Meat and Muscle Biology最新文献_第5页

Maternal nutrition and meat quality of progeny 母体营养与子代肉质

Meat and Muscle Biology Pub Date : 2021-09-16 DOI: 10.22175/mmb.12990

A. Blair, Erin R Gubbels, J. Block, K. Olson, J. Grubbs, K. Underwood

{"title":"Maternal nutrition and meat quality of progeny","authors":"A. Blair, Erin R Gubbels, J. Block, K. Olson, J. Grubbs, K. Underwood","doi":"10.22175/mmb.12990","DOIUrl":"https://doi.org/10.22175/mmb.12990","url":null,"abstract":"The concept of fetal programming is based on the idea that nutritional status and environmental conditions encountered by the dam during pregnancy can have lifetime impacts on her offspring. These changes in the gestational environment have been shown to influence fetal development and subsequent growth performance, carcass composition, and meat quality characteristics. Beef fetuses can be particularly prone to experiencing variations in the maternal environment during development due to a relatively long duration of pregnancy that can expose the dam to environmental temperature stress and seasonal conditions that compromise feed quality or quantity. If feed is limited or forage conditions are poor a maternal deficiency in protein and/or energy can occur as well as fluctuations in body condition of the dam. As a result, the fetus may receive inadequate levels of nutrients, potentially altering fetal development. There are critical windows of development during each stage of gestation in which various tissues, organs and metabolic systems may be impacted. Skeletal muscle and adipose tissue are particularly vulnerable to alterations in the gestational environment due to their low priority for nutrients relative to vital organs and systems during development. The timing and severity of the environmental event or stressor as well as the ability of the dam to buffer negative effects to the fetus will dictate the developmental response. Much of the current research is focused on the influence of specific nutrients and timing of nutritional treatments on offspring carcass composition and meat quality, with the goal of informing strategies that will ultimately allow for the use of maternal nutritional management as a tool to optimize performance and meat quality of offspring.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"197 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75675186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Pork consumption and its relationship to human nutrition and health: a scoping review 猪肉消费及其与人类营养和健康的关系:范围综述

Meat and Muscle Biology Pub Date : 2021-09-16 DOI: 10.22175/mmb.12953

L. P. Penkert, Ruogu Li, Jing Huang, Anil Gurcan, M. Chung, T. Wallace

{"title":"Pork consumption and its relationship to human nutrition and health: a scoping review","authors":"L. P. Penkert, Ruogu Li, Jing Huang, Anil Gurcan, M. Chung, T. Wallace","doi":"10.22175/mmb.12953","DOIUrl":"https://doi.org/10.22175/mmb.12953","url":null,"abstract":"Pork is a frequently consumed red meat that provides substantial amounts of energy, macronutrients, and micronutrients to the diet. Its role in human nutrition and health is controversial and a plethora of data exist in the peer-reviewed scientific literature. Therefore, we conducted a scoping review of clinical and population-based studies to assess the effects of pork consumption on human nutrition and health. Results are reported according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) extension for scoping reviews. Data were extracted from 86 studies, including 16 randomized controlled trials, 1 uncontrolled trial, 7 cohort studies, 4 nonrandomized controlled trials, 4 case-cohort and nested case-control studies, 33 case-control studies, and 21 cross-sectional studies. Intervention studies were conducted in healthy individuals and were short to moderate in duration. The effect of pork intake on patients’ nutrient status was the most commonly assessed outcome. The majority of observational studies assessed the effect of pork on cancer incidence, but no studies assessed the effects of pork on inflammation or oxidative stress. No interventional studies explored diabetes mellitus risk, and only one study assessed cancer risk associated with pork consumption. Several micronutrients in pork, including zinc, iron, selenium, choline, thiamin, and vitamins B6 and vitamin B12, are thought to influence cognitive function and may prove to be a unique area of research. To date, there is a dearth of high-quality randomized controlled trials assessing the effects of pork intake on disease risk factors and outcomes. This review helps highlight the many research gaps that future studies should be designed to address.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77105208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? 不加卤水翻滚能改善牛里脊肌的嫩度和蛋白水解吗?

Meat and Muscle Biology Pub Date : 2021-09-16 DOI: 10.22175/mmb.13044

J. Tuell, Yu Qianqian, Brad Kim

{"title":"Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?","authors":"J. Tuell, Yu Qianqian, Brad Kim","doi":"10.22175/mmb.13044","DOIUrl":"https://doi.org/10.22175/mmb.13044","url":null,"abstract":"Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use of tumbling withoutbrine on fresh beef muscles has not been fully examined. Therefore, this studyaimed to evaluate fresh beef tumbling on meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with the duration of postmortem aging wereinvestigated. Loins (n=9) at 7d postmortem were sectioned and allocated among twotumbling (T) treatment groups at 60 (T60) or 90 (T90) minutes, as well as a non-tumbledcontrol (T0) group. After treatment, sub-sections were made and divided among0d, 7d, or 14d of further aging. Meat quality was assessed by shear forcevalues, water-holding ability, and color attributes. The extent of proteolysiswas determined by quantification of desmin and troponin-T, myofibrilfragmentation index (MFI), and transmission electron microscopy. An interactionbetween fresh beef tumbling and aging duration was observed in shear forcevalues (P=0.032). At 0d, muscles fromT90 exhibited lower shear force (21.6 N) compared to T0 (34.8 N) and T60 (24.7N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0controls at each respective aging duration.Higher cooking loss (P=0.011) but notpurge loss (P=0.412) was observed in theT60 and T90 groups compared to T0. Shear force results were supported by higherMFI in T60 and T90 groups than T0 controls (P<0.001), as well as the disappearance of intact troponin-T withfurther aging (P=0.009). Transmissionelectron microscopy supported increased initial tenderness would owe primarily tophysical disruptions to myofibrillar structure, though fresh beef tumbling may facilitateproteolysis with further aging.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91141355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Prediction of carcass composition and meat and fat quality using sensing technologies: A review 利用传感技术预测胴体组成和肉脂品质:综述

Meat and Muscle Biology Pub Date : 2021-09-14 DOI: 10.22175/mmb.12951

P. Leighton, J. Segura, S. Lam, M. Marcoux, Xinyi Wei, Ó. López-Campos, P. Soladoye, M. Dugan, M. Juárez, N. Prieto

引用次数: 6

Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels 以植物为基础的碎牛肉替代品与不同脂肪水平的碎牛肉的质量比较

Meat and Muscle Biology Pub Date : 2021-09-14 DOI: 10.22175/mmb.12989

S. Davis, K. Harr, K. J. Farmer, E. Beyer, S. B. Bigger, Michael D. Chao, A. J. Tarpoff, D. Thomson, J. Vipham, M. Zumbaugh, T. O’Quinn

{"title":"Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels","authors":"S. Davis, K. Harr, K. J. Farmer, E. Beyer, S. B. Bigger, Michael D. Chao, A. J. Tarpoff, D. Thomson, J. Vipham, M. Zumbaugh, T. O’Quinn","doi":"10.22175/mmb.12989","DOIUrl":"https://doi.org/10.22175/mmb.12989","url":null,"abstract":"The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P < 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83350542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Daily quantification of myoglobin forms on beef longissimus lumborum steaks over 7-days of display using near-infrared diffuse reflectance spectroscopy 使用近红外漫反射光谱法对7天内显示的腰最长牛排上的肌红蛋白形态进行每日定量分析

Meat and Muscle Biology Pub Date : 2021-09-05 DOI: 10.22175/mmb.12562

D. Piao, M. Denzer, G. Mafi, R. Ramanathan

{"title":"Daily quantification of myoglobin forms on beef longissimus lumborum steaks over 7-days of display using near-infrared diffuse reflectance spectroscopy","authors":"D. Piao, M. Denzer, G. Mafi, R. Ramanathan","doi":"10.22175/mmb.12562","DOIUrl":"https://doi.org/10.22175/mmb.12562","url":null,"abstract":"Oxymyoglobin (OxyMb), deoxymyoglobin (DeoxyMb), andmetmyoglobin (MetMb) content on beef longissimus lumborum muscles weredetermined using a near-infrared (NIR) diffuse reflectance spectroscopy (DRS). Approximately eighteen wavelengths spanningfrom 480-650 nm were utilized to develop an algorithm to quantify myoglobinforms. Daily changes in subsurface myoglobin redox states were evaluated forseven days using NIR-DRS and compared with surface color assessed by HunterLab MiniScanspectrophotometer. Both measurements revealed that MetMb increased steadilyover the duration of display, showing a high correlation (R2 = 0.91)between the two methods. Comparatively, while NIR-DRS revealed the OxyMb tohave decreased steadily over the period of display, the HunterLab MiniScanspectrophotometer indicated a much later onset of the apparent decrease ofOxyMb than NIR-DRS reading, resulting in a moderate correlation (R2= 0.64) between the two methods. No correlation was found between the twomethods regarding the changes of DeoxyMb over the duration of display. NIR rayscan penetrate deeper into the muscle sub-surface than visible light and probemyoglobin forms. The newly developed NIR-DRS algorithm has potential as analternative method for the color assessment in post-rigor skeletal muscle.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"140 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76065744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Early postmortem metabolism and protease activation in contrasting bovine muscles 对比牛肌肉的早期死后代谢和蛋白酶激活

Meat and Muscle Biology Pub Date : 2021-09-05 DOI: 10.22175/mmb.12977

T. Scheffler, P. Ramos, Lindsey C. Bell, M. Pedrão

{"title":"Early postmortem metabolism and protease activation in contrasting bovine muscles","authors":"T. Scheffler, P. Ramos, Lindsey C. Bell, M. Pedrão","doi":"10.22175/mmb.12977","DOIUrl":"https://doi.org/10.22175/mmb.12977","url":null,"abstract":"Muscle to meat conversion is influenced by muscle properties and metabolism. Fiber type profile impacts glycolytic capacity as well as protein turnover rate in vivo. Our objective was to investigate protease content and activation during the early postmortem period using muscles with known divergent metabolism. Samples from longissimus lumborum (LL) and diaphragm (Dia) were taken from predominantly Angus steer carcasses (n = 6) at 1, 3, and 24h postmortem and frozen. Myosin heavy chain (MyHC) isoforms, ATP, glycogen, glucose, glucose-6-phosphate (G6P), and lactate concentrations were determined. Procaspase-3, calpain-1, calpastatin, desmin, and troponin-T were assessed by immunodetection. Fixed effects of muscle (m), time postmortem (t) and the interaction (m × t) were investigated, and least square means were separated by Bonferroni test at 5% significance. Muscles showed contrasting MyHC profiles, with LL represented primarily by IIx and IIa isoforms (~ 88%) whereas Dia contained mostly (80%) type I isoform. Glycogen degradation was more pronounced in LL and coincided with more rapid accumulation of glucose and lactate (P < 0.01). Procaspase-3 content was influenced by muscle (m: P < 0.01), being greater in Dia. Fragments indicating activation of procaspase-3 postmortem were not detected. Calpain-1 autolysis and intact calpastatin (135 kDa) content were influenced by muscle and time (m × t: P < 0.01 and P < 0.01, respectively). Calpastatin fragmentation postmortem was not associated with greater procaspase-3 content. Fast glycolytic LL displayed faster protease activation and greater proteolysis during the first 24h postmortem. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85404794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis 采用meta分析确定腰最长肌和腰肌主牛排颜色寿命阈值及死后老化时间的影响

Meat and Muscle Biology Pub Date : 2021-08-25 DOI: 10.22175/mmb.12526

F. Najar-Villarreal, E. Boyle, J. Kastner, C. Vahl, Q. Kang, J. Amamcharla, M. Hunt

{"title":"Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis","authors":"F. Najar-Villarreal, E. Boyle, J. Kastner, C. Vahl, Q. Kang, J. Amamcharla, M. Hunt","doi":"10.22175/mmb.12526","DOIUrl":"https://doi.org/10.22175/mmb.12526","url":null,"abstract":"longissimuslumborum (LL) and psoas major (PM) steaks duringretail display and the effect of postmortem aging time (PMT) on the displaycolor life of LL and PM steaks using meta-analysis was determined. In phaseone, data were retrieved from 13 and 3 referred journal articles, for LL andPM, respectively, that included a* and subjective visual scores. The total display dayobservations for LL and PM were 148 and 27, respectively. Lower bound estimatesusing a 95% confidence interval for a* as a borderline for the display colorlife of LL and PM steaks were 20.24 and 20.99, respectively. For phase two, datawere retrieved from 26 and 10 referred journal articles, for LL and PM,respectively, that included a* and PMT. The total display dayobservations for LL and PM in phase two were 255 and 71, respectively. For LLsteaks, the actual PMT was grouped into five categories: 0-7 d; 8-14 d; 15-21d; 22-28 d; and 29-65 d. Additionally, the PMT of PM steaks was grouped intotwo categories: 0-7 d and 8-21 d. The first 21 d PMT for LL steaks had thelongest color life with 7 d of color life. Additionally, 22-28 and 29-65 d ofPMT had 5 and 4 d, respectively, of color life for LL steaks. The borderlineacceptability estimated for PM steaks with 0-7 d and 8-21 of PMT was 3 and 2 dof color life, respectively. Estimations from this meta-analysis demonstrate that usingLL and PM subprimals having a PMT of 21 d or less and 7 d or less, respectively,would optimize retail display color life of aerobically packaged steaks. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88673422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Palatability of high-quality New Zealand grass-finished and American grain-finished beef strip steaks 高品质新西兰草加工牛肉和美国谷物加工牛肉的适口性

Meat and Muscle Biology Pub Date : 2021-08-19 DOI: 10.22175/mmb.12601

L. Lucherk, T. O’Quinn, J. Legako, S. Shackelford, J. Brooks, Mark F. Miller

{"title":"Palatability of high-quality New Zealand grass-finished and American grain-finished beef strip steaks","authors":"L. Lucherk, T. O’Quinn, J. Legako, S. Shackelford, J. Brooks, Mark F. Miller","doi":"10.22175/mmb.12601","DOIUrl":"https://doi.org/10.22175/mmb.12601","url":null,"abstract":"The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across five United States Department of Agriculture (USDA) quality grades and three wet aging periods. Beef strip loins (N = 200; 20 per USDA quality grade/fed cattle type) representing five USDA quality grades [USDA Prime, Top Choice (Average and High Choice), Low Choice, Select and Standard] and two fed cattle types [New Zealand grass-finished and United States (U.S.) grain-finished] were used in the study. Each strip loin was equally portioned into thirds and randomly assigned to one of three wet aging periods (7 d, 21 d or 42 d). Consumer panelists (N = 600; 120/location: Texas, California, Florida, Kansas, and Pennsylvania) evaluated eight grilled beef steak samples for palatability traits, acceptability, and eating quality. All palatability traits were impacted by the interaction of diet × quality grade (P < 0.05). Although similar (P > 0.05) to grass-fed Prime steaks for juiciness, tenderness and overall liking, grain-fed Prime steaks rated greater (P < 0.05) than all other grass- and grain-finished treatments for all palatability attributes. Grass-finished Top Choice, Low Choice, and Standard steaks were rated greater (P < 0.05) than the respective grain-finished quality grades for juiciness and tenderness. Grain-finished Standard steaks rated lower (P < 0.05) than all other grass- and grain-finished treatments for juiciness, tenderness, and overall liking; but were similar (P > 0.05) to grass-finished Standard steaks for flavor liking. Our results indicate beef strip loin steaks of similar quality grades from grass-finished New Zealand cattle produce similar eating experiences when compared to those from U.S. grain-finished beef, even following extended post-mortem aging. This indicates improved palatability for consumers based on marbling without respect to grass- or grain-finishing diets. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89230349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fraud detection in meat using hyperspectral imaging 利用高光谱成像技术检测肉类中的欺诈行为

Meat and Muscle Biology Pub Date : 2021-08-19 DOI: 10.22175/mmb.12946

M. Kamruzzaman

引用次数: 6