Article
Biochemistry & Molecular Biology
Amal F. Dawood, Norah M. Alzamil, Peter W. Hewett, Maha A. Momenah, Mohammad Dallak, Samaa S. Kamar, Dina H. Abdel Kader, Hanaa Yassin, Mohamed A. Haidara, Amro Maarouf, Bahjat Al-Ani
Summary: In this study, it was found that diabetes-induced cardiac injuries in rats were associated with dysregulation of desmin and sarcomeres, as well as the iNOS/mTOR/TIMP-1/collagen axis of fibrosis. Metformin showed beneficial effects on these cardiac injuries.
Article
Engineering, Biomedical
Masoud Malakoutian, Shun Yamamoto, Sandeep Sadaram, Jason Speidel, Jie Liu, John Street, Stephen H. M. Brown, Thomas R. Oxland
Summary: The mechanical properties of lumbar paraspinal muscles, including tangent modulus, slack sarcomere length, and collagen I content, are independent of spinal level, supporting the assumption of similar mechanical properties along a paraspinal muscle group.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS
(2021)
Article
Agriculture, Dairy & Animal Science
Aline Giampietro-Ganeco, Heloisa de Almeida Fidelis, Erika Nayara Cavalcanti, Juliana Lolli Malagoli Mello, Hirasilva Borba, Rodrigo Alves de Souza, Larissa Tatero Carvalho, Pedro Alves de Souza, Marco Antonio Trindade
Summary: The increase in consumption of poultry meat has led to intensified production, causing myopathies associated with broiler and turkey meat. This study examined quality alterations in turkey breeder hen breast fillets and found that myopathy and white striping anomaly affected the color and texture of the meat, which may have negative economic impact on the meat industry.
Article
Agriculture, Dairy & Animal Science
Han Li, Rong-Ghi R. Chou, Ya-Shiou Chang
Summary: The purpose of this study was to compare postmortem calpain changes in porcine muscle between Lanyu native and Kaohsiung crossbred black pigs. The results showed that the decreases in calpain-1 activity, desmin content, and shear force were slower in Lanyu native black pig than in Kaohsiung crossbred black pig samples. Therefore, postmortem proteolysis and tenderization were more limited in LM from Lanyu native pigs than from Kaohsiung crossbred pigs.
ANIMAL SCIENCE JOURNAL
(2023)
Article
Cardiac & Cardiovascular Systems
Ramona M. Vejandla, Buyan-Ochir Orgil, Neely R. Alberson, Ning Li, Undral Munkhsaikhan, Zaza Khuchua, Ruben Martherus, Evren U. Azeloglu, Fuyi Xu, Lu Lu, Jeffrey A. Towbin, Enkhsaikhan Purevjav
Summary: Ablation of the first nebulin-repeats of sarcomeric nebulette (Nebl) causes diastolic dysfunction in knockout mice, leading to cardiac hypertrophy and ventricular dilation with sarcomere disturbance and organelle distortion under mechanical stress. NEBL mutations disrupt cellular structure and weaken cardiac tolerance to biomechanical stress.
AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY
(2021)
Article
Food Science & Technology
Yingbo Peng, Zuyuan Zhang, Chao Wang, Weiqing Zhang, Zengqi Peng, Yawei Zhang
Summary: The effects of citrus aurantium juice (CAJ) immersion and resonant vibration assisted by the immersion on the properties of yak meat were studied. It was found that the immersion in 1% CAJ solution at a meat-to-liquid ratio of 1:2 significantly reduced shear force and cooking loss in supraspinatus and quadriceps femoris muscles. Furthermore, the immersion assisted resonance with specific parameters also decreased shear force in longissimus thoracis muscle and caused changes in its ultrastructure. The study confirms that resonance can tenderize meat by disrupting the integrity of the M-band structure in sarcomere.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Jose Felipe Orzuna-Orzuna, Griselda Dorantes-Iturbide, Alejandro Lara-Bueno, German David Mendoza-Martinez, Luis Alberto Miranda-Romero, Rufino Lopez-Ordaz, Pedro Abel Hernandez-Garcia
Summary: The study showed that feeding 3 g HM kg(-1) DM to lambs during the final fattening period can improve meat tenderness. However, high doses of HM may decrease DM digestibility and increase cooking loss and drip loss of lamb meat.
Review
Cell Biology
Michaela M. Zrelski, Monika Kustermann, Lilli Winter
Summary: Mutations in the plectin gene can cause various rare diseases, with the most common being EBS-MD characterized by skin blistering and muscle weakness. Studies have shown that PLEC mutations result in clinical and pathological manifestations in skeletal and cardiac muscle, including disorganization of myofibrils, sarcomeres, and mitochondria degeneration.
Article
Food Science & Technology
Ozge Ata, Seher Kumcuoglu, Sebnem Tavman
Summary: This study aimed to extract pepsin-soluble collagen from lamb feet using ultrasound aided process (UPSC) and investigate the effects of ultrasonic treatment at different temperatures and times on collagen concentration and structure. The results showed that the highest collagen concentration was achieved at 25 degrees C/60 min. Increasing sonication time led to higher collagen concentration, and all extracted collagens were identified as Type I collagen composed of alpha 1 and alpha 2 chains. Fourier transform infrared spectra confirmed that the collagens maintained their triple helical structure even after ultrasonic treatment. Scanning electron microscopy images revealed some physical changes caused by sonication. This study suggests that lamb feet can serve as an alternative source of collagen for the food, pharmaceutical, and nutraceutical industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qingquan Fu, Haibo Shi, Dongxia Hu, Jingrong Cheng, Shoujiang Chen, Ailing Ben
Summary: This study found that marinating pork with 3% Hypsizygus marmoreus (HM) can improve water retention and tenderness, as well as affect the structure of myofibrils. Compared to 0.2% papain, HM can more effectively degrade proteins.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yang Wang, Xiaojing Tian, Xinzhu Liu, Jinfeng Xing, Chen Guo, Yuehong Du, Huan Zhang, Wenhang Wang
Summary: This study evaluated the effects of different cooking time and temperature on the physical properties of yak muscle, showing that temperature had more significant impacts on cooking loss, moisture content, and redness. The use of CHP staining revealed the denaturation process of collagen in different parts of the muscle as temperature increased.
Review
Biochemistry & Molecular Biology
Szilard Szikora, Peter Gorog, Jozsef Mihaly
Summary: Actin-containing tropomyosin and troponin decorated thin filaments are crucial components of the contractile apparatus in muscles. The optimal length of these filaments is critical for efficient muscle activity and can be regulated by various mechanisms. Mutations affecting these factors can alter thin filament length and are associated with certain diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Frank R. Dunshea
Summary: Meta-analysis was used to study the effects of collagen content, solubility, and pyridinoline crosslink content on meat tenderness. Results showed significant correlations in beef, especially in older animals, while pork and lamb showed non-significant relationships. Further studies are needed for a comprehensive understanding of the relationship between collagen characteristics and meat tenderness.
Article
Physiology
Oleg Lookin, Najlae Boulali, Olivier Cazorla, Pieter de Tombe
Summary: The contractility of cardiac muscle is strongly influenced by preload through the Frank-Starling mechanism. Recent findings indicate that sarcomere length in resting cardiomyocytes displays natural variability that is altered during active contraction. However, it is still unknown whether the change in sarcomere length variability is regulated by the activation process or changes in overall cell stretch.
PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Chiung Wen Kuo, Feby Wijaya Pratiwi, Yen-Ting Liu, Di-Yen Chueh, Peilin Chen
Summary: Validating the design of nanomaterials in disease models is crucial for the development of bioinspired nanomaterials for therapeutic applications. In this study, a straightforward technique using a two-photon microscope synchronized with electrocardiogram signals was developed for long-term real-time imaging of contracting hearts at the subcellular level. The results showed that the structural and dynamic behaviors of organelles in cardiomyocytes were closely related to heart function. In a myocardial infarction model, impaired cardiac function resulted in decreased sarcomere shortening and increased distances between sarcomeres, along with significant remodeling of the T-tubule structures.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Review
Food Science & Technology
Carolina Naves Aroeira, Vivian Feddern, Vanessa Gressler, Carmen Josefina Contreras-Castillo, David Laurence Hopkins
Summary: The use of growth promoters in animal production has been a topic of concern globally due to its potential impact on health, animal welfare, and food safety. This review presents an analysis of the legislation, restrictions, pharmacokinetics, mechanisms, and possible effects on human health from the main meat-producing countries.
FOOD REVIEWS INTERNATIONAL
(2023)
Editorial Material
Food Science & Technology
David Hopkins
Article
Food Science & Technology
Jun Yang, Xiaoyin Yang, Rongrong Liang, Lixian Zhu, Yanwei Mao, Pengcheng Dong, David L. Hopkins, Xin Luo, Yimin Zhang
Summary: This study found that a high concentration of CO2 significantly delayed bacterial growth and extended the shelf-life of beef steaks under high-oxygen modified atmosphere packaging. Microbial diversity decreased during storage, with a less complex microbial community in CO2 treated MAP steaks. The application of CO2 influenced microbiota succession and played an important role in retaining beef quality.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xiaoyin Yang, Yi Zhang, Xin Luo, Yimin Zhang, Lixian Zhu, Baochen Xu, David L. Hopkins, Rongrong Liang
Summary: This study evaluated the combined effect of oxygen concentration and storage temperature on the color of dark-cutting beef. The results showed that combining 80%O-2-MAP with superchilling can improve the fresh color and minimize the phenomenon of persistent pink.
Article
Food Science & Technology
Benjamin W. B. Holman, Suzanne Mortimer, Stephanie M. Fowler, David L. Hopkins
Summary: This study found that it is difficult to predict the tenderness, juiciness, flavor, and overall liking of lamb based on particle size. Therefore, defining a particle size threshold for consumer satisfaction based on the sensorial properties of lamb has little practical significance.
Article
Food Science & Technology
Yan Zhao, Xiao Kong, Xiaoyin Yang, Lixian Zhu, Rongrong Liang, Xin Luo, Liang Zhang, David L. Hopkins, Yanwei Mao, Yimin Zhang
Summary: The aim of this study was to investigate the tenderness and energy metabolism attributes of beef Longissimus lumborum under different final pH conditions. The results showed that the intermediate pH group had higher shear force, lower μ-calpain activity, and higher levels of heat shock protein 27 and protein oxidation. Metabolomics analysis revealed differential metabolites related to glycolysis, the tricarboxylic acid cycle, and oxidative phosphorylation among pH groups. These findings contribute to the understanding of the relationship between beef tenderization and energy metabolism.
Article
Food Science & Technology
Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler
Summary: This study developed models for classifying beef carcases based on production system using Raman spectroscopy and fatty acid composition. The results showed that Raman spectroscopy is an effective rapid method for accurately classifying beef carcases according to production system.
Editorial Material
Food Science & Technology
David Hopkins
Article
Food Science & Technology
Xinyi Wang, Linlin Huang, Yimin Zhang, Lixian Zhu, Xiaoyin Yang, Huixin Zuo, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: The objective of this study was to investigate the effect of Peroxiredoxin 6 (Prdx 6) on beef tenderization during the early postmortem period. Longissimus lumborum (LL) samples were obtained from 6 beef carcasses at 45 min postmortem and incubated with or without the Prdx6 inhibitor (NSC348884) for different durations, followed by incubation with or without H2O2 to simulate oxidative stress. The expression of Prdx6, desmin degradation as an indicator of proteolysis, cell apoptosis rate, and caspase expression were measured. The results showed that inhibiting Prdx6 significantly reduced its expression level, while cells adaptively increased Prdx6 expression to counteract oxidative stress caused by H2O2. Furthermore, Prdx6 inhibition resulted in more severe desmin degradation, accompanied by higher apoptosis rate induced by increased caspase degradation and Bax/Bcl-2 ratio. These findings suggest that inhibiting Prdx6 could promote cell apoptosis and accelerate beef tenderization.
Article
Food Science & Technology
Songshan Zhang, Xue Chen, Xinxin Duan, Benjamin W. B. Holman, Lixian Zhu, Xiaoyin Yang, David L. Hopkins, Xin Luo, Baozhong Sun, Yimin Zhang
Summary: This study investigated the merchandising of beef under long-term superchilled storage and its effects on color and lipid oxidation. The results showed that longer superchilled storage led to rapid discoloration and lipid oxidation of beef during display.
Article
Food Science & Technology
Arshied Manzoor, Abdul Haque, Saghir Ahmad, David L. Hopkins
Summary: The study found that the antioxidant effect of betel leaf extract (BLE) improved the microbial quality, color score, textural properties, and lipid and protein oxidative stability of meat sausages during refrigerated storage. The inclusion of BLE did not affect the proximate composition of the sausages. In addition, sensory scores were higher for the BLE-incorporated samples. Scanning electron microscopy (SEM) images showed that BLE treatment resulted in reduced surface roughness and microstructure modification compared to the control sausages. Therefore, incorporating BLE is an effective strategy to improve storage stability and reduce lipid oxidation in sausages.
Article
Food Science & Technology
Benjamin W. B. Holman, Stephanie M. Fowler, Kristy L. Bailes, Richard G. Meyer, David L. Hopkins, Edward H. Clayton
Summary: This study compared the fatty acid and mineral concentrations of lamb meat prepared to different levels of cooking doneness. Cooking loss increased with higher levels of cooking doneness. Most major fatty acids were not significantly altered by cooking, but their concentrations decreased when adjusted for cooking loss. The omega-6 to omega-3 ratio was lowest for uncooked samples and highest for well-done samples. Mineral concentrations were reduced with cooking, except for zinc, iron, and selenium, which were retained.
Article
Food Science & Technology
Jiqiang Li, Yan Zhao, Rongrong Liang, Yanwei Mao, Huixin Zuo, David L. Hopkins, Xiaoyin Yang, Xin Luo, Lixian Zhu, Yimin Zhang
Summary: This study investigated the relationship between tenderness and protein phosphorylation levels in beef muscle tissue with different ultimate pH values. The results showed that the pH values had an impact on tenderness and protein degradation. Higher phosphorylation levels of certain proteins were associated with delayed meat tenderization.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Baochen Xu, Qingwei Zhang, Yimin Zhang, Xiaoyin Yang, Yanwei Mao, Xin Luo, David L. Hopkins, Lebao Niu, Rongrong Liang
Summary: The study investigated the effects of sous vide cooking on hot-boned bovine muscles, and found that compared to other cooking methods, sous vide cooking reduced oxidation and muscle shortening, and significantly improved tenderness, water holding capacity, connective tissue content, and overall acceptability.
Article
Agriculture, Dairy & Animal Science
Benjamin W. B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins
Summary: This study investigated the fatty acid profile and oxidative status of lamb meat fed with a novel perennial wheat or a conventional annual wheat. The results showed that lucerne inclusion in the diet affected fatty acid concentrations, while meat from lambs fed a cereal monoculture had higher concentrations of oxidative substances and vitamin E. Additionally, regardless of the dietary treatment, the concentration of health claimable fatty acids was higher in the semimembranosus muscle.
VETERINARY AND ANIMAL SCIENCE
(2022)
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.
