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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
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作者 Mingming Li Qiujin Zhu +4 位作者 Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第4期2152-2160,共9页
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T... Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal. 展开更多
关键词 dry-cured pork coppa Endogenous proteases PROTEOLYSIS Key taste-active amino acids Volatile compounds
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Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed 被引量:23
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作者 José M Lorenzo Javier Carballo Daniel Franco 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2013年第11期2002-2012,共11页
The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type (from three different pigs ifnishing diets:concentrate (CO), mixed ... The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type (from three different pigs ifnishing diets:concentrate (CO), mixed (MI) and chestnut (CH)) were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry (GC/MS). Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% (CO), 51% (MI) and 46% (CH) of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables (butanoic acid, hexanal, octanal, nonenal (E), decenal (E), tetradecane, decane trimethyl and pyridine 2-methyl) and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition (mixed and chestnut group). 展开更多
关键词 dry-cured ham CHESTNUT volatile compound finishing diet discriminant analysis
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Study Progress on Pests in Dry-cured Ham
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作者 刘姝韵 吴宝森 +5 位作者 孙玥晖 王桂瑛 程志斌 谷大海 徐志强 廖国周 《Agricultural Science & Technology》 CAS 2016年第12期2696-2700,共5页
Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham qua... Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham quality, the main species and distributions of ham pests in process of dry-cured ham were intro-duced in this article. 展开更多
关键词 dry-cured ham PESTS Study progress
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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham 被引量:3
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作者 Xiaohui Gong Ruifang Mi +4 位作者 Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期324-335,共12页
Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces... Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures. 展开更多
关键词 YEAST FLAVOR dry-cured ham Meat model medium Debaryomyces hansenii
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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge 被引量:2
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作者 Hassan Safa Stéphane Portanguen Pierre-Sylvain Mirade 《Food and Nutrition Sciences》 2017年第4期419-443,共25页
The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavo... The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages. 展开更多
关键词 SODIUM Saturated FATTY Acids NITRITE Dry-Fermented SAUSAGE dry-cured Ham
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Flavor release from traditional dry-cured pork during oral processing 被引量:1
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作者 Xing Tian Zongjun Li +4 位作者 Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期102-110,共9页
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ... The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing. 展开更多
关键词 dry-cured pork products Food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation
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Re-identifying beef cattle using improved AlignedReID++
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作者 YING Xiaoyi ZHAO Jizheng +7 位作者 YANG Lingling ZHOU Xinyi WANG Lei GAO Yannian ZAN Linsen YANG Wucai LIU Han SONG Huaibo 《农业工程学报》 EI CAS CSCD 北大核心 2024年第18期132-146,共15页
Accurate and continuous identification of individual cattle is crucial to precision farming in recent years.It is also the prerequisite to monitor the individual feed intake and feeding time of beef cattle at medium t... Accurate and continuous identification of individual cattle is crucial to precision farming in recent years.It is also the prerequisite to monitor the individual feed intake and feeding time of beef cattle at medium to long distances over different cameras.However,beef cattle can tend to frequently move and change their feeding position during feeding.Furthermore,the great variations in their head direction and complex environments(light,occlusion,and background)can also lead to some difficulties in the recognition,particularly for the bio-similarities among individual cattle.Among them,AlignedReID++model is characterized by both global and local information for image matching.In particular,the dynamically matching local information(DMLI)algorithm has been introduced into the local branch to automatically align the horizontal local information.In this research,the AlignedReID++model was utilized and improved to achieve the better performance in cattle re-identification(ReID).Initially,triplet attention(TA)modules were integrated into the BottleNecks of ResNet50 Backbone.The feature extraction was then enhanced through cross-dimensional interactions with the minimal computational overhead.Since the TA modules in AlignedReID++baseline model increased the model size and floating point operations(FLOPs)by 0.005 M and 0.05 G,the rank-1 accuracy and mean average precision(mAP)were improved by 1.0 percentage points and 2.94 percentage points,respectively.Specifically,the rank-1 accuracies were outperformed by 0.86 percentage points and 0.12 percentage points,respectively,compared with the convolution block attention module(CBAM)and efficient channel attention(ECA)modules,although 0.94 percentage points were lower than that of squeeze-and-excitation(SE)modules.The mAP metric values were exceeded by 0.22,0.86 and 0.12 percentage points,respectively,compared with the SE,CBAM,and ECA modules.Additionally,the Cross-Entropy Loss function was replaced with the CosFace Loss function in the global branch of baseline model.CosFace Loss and Hard Triplet Loss were jointly employed to train the baseline model for the better identification on the similar individuals.AlignedReID++with CosFace Loss was outperformed the baseline model by 0.24 and 0.92 percentage points in the rank-1 accuracy and mAP,respectively,whereas,AlignedReID++with ArcFace Loss was exceeded by 0.36 and 0.56 percentage points,respectively.The improved model with the TA modules and CosFace Loss was achieved in a rank-1 accuracy of 94.42%,rank-5 accuracy of 98.78%,rank-10 accuracy of 99.34%,mAP of 63.90%,FLOPs of 5.45 G,frames per second(FPS)of 5.64,and model size of 23.78 M.The rank-1 accuracies were exceeded by 1.84,4.72,0.76 and 5.36 percentage points,respectively,compared with the baseline model,part-based convolutional baseline(PCB),multiple granularity network(MGN),and relation-aware global attention(RGA),while the mAP metrics were surpassed 6.42,5.86,4.30 and 7.38 percentage points,respectively.Meanwhile,the rank-1 accuracy was 0.98 percentage points lower than TransReID,but the mAP metric was exceeded by 3.90 percentage points.Moreover,the FLOPs of improved model were only 0.05 G larger than that of baseline model,while smaller than those of PCB,MGN,RGA,and TransReID by 0.68,6.51,25.4,and 16.55 G,respectively.The model size of improved model was 23.78 M,which was smaller than those of the baseline model,PCB,MGN,RGA,and TransReID by 0.03,2.33,45.06,14.53 and 62.85 M,respectively.The inference speed of improved model on a CPU was lower than those of PCB,MGN,and baseline model,but higher than TransReID and RGA.The t-SNE feature embedding visualization demonstrated that the global and local features were achieve in the better intra-class compactness and inter-class variability.Therefore,the improved model can be expected to effectively re-identify the beef cattle in natural environments of breeding farm,in order to monitor the individual feed intake and feeding time. 展开更多
关键词 method IDENTIFY beef cattle precision livestock re-identification AlignedReID++ deep learning
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Assessing the Environmental Impact of Extensive Beef Production in Grazing Lands of Argentina
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作者 Ernesto Viglizzo Florencia Ricard 《Phyton-International Journal of Experimental Botany》 SCIE 2024年第8期1943-1962,共20页
Because of environmental constraints,beef cattle was for more than a century the only viable farming option in the extensive semiarid and subhumid lands of Argentina and the main source of nutrients for humans as well... Because of environmental constraints,beef cattle was for more than a century the only viable farming option in the extensive semiarid and subhumid lands of Argentina and the main source of nutrients for humans as well.However,a growing concern and criticism have risen today about its possible negative impact on the climate and the environment.These worries tend to affect current public opinions,national policies,and international trade.Based on 40 beef cattle farms scattered across different semiarid and subhumid regions of Argentina,here we evaluated the impact of extensive cattle production on carbon,water,and nutrient pollution.Life-Cycle Assessment(LCA)and Land-Based Assessment(LBA)were the two approaches we used here to compare the environmental impact of beef production.While the environmental footprint(EF)resulting from LCA expresses the impact per unit of food,the environmental balance(EB),derived from LBA,aims at quantifying the impact per unit of land.As such,the EB considers both negative and positive impacts on the farm as an integrated system.Following standardized procedures,we evaluated EF and EB up to the farm gate,leaving aside delocalized post-farm impacts such as those of processing,packaging,and transportation that occur beyond the farm gate.In agreement with previous evidence,our results show that the EF tends to decrease as per-head production increases.Correlation coefficients and statistical significance were the following for carbon(R=−0.574;p<0.01),water(R=−0.561;p<0.01),and N(R=−0.704;p<0.01)and Phosphorus(P)pollution(R=−0.802;p<0.01)footprints.On the contrary,the EB seems to be highly sensitive,and as per-hectare beef production increases.Correlations were the following for carbon emissions(CE:R=0.955;p<0.01),water consumption(WC:R=0.822;p<0.01),nitrogen excretion(NE:R=0.948;p<0.01)and phosphorus excretion(PE:R=0.945;p<0.01).What our results suggest is that the notion of EF is useful to evaluate the environmental impact in intensive beef production systems,and the EB is suitable to assess the impact of the extensive ones.In practice,both approaches provide different perspectives on the environmental-impact problem and they should be complementary used.We concluded that the methodological rigidity of EF does not allow proper discrimination among farms in the extensive systems.On the contrary,the EB approach tended to be highly sensitive to detecting differences between individual farms and farmers,thus allowing the identification of successful options for extensive beef production in terms of public image,policy-making,and commercial opportunities. 展开更多
关键词 beef production extensive cattle raising grazing conditions environmental impact assessment
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Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation
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作者 Yuke Hou Yangjian Hu +8 位作者 Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang Xianming Zeng Minyi Han Xinglian Xu Xia Wang 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第5期2993-3005,共13页
The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patti... The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment. 展开更多
关键词 Roasted beef Polycyclic aromatic hydrocarbons Cold plasma Mitigation mechanism Product quality evaluation
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Study on Effects of Curing Process on Characteristics of Marinated Beef Products
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作者 Bo HOU Jiamin ZHANG +2 位作者 Wei WANG Ting BAI Lili JI 《Agricultural Biotechnology》 2024年第3期64-68,74,共6页
[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injecti... [Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef. 展开更多
关键词 Marinated beef Curing process MICROSTRUCTURE TEXTURE Brine injection
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Improvement Effect of Beef Cattle Frozen Semen of Different Varieties for Local Yellow Cattle
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作者 韩永胜 佟桂芝 宋斌 《Agricultural Science & Technology》 CAS 2017年第12期2488-2489,共2页
In the improvement process of local yellow cattle with frozen semen of beef cattle, the cows were grouped according to different cross combinations. Then, the conception rate, dystocia rate and reproductive survival r... In the improvement process of local yellow cattle with frozen semen of beef cattle, the cows were grouped according to different cross combinations. Then, the conception rate, dystocia rate and reproductive survival rate of the cows in each group, as well as the body size and body weight of new-born calves, were ana- lyzed. The results showed that no significant differences were found in conception rate among different groups (P〉0.05); there was no significant difference in dystocia rate between the A and C groups (P〉0.05), but the dystocia rate in the B group was significantly different from those in the A and C groups (P〈0.05). There were positive correlations between calf forehead width, chest circumference and the dys- tocia rate. 展开更多
关键词 beef cattle HYBRIDIZATION Dystocia rate Reproductive survival rate Forehead width
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Vitamin A administration at birth promotes calf growth and intramuscular fat development in Angus beef cattle 被引量:11
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作者 Corrine L.Harris Bo Wang +6 位作者 Jeneane M.Deavila Jan R.Busboom Martin Maquivar Steven M.Parish Brent McCann Mark L.Nelson Min Du 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2018年第4期991-999,共9页
Background: Marbling, or intramuscular fat, is an important factor contributing to the palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the formation of new fat cells(adipogenesi... Background: Marbling, or intramuscular fat, is an important factor contributing to the palatability of beef. Vitamin A, through its active metabolite, retinoic acid, promotes the formation of new fat cells(adipogenesis). As intramuscular adipogenesis is active during the neonatal stage, we hypothesized that vitamin A administration during the neonatal stage would enhance intramuscular adipogenesis and marbling.Methods: Angus steer calves(n = 30), in a completely randomized design, were randomly allotted to three treatment groups at birth, receiving 0, 150,000, or 300,000 IU of vitamin A at both birth and one month of age.A biopsy of the biceps femoris muscle was collected at two months of age. After weaning at 210 d of age, steers were fed a backgrounding diet in a feedlot until 308 d of age, when they were transitioned to a high concentrate finishing diet and implanted with trenbolone/estradiol/tylosin mixture. Steers were harvested at an average of 438 d of age. All diets were formulated to meet nutrient requirements.Results: Weaning weight and weight during the backgrounding phase were linearly increased(P < 0.05) by vitamin A level, though no difference in body weight was observed at harvest. Intramuscular fat of steers at 308 d of age, measured by ultrasound, quadratically increased(P < 0.05) with vitamin A level from 4.0±0.26 % to 4.9±0.26 %.Similarly, carcass marbling score in the ribeye quadratically increased(P < 0.05).Conclusion: Administration of vitamin A at birth increased weaning weight and enhanced marbling fat development.Thus, vitamin A administration provides a practical method for increasing marbling and early growth of beef cattle. 展开更多
关键词 beef CALF CATTLE Marbling fat Quality Vitamin A
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Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness 被引量:33
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作者 Zhe Zhang Jin Tong +1 位作者 Dong-hui Chen Yu-bin Lan 《Journal of Bionic Engineering》 SCIE EI CSCD 2008年第1期67-73,共7页
China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is... China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness. 展开更多
关键词 gas sensitive sensor matrix degree of beef freshness electronic nose
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Effects of Age on Quality of Beef from Qinchuan Cattle Carcass 被引量:9
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作者 LI Lin-qiang TIAN Wan-qiang ZAN Lin-sen 《Agricultural Sciences in China》 CAS CSCD 2011年第11期1765-1771,共7页
Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxy... Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxyproline (Hyp) content, redness (a*), and muscle fiber diameter and density significantly increased (P〈0.05). On the other hand, cooking loss, water content, lightness (L*), and muscle fiber gap markedly decreased (P〈0.05). No significant differences were found in the contents of intramuscular fat, ash, amino acids (AA), mineral elements, and expression level of leptin and FAS (P〉0.05). The C16:0 and C18:0 content increased significantly (P〈0.05), in contrast to that of C18:1 and C18:2 (P〈0.05). COLA1 mRNA was expressed at low levels at mon 3 and 9 but markedly increased at mon 12 and 15 (P〈0.05). Taken together, these observations demonstrate excellent nutritional values of beef from cattle of different ages concordant with their chemical properties; on the other hand, their commercial value correlates more closely with their physical and sensory characteristics. 展开更多
关键词 MEAT Qinchuan breed beef age quality characteristics
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Residual feed intake in beef cattle and its association with carcass traits, ruminal solid-fraction bacteria, and epithelium gene expression 被引量:9
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作者 Ahmed A.Elolimy Mohamed K.Abdelmegeid +2 位作者 Joshua C.McCann Daniel W.Shike Juan J.Loor 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2018年第4期878-890,共13页
Background: Residual feed intake(RFI) describes an animal’s feed efficiency independent of growth performance.The objective of this study was to determine differences in growth performance, carcass traits, major bact... Background: Residual feed intake(RFI) describes an animal’s feed efficiency independent of growth performance.The objective of this study was to determine differences in growth performance, carcass traits, major bacteria attached to ruminal solids-fraction, and ruminal epithelium gene expression between the most-efficient and the least-efficient beef cattle. One-hundred and forty-nine Red Angus cattle were allocated to three contemporary groups according to sex and herd origin. Animals were fed a finishing diet in confinement for 70 d to determine the RFI category for each. Within each group, the two most-efficient(n = 6; RFI coefficient =-2.69 ± 0.58 kg dry matter intake(DMI)/d) and the two least-efficient animals(n = 6; RFI coefficient = 3.08 ± 0.55 kg DMI/d) were selected. Immediately after slaughter, ruminal solids-fraction and ruminal epithelium were collected for bacteria relative abundance and epithelial gene expression analyses, respectively, using real-time PCR.Results: The most-efficient animals consumed less feed(P = 0.01; 5.03 kg less DMI/d) compared with the leastefficient animals. No differences(P > 0.10) in initial body weight(BW), final BW, and average daily gain(ADG) were observed between the two RFI classes. There were no significant RFI × sex effects(P > 0.10) on growth performance.Compared with the least-efficient group, hot carcass weight(HCW), ribeye area(REA), and kidney, pelvic, and heart fat(KPH) were greater(P ≤ 0.05) in the most-efficient cattle. No RFI × sex effect(P > 0.10) for carcass traits was detected between RFI groups. Of the 10 bacterial species evaluated, the most-efficient compared with least efficient cattle had greater(P ≤ 0.05) relative abundance of Eubacterium ruminantium, Fibrobacter succinogenes, and Megasphaera elsdenii, and lower(P ≤ 0.05) Succinimonas amylolytica and total bacterial density. No RFI × sex effect on ruminal bacteria was detected between RFI groups. Of the 34 genes evaluated in ruminal epithelium, the mostefficient cattle had greater(P ≤ 0.05) abundance of genes involved in VFA absorption, metabolism, ketogenesis, and immune/inflammation-response. The RFI × sex interactions indicated that responses in gene expression between RFI groups were due to differences in sex. Steers in the most-efficient compared with least-efficient group had greater(P ≤ 0.05) expression of SLC9 A1, HIF1 A, and ACO2. The most-efficient compared with least-efficient heifers had greater(P ≤ 0.05) m RNA expression of BDH1 and lower expression(P ≤ 0.05) of SLC9 A2 and PDHA1.Conclusions: The present study revealed that greater feed efficiency in beef cattle is associated with differences in bacterial species and transcriptional adaptations in the ruminal epithelium that might enhance nutrient delivery and utilization by tissues. The lack of RFI × sex interaction for growth performance and carcass traits indicates that sex may not play a major role in improving these phenotypes in superior RFI beef cattle. However, it is important to note that this result should not be considered a solid biomarker of efficient beef cattle prior to further examination due to the limited number of heifers compared with steers used in the study. 展开更多
关键词 beef cattle CARCASS Gene expression Growth RFI Ruminal bacteria Ruminal epithelium SEX
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Alternatives for large-scale production of cultured beef: A review 被引量:9
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作者 Matilda S M Moritz Sanne E L Verbruggen Mark J Post 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2015年第2期208-216,共9页
Cultured beef is a method where stem cells from skeletal muscle of cows are cultured in vitro to gain edible muscle tissue. For large-scale production of cultured beef, the culture technique needs to become more effic... Cultured beef is a method where stem cells from skeletal muscle of cows are cultured in vitro to gain edible muscle tissue. For large-scale production of cultured beef, the culture technique needs to become more efficient than today's 2-dimensional(2D) standard technique that was used to make the first cultured hamburger. Options for efficient large-scale production of stem cells are to culture cells on microcarriers, either in suspension or in a packed bed bioreactor, or to culture aggregated cells in suspension. We discuss the pros and cons of these systems as well as the possibilities to use the systems for tissue culture. Either of the production systems needs to be optimized to achieve an efficient production of cultured beef. It is anticipated that the optimization of large-scale cell culture as performed for other stem cells can be translated into successful protocols for bovine satellite cells resulting in resource and cost efficient cultured beef. 展开更多
关键词 cultured beef MICROCARRIERS aggregated cells packed bed bioreactor cell culture
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Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle 被引量:5
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作者 ZHANG Yi-min ZHANG Xiu-ze +6 位作者 WANG Tian-tian David L.Hopkins MAO Yan-wei LIANG Rong-rong YANG Guang-fu LUO Xin ZHU Li-xian 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2018年第9期2118-2125,共8页
In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine Iongissimus lumborum muscle, with chilling starting at 0-4℃ for 5 h, then holding the temperature at 12-18℃ for ... In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine Iongissimus lumborum muscle, with chilling starting at 0-4℃ for 5 h, then holding the temperature at 12-18℃ for 6 h, followed by 0-4℃ again until 24 h post-mortem, pH and temperature were measured during rigor on SC loins as well as those subjected to routine chilling (RC, 0-4℃, till 24 h post-mortem). Color L*, a*, b* values, metmyoglobin (MetMb) content, MetMb reducing ability (MRA) and NADH content were determined on samples aged for 1, 7, and 14 d. Sarcoplasmic proteome analysis was only conducted on d 1 samples. The results showed muscles subjected to SC maintained a temperature at around 15℃ for 5 to 10 h post-mortem, and exhibited a slow temperature decline, but rapid pH decline. Beef steaks treated with SC had higher L*, a*, b* and chroma values than those of RC samples at 1 and 7 d chilled storage (0-4℃), while showing no significant difference for a*, b* and chroma values at d 14. The SC samples also exhibited a lower relative content of surface MetMb, higher MRA and NADH content, compared with RC beef steaks during storage, indicating the SC-treated beef showed an improved color stability. Eleven differential protein spots/nine proteins were identified by two-dimensional gel electrophoresis and mass spectrometry, and those proteins were mainly involved in redox, chaperone binding, metabolic and peroxidase activity. Oxidoreductases play a role in decreasing the oxidation-induced myoglobin oxidation and benefiting the production of NADH, and finally improving the colour of beef. Of these, pyruvate dehydrogenase E1 component subunit beta showed a positive correlation with color L*, a*, b* values and accounted for more than 60% of the variation in color values; this protein can be considered as a potential beef color biomarker. The present study provided valuable information for studies on the molecular mechanism of color improvement from step-chilling, as well as for identifying markers associated with beef color. 展开更多
关键词 step-chilling beef color PROTEOMICS OXIDOREDUCTASE
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Effects of high voltage electrical stimulation on the rate of pH decline,meat quality and color stability in chilled beef carcasses 被引量:4
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作者 Ehsan Gharib Mombeni Manoochehr Gharib Mombeini +2 位作者 Lucas Chaves Figueiredo Luciano Soares Jacintho Siqueira Debora Testoni Dias 《Asian Pacific Journal of Tropical Biomedicine》 SCIE CAS 2013年第9期716-719,共4页
Objective:To determine the effects of high voltage electrical stimulation(HVES,800 Voltage)on rapid decreases in pH values and improvements in meat quality.Methods:A total of SO beef carcasses were applied,divided int... Objective:To determine the effects of high voltage electrical stimulation(HVES,800 Voltage)on rapid decreases in pH values and improvements in meat quality.Methods:A total of SO beef carcasses were applied,divided into two groups,one as a control and another for HVES.Meat quality was evaluated based on M.hngissimus dorsi by examining pH and temperature leveb at 1,2,5,10 and 24 h,while color stability was examined seven days after slaughter.Results:HVES decreased the pH values of the meat and accelerated rigor mortis(P<0.05).HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4℃.Conclusion:the HVES had positive effects on meat quality and color stability,in contrast to undesirable consumer preferences. 展开更多
关键词 beef Electrical STIMULATION High VOLTAGE PH
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Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir 被引量:4
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作者 ZHANG Yi-min David L.Hopkins +5 位作者 ZHAO Xiao-xiao Remy van de Ven MAO Yan-wei ZHU Li-xian HAN Guang-xing LUO Xin 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2018年第7期1691-1695,共5页
This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/tempera... This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high (-〉6.10) ultimate pH (pHu) (darkcutting) in the M. Iongissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40-5.79; 5.80-6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a^*, b^* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected. 展开更多
关键词 pH decline color ultimate pH dark-cutting beef
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Sequence Variations in the Bovine IGF-I and IGFBP3 Genes and Their Association with Growth and Development Traits in Chinese Beef Cattle 被引量:6
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作者 GAO Xue SHI Ming-yan +3 位作者 XU Xiu-rong LI Jun-ya REN Hong-yan XU Shang-zhong 《Agricultural Sciences in China》 CAS CSCD 2009年第6期717-722,共6页
The objective of this study was to determine the genotype effects of the bovine insulin-like growth factor Ⅰ (IGF-Ⅰ) and its binding protein 3 (IGFBP3) genes on growth and development traits in beef cows, includ... The objective of this study was to determine the genotype effects of the bovine insulin-like growth factor Ⅰ (IGF-Ⅰ) and its binding protein 3 (IGFBP3) genes on growth and development traits in beef cows, including 130 Chinese Simmental, 42 Nanyang, and 47 Luxi Yellow cattle. Sequence variations in the bovine IGF-Ⅰ and IGFBP3 genes were investigated by single strand conformation polymorphism (SSCP). SSCPs were detected in 6 fragments, which is the 5'-flanking region, the 2nd exon, the 5th exon, and the 5th intron of the IGF-1 gene, and the 2nd exon, the 3rd exon of the 1GFBP3 gene. Two polymorphisms, an A-to-G transition in the 2rid exon of the IGF-Ⅰ gene and a T-to-C transition in the 2rid exon of IGFBP3 gene were detected in 3 breeds. The allele frequencies of 2 polymorphisms were 0.0411 (A), 0.9589 (B), and 0.7237 (A), 0.2763 (B), respectively. These 2 loci were analyzed to associate with body weight, height at withers, body length, heart girth, rump width, and beef production index (BPI) at 0, 6, 12, 24, and 36-month old. The IGFBP3 locus was shown to be associated with rump width, heart girth at 24-month and 36-month. Animals with BB genotype had higher rump width (24.86 ± 0.47) cm at 24-month and (27.50 ± 0.63) em at 36-month. The heart girth was highest for the individuals with BB genotype (171.33 ± 1.84) cm and higher than those with AB genotype (166.68 ± 1.13) cm (P〈 0.05) at 36-month. 展开更多
关键词 beef cattle IGF-1 gene 1GFBP3 gene growth and development traits PCR-SSCP
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