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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (31 August 2019) | Viewed by 67945

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Brigitte Picard

E-Mail Website
Guest Editor
Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
Interests: meat; skeletal muscle; beef quality; proteomics; muscle biochemistry; muscle fibres; muscle development; sensory quality; biomarkers of meat quality; prediction of meat quality; rearing practices and beef quality
Special Issues, Collections and Topics in MDPI journals
Dr. Mohammed Gagaoua

E-Mail Website
Co-Guest Editor
Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
Interests: meat science; muscle and meat biochemistry; biomarkers of meat quality; foodomics; novel strategies to improve meat quality; meat tenderization; meat products; rearing practices and beef quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics and for beef industry stakeholders because it affects their profitability. Despite the efforts of beef sector actors to control the eating and nutritional quality of beef, there remains a high level of variability in these quality traits, which is one reason for consumer dissatisfaction. However, it is recognized that science and innovation would play a great role in helping the industry respond to consumer concerns and expectations. This Special Issue deals with the continuum aspects, i.e., from farm to fork, that would have an impact on the nutritional, sensory and technological aspects of carcass, muscle, meat and meat-products qualities. It deals also with the new developments and our current understanding of the biological mechanisms behind meat quality. Additive genetic variation for several beef quality traits such as tenderness, color, flavor, water-holding capacity and pH can be further addressed in this special issue, and hence selection strategies that could be easily implemented are strongly welcomed. In this special issue, we aim at publishing innovative research results and review papers on physicochemical characteristics, sensorial characteristics, nutritional value, functional and technological properties; as well as prediction of carcass and meat sensory qualities, adopting chemometrics, multi-variate and statistical data analysis approaches. Finally, this Special Issue seeks to provide a fundamental understanding and the current strategies to improve the nutritional, sensory and physical properties of meat.

Dr. Brigitte Picard
Guest Editor
Dr. Mohammed Gagaoua
Co-Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Meat and meat products
  • Nutritional value of meat
  • Sensory and technological quality
  • Physicochemical and muscle characteristics
  • Functional and biological properties
  • Current tools for meat quality prediction
  • Omics of meat qualities
  • Biochemical markers
  • Rearing practices and impact on carcass and meat
  • Big-data, statistical tools and meta-analysis

Published Papers (16 papers)

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Editorial

Jump to: Research, Review

5 pages, 206 KiB  
Editorial
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
by Mohammed Gagaoua and Brigitte Picard
Foods 2020, 9(3), 321; https://doi.org/10.3390/foods9030321 - 10 Mar 2020
Cited by 20 | Viewed by 3788
Abstract
Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, [...] Read more.
Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitability. Therefore, the control of meat quality, including technological, sensory and nutritional quality traits, constitutes an important target for any farm animal production. What those qualities are and how we best evaluate them at the different levels of the continuum from the farm to fork are critical to understanding meat production and consumption patterns. However, despite the efforts of the industrials to control the eating and nutritional quality traits of meat and meat products, there remains a high level of variability, which is one reason for consumer dissatisfaction. This Special Issue focuses on the study of continuum aspects from farm to fork, which would have an impact on the control of the nutritional, sensory and technological aspects of carcass, muscle, meat and meat-product qualities. It groups fourteen original studies and one comprehensive review within five main topics that are (i) production systems and rearing practices, (ii) prediction of meat qualities, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques and (v) consumer acceptability, development and characterisation of meat products. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)

Research

Jump to: Editorial, Review

12 pages, 2254 KiB  
Article
Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics
by Amna Sahar, Paul Allen, Torres Sweeney, Jamie Cafferky, Gerard Downey, Andrew Cromie and Ruth M. Hamill
Foods 2019, 8(11), 525; https://doi.org/10.3390/foods8110525 - 23 Oct 2019
Cited by 9 | Viewed by 4066
Abstract
The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including [...] Read more.
The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including the neck and rump (1 h and 2 h post-mortem and after quartering, i.e., 24 h and 25 h post-mortem) and the boned-out LTL muscle (48 h and 49 h post-mortem). In parallel, reference analysis for physico-chemical parameters of beef quality including ultimate pH, colour (L, a*, b*), cook loss and drip loss was conducted using standard laboratory methods. Partial least-squares (PLS) regression models were used to correlate the spectral information with reference quality parameters of beef muscle. Different mathematical pre-treatments and their combinations were applied to improve the model accuracy, which was evaluated on the basis of the coefficient of determination of calibration (R2C) and cross-validation (R2CV) and root-mean-square error of calibration (RMSEC) and cross-validation (RMSECV). Reliable cross-validation models were achieved for ultimate pH (R2CV: 0.91 (quartering, 24 h) and R2CV: 0.96 (LTL muscle, 48 h)) and drip loss (R2CV: 0.82 (quartering, 24 h) and R2CV: 0.99 (LTL muscle, 48 h)) with lower RMSECV values. The results show the potential of Vis–NIR spectroscopy for online prediction of certain quality parameters of beef over different time periods. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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14 pages, 1213 KiB  
Article
Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs
by Stina C. M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen and Eva Tornberg
Foods 2019, 8(9), 406; https://doi.org/10.3390/foods8090406 - 12 Sep 2019
Cited by 6 | Viewed by 3103
Abstract
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. [...] Read more.
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g−1), salt (2 or 4 g 100 g−1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg−1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg−1 concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg−1, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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14 pages, 1435 KiB  
Article
Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data
by Mohammed Gagaoua, Valérie Monteils, Sébastien Couvreur and Brigitte Picard
Foods 2019, 8(7), 274; https://doi.org/10.3390/foods8070274 - 22 Jul 2019
Cited by 17 | Viewed by 5223
Abstract
This trial aimed to integrate metadata that spread over farm-to-fork continuum of 110 Protected Designation of Origin (PDO)Maine-Anjou cows and combine two statistical approaches that are chemometrics and supervised learning; to identify the potential predictors of beef tenderness analyzed using the instrumental Warner-Bratzler [...] Read more.
This trial aimed to integrate metadata that spread over farm-to-fork continuum of 110 Protected Designation of Origin (PDO)Maine-Anjou cows and combine two statistical approaches that are chemometrics and supervised learning; to identify the potential predictors of beef tenderness analyzed using the instrumental Warner-Bratzler Shear force (WBSF). Accordingly, 60 variables including WBSF and belonging to 4 levels of the continuum that are farm-slaughterhouse-muscle-meat were analyzed by Partial Least Squares (PLS) and three decision tree methods (C&RT: classification and regression tree; QUEST: quick, unbiased, efficient regression tree and CHAID: Chi-squared Automatic Interaction Detection) to select the driving factors of beef tenderness and propose predictive decision tools. The former method retained 24 variables from 59 to explain 75% of WBSF. Among the 24 variables, six were from farm level, four from slaughterhouse level, 11 were from muscle level which are mostly protein biomarkers, and three were from meat level. The decision trees applied on the variables retained by the PLS model, allowed identifying three WBSF classes (Tender (WBSF ≤ 40 N/cm2), Medium (40 N/cm2 < WBSF < 45 N/cm2), and Tough (WBSF ≥ 45 N/cm2)) using CHAID as the best decision tree method. The resultant model yielded an overall predictive accuracy of 69.4% by five splitting variables (total collagen, µ-calpain, fiber area, age of weaning and ultimate pH). Therefore, two decision model rules allow achieving tender meat on PDO Maine-Anjou cows: (i) IF (total collagen < 3.6 μg OH-proline/mg) AND (µ-calpain ≥ 169 arbitrary units (AU)) AND (ultimate pH < 5.55) THEN meat was very tender (mean WBSF values = 36.2 N/cm2, n = 12); or (ii) IF (total collagen < 3.6 μg OH-proline/mg) AND (µ-calpain < 169 AU) AND (age of weaning < 7.75 months) AND (fiber area < 3100 µm2) THEN meat was tender (mean WBSF values = 39.4 N/cm2, n = 30). Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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17 pages, 604 KiB  
Article
Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis
by Lara Moran, Shannon S. Wilson, Cormac K. McElhinney, Frank J. Monahan, Mark McGee, Maurice G. O’Sullivan, Edward G. O’Riordan, Joseph P. Kerry and Aidan P. Moloney
Foods 2019, 8(7), 264; https://doi.org/10.3390/foods8070264 - 18 Jul 2019
Cited by 18 | Viewed by 4134
Abstract
The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage [...] Read more.
The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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18 pages, 3565 KiB  
Article
An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles
by Marie-Pierre Ellies-Oury, Hadrien Lorenzo, Christophe Denoyelle, Jérôme Saracco and Brigitte Picard
Foods 2019, 8(6), 206; https://doi.org/10.3390/foods8060206 - 11 Jun 2019
Cited by 4 | Viewed by 5296
Abstract
For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list. The relative abundance of the proteins was [...] Read more.
For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list. The relative abundance of the proteins was evaluated on five muscles of 10 Holstein cows: gluteobiceps, semimembranosus, semitendinosus, Triceps brachii and Vastus lateralis. To select the most predictive biomarkers, a multi-block model was used: The Data-Driven Sparse Partial Least Square. Semimembranosus and Vastus lateralis muscles tenderness could be well predicted (R2 = 0.95 and 0.94 respectively) with a total of 7 out of the 5 times 20 biomarkers analyzed. An original result is that the predictive proteins were the same for these two muscles: µ-calpain, m-calpain, h2afx and Hsp40 measured in m. gluteobiceps and µ-calpain, m-calpain and Hsp70-8 measured in m. Triceps brachii. Thus, this method is well adapted to this set of data, making it possible to propose robust candidate biomarkers of tenderness that need to be validated on a larger population. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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18 pages, 1369 KiB  
Article
New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
by Alexandre Conanec, Brigitte Picard, Denis Durand, Gonzalo Cantalapiedra-Hijar, Marie Chavent, Christophe Denoyelle, Dominique Gruffat, Jérôme Normand, Jérôme Saracco and Marie-Pierre Ellies-Oury
Foods 2019, 8(6), 197; https://doi.org/10.3390/foods8060197 - 07 Jun 2019
Cited by 3 | Viewed by 3440
Abstract
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional [...] Read more.
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d’Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = −0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l’Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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10 pages, 241 KiB  
Article
Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers
by Jamie Cafferky, Ruth M. Hamill, Paul Allen, John V. O’Doherty, Andrew Cromie and Torres Sweeney
Foods 2019, 8(5), 173; https://doi.org/10.3390/foods8050173 - 21 May 2019
Cited by 41 | Viewed by 5708
Abstract
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. [...] Read more.
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
12 pages, 711 KiB  
Article
Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib
by Julien Soulat, Valérie Monteils and Brigitte Picard
Foods 2019, 8(5), 157; https://doi.org/10.3390/foods8050157 - 10 May 2019
Cited by 7 | Viewed by 3471
Abstract
The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color [...] Read more.
The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexus, infraspinatus, rhomboideus, and serratus ventralis. The main results showed that WLP rearing managements did not significantly impact the tenderness (sensory or rheological analyses) of the rib muscles. The LM had high (p ≤ 0.05) typical flavor and was appreciated when heifers received a WLP rearing management characterized by a short pasture duration during the heifers’ whole life (WLP-E). The heifers’ management characterized by a long pasture duration during their life (WLP-A) or by a diet composed mainly of hay during the growth and fattening periods (WLP-F), had lower typical flavor and were less appreciated than those with WLP-E management. Moreover, the LM color was redder for heifers of WLP-E than those of the WLP-A and WLP-F groups. This study confirmed that it is possible to obtain similar meat qualities with different rearing managements. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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16 pages, 280 KiB  
Article
Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis
by Sébastien Couvreur, Guillain Le Bec, Didier Micol and Brigitte Picard
Foods 2019, 8(4), 141; https://doi.org/10.3390/foods8040141 - 25 Apr 2019
Cited by 24 | Viewed by 3753
Abstract
The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On [...] Read more.
The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On the basis of our surveys, which qualify at cow level the animal characteristics and finishing diet, clusters of cull cows and finishing practices are created and their effects tested on LT and RA meat quality. Old and heavy cows with good suckling ability (95 months, 466 kg and 7.1/10) are characterized by LT with larger fibers, and higher intramuscular fat content and fat-to-muscle ratio. Young and heavy cows with low suckling ability (54 months, 474 kg and 4.4/10) are characterized by LT and RA with lower MyHC IIx and higher MyHC IIa and MyHC I proportions. MyHC IIx and IIa proportions are lower and a* and b* color indices higher when cows are finished on pasture, probably related to grass diet and physical activity. The fat-to-muscle ratio is higher without any effect on the intramuscular fat content when cows are finished over a short period (107 days) with a high level of concentrate (9.7 kg/day). The opposite effect is observed over a long period (142 days) with a low level of concentrate (5.8 kg/day), confirming the interaction effect between finishing duration and amount of energy concentrate on the allotment of adipose tissue deposit. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
6 pages, 419 KiB  
Article
Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
by Marjeta Čandek-Potokar, Maja Prevolnik-Povše, Martin Škrlep, Maria Font-i-Furnols, Nina Batorek-Lukač, Kevin Kress and Volker Stefanski
Foods 2019, 8(4), 122; https://doi.org/10.3390/foods8040122 - 13 Apr 2019
Cited by 6 | Viewed by 3881
Abstract
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the [...] Read more.
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation on a 9 cm unstructured scale. After tasting the pancetta of three sex categories, the consumers attributed the lowest acceptability scores to SC, whereas IC and EM received similar scores. Only about a quarter of consumers attributed the lowest score to EM, mainly when boar taint compounds were present. The results of this study indicate that a certain share of consumers was sensitive to taste deficiencies and that the leanness of this product is very important for consumers. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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15 pages, 2797 KiB  
Article
Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat
by Anne Listrat, Mohammed Gagaoua and Brigitte Picard
Foods 2019, 8(3), 97; https://doi.org/10.3390/foods8030097 - 13 Mar 2019
Cited by 5 | Viewed by 4009
Abstract
The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning [...] Read more.
The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. In order to be able to control muscle differentiation to improve beef quality, it is essential to understand the ontogenesis of IMCT molecules. Therefore, in this study, we investigated the chronology of appearance of 10 IMCT molecules in bovine Semitendinosus muscle using immunohistology technique at five key stages of myogenesis. Since 60 days post-conception (dpc), the whole molecules were present, but did not have their final location. It seems that they reach it at around 210 dpc. Then, the findings emphasized that since 210 dpc, the stage at which the differentiation of muscle fibers is almost complete, the differentiation of IMCT is almost completed. These data suggested that for the best controlling of the muscular differentiation to improve beef sensory quality, it would be necessary to intervene very early (before the IMCT constituents have acquired their definitive localization and the muscle fibers have finished differentiating), i.e., at the beginning of the first third of gestation. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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6 pages, 539 KiB  
Communication
Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study
by Yao Zhu, Anne Maria Mullen, Dilip K. Rai, Alan L. Kelly, David Sheehan, Jamie Cafferky and Ruth M. Hamill
Foods 2019, 8(2), 60; https://doi.org/10.3390/foods8020060 - 05 Feb 2019
Cited by 10 | Viewed by 4432
Abstract
RNAlater® is regarded as a potential preservation method for proteins, while its effect on bovine muscle proteins has rarely been evaluated. Bovine muscle protein samples (n = 12) collected from three tender (Warner–Bratzler shear force: 30.02–31.74 N) and three tough (Warner–Bratzler [...] Read more.
RNAlater® is regarded as a potential preservation method for proteins, while its effect on bovine muscle proteins has rarely been evaluated. Bovine muscle protein samples (n = 12) collected from three tender (Warner–Bratzler shear force: 30.02–31.74 N) and three tough (Warner–Bratzler shear force: 54.12–66.25 N) Longissimus thoracis et lumborum (LTL) samples, preserved using two different sampling preservation methods (RNAlater® and dry ice), at two post mortem time points (day 0 and day 14), were characterized using one-dimensional electrophoresis. Fourteen bands with molecular weights ranging from 15 to 250 kDa were verified, both in the dry ice and RNAlater® storage groups, at each time point, using image analysis. A shift from high to low molecular weight fragments, between day 0 and day 14, indicated proteolysis of the muscle proteins during post mortem storage. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses and database searching resulted in the identification of 10 proteins in four bands. Protein profiles of muscle preserved in RNAlater® were similar to those of muscle frozen on dry ice storage, both at day 0 and day 14. The results demonstrate that RNAlater® could be a simple and efficient way to preserve bovine muscle proteins for bovine muscle proteomic studies. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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12 pages, 1485 KiB  
Article
Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?
by Pascal Chartrin, Thierry Bordeau, Estelle Godet, Karine Méteau, Jean-Christian Gicquel, Estelle Drosnet, Sylvain Brière, Marie Bourin and Elisabeth Baéza
Foods 2019, 8(1), 8; https://doi.org/10.3390/foods8010008 - 24 Dec 2018
Cited by 6 | Viewed by 3500
Abstract
The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 [...] Read more.
The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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24 pages, 413 KiB  
Article
Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality
by Julien Soulat, Brigitte Picard, Stéphanie Léger, Marie-Pierre Ellies-Oury and Valérie Monteils
Foods 2018, 7(10), 160; https://doi.org/10.3390/foods7100160 - 01 Oct 2018
Cited by 16 | Viewed by 3355
Abstract
The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys [...] Read more.
The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers’ whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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Review

Jump to: Editorial, Research

22 pages, 1469 KiB  
Review
Predicting the Quality of Meat: Myth or Reality?
by Cécile Berri, Brigitte Picard, Bénédicte Lebret, Donato Andueza, Florence Lefèvre, Elisabeth Le Bihan-Duval, Stéphane Beauclercq, Pascal Chartrin, Antoine Vautier, Isabelle Legrand and Jean-François Hocquette
Foods 2019, 8(10), 436; https://doi.org/10.3390/foods8100436 - 24 Sep 2019
Cited by 34 | Viewed by 5529
Abstract
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on [...] Read more.
This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method—mainly, the sensorial quality—is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries. Full article
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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