The potential role of beef and nutrients found in beef on outcomes of wellbeing in healthy adults 50 years of age and older: A systematic review of randomized controlled trials

Hawley, Aubree; Liang, Xinya; Børsheim, Elisabet; Wolfe, Robert R.; Salisbury, Lutishoor; Hendy, Emma B; Wu, Hexirui; Walker, Sam; Tacinelli, Angela; Baum, Joseph D.

doi:10.1016/j.meatsci.2022.108830

Cited by 9 publications

(8 citation statements)

References 75 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Trypsin (≥280 USP • E/mg, CAS # 9002-07-7) was purchased from BioFroxx (Einhausen, Germany). Monosaccharide (mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, N-acetylgalactose, galactose, xylose, arabinose, and fucose), and dextran standards (1,5,12,25,50,80,150, and 270 kDa) were purchased from Sigma-Aldrich Trading Co., Ltd. (St. Louis, MO, USA). Potassium sulfamate was purchased from Shanghai Acmec Biochemical Co., Ltd. (Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Shi,

Deng,

et al. 2024

International Journal of Food Science

View full text Add to dashboard Cite

Beef is an important high-nutrition livestock product, and several byproducts, such as bovine cartilage, are produced during slaughter. To effectively utilize these agricultural and pastoral byproducts, combined (trypsin-papain) enzymolysis and cetylpyridine chloride purification methods were used to obtain chondroitin sulfate (CS) from the nasal cartilage of Shaanxi Yellow cattle. The effects of pH, temperature, and time on the CS yield during enzymatic hydrolysis were investigated, and the CS extraction process was optimized using response surface methodology. The best yield of CS was 21.62% under the optimum conditions of pH 6.51, temperature of 64.53°C, and enzymolysis time of 19.86 h. The molecular weight of CS from Shaanxi cattle nasal cartilage was 89.21 kDa, glucuronic acid content was 31.76±0.72%, protein content was 1.12±0.03%, and sulfate group content was 23.34±0.08%. The nasal cartilage CS of the Yellow cattle showed strong DPPH•, •OH, and ABTS+• radical scavenging abilities and ferrous reduction ability in the experimental concentration range. This study could contribute to “turn waste into treasure” and improve the comprehensive utilization of regional characteristic biological resources.

show abstract

Section: Methodsmentioning

confidence: 99%

“…Beef is an important high-nutritional livestock product [1]. China has abundant grasslands and beef production resources, including Yellow cattle that have strong adaptability, coarse feeding resistance, and good grazing performance.…”

Section: Introductionmentioning

confidence: 99%

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Shi,

Deng,

et al. 2024

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

Section: Animal Food Sourcesmentioning

confidence: 99%

“…Multiple studies have examined the effects of beef intake on skeletal muscle-based outcomes in older adults [58,59,[214][215][216]. Recent reviews have concluded that beef and/or the nutrients found within beef may improve muscle function [214,217]. Asp et al investigated the relationship between beef intake and muscle mass in older adults ages 60-88 years, reporting that beef intake was positively related to mid-arm muscle area.…”

Section: Animal Food Sourcesmentioning

confidence: 99%

Influences of Vitamin D and Iron Status on Skeletal Muscle Health: A Narrative Review

et al. 2022

View full text Add to dashboard Cite

There is conflicting evidence of the roles vitamin D and iron have in isolation and combined in relation to muscle health. The purpose of this narrative review was to examine the current literature on the roles that vitamin D and iron have on skeletal muscle mass, strength, and function and how these nutrients are associated with skeletal muscle health in specific populations. Secondary purposes include exploring if low vitamin D and iron status are interrelated with skeletal muscle health and chronic inflammation and reviewing the influence of animal-source foods rich in these nutrients on health and performance. PubMed, Scopus, SPORT Discus, EMBAE, MEDLINE, and Google Scholar databases were searched to determine eligible studies. There was a positive effect of vitamin D on muscle mass, particularly in older adults. There was a positive effect of iron on aerobic and anaerobic performance. Studies reported mixed results for both vitamin D and iron on muscle strength and function. While vitamin D and iron deficiency commonly occur in combination, few studies examined effects on skeletal muscle health and inflammation. Isolated nutrients such as iron and vitamin D may have positive outcomes; however, nutrients within food sources may be most effective in improving skeletal muscle health.

show abstract

“…Beef is an important high-quality food resource favored by consumers for its richness in proteins, micronutrients (iron, copper, zinc, vitamins A, B12, D, E, and other biologically active compounds), and low fat content [1,2]. Beef-based products include many products, such as dried, fried, smoked, roasted, marinated, fermented, sterilized, minced meat paste, etc.…”

Section: Introductionmentioning

confidence: 99%

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Qiao,

Zhang,

Miao

2024

Foods

View full text Add to dashboard Cite

The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.

show abstract

The potential role of beef and nutrients found in beef on outcomes of wellbeing in healthy adults 50 years of age and older: A systematic review of randomized controlled trials

Cited by 9 publications

References 75 publications

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Influences of Vitamin D and Iron Status on Skeletal Muscle Health: A Narrative Review

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Contact Info

Product

Resources

About