Background Meat originating from the spent hen is an important source of poultry meat production;however,multiple factors cause the decline in the meat quality of spent hens.Chinese herbs have been widely used as medi...Background Meat originating from the spent hen is an important source of poultry meat production;however,multiple factors cause the decline in the meat quality of spent hens.Chinese herbs have been widely used as medi-cine for a long time to prevent diseases and as nutrient supplements to improve the product quality.This experi-ment explored the effects of adding 1.0%Chinese herbal formula(CHF,including 0.30%Leonurus japonicus Houtt.,0.20%Salvia miltiorrhiza Bge.,0.25%Ligustrum lucidum Ait.,and 0.25%Taraxacum mongolicum Hand.-Mazz.)for 120 d to the spent hens’diet through metabolomics,network pharmacology,and microbiome strategies.Results The results indicated that CHF supplementation improved the meat quality by reducing drip loss(P<0.05),b*value(P=0.058),and shear force(P=0.099)and increasing cooked meat percentage(P=0.054)and dry matter(P<0.05)of breast muscle.The addition of CHF improved the nutritional value of breast muscle by increasing(P<0.05)the content of C18:2n-6,n-6/n-3 polyunsaturated fatty acids(PUFA),total PUFA,PUFA-to-saturated fatty acids(SFA)ratio,and hypocholesterolemic-to-hypercholesterolemic ratio,and tending to increase serine content(P=0.069).The targeted metabolomics analysis revealed that the biosynthesis of SFA,linoleic acid metabolism,fatty acid degradation,fatty acid elongation,and fatty acid biosynthesis pathways were enriched by CHF supplementation.Furthermore,the network pharmacology analysis indicated that CHF was closely associated with oxidative stress and lipid metabo-lism.The CHF supplementation increased the glutathione peroxidase level(P<0.05)and upregulated gene expres-sion related to the Nrf2 pathway(including HO-1,P<0.05;Nrf2,P=0.098;CAT,P=0.060;GPX1,P=0.063;and SOD2,P=0.052)and lipid metabolism(including PPARγ,P<0.05;SREBP1,P=0.059;and CPT1A,P=0.058).Additionally,CHF supplementation increased Firmicutes and decreased Bacteroidetes,Spirochaetes,and Synergistetes abundances(P<0.05),which may contribute to better meat quality.Conclusions Our results suggest that CHF supplementation improved the quality and nutritional value of meat,which will provide a theoretical basis for the utilization of CHF as a feed additive in spent hens’diets.展开更多
In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology bas...In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology based on the principle of high-throughput sequencing,and established a multi-locus 10 animalderived components identification method of cattle,goat,sheep,donkey,horse,chicken,duck,goose,pigeon,quail in meat and meat products.The specific loci of each species could be detected and the species could be accurately identified,including 5 loci for cattle and duck,3 loci for sheep,9 loci for chicken and horse,10 loci for goose and pigeon,6 loci for quail and 1 locus for donkey and goat,and an adulteration model was established to simulate commercially available samples.The results showed that the method established in this study had high throughput,good repeatability and accuracy,and was able to identify 10 animalderived components simultaneously with 100%repeatability accuracy.The detection limit was 0.1%(m/m)in simulated samples of chicken,duck and horse.Using the method established in this study to test commercially available samples,4 samples from 14 commercially available samples were detected to be inconsistent with the labels,of which 2 did not contain the target ingredient and 2 were adulterated with small amounts of other ingredients.展开更多
The principle of genomic selection(GS) entails estimating breeding values(BVs) by summing all the SNP polygenic effects. The visible/near-infrared spectroscopy(VIS/NIRS) wavelength and abundance values can directly re...The principle of genomic selection(GS) entails estimating breeding values(BVs) by summing all the SNP polygenic effects. The visible/near-infrared spectroscopy(VIS/NIRS) wavelength and abundance values can directly reflect the concentrations of chemical substances, and the measurement of meat traits by VIS/NIRS is similar to the processing of genomic selection data by summing all ‘polygenic effects' associated with spectral feature peaks. Therefore, it is meaningful to investigate the incorporation of VIS/NIRS information into GS models to establish an efficient and low-cost breeding model. In this study, we measured 6 meat quality traits in 359Duroc×Landrace×Yorkshire pigs from Guangxi Zhuang Autonomous Region, China, and genotyped them with high-density SNP chips. According to the completeness of the information for the target population, we proposed 4breeding strategies applied to different scenarios: Ⅰ, only spectral and genotypic data exist for the target population;Ⅱ, only spectral data exist for the target population;Ⅲ, only spectral and genotypic data but with different prediction processes exist for the target population;and Ⅳ, only spectral and phenotypic data exist for the target population.The 4 scenarios were used to evaluate the genomic estimated breeding value(GEBV) accuracy by increasing the VIS/NIR spectral information. In the results of the 5-fold cross-validation, the genetic algorithm showed remarkable potential for preselection of feature wavelengths. The breeding efficiency of Strategies Ⅱ, Ⅲ, and Ⅳ was superior to that of traditional GS for most traits, and the GEBV prediction accuracy was improved by 32.2, 40.8 and 15.5%, respectively on average. Among them, the prediction accuracy of Strategy Ⅱ for fat(%) even improved by 50.7% compared to traditional GS. The GEBV prediction accuracy of Strategy Ⅰ was nearly identical to that of traditional GS, and the fluctuation range was less than 7%. Moreover, the breeding cost of the 4 strategies was lower than that of traditional GS methods, with Strategy Ⅳ being the lowest as it did not require genotyping.Our findings demonstrate that GS methods based on VIS/NIRS data have significant predictive potential and are worthy of further research to provide a valuable reference for the development of effective and affordable breeding strategies.展开更多
In this study,composite films consisting of polylactic acid(PLA),ethyl cellulose(EC),and zein were prepared by solution casting method,and their performance and application in chilled fresh meat preservation were inve...In this study,composite films consisting of polylactic acid(PLA),ethyl cellulose(EC),and zein were prepared by solution casting method,and their performance and application in chilled fresh meat preservation were investigated.The results showed that the three materials had satisfactory compatibility in the composite film.Addition of EC and zein effectively improved the mechanical properties,thermodynamic properties,surface hydrophilicity,oxygen permeability,and degradation properties of PLA films.When the ratio of PLA to EC was 3:7,the tensile strength and elongation at break reached maximum values of 16.6 MPa and 30.5%,respectively.Moreover,under different conditions,the composite film exhibited better degradability than the PLA film.The composite film with a 3:7 ratio of PLA to EC had the best performance,with a degradation rate of 21.75%after 84 days.Chilled fresh meat wrapped with the composite film showed significantly improved antioxidant,antibacterial,and water-holding properties.展开更多
Aeromonas spp.are commonly found in spoilage of chilled meat.Aeromonas salmonicida NCM 29 and A.salmonicida NCM 57 have been discovered the spoilage heterogeneity in degrading myofibrillar protein.In this study,the tw...Aeromonas spp.are commonly found in spoilage of chilled meat.Aeromonas salmonicida NCM 29 and A.salmonicida NCM 57 have been discovered the spoilage heterogeneity in degrading myofibrillar protein.In this study,the two strains were tested to uncover the discrepancy of meat spoilage in collagen-rich chilled meat and extracted collagen.The results revealed that chicken claws,riched in collagen,inoculated with NCM 29 showed higher values of total viable counts(TVC),total volatile basic nitrogen(TVB-N),pH,adhered cells,trichloroacetic acid(TCA)-soluble peptides,and protease activity compared to those inoculated with NCM 57.Furthermore,NCM 29 generated higher quantity of volatile organic compounds related to meat spoilage.The collagenase((hemagglutinin protease(Hap))secreted by NCM 29 has been identified as the key factor responsible for the observed discrepancies in spoilage,which gradually degraded collagen into peptides and hydroxyproline.The capacity of Hap to degrade type Ⅰ collagen in vitro indicated that it has apparent proteolytic activity,which could reduce the average particle size and alter secondary structure of collagen.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)further confirmed the degradation of theβ-chain in collagen.These findings not only provide a theoretical basis for in-depth investigation of the meat spoilage mechanisms of Aeromonas spp.,but also encourage us to take measures to avoid the spoilage of related bacteria such as Aeromonas spp.during the preservation process.展开更多
Background The objective of this study was to evaluate the effects of dietary fatty acids(FA)saturation and lysophospholipids supplementation on growth,meat quality,oxidative stability,FA profiles,and lipid metabolism...Background The objective of this study was to evaluate the effects of dietary fatty acids(FA)saturation and lysophospholipids supplementation on growth,meat quality,oxidative stability,FA profiles,and lipid metabolism of finishing beef bulls.Thirty-two Angus bulls(initial body weight:623±22.6 kg;21±0.5 months of age)were used.The experiment was a completely randomized block design with a 2×2 factorial arrangement of treatments:2 diets with FA of different degree of unsaturation[high saturated FA diet(HSFA)vs.high unsaturated FA diet(HUFA)]combined with(0.075%,dry matter basis)and without lysophospholipids supplementation.The bulls were fed a high-concentrate diet(forage to concentrate,15:85)for 104 d including a 14-d adaptation period and a 90-d data and sample collection period.Results No interactions were observed between dietary FA and lysophospholipids supplementation for growth and meat quality parameters.A greater dietary ratio of unsaturated FA(UFA)to saturated FA(SFA)from 1:2 to 1:1 led to lower DM intake and backfat thickness,but did not affect growth performance and other carcass traits.Compared with HSFA,bulls fed HUFA had greater shear force in Longissimus thoracis(LT)muscle,but had lower intramuscular fat(IMF)content and SOD content in LT muscle.Compared with HUFA,feeding the HSFA diet up-regulated expression of ACC,FAS,PPARγ,and SCD1,but down-regulated expression of CPT1B.Compared with feeding HSFA,the HUFA diet led to greater concentrations of c9-C18:1 and other monounsaturated FA in LT muscle.Feeding HUFA also led to lower plasma concentrations of cholesterol,but there were no interactions between FA and lysophospholipids detected.Feeding lysophospholipids improved growth and feed conversion ratio and altered meat quality by increasing muscle pH_(24h),redness values(24 h),IMF content,and concentrations of C18:3,C20:5 and total polyunsaturated fatty acids.Furthermore,lysophospholipids supplementation led to lower malondialdehyde content and up-regulated the expression of ACC,FAS,and LPL in LT muscle.Conclusions Results indicated that supplementing a high-concentrate diet with lysophospholipids to beef bulls can enhance growth rate,feed efficiency,meat quality,and beneficial FA.Increasing the dietary ratio of UFA to SFA reduced DM intake and backfat thickness without compromising growth,suggesting potential improvements in feed efficiency.展开更多
Background Meat goat production is a worldwide industry with products such as meat,milk,soap,and fiber being produced.There are approximately 2.6 million meat goats in the United States.For breeding female ruminants,e...Background Meat goat production is a worldwide industry with products such as meat,milk,soap,and fiber being produced.There are approximately 2.6 million meat goats in the United States.For breeding female ruminants,early pregnancy loss is estimated to be 30%within the first month of gestation.Extracellular L-citrulline(a precursor to L-arginine)is not degraded by ruminal microbes due to the lack of uptake.L-Arginine and thus L-citrulline,have beneficial impacts on placentation and,subsequently,fetal-placental development and survival.This study aimed to determine the impact of feeding L-citrulline to meat goats during gestation to improve reproductive success.Meat goats were fed either a control(CON)or L-citrulline(CIT)supplemented diet from d 12 to 82 of gestation.Blood samples were collected and sera were subjected to high-performance liquid chromatography analyses to quantify the abundance of amino acids.Pregnancy rates were determined on d 30,61,and 90 of gestation,and litter weight,individual birth weights,and 90 d adjusted weaning weights were collected.Results The concentrations of citrulline,ornithine,and arginine were greater in CIT does compared to CON does,but there was no difference in pregnancy rates between CON and CIT does.Birth weight was greater for male kids born as singles when compared to females,but this phenotype was not observed for kids born as twins or triplets.Further,males born to CON does had greater 90 d adjusted weaning weights than females,but this was not observed in the CIT group.Female kids born to CON and CIT Boer goats had heavier 90 d adjusted weaning weights than those born to Spanish or F1 Boer-Spanish does.Conclusion This study provides proof of concept that feeding dietary L-citrulline increases concentrations of citrul-line and arginine in blood of gestating meat goats.However,further studies are needed to understand the cellular mechanisms impacted by feeding this supplement.Regardless,this study demonstrated that feeding L-citrulline has the potential to increase reproductive performance in gestating ruminants.展开更多
This study investigated the integrated atlas of protein phosphorylation,acetylation,ubiquitination and S-nitrosylation in pre-rigor(0.5 h)and post-rigor(5 days)lamb to interpret the roles of protein posttranslational ...This study investigated the integrated atlas of protein phosphorylation,acetylation,ubiquitination and S-nitrosylation in pre-rigor(0.5 h)and post-rigor(5 days)lamb to interpret the roles of protein posttranslational modifications(PTMs)during meat aging.The results showed that the most common PTMs in postmortem meat were phosphorylated proteins.PTMs regulation during the postmortem period altered proteins involved in metabolic pathways and muscle contraction.The phosphorylation and ubiquitination of proteins located in mitochondria and nuclear changed significantly between 0.5 h and 5 days postmortem.Gene set enrichment analysis revealed possible roles of total PTMs proteins,with a general downregulation of phosphorylation,acetylation and ubiquitination.There was a weak correlation in the lysine PTM of acetylation and ubiquitination at the same site in postmortem meat.Multiple PTMs of proteins in glycolysis,TCA cycle,muscle contraction and the calcium signaling pathway cooperatively regulate meat quality development from pre-rigor to post-rigor.展开更多
Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodi...Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.展开更多
Global livestock production is a major driver of climate change.Lumping beef and pork together as red meat masks important differences in their carbon footprints,land uses,and social status.These two red meat choices ...Global livestock production is a major driver of climate change.Lumping beef and pork together as red meat masks important differences in their carbon footprints,land uses,and social status.These two red meat choices in Canada were compared by using a meta-model of the Unified Livestock Industry and Crop Emissions Estimation System(ULICEES).ULICEES calculated fossil CO_(2),N_(2)O and CH_(4) emissions for beef,dairy,pork,poultry,and sheep production in Canada,based on both the livestock and their supporting land base in 2001.The dynamic drivers of the meta-model were crop yields,breeding female populations,tillage practices,nitrogen fertilizer use,and the crop complex of each livestock industry.When the potential carbon sequestration in the land growing harvested perennial forage is credited to beef production,the CO_(2)e emissions offset does not reduce the carbon footprint of beef enough to match the lower carbon footprint of pork.Most of the land required to grow hay for beef would not be needed to feed a protein-equivalent pig population.In a hypothetical conversion of all beef production to pork production for 2021,4.5 Mha of land under perennial forage was freed and 10.0 MtCO_(2)e per year was mitigated when that area was re-cultivated for annual crops—a GHG mitigation equal to 12%of the GHG emissions budget of Canadian agriculture.Leaving that area under a perennial ground cover mitigated 19.8 MtCO_(2)e per year,the equivalent of 23%of the sector’s GHG emissions budget.展开更多
Chicken meat quality directly influences consumer acceptability and is crucial for the economic success of the poultry industry.Genetics and nutrition are key determinants of the meat quality traits in broilers.This r...Chicken meat quality directly influences consumer acceptability and is crucial for the economic success of the poultry industry.Genetics and nutrition are key determinants of the meat quality traits in broilers.This review summarizes the research advances in this field,with a focus on the genetic and nutritional foundations that regulate intramuscular fat(IMF)deposition and meat quality in chickens over the past decade.The effects of embryonic nutrition,both maternal nutrition and in ovo feeding(IOF),on skeletal muscle development,the IMF content,and meat quality traits in broilers are also discussed.In genetics,single-cell RNA sequencing revealed that de novo lipogenesis predominantly occurs in myocytes,which is key to the formation of IMF in chicken muscle tissue.Fatty acid synthase(FASN)is the key enzyme involved in this process.This discovery has reshaped the traditional understanding of intramuscular lipid metabolism in poultry.Key genes,proteins,and pathways,such as FASN,FABP4,PPARG,C/EBPα,SLC27A1;LPL,APOA1,COL1A1;PPAR and ECM–receptor interactions signaling,have been identified to regulate IMF content and distribution by modulating fatty acid metabolism and adipogenesis.LncHLFF was innovatively found to promote ectopic IMF deposition in chickens via exosome-mediated mechanisms without affecting abdominal fat deposition.MiR-27b-3p and miR-128-3p were found to inhibit adipogenic differentiation by targeting PPARG,thereby affecting IMF formation.In nutrition,nutrigenomics research has shown that fructose enhances IMF deposition by activating ChREBP,providing new targets for nutritional interventions.Adjusting dietary components,including energy,protein,amino acids,fatty acids,and phytochemicals(e.g.,rutin),has been shown to significantly improve meat quality in broilers.Maternal nutrition(e.g.,intake of energy,amino acids,vitamins,and trace elements)and IOF(e.g.,N-carbamylglutamate)have also been confirmed to significantly impact offspring meat quality,opening new avenues for improving embryonic nutrition.Based on these significant advancements,this review proposes strategies that integrate genetic and nutritional approaches.These strategies aim to modulate the differentiation fate of paraxial mesenchymal stem cells toward myogenic or adipogenic lineages and the interaction between muscle and adipose tissues.These insights would help to improve meat quality while ensuring the growth performance of broiler chickens.展开更多
For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for...For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for water retention in current practical applications.However,excessive phosphate addition and longterm consumption may be harmful impacts on health and the environment.Therefore,it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity(WHC)efficacy and edible safety,especially in meat products.In particular,sugar water retention agents(SWRAs)are increasingly popular because of their perfect safety,excellent WHC,and superior biological properties.This review discusses the inducements and mechanisms underlying water loss in meat products.In addition,we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions,as well as the extraction technology.Finally,the future application and development of SWRA were prospected.展开更多
In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to in...In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to investigate the genetic determinants of meat quality in Ordos fine-wool sheep through transcriptome sequencing analysis.Muscle samples from the longissimus dorsi of one-year-old sheep are collected under controlled conditions,and key texture properties—hardness,elasticity,and chewiness—are measured to categorize samples into high-and low-textural-value groups.Genes significantly associated with meat quality traits are identified through standardized RNA extraction,high-throughput sequencing,and differential gene expression analysis.Functional enrichment analysis reveals their involvement in biological processes such as extracellular matrix organization and metabolic pathways.The findings underscore the pivotal role of standardization in meat quality research,laying a solid scientific foundation for future research on meat quality improvement and molecular breeding.展开更多
Alzheimer’s dementia(AD)and type 2 diabetes(T2D)are interrelated global public health problems,and the current epidemics of both AD and T2D are insulin resistance diseases.Thus,AD and T2D may share common risk factor...Alzheimer’s dementia(AD)and type 2 diabetes(T2D)are interrelated global public health problems,and the current epidemics of both AD and T2D are insulin resistance diseases.Thus,AD and T2D may share common risk factors such as an unhealthy diet,lifestyle,and obesity.Meat products is an important part of the diet of consumers worldwide.This systematic review and meta-analysis aims to assess and estimate the effect of meat products consumption on AD and T2D in humans.Web of Science,MEDLINE,PubMed,Cochrane Library,and Embase were searched from January 2012 to April 2024.29 articles reported 32 cohort studies with 1785769 subjects,with 3546 AD cases and 91092 T2D cases that met the inclusion criteria and were included in our analysis.Consumption of various meat products increased the risk of T2D(hazard ratios(HR)=1.19,95%confidence intervals(CI):1.13−1.26,P=0.000;I2=88.5%),consumption of smoked,grilled/roasted and fried meat products was more likely to induce T2D(HR=1.24,95%CI:1.18−1.30,P=0.000;I2=76.1%),but was borderline significant for the risk of AD(HR=1.11,95%CI:0.98−1.25,P=0.094;I2=58.8%),with consumption of mainly livestock and poultry products increasing the risk(HR=1.21,95%CI:1.03−1.42,P=0.017;I2=66.8%).The association between meat products consumption and AD risk was influenced by meat type and sample size,while the risk of T2D was influenced by meat type,follow-up and sex.A daily intake of 27,123 and 170 g of livestock products increased the risk of T2D by 10%,51%and 70%respectively,whereas the risk of T2D was reduced when the intake of various meat products was less than 23 g/day.展开更多
Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling ...Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.展开更多
Cell cultured meat has been extensively studied as an environmentally friendly,energy-saving and more effective technology.However,there are many technical bottlenecks,especially the regulatory mechanism and manufactu...Cell cultured meat has been extensively studied as an environmentally friendly,energy-saving and more effective technology.However,there are many technical bottlenecks,especially the regulatory mechanism and manufacturing method of in vitro myogenesis.Based on an edible modified silk protein scaffold,with 3D culturing,in situ differentiated and transcriptome analysis,this study describes novel scaffolds and fabrication methods for cell cultured meat.The results showed that the effective space and utilization efficiency for cell culture of the scaffold is 26–1000 that of the traditional culture dish;it could form a tissue-like structure.Transcriptomics revealed the regulatory pathways and key factors of different cycles.It clarifies that the multi-cycle process of myoblast myogenesis in vitro is different from the single feedback regulation in vivo.More importantly,a novel scaffold-based cell cultured meat manufacturing method was developed,further develop a new tissue culture solution that is different from existing cell culture meat production.For manufacturing processes,it provides a new cell culture meat technology system,provides a theoretical basis for the regulation of cell proliferation and muscle growth,and lays the technical foundation for in situ tissue culture of cell cultured meat in vitro.展开更多
Background As the global population increases,the demand for protein sources is expected to increase,driving the demand for cell-based cultivated meat.This study aimed to enhance the productivity of cultivated meat th...Background As the global population increases,the demand for protein sources is expected to increase,driving the demand for cell-based cultivated meat.This study aimed to enhance the productivity of cultivated meat through optimization of the cell source and organization process.Results We engineered fibroblasts into myogenic cells via non-viral introduction of the MYOD1 gene,avoiding viral methods for safety.After confirming the stable derivation of myogenic cells,we combined knockout(KO)of MSTN,a negative regulator of myogenesis,with MYOD1-mediated myogenesis to improve cultivated meat production.Primary cells from MSTN KO cattle exhibited enhanced myogenic potential.Additionally,when tested in immortalized fibroblasts,myostatin treatment reduced MYOD1-induced myogenesis in two-dimensional cultures,while MSTN knockout increased it.To achieve muscle-like cell alignment,we employed digital light processing(DLP)-based three-dimensional(3D)bioprinting to organize cells into 3D groove-shaped hydrogels.These bioactive hydrogels supported stable cell proliferation and significantly improved muscle cell alignment.Upon differentiation into myotubes,the cells demonstrated an ordered alignment,particularly the MSTN KO cells,which showed highly efficient differentiation.Conclusions The integration of genetic modification and advanced DLP 3D bioprinting with groove-patterned hydrogels provides an effective strategy for producing high-quality,muscle-aligned cultivated meat.展开更多
This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in s...This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.展开更多
Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,ev...Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.展开更多
In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of ro...In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of rotavirus in beef and pork cuts, as well as among handlers, in four selected abattoirs in Nairobi. Rotavirus was preferred because of its high prevalence rates and its ability to cause pathophysiologic infective gastroenteritis in humans. It has diverse strains characterized as P and G genotypes based on the VP7 and VP4 proteins, respectively. This cross-section study involved the collection of a total of 467, (165) beef/pork cuts and (302) handlers’ fecal samples. Collected samples were prepared before rotavirus identification. Prepared meat and stool suspensions were subjected to direct RNA extraction and EIA detection respectively. All the stool suspensions and RNA extracted meat suspensions subjected to EIA and Two step RT-PCR were all non-reactive respectively. Therefore, there was no VP4 and VP7 genotyping for characterization purposes on confirmed primary PCR products. Eppicollect5 was also used to collect and store the descriptive data of study participants, and the analysis conducted using Power BI statistical software application. The study’s findings, indicating no human viral infections in meat cuts, enhance public health by reassuring consumers, guiding regulatory policies, emphasizing the need for ongoing surveillance, directing resources to pressing concerns, supporting safe food handling campaigns, establishing baseline data for future assessments, and encouraging best practices in both formal and informal markets.展开更多
基金supported by the National Key Research and Development Project(2022YFC3400700)the City-School Cooperation Project of the Fuyang Science and Technology Special Fund undertaken by Fuyang Normal University(SXHZ2020007)+1 种基金the Basic Research Program of Shenzhen Municipal Government(JCYJ20200109114242138)the Special Commissioner for Rural Science and Technology of Guangdong Province(KTP20210345).
文摘Background Meat originating from the spent hen is an important source of poultry meat production;however,multiple factors cause the decline in the meat quality of spent hens.Chinese herbs have been widely used as medi-cine for a long time to prevent diseases and as nutrient supplements to improve the product quality.This experi-ment explored the effects of adding 1.0%Chinese herbal formula(CHF,including 0.30%Leonurus japonicus Houtt.,0.20%Salvia miltiorrhiza Bge.,0.25%Ligustrum lucidum Ait.,and 0.25%Taraxacum mongolicum Hand.-Mazz.)for 120 d to the spent hens’diet through metabolomics,network pharmacology,and microbiome strategies.Results The results indicated that CHF supplementation improved the meat quality by reducing drip loss(P<0.05),b*value(P=0.058),and shear force(P=0.099)and increasing cooked meat percentage(P=0.054)and dry matter(P<0.05)of breast muscle.The addition of CHF improved the nutritional value of breast muscle by increasing(P<0.05)the content of C18:2n-6,n-6/n-3 polyunsaturated fatty acids(PUFA),total PUFA,PUFA-to-saturated fatty acids(SFA)ratio,and hypocholesterolemic-to-hypercholesterolemic ratio,and tending to increase serine content(P=0.069).The targeted metabolomics analysis revealed that the biosynthesis of SFA,linoleic acid metabolism,fatty acid degradation,fatty acid elongation,and fatty acid biosynthesis pathways were enriched by CHF supplementation.Furthermore,the network pharmacology analysis indicated that CHF was closely associated with oxidative stress and lipid metabo-lism.The CHF supplementation increased the glutathione peroxidase level(P<0.05)and upregulated gene expres-sion related to the Nrf2 pathway(including HO-1,P<0.05;Nrf2,P=0.098;CAT,P=0.060;GPX1,P=0.063;and SOD2,P=0.052)and lipid metabolism(including PPARγ,P<0.05;SREBP1,P=0.059;and CPT1A,P=0.058).Additionally,CHF supplementation increased Firmicutes and decreased Bacteroidetes,Spirochaetes,and Synergistetes abundances(P<0.05),which may contribute to better meat quality.Conclusions Our results suggest that CHF supplementation improved the quality and nutritional value of meat,which will provide a theoretical basis for the utilization of CHF as a feed additive in spent hens’diets.
基金financially supported by National Key R&D Program(2021YFF0701905)。
文摘In order to save manpower and time costs,and to achieve simultaneous detection of multiple animal-derived components in meat and meat products,this study used multiple nucleotide polymorphism(MNP)marker technology based on the principle of high-throughput sequencing,and established a multi-locus 10 animalderived components identification method of cattle,goat,sheep,donkey,horse,chicken,duck,goose,pigeon,quail in meat and meat products.The specific loci of each species could be detected and the species could be accurately identified,including 5 loci for cattle and duck,3 loci for sheep,9 loci for chicken and horse,10 loci for goose and pigeon,6 loci for quail and 1 locus for donkey and goat,and an adulteration model was established to simulate commercially available samples.The results showed that the method established in this study had high throughput,good repeatability and accuracy,and was able to identify 10 animalderived components simultaneously with 100%repeatability accuracy.The detection limit was 0.1%(m/m)in simulated samples of chicken,duck and horse.Using the method established in this study to test commercially available samples,4 samples from 14 commercially available samples were detected to be inconsistent with the labels,of which 2 did not contain the target ingredient and 2 were adulterated with small amounts of other ingredients.
基金supported by the National Natural Science Foundation of China(32160782 and 32060737).
文摘The principle of genomic selection(GS) entails estimating breeding values(BVs) by summing all the SNP polygenic effects. The visible/near-infrared spectroscopy(VIS/NIRS) wavelength and abundance values can directly reflect the concentrations of chemical substances, and the measurement of meat traits by VIS/NIRS is similar to the processing of genomic selection data by summing all ‘polygenic effects' associated with spectral feature peaks. Therefore, it is meaningful to investigate the incorporation of VIS/NIRS information into GS models to establish an efficient and low-cost breeding model. In this study, we measured 6 meat quality traits in 359Duroc×Landrace×Yorkshire pigs from Guangxi Zhuang Autonomous Region, China, and genotyped them with high-density SNP chips. According to the completeness of the information for the target population, we proposed 4breeding strategies applied to different scenarios: Ⅰ, only spectral and genotypic data exist for the target population;Ⅱ, only spectral data exist for the target population;Ⅲ, only spectral and genotypic data but with different prediction processes exist for the target population;and Ⅳ, only spectral and phenotypic data exist for the target population.The 4 scenarios were used to evaluate the genomic estimated breeding value(GEBV) accuracy by increasing the VIS/NIR spectral information. In the results of the 5-fold cross-validation, the genetic algorithm showed remarkable potential for preselection of feature wavelengths. The breeding efficiency of Strategies Ⅱ, Ⅲ, and Ⅳ was superior to that of traditional GS for most traits, and the GEBV prediction accuracy was improved by 32.2, 40.8 and 15.5%, respectively on average. Among them, the prediction accuracy of Strategy Ⅱ for fat(%) even improved by 50.7% compared to traditional GS. The GEBV prediction accuracy of Strategy Ⅰ was nearly identical to that of traditional GS, and the fluctuation range was less than 7%. Moreover, the breeding cost of the 4 strategies was lower than that of traditional GS methods, with Strategy Ⅳ being the lowest as it did not require genotyping.Our findings demonstrate that GS methods based on VIS/NIRS data have significant predictive potential and are worthy of further research to provide a valuable reference for the development of effective and affordable breeding strategies.
文摘In this study,composite films consisting of polylactic acid(PLA),ethyl cellulose(EC),and zein were prepared by solution casting method,and their performance and application in chilled fresh meat preservation were investigated.The results showed that the three materials had satisfactory compatibility in the composite film.Addition of EC and zein effectively improved the mechanical properties,thermodynamic properties,surface hydrophilicity,oxygen permeability,and degradation properties of PLA films.When the ratio of PLA to EC was 3:7,the tensile strength and elongation at break reached maximum values of 16.6 MPa and 30.5%,respectively.Moreover,under different conditions,the composite film exhibited better degradability than the PLA film.The composite film with a 3:7 ratio of PLA to EC had the best performance,with a degradation rate of 21.75%after 84 days.Chilled fresh meat wrapped with the composite film showed significantly improved antioxidant,antibacterial,and water-holding properties.
基金supported by projects funded by grants from the Natural Science Foundation of Jiangsu Province in China(BK20221515)the National Natural Science Foundation of China(32172266).
文摘Aeromonas spp.are commonly found in spoilage of chilled meat.Aeromonas salmonicida NCM 29 and A.salmonicida NCM 57 have been discovered the spoilage heterogeneity in degrading myofibrillar protein.In this study,the two strains were tested to uncover the discrepancy of meat spoilage in collagen-rich chilled meat and extracted collagen.The results revealed that chicken claws,riched in collagen,inoculated with NCM 29 showed higher values of total viable counts(TVC),total volatile basic nitrogen(TVB-N),pH,adhered cells,trichloroacetic acid(TCA)-soluble peptides,and protease activity compared to those inoculated with NCM 57.Furthermore,NCM 29 generated higher quantity of volatile organic compounds related to meat spoilage.The collagenase((hemagglutinin protease(Hap))secreted by NCM 29 has been identified as the key factor responsible for the observed discrepancies in spoilage,which gradually degraded collagen into peptides and hydroxyproline.The capacity of Hap to degrade type Ⅰ collagen in vitro indicated that it has apparent proteolytic activity,which could reduce the average particle size and alter secondary structure of collagen.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)further confirmed the degradation of theβ-chain in collagen.These findings not only provide a theoretical basis for in-depth investigation of the meat spoilage mechanisms of Aeromonas spp.,but also encourage us to take measures to avoid the spoilage of related bacteria such as Aeromonas spp.during the preservation process.
基金financially supported by the National Key Research and Development Program of China(2022YFD1301105)the earmarked fund for CARS(CARS-36)。
文摘Background The objective of this study was to evaluate the effects of dietary fatty acids(FA)saturation and lysophospholipids supplementation on growth,meat quality,oxidative stability,FA profiles,and lipid metabolism of finishing beef bulls.Thirty-two Angus bulls(initial body weight:623±22.6 kg;21±0.5 months of age)were used.The experiment was a completely randomized block design with a 2×2 factorial arrangement of treatments:2 diets with FA of different degree of unsaturation[high saturated FA diet(HSFA)vs.high unsaturated FA diet(HUFA)]combined with(0.075%,dry matter basis)and without lysophospholipids supplementation.The bulls were fed a high-concentrate diet(forage to concentrate,15:85)for 104 d including a 14-d adaptation period and a 90-d data and sample collection period.Results No interactions were observed between dietary FA and lysophospholipids supplementation for growth and meat quality parameters.A greater dietary ratio of unsaturated FA(UFA)to saturated FA(SFA)from 1:2 to 1:1 led to lower DM intake and backfat thickness,but did not affect growth performance and other carcass traits.Compared with HSFA,bulls fed HUFA had greater shear force in Longissimus thoracis(LT)muscle,but had lower intramuscular fat(IMF)content and SOD content in LT muscle.Compared with HUFA,feeding the HSFA diet up-regulated expression of ACC,FAS,PPARγ,and SCD1,but down-regulated expression of CPT1B.Compared with feeding HSFA,the HUFA diet led to greater concentrations of c9-C18:1 and other monounsaturated FA in LT muscle.Feeding HUFA also led to lower plasma concentrations of cholesterol,but there were no interactions between FA and lysophospholipids detected.Feeding lysophospholipids improved growth and feed conversion ratio and altered meat quality by increasing muscle pH_(24h),redness values(24 h),IMF content,and concentrations of C18:3,C20:5 and total polyunsaturated fatty acids.Furthermore,lysophospholipids supplementation led to lower malondialdehyde content and up-regulated the expression of ACC,FAS,and LPL in LT muscle.Conclusions Results indicated that supplementing a high-concentrate diet with lysophospholipids to beef bulls can enhance growth rate,feed efficiency,meat quality,and beneficial FA.Increasing the dietary ratio of UFA to SFA reduced DM intake and backfat thickness without compromising growth,suggesting potential improvements in feed efficiency.
文摘Background Meat goat production is a worldwide industry with products such as meat,milk,soap,and fiber being produced.There are approximately 2.6 million meat goats in the United States.For breeding female ruminants,early pregnancy loss is estimated to be 30%within the first month of gestation.Extracellular L-citrulline(a precursor to L-arginine)is not degraded by ruminal microbes due to the lack of uptake.L-Arginine and thus L-citrulline,have beneficial impacts on placentation and,subsequently,fetal-placental development and survival.This study aimed to determine the impact of feeding L-citrulline to meat goats during gestation to improve reproductive success.Meat goats were fed either a control(CON)or L-citrulline(CIT)supplemented diet from d 12 to 82 of gestation.Blood samples were collected and sera were subjected to high-performance liquid chromatography analyses to quantify the abundance of amino acids.Pregnancy rates were determined on d 30,61,and 90 of gestation,and litter weight,individual birth weights,and 90 d adjusted weaning weights were collected.Results The concentrations of citrulline,ornithine,and arginine were greater in CIT does compared to CON does,but there was no difference in pregnancy rates between CON and CIT does.Birth weight was greater for male kids born as singles when compared to females,but this phenotype was not observed for kids born as twins or triplets.Further,males born to CON does had greater 90 d adjusted weaning weights than females,but this was not observed in the CIT group.Female kids born to CON and CIT Boer goats had heavier 90 d adjusted weaning weights than those born to Spanish or F1 Boer-Spanish does.Conclusion This study provides proof of concept that feeding dietary L-citrulline increases concentrations of citrul-line and arginine in blood of gestating meat goats.However,further studies are needed to understand the cellular mechanisms impacted by feeding this supplement.Regardless,this study demonstrated that feeding L-citrulline has the potential to increase reproductive performance in gestating ruminants.
基金the financial support from the General and Key Programs of the National Natural Science Foundation of China(32072288,32030086)Central Public-interest Scientific Institution Basal Research Fund(S2019RCJC01)。
文摘This study investigated the integrated atlas of protein phosphorylation,acetylation,ubiquitination and S-nitrosylation in pre-rigor(0.5 h)and post-rigor(5 days)lamb to interpret the roles of protein posttranslational modifications(PTMs)during meat aging.The results showed that the most common PTMs in postmortem meat were phosphorylated proteins.PTMs regulation during the postmortem period altered proteins involved in metabolic pathways and muscle contraction.The phosphorylation and ubiquitination of proteins located in mitochondria and nuclear changed significantly between 0.5 h and 5 days postmortem.Gene set enrichment analysis revealed possible roles of total PTMs proteins,with a general downregulation of phosphorylation,acetylation and ubiquitination.There was a weak correlation in the lysine PTM of acetylation and ubiquitination at the same site in postmortem meat.Multiple PTMs of proteins in glycolysis,TCA cycle,muscle contraction and the calcium signaling pathway cooperatively regulate meat quality development from pre-rigor to post-rigor.
基金financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317)the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201)+3 种基金Characteristic Innovation Project of Guangdong Universities(2022KTSCX058)Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016)Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621)Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。
文摘Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.
文摘Global livestock production is a major driver of climate change.Lumping beef and pork together as red meat masks important differences in their carbon footprints,land uses,and social status.These two red meat choices in Canada were compared by using a meta-model of the Unified Livestock Industry and Crop Emissions Estimation System(ULICEES).ULICEES calculated fossil CO_(2),N_(2)O and CH_(4) emissions for beef,dairy,pork,poultry,and sheep production in Canada,based on both the livestock and their supporting land base in 2001.The dynamic drivers of the meta-model were crop yields,breeding female populations,tillage practices,nitrogen fertilizer use,and the crop complex of each livestock industry.When the potential carbon sequestration in the land growing harvested perennial forage is credited to beef production,the CO_(2)e emissions offset does not reduce the carbon footprint of beef enough to match the lower carbon footprint of pork.Most of the land required to grow hay for beef would not be needed to feed a protein-equivalent pig population.In a hypothetical conversion of all beef production to pork production for 2021,4.5 Mha of land under perennial forage was freed and 10.0 MtCO_(2)e per year was mitigated when that area was re-cultivated for annual crops—a GHG mitigation equal to 12%of the GHG emissions budget of Canadian agriculture.Leaving that area under a perennial ground cover mitigated 19.8 MtCO_(2)e per year,the equivalent of 23%of the sector’s GHG emissions budget.
基金funded by the Regional Innovation and Development Joint Fund of National Natural Science Foundation of China(Project No.U21A20253)2115 Talent Development Program of China Agricultural University.
文摘Chicken meat quality directly influences consumer acceptability and is crucial for the economic success of the poultry industry.Genetics and nutrition are key determinants of the meat quality traits in broilers.This review summarizes the research advances in this field,with a focus on the genetic and nutritional foundations that regulate intramuscular fat(IMF)deposition and meat quality in chickens over the past decade.The effects of embryonic nutrition,both maternal nutrition and in ovo feeding(IOF),on skeletal muscle development,the IMF content,and meat quality traits in broilers are also discussed.In genetics,single-cell RNA sequencing revealed that de novo lipogenesis predominantly occurs in myocytes,which is key to the formation of IMF in chicken muscle tissue.Fatty acid synthase(FASN)is the key enzyme involved in this process.This discovery has reshaped the traditional understanding of intramuscular lipid metabolism in poultry.Key genes,proteins,and pathways,such as FASN,FABP4,PPARG,C/EBPα,SLC27A1;LPL,APOA1,COL1A1;PPAR and ECM–receptor interactions signaling,have been identified to regulate IMF content and distribution by modulating fatty acid metabolism and adipogenesis.LncHLFF was innovatively found to promote ectopic IMF deposition in chickens via exosome-mediated mechanisms without affecting abdominal fat deposition.MiR-27b-3p and miR-128-3p were found to inhibit adipogenic differentiation by targeting PPARG,thereby affecting IMF formation.In nutrition,nutrigenomics research has shown that fructose enhances IMF deposition by activating ChREBP,providing new targets for nutritional interventions.Adjusting dietary components,including energy,protein,amino acids,fatty acids,and phytochemicals(e.g.,rutin),has been shown to significantly improve meat quality in broilers.Maternal nutrition(e.g.,intake of energy,amino acids,vitamins,and trace elements)and IOF(e.g.,N-carbamylglutamate)have also been confirmed to significantly impact offspring meat quality,opening new avenues for improving embryonic nutrition.Based on these significant advancements,this review proposes strategies that integrate genetic and nutritional approaches.These strategies aim to modulate the differentiation fate of paraxial mesenchymal stem cells toward myogenic or adipogenic lineages and the interaction between muscle and adipose tissues.These insights would help to improve meat quality while ensuring the growth performance of broiler chickens.
基金funded by National Natural Science Foundation of China(51901160)。
文摘For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for water retention in current practical applications.However,excessive phosphate addition and longterm consumption may be harmful impacts on health and the environment.Therefore,it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity(WHC)efficacy and edible safety,especially in meat products.In particular,sugar water retention agents(SWRAs)are increasingly popular because of their perfect safety,excellent WHC,and superior biological properties.This review discusses the inducements and mechanisms underlying water loss in meat products.In addition,we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions,as well as the extraction technology.Finally,the future application and development of SWRA were prospected.
基金funded by the 2023 Inner Mongolia Public Institution High-Level Talent Introduction Scientific Research Support Project,and the Ordos Municipal Science and Technology Major Special Project(Grant No.2022EEDSKJZDZX021).
文摘In this paper,a standardized analysis method is established for identifying meat quality-related genes in Ordos finewool sheep using transcriptome sequencing data.A meticulously standardized approach is utilized to investigate the genetic determinants of meat quality in Ordos fine-wool sheep through transcriptome sequencing analysis.Muscle samples from the longissimus dorsi of one-year-old sheep are collected under controlled conditions,and key texture properties—hardness,elasticity,and chewiness—are measured to categorize samples into high-and low-textural-value groups.Genes significantly associated with meat quality traits are identified through standardized RNA extraction,high-throughput sequencing,and differential gene expression analysis.Functional enrichment analysis reveals their involvement in biological processes such as extracellular matrix organization and metabolic pathways.The findings underscore the pivotal role of standardization in meat quality research,laying a solid scientific foundation for future research on meat quality improvement and molecular breeding.
基金supported by the Agricultural Science and Technology Innovation Program,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences under Grant CAAS-ASTIP-2023-IFSTGuangdong Provincial Key R&D Programme(2023B0202080003).
文摘Alzheimer’s dementia(AD)and type 2 diabetes(T2D)are interrelated global public health problems,and the current epidemics of both AD and T2D are insulin resistance diseases.Thus,AD and T2D may share common risk factors such as an unhealthy diet,lifestyle,and obesity.Meat products is an important part of the diet of consumers worldwide.This systematic review and meta-analysis aims to assess and estimate the effect of meat products consumption on AD and T2D in humans.Web of Science,MEDLINE,PubMed,Cochrane Library,and Embase were searched from January 2012 to April 2024.29 articles reported 32 cohort studies with 1785769 subjects,with 3546 AD cases and 91092 T2D cases that met the inclusion criteria and were included in our analysis.Consumption of various meat products increased the risk of T2D(hazard ratios(HR)=1.19,95%confidence intervals(CI):1.13−1.26,P=0.000;I2=88.5%),consumption of smoked,grilled/roasted and fried meat products was more likely to induce T2D(HR=1.24,95%CI:1.18−1.30,P=0.000;I2=76.1%),but was borderline significant for the risk of AD(HR=1.11,95%CI:0.98−1.25,P=0.094;I2=58.8%),with consumption of mainly livestock and poultry products increasing the risk(HR=1.21,95%CI:1.03−1.42,P=0.017;I2=66.8%).The association between meat products consumption and AD risk was influenced by meat type and sample size,while the risk of T2D was influenced by meat type,follow-up and sex.A daily intake of 27,123 and 170 g of livestock products increased the risk of T2D by 10%,51%and 70%respectively,whereas the risk of T2D was reduced when the intake of various meat products was less than 23 g/day.
文摘Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.
基金funded under the National key research and development plan(2021YFC2101404)Chinese Academy of Engineering Strategic Research and Consulting Project(2023-XZ-79,2022-30-19).
文摘Cell cultured meat has been extensively studied as an environmentally friendly,energy-saving and more effective technology.However,there are many technical bottlenecks,especially the regulatory mechanism and manufacturing method of in vitro myogenesis.Based on an edible modified silk protein scaffold,with 3D culturing,in situ differentiated and transcriptome analysis,this study describes novel scaffolds and fabrication methods for cell cultured meat.The results showed that the effective space and utilization efficiency for cell culture of the scaffold is 26–1000 that of the traditional culture dish;it could form a tissue-like structure.Transcriptomics revealed the regulatory pathways and key factors of different cycles.It clarifies that the multi-cycle process of myoblast myogenesis in vitro is different from the single feedback regulation in vivo.More importantly,a novel scaffold-based cell cultured meat manufacturing method was developed,further develop a new tissue culture solution that is different from existing cell culture meat production.For manufacturing processes,it provides a new cell culture meat technology system,provides a theoretical basis for the regulation of cell proliferation and muscle growth,and lays the technical foundation for in situ tissue culture of cell cultured meat in vitro.
基金financially supported by the Korea Institute of Planning and Evaluation for Technology in Food,Agriculture and Forestry(IPET-RS-2024–00402320)by the Meterials/Parts Technology Development Pro-gram(1415187291,Development of composite formulation with a sustained release(gene)for the treatment of companion animal sarcopenia)funded By the Ministry of Trade,Industry&Energy(MOTIE,Korea)。
文摘Background As the global population increases,the demand for protein sources is expected to increase,driving the demand for cell-based cultivated meat.This study aimed to enhance the productivity of cultivated meat through optimization of the cell source and organization process.Results We engineered fibroblasts into myogenic cells via non-viral introduction of the MYOD1 gene,avoiding viral methods for safety.After confirming the stable derivation of myogenic cells,we combined knockout(KO)of MSTN,a negative regulator of myogenesis,with MYOD1-mediated myogenesis to improve cultivated meat production.Primary cells from MSTN KO cattle exhibited enhanced myogenic potential.Additionally,when tested in immortalized fibroblasts,myostatin treatment reduced MYOD1-induced myogenesis in two-dimensional cultures,while MSTN knockout increased it.To achieve muscle-like cell alignment,we employed digital light processing(DLP)-based three-dimensional(3D)bioprinting to organize cells into 3D groove-shaped hydrogels.These bioactive hydrogels supported stable cell proliferation and significantly improved muscle cell alignment.Upon differentiation into myotubes,the cells demonstrated an ordered alignment,particularly the MSTN KO cells,which showed highly efficient differentiation.Conclusions The integration of genetic modification and advanced DLP 3D bioprinting with groove-patterned hydrogels provides an effective strategy for producing high-quality,muscle-aligned cultivated meat.
基金supported by the National Key Research and Development Project(2022YFD2100902)National Natural Science Foundation of China(32372363)+1 种基金Dalian High-level Talent Innovation Support Program(2021RQ093)the Basic Research Project of Education Department of Liaoning Province(LJKZ0544).
文摘This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
基金supported by Mitacs through the Mitacs Business Strategy Internship.
文摘Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.
文摘In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. The aim of this study was to investigate the prevalence and molecular characterization of rotavirus in beef and pork cuts, as well as among handlers, in four selected abattoirs in Nairobi. Rotavirus was preferred because of its high prevalence rates and its ability to cause pathophysiologic infective gastroenteritis in humans. It has diverse strains characterized as P and G genotypes based on the VP7 and VP4 proteins, respectively. This cross-section study involved the collection of a total of 467, (165) beef/pork cuts and (302) handlers’ fecal samples. Collected samples were prepared before rotavirus identification. Prepared meat and stool suspensions were subjected to direct RNA extraction and EIA detection respectively. All the stool suspensions and RNA extracted meat suspensions subjected to EIA and Two step RT-PCR were all non-reactive respectively. Therefore, there was no VP4 and VP7 genotyping for characterization purposes on confirmed primary PCR products. Eppicollect5 was also used to collect and store the descriptive data of study participants, and the analysis conducted using Power BI statistical software application. The study’s findings, indicating no human viral infections in meat cuts, enhance public health by reassuring consumers, guiding regulatory policies, emphasizing the need for ongoing surveillance, directing resources to pressing concerns, supporting safe food handling campaigns, establishing baseline data for future assessments, and encouraging best practices in both formal and informal markets.
