Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products

Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in Salmonella Abony growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R2 = 0.7725 … 0.7916), thyme (R2 = 0.7733 … 0.7768), tarragon (R2 = 0.7689 … 0.8137).

MEAT AND MEAT PRODUCTS

In recent years, meat quality has assumed a greater consumer significance and public attention. There is growing awareness of the link between diet and health and this is reflected in the demand for more information and products which are healthy and of consistently high quality.

Comparative Analysis and Validation Methodologies of GC and HPLC for Analysis of Cholesterol in Meat Products

This study validated different extraction methodologies and compared the quantification of cholesterol by gas chromatography (GC) and high performance liquid chromatography (HPLC) in mg per 100 g of Italian-type salami and traditional bologna. The GC method used was direct saponification of the samples without derivatizations and the HPLC method was used to extract of the lipid samples. The GC limits of detection and quantification obtained for cholesterol were, respectively, 0.001 and 0.003 mg.g–1. The HPLC values were 0.005 mg.g–1 and 0.016 mg.g–1. The GC recovery rate was 97.10 ± 0.13 and that of HPLC was 93.33 ± 0.22. Comparison of the cholesterol quantity found using the two chromatographic techniques shows that both are capable of quantifying cholesterol in the foods. With regard to costs, analysis time, the cost/benefit relationship was better with gas chromatography than that obtained with high performance liquid chromatography.

Biogenic amines detection in meat and meat products:the mechanisms,applications,and future trends

Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible safety.In this sense,many biogenic amine detection techniques such as chromatographic,electrophoretic,and electrochemical methods have been developed,which play an irreplaceable role in ensuring the safety of meat and meat products.Due to the increasing demand for fast and on-site detection techniques,visual detection methods have been gradually developed compared with non-visual methods such as chromatography and electrophoresis.Herein,we comprehensively review the mechanism and the latest progress of these biogenic amine detection methods;besides,we put forward the prospects for the future development of biogenic amine detection techniques,with a view to providing support for the establishment of more accurate and efficient detection,prevention and control strategies of biogenic amines.

Single-base editing in IGF2 improves meat production and intramuscular fat deposition in Liang Guang Small Spotted pigs

Background Chinese indigenous pigs are popular with consumers for their juiciness,flavour and meat quality,but they have lower meat production.Insulin-like growth factor 2(IGF2) is a maternally imprinted growth factor that promotes skeletal muscle growth by regulating cell proliferation and differentiation.A single nucleotide polymorphism(SNP) within intron 3 of porcine IGF2 disrupts a binding site for the repressor,zinc finger BED-type containing 6(ZBED6),leading to up-regulation of IGF2 and causing major effects on muscle growth,heart size,and backfat thickness.This favorable mutation is common in Western commercial pig populations,but absent in most Chinese indigenous pig breeds.To improve meat production of Chinese indigenous pigs,we used cytosine base editor 3(CBE3)to introduce IGF2 intron3-C3071T mutation into porcine embryonic fibroblasts(PEFs) isolated from a male Liang Guang Small Spotted pig(LGSS),and single-cell clones harboring the desired mutation were selected for somatic cell nuclear transfer(SCNT) to generate the founder line of IGF2^(T/T) pigs.Results We found the heterozygous progeny IGF2^(C/T) pigs exhibited enhanced expression of IGF2,increased lean meat by 18%-36%,enlarged loin muscle area by 3%-17%,improved intramuscular fat(IMF) content by 18%-39%,marbling score by 0.75-1,meat color score by 0.53-1.25,and reduced backfat thickness by 5%-16%.The enhanced accumulation of intramuscular fat in IGF2^(C/T) pigs was identified to be regulated by the PI3K-AKT/AMPK pathway,which activated SREBP1 to promote adipogenesis.Conclusions We demonstrated the introduction of IGF2-intron3-C3071T in Chinese LGSS can improve both meat production and quality,and first identified the regulation of IMF deposition by IGF2 through SREBP1 via the PI3KAKT/AMPK signaling pathways.Our study provides a further understanding of the biological functions of IGF2and an example for improving porcine economic traits through precise base editing.

Educated consumers don't believe artificial meat is the solution to the problems with the meat industry

The production of in vitro meat by cell culture has been suggested by some scientists as one solution to address the major challenges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid killing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and finally, there is a need to reduce world hunger by increasing protein resources while the global population is predicted to grow rapidly. According to its promoters, artificial meat has a potential to make eating animals unnecessary, to reduce carbon footprint of meat production and to satisfy all the nutritional needs and desires of consumers and citizens. To check these assumptions, a total of 817 educated people（mainly scientists and students） were interviewed worldwide by internet in addition to 865 French educated people. We also interviewed 208 persons（mainly scientists） after an oral presentation regarding artificial meat. Results of the three surveys were similar, but differed between males and females. More than half of the respondents believed that ＂artificial meat＂ was feasible and realistic. However, there was no majority to think that artificial meat will be healthy and tasty, except respondents who were in favour of artificial meat. A large majority of the respondents believed that the meat industry is facing important problems related to the protection of the environment, animal welfare or inefficient meat production to feed humanity. However, respondents did not believe that artificial meat will be the solution to solve the mentioned problems with the meat industry, especially respondents who were against artificial meat. The vast majority of consumers wished to continue to eat meat even they would accept to consume less meat in a context of increasing food needs. Only a minority of respondents（from 5 to 11%） would recommend or accept to eat in vitro meat instead of meat produced from farm animals. Despite these limitations, 38 to 47% of the respondents would continue to support research on artificial meat, but a majority of them believed that artificial meat will not be accepted by consumers in the future, except for respondents who were in favour of artificial meat. We speculated that the apparent contradictory answers to this survey expressed the fact that people trust scientists whoare supposed to continuously discover new technologies potentially useful in a long term future for the human beings, but people also expressed concern for their health and were not convinced that artificial meat will be tasty, safe and healthy enough to be accepted by consumers.

What is artificial meat and what does it mean for the future of the meat industry?

The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as ‘artificial meat＇ are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artificial meats, in vitro or cultured meat and meat from genetically modified organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a small percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artificial meats such as meat from genetic modified organisms or cultured meat may become sufficiently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also benefit from assimilating biotechnologies such as cloning and genetic modification technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artificial meats. Although it will depend at least partly on the evolution of conventional meat production, the future of artificial meat produced from stem cells appears uncertain at this time.

The environmental prospects of cultured meat in China

To deal with concerns in China about environmental degradation and a growth in population accompanied by increased consumption of livestock products, a meat alternative is required. This study compared the environmental impacts of producing different protein sources for nutrition, including crops, livestock products, and cultured meat. The results showed that cultured meat has the lowest land use per unit of protein and unit of human digestible energy. China＇s crops have the lowest energy use and greenhouse gas（GHG） emissions per unit of energy and protein. The energy use in cultured meat production is slightly higher than that of current pork production in China, whereas GHG emissions are lower. It is concluded that the overall impact of replacing livestock products with cultured meat would be beneficial for China＇s environment and would potentially improve food security because less land is needed to produce the same amount of protein and energy.

Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

天然防腐剂--那他霉素(英文)

The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.

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

This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.

肉制品中亚销胺的形成机理及其影响因素分析(英文)

Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described.

IS022000体系在肉制品加工中的应用(英文)

The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000:2005"Food safety management systems-Requirements for any organization in the food chain"offers a standard for the cooked meat products safety management.

Marination ingredients on meat quality and safety—a review

The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period.Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color,flavor,and tenderness,while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation.This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination.Through Google Scholar,PubMed,and Web of Science,the review summarizes all recent marinated and marination research articles,including types of marination ingredients,marination method,marinade mechanism,effect on sensory and nutritional quality,safety,shelf life,and health implications,resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned.The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.

Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products;the use of antioxidants to break the radical chain reaction in the oxidation process is an effective method for slowing oxidation. Soybean is a complex matrix with several bioactive compounds, including peptides and proteins, isoflavones, saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycine max (L.) Merr., MUNASQA?;2) to evaluate quality characteristics of raw beef patties added with dried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat;and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage. Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, high total phenolics and flavonoids content and appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-ulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrations of DSS were incorporated to enriched beef patties with soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better color stability than those without antioxidants. The lipid oxidation was inhibited in all cases, and was strongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acid reactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown in this research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidant source for meat products.

Novel metabolic and physiological functions of branched chain amino acids: a review

It is widely known that branched chain amino acids（BCAA） are not only elementary components for building muscle tissue but also participate in increasing protein synthesis in animals and humans. BCAA（isoleucine, leucine and valine） regulate many key signaling pathways, the most classic of which is the activation of the m TOR signaling pathway. This signaling pathway connects many diverse physiological and metabolic roles. Recent years have witnessed many striking developments in determining the novel functions of BCAA including：（1） Insufficient or excessive levels of BCAA in the diet enhances lipolysis.（2） BCAA, especially isoleucine, play a major role in enhancing glucose consumption and utilization by up-regulating intestinal and muscular glucose transporters.（3）Supplementation of leucine in the diet enhances meat quality in finishing pigs.（4） BCAA are beneficial for mammary health, milk quality and embryo growth.（5） BCAA enhance intestinal development, intestinal amino acid transportation and mucin production.（6） BCAA participate in up-regulating innate and adaptive immune responses.In addition, abnormally elevated BCAA levels in the blood（decreased BCAA catabolism） are a good biomarker for the early detection of obesity, diabetes and other metabolic diseases. This review will provide some insights into these novel metabolic and physiological functions of BCAA.

发酵肉制品(英文)

This article introduced the types, characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product. It also indicated the developing prospect of the fermented meat products.

Ecosystem Services of Grazed Grasslands in the Flooding Pampa

The Flooding Pampa grasslands are the last remnant of the Rio de la Plata grasslands in Argentina.Anthropo-genic interventions have led to severe degradation and,as a result,the ecosystem services provided by the grass-lands are declining,in terms of provisioning,regulating,and supporting services.We synthesized the existing literature on the ecosystem goods and services provided by these grasslands under grazing in different conditions and conservation status.We found that plant and animal diversity and primary production are the most studied ecosystem services,while climate regulation,water supply,nutrient cycling,meat production and erosion control,in that order,are less studied.Cultural services are under-researched.Continuous grazing and glyphosate spraying are the main drivers of grassland degradation.Controlled grazing and conservative stocking rates have been shown to reverse degradation and demonstrate that livestock production is compatible with ecosystem conserva-tion by maintaining regulating and provisioning services.As these management strategies are poorly integrated,improving their implementation will require important changes in farmers’decisions and the development of policies that create the economic conditions for this to happen.Research is needed to understand the conditions that prevent the knowledge generated from being transferred to producers and translated into practices that would improve the provision of ecosystem services.