Article
Food Science & Technology
Guangyu Wang, Qing Li, Wenqian Tang, Fang Ma, Huhu Wang, Xinglian Xu, Weifen Qiu
Summary: The study revealed that aprD plays a crucial role in surface-associated behaviors of bacteria, impacting autoaggregation, swimming motility, and biofilm formation of a Delta aprD mutant. aprD is also involved in spoilage activities of P. fragi by influencing extracellular protease activity, total volatile basic nitrogen production, pH, and sensory traits of meat samples. These findings suggest aprD-mediated regulation profiles in P. fragi and offer new insights into chilled meat preservation.
Article
Multidisciplinary Sciences
Mehdi Zarei, Sahar Elmi Anvari, Siavash Maktabi, Per Erik Joakim Saris, Amin Yousefvand
Summary: This study identified proteolytic, psychrotrophic bacteria in cold raw milk and quantified their proteolytic activity and biofilm-forming capacity. The results showed different levels of proteolytic activity among the identified isolates, with higher activity at 25°C compared to 7°C. The study also found significant variation in the biofilm-forming capacity of the bacteria.
Article
Food Science & Technology
Aizi Nor Mazila Ramli, Hazrulrizawati Abd Hamid, Farah Hanani Zulkifli, Normaiza Zamri, Prakash Bhuyar, Nor Hasmaliana Abdul Manas
Summary: This study investigates the use of pineapple and jackfruit by-products as meat tenderizers, showing that they effectively improve the tenderization of tough muscle in beef without compromising quality parameters, and are well accepted by consumers. The findings suggest that bromelain and A. heterophyllus protease extracts from these by-products could serve as natural and effective meat tenderizers, contributing significantly to the agricultural processing industry.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, Antti Knaapila
Summary: Due to the climate crisis, reducing meat consumption is becoming increasingly important worldwide. This study examined the attitudes of Dutch and Finnish consumers towards plant-based meat substitutes, cultured meat, and hybrid meat products, and how these attitudes relate to meat attachment, food neophobia, and food sustainability knowledge. The results showed that omnivores were more attached to meat, had higher food neophobia scores, and had less knowledge of food sustainability compared to flexitarians. The study also found that participants had a more positive attitude towards meat substitutes and hybrid meat products than cultured meat, but were less willing to purchase hybrid meat products and cultured meat. The willingness to buy meat alternatives was influenced by country, diet, age, gender, familiarity, food sustainability knowledge, food neophobia, and meat attachment. Flexitarians were identified as an important target group for promoting meat alternatives, and hybrid meat products could be a viable option for reducing meat consumption if properly promoted.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Tumisang Ben Matshogo, Caven Mguvane Mnisi, Victor Mlambo
Summary: Pre-treatment of seaweed with a combination of protease and fibrolytic enzymes did not improve diet utilization, physiological parameters, and meat quality in broilers.
Article
Chemistry, Applied
Banu Sezer, Armin Bjelak, Hasan Murat Velioglu, Ismail Hakki Boyaci
Summary: The study developed a protein-based laser induced breakdown spectroscopy (LIBS) method to detect meat fraud in processed meat products and successfully identified beef, chicken, and pork in fermented sausage and salami products, achieving high accuracy through LIBS analysis.
Article
Food Science & Technology
Blandine M. L. Genet, Hang Xiao, Lise Friis Christensen, Ida Nynne Laforce, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen, Egon Bech Hansen
Summary: This study investigated strains isolated from different environments in Denmark for their ability to produce curd from fermentation of Soy Based Milk Alternative (SBMA). Acidification dynamics and metabolite production were analyzed in commercial SBMA, and proteomics were used to determine the hydrolysis profile of soy proteins. Certain strains showed proteolytic activity and were considered potential candidates for producing a soy-based yogurt-like product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Caiyan Huang, Dequan Zhang, Zhenyu Wang, Yingxin Zhao, Christophe Blecker, Shaobo Li, Xiaochun Zheng, Li Chen
Summary: This study investigated the potential of 8 biomarkers (PGK1, PKM2, PGM1, ENO3, MYBPC1, MYLPF, TNNC1, and TNNI1) to characterize lamb meat quality based on their abundance and enzymatic activity. Different meat quality groups (QF and LT muscles) were sampled from 100 lamb carcasses at 24 h postmortem. The relative abundance of PKM2, PGK1, PGM1, ENO3, MYBPC1, MYLPF, and TNNI1 was significantly different between LT and QF muscle groups (P < 0.01), and the activity of PKM, PGK, PGM, and ENO was lower in the LT group compared to the QF group (P < 0.05). These findings indicate that these biomarkers can serve as robust indicators of lamb meat quality and provide insights into the molecular mechanisms of meat quality formation.
Article
Pharmacology & Pharmacy
Tiziana Latronico, Anna Fasano, Margherita Fanelli, Edmondo Ceci, Margherita Di Nunno, Maria Teresa Brana, Serafina Milella, Elisabetta Casalino, Grazia Maria Liuzzi
Summary: This study investigates the effects of prolonged exposure to lead on the protein pattern of CNS myelin and the induction of myelin-associated proteinases. The results suggest that lead may influence the integrity of the myelin sheath through the induction of anti-myelin proteinases.
Article
Food Science & Technology
Livia Garcez de Oliveira Padilha, Lenka Malek, Wendy J. Umberger
Summary: Concerns over global meat production and consumption patterns have sparked interest in alternative protein sources. This study explores consumers' attitudes towards lab-grown chicken and beef, highlighting positive beliefs regarding eating experience, safety, animal welfare, and healthiness as factors influencing willingness to consume. While beliefs regarding environmental friendliness were not significant, plant-based meat alternatives were seen most positively in terms of animal welfare and environmental impact.
FOOD QUALITY AND PREFERENCE
(2022)
Review
Food Science & Technology
Pavan Kumar, Muideen Adewale Ahmed, Abubakar Ahmed Abubakar, Muhammad Nizam Hayat, Ubedullah Kaka, Mokrish Ajat, Yong Meng Goh, Awis Qurni Sazili
Summary: Stress biomarkers such as blood profiles, serum hormones, and physiological conditions can be used to assess the stress status of animals. Factors including previous exposure, genetics, stress adaptation, intensity, duration, and rearing practices contribute to variations in the expression of stress biomarkers. Meat proteomics, specifically the analysis of muscle protein expression, can predict meat quality and stress in animals before slaughter. Finding non-invasive, rapid, and accurate stress biomarkers is essential for objectively assessing stress in animals.
Article
Food Science & Technology
Laura Gonzalez-Blanco, Yolanda Dineiro, Andrea Diaz-Luis, Ana Coto-Montes, Mamen Olivan, Veronica Sierra
Summary: This study demonstrates the impact of extraction methods on the reliability of biomarker detection and its correlation with the cellular location of biomarkers. Different extraction methods used for sarcoplasmic and myofibrillar fractions of muscle showed varying effects on protein extractability, oxidative status, proteome, and cell stress protein expression, underscoring the importance of carefully selecting extraction methods for analyzing different biomarkers based on their cellular location.
Article
Biochemistry & Molecular Biology
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, Jochen Weiss
Summary: The study evaluated the pH-dependent interactions between animal-based and soluble plant proteins, showing increasing protein solubility with increasing pH. The particle size distributions shifted towards slightly larger sizes as pH increased, and heat-induced gel formation was improved at pH > 6.0, particularly in mixtures of meat and wheat or rapeseed proteins.
Review
Hematology
Aleksandr Shamanaev, Jonas Emsley, David Gailani
Summary: Contact activation is a process triggered by the exposure of blood to compounds or surfaces, resulting in the activation of plasma zymogens factor XII and prekallikrein. This process involves the reciprocal activation of FXII and prekallikrein through surface-independent limited proteolysis and results in blood coagulation. Studies suggest that the activity inherent in FXII and prekallikrein supports a mechanism for sustaining reciprocal activation of the proteins and for initiating contact activation.
JOURNAL OF THROMBOSIS AND HAEMOSTASIS
(2021)
Article
Polymer Science
Haodong Liu, Jinchuang Zhang, Qiongling Chen, Anna Hu, Tongqing Li, Feng Guo, Qiang Wang
Summary: Low-moisture and high-moisture textured vegetable proteins (TVPs) can be used to make plant-based lean meat and fat, respectively. In this study, different plant-based pork (PBP) products were made using gel systems with low-moisture TVP, high-moisture TVP, and a mixture. The high-moisture TVP improved hardness, springiness, chewiness, water-holding capacity, essential amino acids, and nutritional value of the PBPs compared to low-moisture TVP. However, the high-moisture TVP reduced oil-holding capacity and in vitro protein digestibility. These findings are important for improving the taste and nutritional qualities of plant-based pork products using TVP and gels.
Article
Food Science & Technology
Frederic Leroy, Teresa Aymerich, Marie-Christine Champomier-Verges, Luca Cocolin, Luc De Vuyst, Monica Flores, Francoise Leroi, Sabine Leroy, Regine Talon, Rudi F. Vogel, Monique Zagorec
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Article
Food Science & Technology
Geoffrey Ras, Sabine Leroy, Regine Talon
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Article
Food Science & Technology
Geoffrey Ras, Xavier Bailly, Jean-Paul Chacornac, Veronique Zuliani, Patrick Derkx, Tim M. Seibert, Regine Talon, Sabine Leroy
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Karol Pawlowski, Jose A. A. Pires, Yannick Faulconnier, Christophe Chambon, Pierre Germon, Celine Boby, Christine Leroux
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2019)
Review
Microbiology
Aurore Vermassen, Sabine Leroy, Regine Talon, Christian Provot, Magdalena Popowska, Mickael Desvaux
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Microbiology
Sabine Leroy, Souad Christieans, Regine Talon
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Food Science & Technology
Angela Ratsimba, Danielle Rakoto, Victor Jeannoda, Herizo Andriamampianina, Regine Talon, Sabine Leroy, Joel Grabulos, Elodie Arnaud
FOOD SCIENCE & NUTRITION
(2019)
Editorial Material
Food Science & Technology
Regine Talon, Sabine Leroy
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2019)
Article
Microbiology
Aurore Vermassen, Regine Talon, Carine Andant, Christian Provot, Mickael Desvaux, Sabine Leroy
Article
Food Science & Technology
Sabine Leroy, Isabelle Lebert, Carine Andant, Regine Talon
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Marine Gueugneau, Cecile Coudy-Gandilhon, Christophe Chambon, Julien Verney, Daniel Taillandier, Lydie Combaret, Cecile Polge, Stephane Walrand, Frederic Roche, Jean-Claude Barthelemy, Leonard Feasson, Daniel Bechet
Summary: The study found that healthy aging in old men is associated with upregulation of apoptosis and immune function, as well as downregulation of glycolysis and protein catabolism, while metabolic syndrome is mainly characterized by upregulation of proteolysis and downregulation of oxidative phosphorylation. This indicates potential muscle biomarkers for healthy aging and metabolic syndrome in old men.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Janvier Melegnonfan Kindossi, Victor Bienvenu Anihouvi, Generose Vieira-Dalode, Noel Houedougbe Akissoe, Jean Paul Chacornac, Sabine Leroy, Regine Talon, Djidjoho Joseph Hounhouigan
Summary: The study revealed that during the processing of fresh king fish into the traditional fish-based condiment Lanhouin, moisture content decreased while total volatile nitrogen increased. Despite the fermentation time, there was no continuous increase in biogenic amine values, and pathogenic bacteria increased during ripening but decreased as fermentation progressed. Coagulase-negative Staphylococcus were present throughout the fermentation process.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Christophe Chambon, Eric Neyraud, Thierry Sayd, Pauline Bros, Romane Di Biagio, Frank Hyvrier, Catherine Feart, Perrine Andre, Fernando Rodriguez-Artalejo, Esther Lopez-Garcia, Esther Garcia-Esquinas, David Gomez-Cabrero, Gordon Proctor, Martine Morzel
Summary: The study aimed to evaluate whether the saliva protein composition of elderly individuals can reflect their dietary habits and investigated the impact of type 2 diabetes on the saliva-diet correlation. Results showed that the saliva proteome composition was associated with the intake level of certain food groups, especially vegetables, fruits, sweet snacks, and red meat. The study also identified some biological processes consistently affected by diet.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Multidisciplinary Sciences
Christophe Chambon, Thierry Sayd, Sylvie Bourillon, Laetitia Theron, Vincent Niderkorn
Summary: The protein degradation of alfalfa hay after tannin supplementation was monitored, and the digestomic dataset revealed the protein regions protected by tannin supplementation, providing valuable information for studying protein use efficiency by ruminants.
Article
Chemistry, Applied
Stephane Portanguen, Charlotte Dumoulin, Anne Duconseille, Maia Meurillon, Jason Sicard, Laetitia Theron, Christophe Chambon, Thierry Sayd, Pierre-Sylvain Mirade, Thierry Astruc
Summary: The increasing number of people around the world suffering from chewing disorders necessitates the design of foods adapted to their needs. Glycation could be considered as one of the possible texturing methods. This study focuses on the impact of initial water content and Bloom index on the glycation reaction and texture of gelatin gels, highlighting the importance of controlling these factors for food texturing.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
