumbers 53.0853, 4954.98, 4464.03, 4070.85, 74.75.63, 8230.21, and 6178.13 in per cm. First and second derivate mathematical preprocessing was also applied in order to eliminate multiple baselines for different chemical quality parameters of peanut. The FFA had the lowest value of calibration and validation errors (0.579 and 0.738) followed by the protein (0.736 and 0.765). The quality of peanut seeds with lowest root mean square error of cross validation of 0.76 and maximum correlation coefficient (R2) of 96.8 was obtained. The comprehensive results signify that FT-NIR spectroscopy can be used for rapid, non-destructive quantification of quality parameters in peanuts.

scholarly journals Quality Control of Different Types of Honey and Propolis Collected from Romanian Accredited Beekeepers and Consumer’s Risk Assessment

Crystals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 87
Author(s):  
Magdalena Mititelu ◽  
Denisa Ioana Udeanu ◽  
Mirela Nedelescu ◽  
Sorinel Marius Neacsu ◽  
Anca Cecilia Nicoara ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Black Locust ◽  
Therapeutic Potential ◽  
Agricultural Activity ◽  
Industrial Activity ◽  
Different Types ◽  
Copper Zinc ◽  
Multifloral Honey ◽  
Cadmium Lead

Honey is a natural product recognized and appreciated for its nutritional value and therapeutic potential. However, the quality of bee honey is essential because various contaminants can seriously affect consumers’ health. In the experimental part of the work, we analyzed different types of honey (linden, black locust, rapeseed and multifloral honey) and propolis, which were collected from Romanian accredited beekeepers who placed beehives in two areas characterized by different industrial activity: area 1 (A1) is an area with intense industrial activity, with other industries existing nearby, including a refinery, while area 2 (A2) is entirely devoid of industrial activity, but with moderate agricultural activity. A total of 144 samples were collected, twelve samples for each variety of honey, propolis and soil, corresponding to each area analyzed. In addition, seven heavy metals and three pesticides were tested for in the samples collected. Finally, the correlation between the degree of contamination with soil pollutants and the contamination of the bee products harvested from the analyzed areas was studied. Cadmium, lead, copper, zinc and the sum of DDT metabolites exceeded the maximum allowable levels in honey samples, with differences between different types of honey.

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