Meat and Muscle Biology最新文献

{"title":"Investigating the Etiology of Sour Knuckles in Postchilled Beef Carcasses","authors":"T. Thompson, I. Geornaras, R. Delmore, B. Mcfarlane, K. Belk, M. N. Nair","doi":"10.22175/MMB.11557","DOIUrl":"https://doi.org/10.22175/MMB.11557","url":null,"abstract":"Development of sourness in beef round muscle cuts, such as knuckles, has been a long-standing issue in the beef industry with little characterization. Therefore, the objective of this study was to investigate and characterize the sour odor associated with beef knuckles using sensory, analytical (gas chromatography-mass spectrometry [GC-MS]), and microbiological approaches. Knuckles (n = 10) with no sour odor (control), a slight sour odor, or severe sour odor were collected during fabrication from a commercial beef processing plant. In addition, the synovial fluid from the femur joint, and the femur surface associated with the collected knuckles, were sponge-sampled. Knuckles were separated into 2 halves, with one half subjected to an odor panel, GC-MS, and microbial analyses on the day of collection (day 0). The remaining half was analyzed for odor and microbial populations following 35 d of vacuum-packaged storage at 0°C ± 2°C (day 35). Odor panelists identified differences (P < 0.05) between control and sour knuckles (slight sour odor and severe sour odor) for all attributes tested (off-odor, oxidation, putrid, and sour notes) regardless of storage day. GC-MS analysis found no statistical difference (P > 0.05) in volatiles between control and severe-sour-odor samples. Microbial analysis (aerobic plate counts and lactic acid bacteria counts) of muscle tissue on day 0 and day 35 of storage revealed no (P > 0.05) differences between the 3 treatment groups. Similarly, no (P > 0.05) differences between the treatment groups were obtained following analysis of synovial fluid and femur surface sponge samples for psychrotrophic anaerobic sporeformer counts. The findings of the study indicated that the souring condition in knuckles exists at identifiable intensities with no volatile acid or microbial population differences; therefore, further investigation is needed to determine the etiology.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82255613","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}

{"title":"The Influence of Maternal Dietary Intake During Mid-Gestation on Growth, Feedlot Performance, miRNA and mRNA Expression, and Carcass and Meat Quality of Resultant Offspring","authors":"C. Carpenter, J. Legako, J. M. Gardner, Kara J Thornton-Kurth, K. Rood, N. E. Ineck, S. Quarnberg","doi":"10.22175/MMB.11538","DOIUrl":"https://doi.org/10.22175/MMB.11538","url":null,"abstract":"This research analyzed how maternal plane of nutrition during mid-gestation impacts growth, blood metabolites, expression of microRNA and messenger RNA in skeletal muscle, feedlot performance, and carcass characteristics of progeny. Thirty-two cows were bred to the same Angus sire and fed to either maintain a body condition score (BCS) of 5.0 to 5.5 (maintenance [MAIN]; n = 15) or to lose 1 BCS (restriction [REST]; n = 17) over an 84-d period of mid-gestation. Following the second trimester, all cows were co-mingled and fed at maintenance for the remainder of gestation. Following the 84-d treatment period, REST cows had a lower (P < 0.01) BCS than MAIN cows. At the end of the third trimester, there was no difference (P = 0.78) in BCS between the treatment groups. There was no difference (P > 0.10) between offspring in birthweight, weaning weight, average daily gain, feed efficiency, dry matter intake, carcass yield, steak quality, or in circulating levels of glucose, cortisol, insulin, or insulin-like growth factor-1. REST offspring expressed more (P < 0.05) miR-133a, miR-133b, miR-181d, miR-214, miR-424 and miR-486 at weaning than MAIN offspring. At harvest, REST offspring expressed more (P < 0.05) miR-133a and less (P < 0.01) miR-486 than MAIN offspring. REST steaks were perceived as more tender (P = 0.05) by a trained sensory panel. These results indicate that maternal nutrient restriction during mid-gestation resulting in a loss of 1 BCS has an effect on microRNA expression in the skeletal muscle but does not alter postnatal growth potential, carcass quality, or end product quality of the offspring. This suggests that moderate restriction in maternal nutrition during the second trimester, which results in a drop in BCS that can be recovered during the third trimester, should not cause alarm for producers when considering future offspring performance.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81712948","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}

{"title":"Erratum for Current Status of Poultry Meat Abnormalities","authors":"Giulia Baldi, F. Soglia, M. Petracci","doi":"10.22175/mmb.11620","DOIUrl":"https://doi.org/10.22175/mmb.11620","url":null,"abstract":"This erratum corrects a minor error in the manuscript, \"Current Status of Poultry Meat Abnormalities.\"","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80372868","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}

{"title":"The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide","authors":"F. Leroy, Adele H. Hite","doi":"10.22175/mmb.9456","DOIUrl":"https://doi.org/10.22175/mmb.9456","url":null,"abstract":"The virtues of ‘plant-based’ eating are commonly extolled in public and academic discourse, in particular in post-industrial countries and exceedingly so on a global level. Animal source foods, on the other hand, are regularly stigmatized for their alleged link with disease,environmental deterioration, and animal abuse. Although there is a reasonable case for the improvement of animal agriculture, this discourse leads to a binary and counterproductive view of food systems: plants are largely seen as beneficial, animal source foods as intrinsically harmful. We argue that this animal/plant binary and the promotion of civic responsibility to accept it as such are cultural constructs that emerged in the Anglosphere during the 19th century. The divide has been continuously evolving since and is currently deepening due to a global sense of urgency, underpinned by various societal anxieties and normative responses. A symptomatic example is provided by the recent call for a Planetary Health Diet and a Great Food Transformation by the EAT-Lancet Commission and its wider network.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74444138","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}

{"title":"Overview of the Antimicrobial Resistance of Salmonella Recovered from U.S. Poultry Processing Plants","authors":"Kendra M Waldbusser, S. Krombeen, K. Beers, S. Krombeen","doi":"10.22175/mmb.9497","DOIUrl":"https://doi.org/10.22175/mmb.9497","url":null,"abstract":"The objectives of this study were to analyze the results of antimicrobial susceptibility testing on Salmonella isolated from poultry carcass and parts rinsates using a scoring system for antimicrobial resistance (AMR) and to deter-mine whether the resistance of Salmonella to selected antimicrobials critically or highly important to human medicine changed from 2017 to 2019. Samples were collected from 26 plants in the United States, analyzed for the presence of Salmonella, and tested for susceptibility to 12 antimicrobials (n=734 for 8 antimicrobials; n=597 for 4 antimicrobials). The multidrug resistance (MDR) scores and AMR scores remained the same over time (P>0.05); however, MDR and AMR differed (P<0.0001) by serogroup and serogroup-by-year interactions. Most notably, MDR—and AMR for 7 out of the 12 antimicrobials—was greater (P<0.05) in serogroup C1 than other serogroups and/or lower (P<0.05) in serogroup D1 than other serogroups. The effect year-by-serogroup was also significant for MDR (P<0.0001) and—for 8 out of the 12 antimicrobials—AMR (P<0.05); differences (P<0.05) across years were identified in serogroup C1, B, and C2 but were highly variable. Resistance to ciprofloxacin and ceftriaxone,“highest priority critically important antimicrobials”to human medicine, were not different (P>0.05) across years, but there were significant (P<0.05) serogroup and serogroup-by-year effects for ceftriaxone resistance. Interestingly, gentamicin resistance across years differed (P<0.05) in serogroup B and C. Overall, mean Salmonella MDR and AMR scores were stable from year to year, but shifts in AMR in Salmonella serogroups across years were identified, emphasizing the need to continue monitoring AMR in Salmonella isolated from poultry products in the interest of food safety and human health.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82306825","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}

{"title":"Meat quality attributes associated with woody breast and effect of location and freezing on breast fillet","authors":"A. Mauromoustakos, B. Mallmann, C. Owens, C. Coon, G. Téllez-Isaías","doi":"10.22175/mmb.11224","DOIUrl":"https://doi.org/10.22175/mmb.11224","url":null,"abstract":"","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91068102","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}

{"title":"Using Genetic Panels to Predict Tenderness in Beef Cattle","authors":"T. Weber, M. Colle, G. Murdoch, B. Buseman, J. M. Lancaster, J. Buren, J. A. Nasados, P. Bass, M. Colle, P. Bass","doi":"10.22175/mmb.9549","DOIUrl":"https://doi.org/10.22175/mmb.9549","url":null,"abstract":"Genetic panel use as a selection tool has grown in popularity in the beef industry. The objective of the study was to determine whether beef cattle genetically selected for tenderness generated a tender product. Igenity® (IT) panel results were provided by a cattle producer for 52 steers, which were harvested at a commercial harvest facility. Boneless strip loins (Institutional Meat Purchase Specifications #180; United States Department of Agriculture [USDA] Choice, n = 32; USDA Prime n = 20) were collected from the left side of each carcass and transported to the University of Idaho Meat Science Laboratory. Four steaks were cut from each subprimal and assigned to aging periods of 7, 14, and 21 d for Warner-Bratzler Shear Force (WBSF) analysis or 21 d for consumer sensory analysis. Carcasses were assigned to tenderness groups based on their IT tenderness indexes (Low IT, 3 – 6, n = 30; High IT, 7 – 10, n = 22). Data were analyzed using the mixed model procedure of SAS version 9.4 (SAS Institute Inc., Cary, NC). An interaction was observed between tenderness group and USDA quality grade (P = 0.015) when analyzing WBSF. All of the cattle had less than 4.14 kg of WBSF; however, USDA Prime steers that were in the High IT tenderness group produced more tender steaks than High IT USDA Choice, Low IT USDA Prime, and Low IT USDA Choice steers. Consumers were not able to detect tenderness differences between IT tenderness groups (P = 0.11) or USDA quality grades (P = 0.11), but they found USDA Prime steaks to be more acceptable (P = 0.01), juicier (P = 0.01), and more flavorful (P = 0.02) than USDA Choice steaks. In conclusion, regardless of tenderness group, USDA Prime steaks were preferred by consumers over USDA Choice steaks in terms of flavor, juiciness, and acceptability.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81651717","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}

{"title":"Fatty Acid Characterization of Beef Longissimus from Steers Finished on Fodder Beet or Traditional Winter Forages in New Zealand Compared to US Grain-Fed Beef","authors":"J. T. Milopoulos, A. Garmyn, R. C. Wilkinson, Mark F Miller, J. T. Milopoulos, A. Garmyn, M. F. Miller","doi":"10.22175/mmb.10357","DOIUrl":"https://doi.org/10.22175/mmb.10357","url":null,"abstract":"Fatty acids were evaluated to characterize lipid profiles of beef from 3 feeding programs: New Zealand (NZ) fodder beet (FB), NZ grass/non-FB (NFB), and United States grain. Strip loins were selected within each program based on expected eating quality focusing on marbling, ossification, and pH. Selection resulted in 6 treatments: FB high quality, FB low quality, NFB high quality, NFB low quality, US Top Choice, and US Select. Samples were aged 21 d or 35 d postmortem. A subset of 152 samples (12–13 per treatment combination) were used for fatty acid characterization. Within the polar lipid fraction, US treatments had lower monounsaturated fatty acid (MUFA) and greater polyunsaturated fatty acid (PUFA) than NZ treatments (P < 0.05). Within the neutral lipid fraction, concentrations of total neutral lipids and proportions of saturated fatty acid, MUFA, and PUFA were affected by treatment (P < 0.05). Total neutral lipids were greatest in Top Choice (P < 0.05) and greater in FB high quality than all other treatments (P < 0.05). Proportions of satu- rated fatty acid in the neutral lipid fraction were greater in NFB treatments than US treatments (P < 0.05); FB treatments were intermediate. Proportions of MUFA were greatest in Top Choice (P < 0.05). Proportions of PUFA were greatest (P < 0.05) in Select, greater in Top Choice than all NZ treatments (P < 0.05), and greater in NFB treatments than FB treatments (P < 0.05). No interactions occurred for any groups of fatty acids in either fraction ( P > 0.05), and aging did not affect fatty acid composition. Lipid profiles were impacted by finishing diet; however, most differences were between US grain-fed beef and NZ treatments—with limited differences between FB and NFB samples—when product was selected based on quality descriptors. Therefore, FB could be substituted for grass forages to sustain the NZ beef industry through winter months and limit seasonality without detrimental effects on product quality.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75150185","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}

{"title":"Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems","authors":"Claudio Gabiatti, S. M. V. Mejía, L. Lim, B. Bohrer, R. Rodrigues, C. Prentice, B. Bohrer","doi":"10.22175/MMB.9875","DOIUrl":"https://doi.org/10.22175/MMB.9875","url":null,"abstract":"The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e. recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal here was to test the ability of the RSC ingredient for partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with five different levels of the RSC ingredient as a substitution to an all-purpose binder ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety three times in a completely randomized design and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low inclusion levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability, while improving the sustainability of the sausage production system.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85043330","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}

{"title":"Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals","authors":"D. King, S. Shackelford, T. Wheeler","doi":"10.22175/mmb.10939","DOIUrl":"https://doi.org/10.22175/mmb.10939","url":null,"abstract":"This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight50 to Slight99; n = 50) marbling were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. A trained sensory panel evaluated longissimus lumborum, gluteus medius, and biceps femoris steaks for tenderness, juiciness, and 31 flavor notes. Tenderness increases with aging time were linear (P < 0.001) in longissimus lumborum and gluteus medius steaks and quadratic (P = 0.001) in biceps femoris steaks. Aging response of rancid flavor in longissimus lumborum steaks was cubic (P = 0.01), whereas the aging response of bloody/serumy flavor in biceps femoris steaks was quadratic (P = 0.03). Compared with Upper Slight marbling, carcasses with Lower Small marbling produced longissimus lumborum steaks with greater (P < 0.01) beef flavor and lesser (P = 0.001) bitter flavor, gluteus medius steaks with greater (P = 0.05) brown/roasted flavor, and biceps femoris steaks with greater (P = 0.02) fat-like flavor, although differences were small. Principal component analysis indicated that bloody/serumy, sour, metallic, and bitter flavor attributes were the strongest contributors to a factor explaining 38% of longissimus lumborum flavor variation. Barnyard, bitter, sour, rancid, and bloody/serumy were the greatest contributors to a principal component explaining 41% of gluteus medius flavor. Barnyard, rancid, sour, bloody/serumy, and bitter were contributors to a component explaining 63% of biceps femoris sirloin cap flavor variance. Sample score plots indicated that neither aging time nor marbling class was associated with principal components and identified production lot as contributing to principal components explaining flavor variation in all 3 muscles. Results indicate that, in strip loin and top sirloin subprimals from carcasses with Upper Slight and Lower Small marbling scores, aging time and marbling class had little impact on beef flavor. Thus, increased aging times could be used to enhance tenderness with no adverse effects on other important palatability attributes.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87958926","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}