Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3  Fortified Beef Patties

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

Food Chemistry ◽

10.1016/j.foodchem.2012.01.089 ◽

2012 ◽

Vol 133 (3) ◽

pp. 760-766 ◽

Cited By ~ 47

Author(s):

Daniel Wong ◽

Ka-Wing Cheng ◽

Mingfu Wang

Keyword(s):

Maillard Reaction ◽

Reaction Model ◽

Water Soluble ◽

Model Systems ◽

Heterocyclic Amine ◽

Beef Patties

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Aggregation of Omic Data and Secretome Prediction Enable the Discovery of Candidate Plasma Biomarkers for Beef Tenderness

International Journal of Molecular Sciences ◽

10.3390/ijms21020664 ◽

2020 ◽

Vol 21 (2) ◽

pp. 664 ◽

Cited By ~ 3

Author(s):

Sabrina Boudon ◽

Joelle Henry-Berger ◽

Isabelle Cassar-Malek

Keyword(s):

Plasma Proteins ◽

Biological Information ◽

Plasma Proteome ◽

Complex Phenotype ◽

Beef Tenderness ◽

Plasma Biomarkers ◽

Bovine Plasma ◽

Computational Reconstruction ◽

Beef Sector ◽

Omic Data

Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous research has investigated the potential of genetic markers or muscle-derived proteins to assess beef tenderness. Thus, the use of low-invasive biomarkers in living animals is an issue for the beef sector. We hypothesized that publicly available data may help us discovering candidate plasma biomarkers. Thanks to a review of the literature, we built a corpus of articles on beef tenderness. Following data collection, aggregation, and computational reconstruction of the muscle secretome, the putative plasma proteins were searched by comparison with a bovine plasma proteome atlas and submitted to mining of biological information. Of the 44 publications included in the study, 469 unique gene names were extracted for aggregation. Seventy-one proteins putatively released in the plasma were revealed. Among them 13 proteins were predicted to be secreted in plasma, 44 proteins as hypothetically secreted in plasma, and 14 additional candidate proteins were detected thanks to network analysis. Among these 71 proteins, 24 were included in tenderness quantitative trait loci. The in-silico workflow enabled the discovery of candidate plasma biomarkers for beef tenderness from reconstruction of the secretome, to be examined in the cattle plasma proteome.

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