Study on meat color stability of Qinchuan cattle during post-slaughter storage

CHEN, Xueyan; Yang, Byoung-Chul; Li, Yalei; Luo, Ruiming; ZHANG, Meng; Zhang, Qian; WANG, Jinxia; Li, Rong; HU, Lijun

doi:10.1590/fst.101222

Cited by 3 publications

(1 citation statement)

References 39 publications

(40 reference statements)

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“…A general tendency toward a reduction in redness values was observed, which is likely attributed to microbial enzymatic and non-enzymatic lipid oxidation and to the process of myoglobin oxidation including the consequent accumulation of metmyoglobin during storage . Conversely, a rising trend in yellowness values as herein reported, have also been explained by other authors through the accumulation of metmyoglobin in meat (Chen et al, 2023).…”

Section: Measurement Of Color and Ph Of Meat Samplessupporting

confidence: 90%

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

León Madrazo,

Segura Campos

2023

Journal of Food Science

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Chia‐derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia‐derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate S. aureus biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with L. monocytogenes and S. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against S. Enteritidis on refrigerated pork meat samples. These findings suggest that chia‐derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against Salmonella spp. on a complex food matrix, such as pork meat.Practical ApplicationChia‐derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. Salmonella spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.

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Section: Measurement Of Color and Ph Of Meat Samplessupporting

confidence: 90%

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

León Madrazo,

Segura Campos

2023

Journal of Food Science

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Weighted gene co-expression network analysis reveals genes related to growth performance in Hu sheep

Wang,

Xu,

Bao

et al. 2024

Sci Rep

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Hu sheep are a unique breed in our country with great reproductive potential, the extent of whose breeding has been steadily rising in recent years. The study subjects in this experiment were 8-month-old Hu sheep (n = 112). First of all, the growth performance, slaughter performance and meat quality of their eye muscle quality were assessed, meanwhile their live weight, carcass weight, body length, body height, chest circumference, chest depth and tube circumference were respectively 33.81 ± 5.47 kg, 17.43 ± 3.21 kg, 60.36 ± 4.41 cm, 63.25 ± 3.88 cm, 72.03 ± 5.02 cm, 30.70 ± 2.32 cm and 7.36 ± 0.56 cm, with a significant difference between rams and ewes (P < 0.01). Following that, transcriptome sequencing was done, and candidate genes related to growth performance were identified using the weighted co-expression network analysis (WGCNA) approach, which was used to identified 15 modules, with the turquoise and blue modules having the strongest association with growth and slaughter performance, respectively. We discovered hub genes such as ARHGAP31, EPS8, AKT3, EPN1, PACS2, KIF1C, C12H1orf115, FSTL1, PTGFRN and IFIH1 in the gene modules connected with growth and slaughter performance. Our research identifies the hub genes associated with the growth and slaughter performance of Hu sheep, which play an important role in their muscle growth, organ and cartilage development, blood vessel development and energy metabolic pathways. Our findings might lead to the development of potentially-useful biomarkers for the selection of growth and slaughterer performance-related attributes of sheep and other livestock.

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Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers

Rani

Mhlongo

2023

Sustainability

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The objective of this study was to investigate the effect of the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class on the physico-chemical quality of red meat. Beef (n = 150), pork (n = 150) and mutton (n = 150) samples were collected during the loading process of carcasses into refrigerated trucks, at the offloading point and during marketing to measure the effect of the distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class (butcher, middle and high class) on the meat quality attributes. Meat quality attributes measured were; lightness (L*), redness (a*), yellowness (b*), pHu, cooking loss (CL%), Warner–Bratzler shear force (WBSF) and meat temperature (TM). The distribution stage had an effect (p < 0.05) on some of the meat quality attributes, specifically the a* values for all meat types during loading (18.5 ± 0.93), off-loading (15.8 ± 0.93) and display (20.2 ± 0.94) points. Abattoir to meat retailer distance had a significant effect on L*, a*, hue angle and chroma values (p < 0.05). Storage duration at the retailer point significantly affected L* and a* values of meat (p < 0.05). Meat retailer class affected WBSF and meat yellowness (p < 0.05). In conclusion, the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class all affect the physico-chemical quality of red meat.

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Study on meat color stability of Qinchuan cattle during post-slaughter storage

Cited by 3 publications

References 39 publications

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

Weighted gene co-expression network analysis reveals genes related to growth performance in Hu sheep

Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers

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