Chinese ethnic meat products: Continuity and development

Zeng, Wei; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Hongli; Sun, Qun

doi:10.1016/j.meatsci.2016.04.007

Cited by 66 publications

(40 citation statements)

References 58 publications

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“…Compared with pork and beef, poultry contains more essential amino acids (EAAs) and PUFAs and is beneficial for human health, which may be the one of the reasons that poultry meat consumption has continued to grow over the years . Furthermore, with improvements in living standards, consumers are increasingly focusing their attention on meat quality . However, the IMF content is relatively lower in poultry meat, even though it is the primary factor influencing meat flavor and taste, indicating that an effort to increase the IMF content in poultry meat is worthwhile.…”

Section: Discussionmentioning

confidence: 99%

“…17,18 Furthermore, with improvements in living standards, consumers are increasingly focusing their attention on meat quality. 19 However, the IMF content is relatively lower in poultry meat, even though it is the primary factor influencing meat flavor and taste, 3 indicating that an effort to increase the IMF content in poultry meat is worthwhile.…”

Section: Discussionmentioning

confidence: 99%

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Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

et al. 2019

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BACKGROUND Muscle fat content and fatty acid composition play an important role in poultry flavor and taste. To investigate the effects of pioglitazone hydrochloride (PGZ) on growth performance and thigh muscle quality in yellow‐feathered chickens, 360 female chickens were randomly divided into three groups and treated with three doses of PGZ (0, 7.5, and 15 mg kg−1) for 28 days. Each group had six replicates of 20 chickens. RESULTS The results showed that dietary supplementation with 15 mg kg−1 PGZ increased average daily feed intake (ADFI) and the average daily gain (ADG) from 0 to 14 days. Furthermore, the triglyceride (TG) level was decreased by 15 mg kg−1 PGZ, whereas the eviscerated yield was increased. The relative weight of the heart and kidneys showed a linear increase with dietary PGZ supplementation, and the drip loss of the thigh muscle was significantly decreased by 15 mg kg−1 PGZ supplementation. Moreover, a* value, intramuscular fat (IMF), and polyunsaturated fatty acids (PUFAs) showed a linear increase, and pH24 h and drip loss showed a quadratic influence with the levels of PGZ supplementation. In particular, the PUFA proportion was increased by 7.63% and 9.14% in the 7.5 mg kg−1 PGZ and 15 mg kg−1 PGZ groups, respectively. Additionally, 15 mg kg−1 of PGZ increased the total antioxidant capacity (T‐AOC) and glutathione peroxidase (GSH‐PX) activity. CONCLUSION In summary, 15 mg kg−1 PGZ has substantial effects on growth performance and meat quality, particularly by decreasing drip loss and increasing IMF content, PUFA proportions, and antioxidant ability. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

et al. 2019

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“…The rational use of food preservatives has attracted great attention in the modern Chinese meat industry . With the growing interest in ‘green’ food additive alternatives, essential oils extracted from plants are increasingly applied as natural antimicrobial and antioxidant agents .…”

Section: Introductionmentioning

confidence: 99%

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

et al. 2020

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BACKGROUND In this study, we evaluated the combined effect of cinnamon essential oil (CEO) microemulsions, and a temperature buffering package using phase‐change material (PCM) microcapsules on the physicochemical property, lipid oxidation, and bacterial load of traditional Chinese pork balls (shi zi tou) during temperature fluctuation storage for 9 days. RESULTS Transmission electron microscope characterization revealed that n‐tetradecane microcapsules possessed a core‐shell spherical shape with a size ranging from 300 to 600 nm. The use of n‐tetradecane microcapsule packaging was found to maintain cold storage temperature efficiently. After 9 days of storage, the combination of CEO microemulsions with n‐tetradecane microcapsules did not lead to changes in the color parameters of pork balls. At day 9, n‐tetradecane microcapsules, used alone or in combination with CEO microemulsions, showed lower thiobarbituric acid reactive substances (TBARS) values than the control group, while their combination exhibited the lowest pH and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) values. Furthermore, the combination treatment retarded the growth of total plate count, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus spp. after 4 and 9 days. CONCLUSIONS The combinations of CEO microemulsions and PCM microcapsules could extend the shelf‐life of cooked pork products, suggesting a feasible strategy for meat preservation. © 2020 Society of Chemical Industry

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“…Rickets is probably underdiagnosed in many Western countries, but also in Asia [132,133,134,135,136], and it is also rising in countries with fast changing nutritional habits, e.g., China [22,132,133,135,137,138,139,140,141,142,143,144,145,146,147,148,149,150]. Children in Western countries are, however, also at risk if living in some high-risk groups.…”

Section: Public Health and Socio-ideological Debatementioning

confidence: 99%

“English Disease”: Historical Notes on Rickets, the Bone–Lung Link and Child Neglect Issues

et al. 2016

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Nutritional or classical rickets (here labeled as “rickets”) is a worldwide disease involving mostly infants and young children having inadequate sunlight exposure, often associated with a low dietary intake of Vitamin D. Rickets targets all layers of society independently of economic status with historical information spanning more than two millennia. Vitamin D is critical for the absorption of calcium and prevention of rickets in children as well as osteomalacia in adults. The initial and misleading paradigm of the 19th and 20th centuries that rickets may have been the consequence of infection has been, indeed, reversed following the identification of the Vitamin D molecule’s important role in the function of the immune system. Although traditionally considered limited to osteopathology, Vitamin D deficiency is now known to be linked to infection, inflammation, and carcinogenesis. In this review, we consider the key historical (Whistler, pre-Whistler and post-Whistler descriptors) and social facts around rickets; highlight the osteo-pathological features of rickets and the pathology of the upper and lower respiratory tract, stressing the fact that lungs remain the main secondary organ affected by Vitamin D deficiency; and emphasize the public health role in identifying the cases of child neglect or abuse based on the evaluation of the costochondral region.

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Chinese ethnic meat products: Continuity and development

Cited by 66 publications

References 58 publications

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

“English Disease”: Historical Notes on Rickets, the Bone–Lung Link and Child Neglect Issues

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