Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Hanagasaki, Takashi; Asato, Naokazu

doi:10.1186/s40781-018-0176-6

Cited by 12 publications

(10 citation statements)

References 12 publications

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“…Furthermore, BF muscle produced a significantly lower ratio of tasty and bitter amino acids than the unaged as well as the 10 and 15-day wet-aged meat. On the other hand, some free amino acids decreased or remained constant during the aging process due to an increase in mold strain [34]. Therefore, wet-aging enhances the tasty amino acids for both muscles.…”

Section: Free Amino Acidsmentioning

confidence: 99%

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Ali¹,

Park²,

Lee³

et al. 2021

J Anim Sci Technol

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This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4°C under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat ( p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days ( p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles ( p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging ( p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

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Section: Free Amino Acidsmentioning

confidence: 99%

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Ali¹,

Park²,

Lee³

et al. 2021

J Anim Sci Technol

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show abstract

“…Following publication of the original article [ 1 ], the authors reported that the modifications they requested to the data in Tables 1 , 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:…”

Section: Correctionmentioning

confidence: 99%

Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Hanagasaki

Asato²

2018

J Anim Sci Technol

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“…Despite numerous studies on Mucoromycotina in a pathogenic context their basic biology remains understudied. We selected two Umbelopsis isolates from soil: U. isabellina and U. vinacea , two soil-derived Mucor isolates: M. circinatus and M. plumbeus , and two Mucorales representatives: Thamnidium elegans and M. saturninus with proteolytic capabilities enabling them to colonize dung and animal substrate ( Hanagasaki and Asato, 2018 ). Two strains were obtained from the CBS-KNAW culture collection and the remaining four were selected from the Mucoromycotina collection of University of Warsaw Herbarium.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Potential, Ecology and Presence of Associated Bacteria Is Reflected in Genomic Diversity of Mucoromycotina

et al. 2021

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Mucoromycotina are often considered mainly in pathogenic context but their biology remains understudied. We describe the genomes of six Mucoromycotina fungi representing distant saprotrophic lineages within the subphylum (i.e., Umbelopsidales and Mucorales). We selected two Umbelopsis isolates from soil (i.e., U. isabellina, U. vinacea), two soil-derived Mucor isolates (i.e., M. circinatus, M. plumbeus), and two Mucorales representatives with extended proteolytic activity (i.e., Thamnidium elegans and Mucor saturninus). We complement computational genome annotation with experimental characteristics of their digestive capabilities, cell wall carbohydrate composition, and extensive total lipid profiles. These traits inferred from genome composition, e.g., in terms of identified encoded enzymes, are in accordance with experimental results. Finally, we link the presence of associated bacteria with observed characteristics. Thamnidium elegans genome harbors an additional, complete genome of an associated bacterium classified to Paenibacillus sp. This fungus displays multiple altered traits compared to the remaining isolates, regardless of their evolutionary distance. For instance, it has expanded carbon assimilation capabilities, e.g., efficiently degrades carboxylic acids, and has a higher diacylglycerol:triacylglycerol ratio and skewed phospholipid composition which suggests a more rigid cellular membrane. The bacterium can complement the host enzymatic capabilities, alter the fungal metabolism, cell membrane composition but does not change the composition of the cell wall of the fungus. Comparison of early-diverging Umbelopsidales with evolutionary younger Mucorales points at several subtle differences particularly in their carbon source preferences and encoded carbohydrate repertoire. Nevertheless, all tested Mucoromycotina share features including the ability to produce 18:3 gamma-linoleic acid, use TAG as the storage lipid and have fucose as a cell wall component.

show abstract

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Cited by 12 publications

References 12 publications

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Metabolic Potential, Ecology and Presence of Associated Bacteria Is Reflected in Genomic Diversity of Mucoromycotina

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