Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles.

This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles-medial pterygoid, masseter, and buccinator-to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to tenderloin, which is popular among consumers, these head muscles were found to be rich in collagen (4.90-13.

Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil.

This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.

The Synergistic Effects of the Combination of L-Carnitine and Lycopene on the Lycopene Bioavailability and Duodenal Health of Roosters.

The objective of this study was to investigate the impact of Lycopene and L-Carnitine, individually or in combination, on various physiological and molecular factors related to intestinal health and absorption ability in Roosters, such as intestinal morphology, serum biochemical parameters, genes involved in Lycopene uptake, nutritional transport genes, and tight junction genes. The findings of the study revealed that the combination of L-Carnitine and Lycopene supplementation had been found to increase the serum concentration levels of TP and ALB. Interestingly, the relative mRNA expression of genes responsible for Lycopene uptakes, such as and , was higher in the LC group compared to other groups.

Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values.

Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks.

Preparation and Quality Evaluation of Cultured Fat.

Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model.

Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition.

Over the years, significant technological discoveries have facilitated the improvement of meat-related research. Recent studies of complex and interactive factors contributing to variations in meat safety are increasingly focused on data-driven omics approaches such as proteomics. This review highlighted omics advances in elucidating the biochemical and biological actions on meat safety.

Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges.

As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements.

Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs.

This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce the phenomenon of BPS. Results showed that the BPS group with a 2.26-fold larger volume and packaging containing 71.

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures.

This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis.

Expansion of Intestinal Secretory Cell Population Induced by Infection: Accompanied With the Inhibition of NOTCH Pathway.

, as a model organism, is a causative agent of enteric pathogen that causes systemic infection. However, the interaction of and small intestinal epithelium has not been fully elucidated yet. In this study, mice and intestinal organoids were chosen as the models to investigate the influence of infection on the intestinal secretory cells and its differentiation-related pathways.

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis.

Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative.

Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N-carboxymethyllysine and N-carboxyethyllysine.

During meat processing, two typical advanced glycation end products (AGEs), N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL), are generated by free radical induction. However, the impact of peroxyl radicals on myofibrillar proteins (MPs) glycosylation and CML and CEL formation is scarcely reported. In this study, two peroxyl radicals called ROO· and LOO· derived from AAPH (2,2'-azobis (2-methylpropionamidine) dihydrochloride) and linoleic acid were exposed prior to the Maillard reaction (glucosamine incubation at 37 °C for 24 h).

Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing.

Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced "stress response" through the action of cavitation on multiple myosin. In addition, there may be a certain quorum sensing among myosin, inducing a more stable β-antiparallel structure to resist negative effects of cavitation force.