Meat Science最新文献_第8页

Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers 所有理论质谱的顺序窗口采集（SWATH-MS）是发现暗割牛肉生物标记物的一种新兴蛋白质组学方法

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-31 DOI: 10.1016/j.meatsci.2024.109618

Laura González-Blanco , Mamen Oliván , Yolanda Diñeiro , Susana B. Bravo , Verónica Sierra , Mohammed Gagaoua

{"title":"Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers","authors":"Laura González-Blanco , Mamen Oliván , Yolanda Diñeiro , Susana B. Bravo , Verónica Sierra , Mohammed Gagaoua","doi":"10.1016/j.meatsci.2024.109618","DOIUrl":"10.1016/j.meatsci.2024.109618","url":null,"abstract":"<div>Recent advances in “omics” technologies have enabled the identification of new beef quality biomarkers and have also allowed for the early detection of quality defects such as dark-cutting beef, also known as DFD (dark, firm, and dry) beef. However, most of the studies conducted were carried out on a small number of animals and mostly applied gel-based proteomics. The present study proposes for the first time a Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) proteomics approach to characterize and comprehensively quantify the post-mortem muscle proteome of DFD (pH24 ≥ 6.2) and CONTROL (5.4 ≤ pH24 ≤ 5.6) beef samples within the largest database of DFD/CONTROL beef samples to date (26 pairs of the Longissimus thoracis muscle samples of young bulls from Asturiana de los Valles breed, n = 52). The pairwise comparison yielded 35 proteins that significantly differed in their abundances between the DFD and CONTROL samples. Chemometrics methods using both PLS-DA and OPLS-DA revealed 31 and 36 proteins with VIP > 2.0, respectively. The combination of different statistical methods these being Volcano plot, PLS-DA and OPLS-DA allowed us to propose 16 proteins as good candidate biomarkers of DFD beef. These proteins are associated with interconnected biochemical pathways related to energy metabolism (DHRS7B and CYB5R3), binding and signaling (RABGGTA, MIA3, BPIFA2B, CAP2, APOBEC2, UBE2V1, KIR2DL1), muscle contraction, structure and associated proteins (DMD, PFN2), proteolysis, hydrolases, and activity regulation (AGT, C4A, GLB1, CAND2), and calcium homeostasis (ANXA6). These results evidenced the potential of SWATH-MS and chemometrics to accurately identify novel biomarkers for meat quality defects, providing a deeper understanding of the molecular mechanisms underlying dark-cutting beef condition.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109618"},"PeriodicalIF":7.1,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141883774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors 猪肚参数的基因组与表型组关联阐明了三种调控区别：脂肪生成、肌肉形成及其转录因子

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-29 DOI: 10.1016/j.meatsci.2024.109617

Seung-Hoon Lee, Jun-Mo Kim

{"title":"Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors","authors":"Seung-Hoon Lee, Jun-Mo Kim","doi":"10.1016/j.meatsci.2024.109617","DOIUrl":"10.1016/j.meatsci.2024.109617","url":null,"abstract":"<div>Genome to phenome analysis is necessary in livestock areas because of its various and complex phenotypes. Pork belly is a favorable part of meat worldwide, including East Asia. A previous study has suggested that the three key transcription factors (ZNF444, NFYA and PPARG) affecting pork belly traits include total volume, the volume of total fat and muscle, and component muscles of the corresponding slice. However, other transcription factor genes affecting each slice other than pork belly component traits still needed to be identified. Thus, we aimed to analyze pork belly components at the genome to phenome level for identifying key transcription factor genes and their co-associated networks. The range of node numbers against each component trait via the association weight matrix was from 598 to 3020. Premised on the result, an in silico functional approach was performed. Each co-association network enriched three key transcription factors in adipogenesis and skeletal muscle proliferation, mesoderm development, metabolism, and gene transcription. The three key transcription factors and their related genes may be useful in comprehending their effect of pork belly construction.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109617"},"PeriodicalIF":7.1,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141905409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers 利用过热蒸汽制作中国传统的两熟猪肚，探索其对脂肪层质地和风味的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-29 DOI: 10.1016/j.meatsci.2024.109616

Mi Tang , Xin Feng , Liang Ma , Yong Yu , Hankun Zhu , Yu Fu , Kangting Sun , Xiaoqian Wu , Jinyong Wang , Xiang Li , Yuhao Zhang

{"title":"Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers","authors":"Mi Tang , Xin Feng , Liang Ma , Yong Yu , Hankun Zhu , Yu Fu , Kangting Sun , Xiaoqian Wu , Jinyong Wang , Xiang Li , Yuhao Zhang","doi":"10.1016/j.meatsci.2024.109616","DOIUrl":"10.1016/j.meatsci.2024.109616","url":null,"abstract":"<div>Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and “back to pot” stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109616"},"PeriodicalIF":7.1,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141873836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages 甘氨酸和五味子球菌 R1 联合应用对哈尔滨干香肠理化性质、氧化稳定性和口味的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-28 DOI: 10.1016/j.meatsci.2024.109614

Huan Zhang , Huizhu Wang , Qian Chen , Yungang Cao , Junrong Huang , Yuexin Li , Xianqi Yao , Baohua Kong

{"title":"Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages","authors":"Huan Zhang , Huizhu Wang , Qian Chen , Yungang Cao , Junrong Huang , Yuexin Li , Xianqi Yao , Baohua Kong","doi":"10.1016/j.meatsci.2024.109614","DOIUrl":"10.1016/j.meatsci.2024.109614","url":null,"abstract":"<div>This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109614"},"PeriodicalIF":7.1,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141846997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs 丙二醇饲喂时间对阿卡拉曼羔羊主要肉质参数和肌肉中大量蛋白质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-26 DOI: 10.1016/j.meatsci.2024.109615

Akın Yakan , Hüseyin Özkan , Ufuk Kaya , Hasan Hüseyin Keçeli , Irem Karaaslan , Sevda Dalkiran , Aytaç Akçay , Necmettin Ünal , Savaş Sariözkan , Bilal Akyüz , Korhan Arslan , Baran Çamdeviren , Güven Güngör , Mehmet Küçükoflaz , Ceyhan Özbeyaz

{"title":"The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs","authors":"Akın Yakan , Hüseyin Özkan , Ufuk Kaya , Hasan Hüseyin Keçeli , Irem Karaaslan , Sevda Dalkiran , Aytaç Akçay , Necmettin Ünal , Savaş Sariözkan , Bilal Akyüz , Korhan Arslan , Baran Çamdeviren , Güven Güngör , Mehmet Küçükoflaz , Ceyhan Özbeyaz","doi":"10.1016/j.meatsci.2024.109615","DOIUrl":"10.1016/j.meatsci.2024.109615","url":null,"abstract":"<div>In this study, the effects of propylene glycol (PG) on meat quality and molecular pathways related to energy metabolism in longissimus lumborum muscle on lambs were evaluated. Seventy-two lambs were divided into three groups consisting of 60th, 90th, and 120th of slaughter days. The dosage of the PG and slaughter days were the variables used in the study. Eight animals were slaughtered from each group on each day. The meat quality parameters (e.g., pH, protein, fatty acid profile) and IGF-1, IGFBP4, and DGAT1 (i.e., mRNA and protein levels) were evaluated. The pH 45 min post-slaughter was higher in PG groups on 120th day. On the 4th day after slaughter, the b value was the lowest in the PG3, while 7th day after slaughter it was highest in Con and PG3 on 90th day. The total n3 and n6 were lowest and the NV was highest on 120th day. The IGFBP4 was upregulated in the PG groups on all of the slaughter days. The DGAT1 was upregulated in the PG3 on the 90th day. The IGF-1, DGAT1, IGFBP4 protein levels were found to have increased in the PG3 on 90th day. The IGFBP4 was found to have decreased in the PG3 on 120th day. According to the results of the study, the oral administration of the PG at the 3 mL/kg live weight0.75 for at least 120 days may have positive effects on meat quality in lambs through the IGF-1, DGAT1, and IGFBP4 genes and the proteins encoded by these genes.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109615"},"PeriodicalIF":7.1,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141839330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats 电刺激和湿老化对澳大利亚牧场山羊胴体和肉质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-25 DOI: 10.1016/j.meatsci.2024.109613

Benjamin W.B. Holman , Edwina S. Toohey , Tracy A. Lamb , David L. Hopkins

{"title":"Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats","authors":"Benjamin W.B. Holman , Edwina S. Toohey , Tracy A. Lamb , David L. Hopkins","doi":"10.1016/j.meatsci.2024.109613","DOIUrl":"10.1016/j.meatsci.2024.109613","url":null,"abstract":"<div>Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h post-mortem, fresh colour was measured and longissimus lumborum muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h post-mortem, semitendinosus pH at 24 h post-mortem, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109613"},"PeriodicalIF":7.1,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs 商用测量系统得出的 P2 和瘦肉率估计值与计算机断层扫描确定的澳大利亚猪肉屠宰场成分之间的联系

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-25 DOI: 10.1016/j.meatsci.2024.109612

F. Anderson , M.T. Corlett , A. Williams , S. Sterndale , M. Trezona , G.E. Gardner

{"title":"The association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs","authors":"F. Anderson , M.T. Corlett , A. Williams , S. Sterndale , M. Trezona , G.E. Gardner","doi":"10.1016/j.meatsci.2024.109612","DOIUrl":"10.1016/j.meatsci.2024.109612","url":null,"abstract":"<div>Pork carcasses were obtained from three abattoirs in Australia (n = 345) where technologies enabled collection of post slaughter measures of P2 fat depth (mm) (Hennessy Grading Probe (HGP), AutoFom III, PorkScan Lite) and estimates of carcass lean % (HGP, AutoFom III, PorkScan Plus). Computed tomography (CT) was used to scan carcasses and determine lean and fat %, with the strength of associations with abattoir measurement devices determined. The AutoFom III lean % demonstrated the strongest associations with whole carcass CT lean % (R2 0.63, RMSE 1.73) and fat % (R2 0.68, RMSE 1.80) and with section (fore, loin, belly and hind) CT composition. The association of P2 from AutoFom III was lower in comparison, however remained superior to other commercial devices (PorkScan Lite and HGP). Porkscan Plus lean % demonstrated moderate associations with whole carcass and section CT lean and fat %, with R2 values generally less than half those of the AutoFom III. The HGP demonstrated weakest associations with CT lean and fat % using either lean % or P2 outputs, which is likely related to data being collected from only the P2 measurement site. This is the first experiment to compare the strength of associations between multiple pork abattoir measurement devices and CT lean and fat % in Australia. P2 is the current industry standard for the assessment of lean yield in pork, however demonstrates weaker associations with carcass CT composition than devices capable of capturing multiple measures across the carcass like AutoFom III and PorkScan Plus.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109612"},"PeriodicalIF":7.1,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S030917402400189X/pdfft?md5=8fc47337aac1a3ccf8a0a066fbc4defa&pid=1-s2.0-S030917402400189X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation 赖氨酸作为钠盐潜在替代品在法兰克福香肠中的应用：重点是提高质量和补偿咸味。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-23 DOI: 10.1016/j.meatsci.2024.109609

Jingming Zhang , Xin Li , Baohua Kong , Chuanai Cao , Fangda Sun , Hongwei Zhang , Qian Liu

{"title":"Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation","authors":"Jingming Zhang , Xin Li , Baohua Kong , Chuanai Cao , Fangda Sun , Hongwei Zhang , Qian Liu","doi":"10.1016/j.meatsci.2024.109609","DOIUrl":"10.1016/j.meatsci.2024.109609","url":null,"abstract":"<div>This study aimed to investigate the effect of lysine (Lys) on quality profile promotion and saltiness compensation in reduced‑sodium salt frankfurters. The results showed that the cooking loss of reduced‑sodium salt frankfurters decreased from 5.63 to 3.45% when the Lys level increased from 0.1 to 0.7%, as well as enhanced water contents and saltiness in a Lys dose-dependent manner. Moreover, the corresponding peak area percentage (A21) of reduced‑sodium salt frankfurters remarkably increased from 79.63% to 81.48% with the increased level of Lys. However, a higher level of Lys (≥ 0.5%) obviously reduced the textural properties of reduced‑sodium salt frankfurters, which was clearly verified by looser and rougher microstructures. Furthermore, hydrogen bonds were found to be the dominant molecular force in Lys-added reduced‑sodium salt frankfurters. Meanwhile, 0.3% Lys was found to exhibit the optimal sodium salt-replacing effect due to the highest degree of quality profile promotion and saltiness compensation. Additionally, directional triangle sensory evaluation further confirmed that the reduced‑sodium salt frankfurters treated with 0.3% Lys was perceived to be similar to control frankfurters, resulting a 50% salt-reduction effect. Thus, our results suggested that Lys could be applied as an efficient sodium salt alternative in reduced‑sodium salt frankfurters.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109609"},"PeriodicalIF":7.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumers' beef purchasing behavior across countries 各国消费者的牛肉购买行为

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-23 DOI: 10.1016/j.meatsci.2024.109611

Bhishma R. Dahal , Karen L. DeLong , Shijun Gao , Carola Grebitus

{"title":"Consumers' beef purchasing behavior across countries","authors":"Bhishma R. Dahal , Karen L. DeLong , Shijun Gao , Carola Grebitus","doi":"10.1016/j.meatsci.2024.109611","DOIUrl":"10.1016/j.meatsci.2024.109611","url":null,"abstract":"<div>In 2022, the value of United States (US) beef and beef product exports was $11.7 billion, and the US was the world's largest beef producer and second-largest beef exporter by volume. Therefore, we conducted surveys to evaluate beef purchasing behavior among consumers in important and emerging US beef export markets, including Japan, the United Kingdom (UK), Germany, and Mexico. Results reveal differences in consumers' beef purchasing behavior across countries. Most Mexican consumers purchase beef two-to-three times a week, while consumers in other countries typically purchase it once a week. Using ordered probit models, we examined the factors associated with beef purchase frequency in each country. Japanese consumers who consider price to be an important factor when purchasing beef are less likely to purchase it frequently. German consumers, for whom brands are important when buying beef, are more likely to buy it frequently. British consumers, who consider hormone-free production to be important when purchasing beef, are less likely to buy it frequently. Mexican consumers, who consider grass-fed production to be an important factor when purchasing beef, are less likely to buy it frequently. Across all countries, individuals who purchase beef at supermarkets and from butchers are more likely to purchase it more often. Results also indicate that various consumer demographics are associated with beef purchase frequency across countries. The findings provide valuable insights for stakeholders regarding international consumer beef purchasing behavior.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109611"},"PeriodicalIF":7.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001888/pdfft?md5=c4c67dbdd300868f81d2546dcab627d9&pid=1-s2.0-S0309174024001888-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum 牛胸腰长肌肌肉纤维和肉质特征的纵向和横向变化

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-19 DOI: 10.1016/j.meatsci.2024.109610

Junyoung Park , Chang Wan Sun , Sumin Song , Huilin Cheng , Choeun Im , Teak Soon Shin , Gap-Don Kim

{"title":"Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum","authors":"Junyoung Park , Chang Wan Sun , Sumin Song , Huilin Cheng , Choeun Im , Teak Soon Shin , Gap-Don Kim","doi":"10.1016/j.meatsci.2024.109610","DOIUrl":"10.1016/j.meatsci.2024.109610","url":null,"abstract":"<div>This study evaluates longitudinal and transversal intramuscular variations in muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum (LTL). The LTL muscles (n = 5) from the left side of the beef carcass were cut at intervertebral segment intervals (between 1st thoracic vertebra (TV) and 6th lumbar vertebra (LV)). The pennation angle demonstrated an increasing trend from the anterior to posterior regions regardless of the medial (M-zone) and lateral (L-zone) regions (P < 0.05). The M -zone had a higher pennation angle than the L-zone in the TV and 1st LV (P < 0.05). The cross-sectional area (CSA) of muscle fibers, excluding type I, was larger in the posterior region than the anterior region (P < 0.05). A larger CSA of type I/IIA, IIA, IIAX, and IIX was observed on the lateral side than on the medial side of the 13th TV (P < 0.05). Fiber types were more oxidative (types I and IIA) in the anterior region and more glycolytic (types IIA/IIX and IIX) in the posterior region. Fat content was higher in the anterior region than in the posterior region (P < 0.05). The lowest redness, yellowness, and Warner-Bratzler shear force values were observed in the middle of the muscle, whereas the lightness value was lower in the posterior region regardless of the transversal region (P < 0.05). Therefore, bovine LTL muscles exhibit unique morphological properties and contribute to understanding meat quality associated with morphological and muscle fiber characteristics in relation to their intramuscular variations.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109610"},"PeriodicalIF":7.1,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141756379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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