Article
Agriculture, Dairy & Animal Science
Emily M. Leishman, Jennifer Ellis, Nienke van Staaveren, Shai Barbut, Ryley J. Vanderhout, Vern R. Osborne, Benjamin J. Wood, Alexandra Harlander-Matauschek, Christine F. Baes
Summary: Temperature stress has significant effects on poultry meat quality, with hot and cold conditions leading to different meat quality defects. The treatment temperature and duration play a significant role in determining meat quality parameters. Overall, the effects of ambient temperature stress on poultry meat quality are generally small.
Article
Food Science & Technology
Sanja Ostojic, Darko Micic, Snezana Zlatanovic, Biljana Loncar, Vladimir Filipovic, Lato Pezo
Summary: Differential scanning calorimetry was used to investigate the kinetic properties and thermal characteristics of fresh pork meat proteins and osmotically dehydrated meat proteins. The activation energy, pre-exponential factor, and extent of conversion were discussed using differential Friedman and integral Ortega methods. The results showed different activation energy values for different meat proteins and indicated that osmotically dried meat proteins were partly unfolded. Understanding the nature of meat protein denaturation is important for developing meat product processing technology and achieving desired quality and nutritional value.
Article
Food Science & Technology
Xinping Chang, Yisha Xu, Lei Cheng, Kaige Yi, Xuedong Gu, Zhang Luo, Jiamin Zhang, Jinqiu Wang, Fang Geng
Summary: By comparing the proteins of cattle-yak longissimus thoracis (CYLT) and yak longissimus thoracis (YLT), this study revealed differentially abundant proteins (DAPs) involved in energy metabolism, oxidative stress, muscle fiber structure, and extracellular matrix (ECM). The compensatory regulation of CYLT in response to hypoxic high-altitude environments was indicated by the upregulation of myoglobin, downregulation of NADH dehydrogenase, and upregulation of cytochrome oxidase. Furthermore, differences in muscle fiber assembly structure and connective tissue between CYLT and YLT were observed, which may affect postmortem muscle physiology and meat quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Che Jaafar Zawani, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin, Mohammad Rashedi Ismail-Fitry, Nilesh Prakash Nirmal
Summary: This study investigated the inhibitory effect of cinnamon extract on Pseudomonas aeruginosa and its impact on meat quality under different storage temperatures. The results showed that cinnamon extract could inhibit the growth of Pseudomonas and reduce microbial count, particularly at 5 and 10 degrees Celsius.
Article
Food Science & Technology
Milagros Maribel Coaguila Gonza, Cecylyana Leite Cavalcante, Erick Saldana, Alan Giovanini de Oliveira Sartori, Carmen Josefina Contreras Castillo
Summary: This study aimed to evaluate the influence of pHu ranges and long-term frozen storage on quality parameters of Zebu Nellore beef. The results showed that pHu influenced meat quality parameters and the chemical forms of myoglobin, and frozen storage improved tenderness but also resulted in increased drip loss and decreased protein solubility.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Genetics & Heredity
Kaitlyn R. Daza, Deborah Velez-Irizarry, Sebastian Casiro, Juan P. Steibel, Nancy E. Raney, Ronald O. Bates, Catherine W. Ernst
Summary: This study integrated miRNA and gene expression data to identify 23 miRNA expression Quantitative Trait Loci (miR-eQTL) in pigs, with miR-874 being associated with multiple production traits. The results provide insight into genomic regions underlying miRNA expression variation and potential regulatory effects on economically important traits in the global pig industry.
FRONTIERS IN GENETICS
(2021)
Article
Agriculture, Multidisciplinary
Zhengwen Wang, Xuejiao An, Yonghui Yang, Lingyun Zhang, Ting Jiao, Shengguo Zhao
Summary: This study compared the meat quality of Pingliang Red Cattle, Wagyu cross F1 generation, and Simmental cattle. It found that Pingliang Red Cattle and Wagyu cross F1 generation had higher levels of FABP4 gene and metabolite expression, which can improve beef quality.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Sanjun Jin, Qian Pang, Hao Yang, Xinping Diao, Anshan Shan, Xingjun Feng
Summary: The study found that dietary supplementation of resveratrol can enhance the antioxidant capacity, improve the color and texture of duck meat, and reduce lipid and protein oxidation reactions.
Article
Agriculture, Dairy & Animal Science
Xiaoling Chen, Gang Jia, Guangmang Liu, Hua Zhao, Zhiqing Huang
Summary: The study found that adding apple polyphenols can promote the transformation of muscle fibers from fast-twitch to slow-twitch in finishing pigs, achieved by improving mitochondrial biogenesis and function as well as enhancing antioxidant capacity.
ANIMAL BIOTECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Heather M. Hiscock, Emily M. Leishman, Ryley J. Vanderhout, Sarah M. Adams, Jeff Mohr, Benjamin J. Wood, Christine F. Baes, Shai Barbut
Summary: The presence of meat quality defects is increasing in the turkey industry. It may be possible to incorporate meat quality into a turkey breeding strategy to improve meat quality. This study analyzed 8 different meat quality traits for turkey breast meat from 3 different purebred lines, and examined their correlation with production traits.
Article
Agriculture, Multidisciplinary
Guangyu Wu, Chuan Yang, Heather L. Bruce, Bimol C. Roy, Xia Li, Chunhui Zhang
Summary: This study investigated the proteome differences in bovine Longissimus dorsi muscle during an alternating electric field (AEF)-assisted freezing-thawing-aging sequence. The group assisted by AEF showed improved meat quality compared to the only postmortem aging group. Biochemical markers of beef quality were identified among the differentially abundant proteins. These findings contribute to a better understanding of the impact of AEF-assisted freezing-thawing-aging sequence on beef quality.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Shuyi Qian, Xia Li, Chengjiang Liu, Chunhui Zhang, Christophe Blecker
Summary: This study investigated the water holding capacity (WHC) of bovine longissimus dorsi muscles under different freezing conditions. The results showed that slow freezing samples exhibited higher water mobility and losses compared to fast freezing and non-frozen control samples. Through proteomic analysis, potential protein biomarkers related to WHC were identified. This study provides further understanding on the mechanisms behind the dynamic changes in WHC of muscle under different freezing conditions.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Genetics & Heredity
Jing Wang, Jun-Feng Chen, Qiang Ma, De-Lin Mo, Jia-Jie Sun, Qiao-Ling Ren, Jia-Qing Zhang, Qing-Xia Lu, Bao-Song Xing
Summary: Studies have found that circular RNAs (circRNAs) play an important role in muscle development and lipid deposition, but their functions and regulatory mechanisms in meat quality are still largely unknown. In this study, the circRNA expression profiles between Huainan pigs and Large White pigs in different stages were compared, and differentially expressed circRNAs were found to be enriched in myogenesis, adipogenesis, and muscle fiber-type transition. The interaction networks between circRNAs and microRNAs were also identified, and these microRNAs were found to be involved in muscle development and lipid metabolism. Two shared differentially expressed circRNAs were selected and validated, and they were suggested to be involved in intramuscular fat deposition. These findings provide a foundation for understanding the role of circRNAs in meat quality.
FRONTIERS IN GENETICS
(2022)
Article
Genetics & Heredity
Jiyuan Shen, Zhiyun Hao, Jiqing Wang, Jiang Hu, Xiu Liu, Shaobin Li, Na Ke, Yize Song, Yujie Lu, Liyan Hu, Lirong Qiao, Xinmiao Wu, Yuzhu Luo
Summary: This study investigated the differences in carcass weight, meat quality traits, and muscle components in Longissimus dorsi muscle tissues between Liaoning cashmere goats and Ziwuling black goats. The results showed that ZB goats had more tender meat with lower total collagen fibers in their muscle tissues compared to LC goats. RNA-Seq analysis revealed differentially expressed genes related to muscle growth, intramuscular fat deposition, lipid metabolism, hippo signaling pathway, and Jak-STAT signaling pathway in these two goat breeds.
FRONTIERS IN GENETICS
(2021)
Article
Agriculture, Dairy & Animal Science
Yan Sun, Yonghui Wang, Yuhua Li, Haijing Li, Changfa Wang, Qin Zhang
Summary: This study investigated the molecular differences in the longissimus dorsi muscles of donkey, cow, and goat. The results revealed numerous differentially expressed genes and proteins in donkey meat compared to cow and goat meat, with a focus on biological processes and metabolism.
ANIMAL BIOTECHNOLOGY
(2022)