Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies.

The bioavailability of iron from a food depends on its concentration and chemical form but also on dietary factors and nutrient interactions, which are affected by storage conditions and time. Here we investigated the time-course profile of iron in a hybrid 3D-printed food composed of alternating layers of liver and lentils after 0, 5, 7, 14 and 21 days of storage at 4 °C under oxygen or nitrogen packaging. Synchrotron X-ray fluorescence highlighted major variations in iron distribution in both the animal and plant parts of the food as a function of storage conditions.

Towards the use of on-farm slaughterhouse.

Slaughter on the farm can address the concerns of farmers by meeting the needs of short distribution channels while better preserving animal welfare and meat quality. It can support conventional slaughter, by compensating for the significant decrease in the number of slaughterhouses in recent decades. The review describes first the different stages of slaughter and their possible impacts on animals' stress, welfare and consequences on their meat quality.

The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure.

Fish industry operators have to process fish that arrive at various times. time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict the postmortem day of aging and this requires a comprehensive longitudinal characterisation of aging.

Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning.

The salting process for meat transformation is a crucial step in conventional industry. Recent developments in label-free spectrometry techniques combined with machine learning hold great promise for high-precision salt processing. In this study, we applied UV fluorescence to characterize salting treatments in pig's Teres major muscle and predict NaCl concentrations.

Influence of sodium chloride on muscle UV autofluorescence characteristics.

Salted and tumbled pork teres major muscle samples, with varying sodium chloride content (1.1 % to 1.9 %), were examined by UV fluorescence spectroscopy.

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting.

Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection of saturated brine followed by surface application of dry salt.

Transformation of highly marbled meats under various cooking processes.

Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better understand the general impact of cooking on the structure of fatty meat.

The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain).

The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks.

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces.

Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar).

High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated.

Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment.

Food processing affects the structure and chemical state of proteins. In particular, protein oxidation occurs and may impair protein properties. These chemical reactions initiated during processing can develop during digestion.

Stunning of pigs with different gas mixtures: Behavioural and physiological reactions.

The present study used thirty-one pigs to investigate induction of unconsciousness and behavioural reactions in different gas mixtures: 80% CO/air, 90 s; 40% CO/30% O/air, 180 s; 70% NO/30% CO, 90 s. All pigs lost consciousness. All presented respiratory difficulties and most pigs involuntary muscle contractions, often before loss of standing posture.

Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is Minimal.

A total of thirty pigs were experimentally slaughtered using gas (80% CO in air, 90 s; 30% CO/70% NO; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions.

Structural changes in local Thai beef during sous-vide cooking.

Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60°C, 70°C or 80°C for 2 to 36 hrs and prepared for microstructure characterization by light and electron microscopy. Muscle fibers showed a first phase of lateral shrinkage during the first 6 hrs of cooking at 60-70°C and the first 2 hrs at 80°C followed by a second phase of significant alternations of shrinkage and swelling independently of water transfers. Swelling peaked at 12 hrs.

Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study.

The changes in secondary structure of proteins with heating were characterised and compared for bovine masseter (fibre type I) and cutaneous trunci (fibre type II) muscles by Differential Scanning Calorimetry (DSC) and Fourier Transform InfraRed (FTIR) microspectroscopy. Heating led to a decrease in α- helices, and an increase in aggregated strands, random coils and aromatic side chains in the muscle fibres of both muscles. In the intramuscular connective tissue (IMCT) of both muscles, a decrease in α- helix, turn and unordered structures was complemented with an increase in aggregated strands.

Enzymes to unravel bioproducts architecture.

Enzymes are essential and ubiquitous biocatalysts involved in various metabolic pathways and used in many industrial processes. Here, we reframe enzymes not just as biocatalysts transforming bioproducts but also as sensitive probes for exploring the structure and composition of complex bioproducts, like meat tissue, dairy products and plant materials, in both food and non-food bioprocesses. This review details the global strategy and presents the most recent investigations to prepare and use enzymes as relevant probes, with a focus on glycoside-hydrolases involved in plant deconstruction and proteases and lipases involved in food digestion.

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale.

PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical perspective but very few studies have focused on tissular characterization. This study proposes innovative approaches that combine mechanistic elucidation and the discovery of potential biomarkers.

Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine.

Unlabelled: Efforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths at NaCl concentrations of 0 (control), 0.15, 0.

In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.

Foods meet acid pH during gastric digestion after cooking. An in situ infrared microspectroscopy approach was developed to detect the effects of heat and acid treatments on protein structure separately. Infrared spectra were obtained from meat samples treated with heat and/or acid, and wavenumbers accounting independently for the treatments were extracted by principal component regression.

Colonisation of Meat by O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.

O157:H7 is an enterohaemorrhagic (EHEC) responsible for serious diseases, especially pediatric, and of great concern for the meat industry. Meat contamination by EHEC occurs at slaughtering, especially at dehiding stage, where bacteria can be transferred from hides to carcasses. The skeletal muscle tissues comprise four major types of myofibres, which differ in their contraction velocity and metabolism.