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.

Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives.

Mycoprotein (MYC) has unique mycelial properties that make it suitable for mimicking meat fibers. However, the irregular structure of mycelium creates challenges in achieving fiber alignment in meat alternatives. This study explored 3D printing technology to align MYC fibers by formulating inks with various proportions of egg white proteins (EWP) (4 %, 5 %, 6 %, 7 %) and assessing their printing performance.

Pseudomonas fragi and Pseudomonas lundensis drove the co-spoilage in chilled pork: Insights from the metabolome.

Pseudomonas fragi and Pseudomonas lundensis are key spoilage microorganisms in aerobically stored chilled meat, which had co-spoilage effect on chilled pork. However, the mechanism of co-spoilage interaction of P. fragi and P.

Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility.

This study investigated the effects of ultrasonic treatment with different intensities (200, 400, and 600 W) and durations (15, 30, and 45 min) on the mycelial integrity, product quality, and in-vitro digestibility of mycoprotein. Results showed that the mycelium was damaged to varying degrees under different ultrasonic parameters. The mycelium showed obvious damage when the time of ultrasonic treatment lasted more than 30 min or the power exceeded 400 W.

Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions.

The mechanisms behind Mycoprotein (MYC) formation, especially the interactions with egg white proteins (EWP), are not fully understood despite the widespread use of fungal proteins. This study investigates the formation of MYC-EWP composite gels using physicochemical and structural analyses, supported by molecular simulations. At pH 7, EWP adsorbs onto the MYC mycelium surface via hydrogen bonding and electrostatic interactions, with a binding energy of -21.

The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis.

This study investigated the safety characteristics and potential probiotic properties of Enterococcus faecium by using whole genome analysis, and then explored the effect of this strain on the virulence of Listeria monocytogenes in vitro and during the storage of fermented sausages. Results showed that E. faecium B1 presented enterocin A, B, and P, enterolysin A, and UviB, and the exotoxin related genes and exoenzyme related genes were not detected in the genome of E.

Differential mechanism between Listeria monocytogenes strains with different virulence contaminating ready-to-eat sausages during the simulated gastrointestinal tract.

Listeria monocytogenes exhibits varying levels of pathogenicity when entering the host through contaminated food. However, little is known regarding the stress response and environmental tolerance mechanism of different virulence strains to host gastrointestinal (GI) stimuli. This study analyzed the differences in the survival and genes of stress responses among two strains of L.

Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins.

Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP).

The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef.

This study simulated the storage conditions of chilled beef at retail or at home, and the sterilization and preservation effects of short-time ultraviolet irradiation were studied. The conditions of different irradiation distances (6 cm, 9 cm, and 12 cm) and irradiation times (6 s, 10 s, and 14 s) of ultraviolet (UV) sterilization in chilled beef were optimized, so as to maximally reduce the initial bacterial count, but not affect the quality of the chilled beef. Then, the preservation effect on the chilled beef after the optimized UV sterilization treatment during 0 ± 0.

Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork.

The effect of different temperature fluctuations on the microstructure and quality of pork loins during superchilling storage was investigated. Based on the dynamic monitoring of ice crystal formation and melting in pork through cryomicroscope, the changes of ice crystals in pork were observed at different temperature points, and there was no obvious phase transition in pork at -3 °C for a short period of time, but the freeze-thaw cycles were obviously found in the samples of -3 ± 3 °C and -3 ± 5 °C groups. Results of microstructure observation showed that temperature fluctuations resulted in muscle fiber fracture and the decrease of water holding capacity of superchilling pork, where stronger temperature fluctuation showed more significant changes.

Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage.

In order to elucidate whether deep freezing could maintain the quality of snowflake beef, three different deep freezing temperatures (-18 °C, -40 °C, and -60 °C) were used in order to evaluate the changes in tissue structures, quality characteristics and spoilage indexes, and their comparative effects on the quality of snowflake beef. Compared to samples frozen at -18 °C, those stored at -40 °C and -60 °C took a shorter time to exceed the maximum ice crystallization zone (significantly reduced by 2-6 h). In terms of short-term storage, samples frozen at -40 °C and -60 °C had better tissue structure and lower drip loss rate than those frozen at -18 °C; significant differences between groups in drip loss were observed between -18 °C and -60 °C.

TMT-Based Quantitative Proteomic Analysis of Intestinal Organoids Infected by Strains with Different Virulence.

L. monocytogenes, consisting of 13 serotypes, is an opportunistic food-borne pathogen that causes different host reactions depending on its serotypes. In this study, highly toxic L.

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.

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.

Involvement of CCN1 Protein and TLR2/4 Signaling Pathways in Intestinal Epithelial Cells Response to .

CCN1 is well studied in terms of its functions in injury repair, cell adhesion survival and apoptosis, bacterial clearance and mediation of inflammation-related pathways, such as the TLR2/4 pathways. However, the role of CCN1 protein and its interaction with TLR2/4 pathways in intestinal epithelial cells was not elucidated after infection. The results of this study confirm that infection induced intestinal inflammation and increased the protein expression of CCN1, TLR2, TLR4 and p38, which followed a similar tendency in the expression of genes related to the TLR2/4 pathways.

Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution.

This work was to compare the difference of freezing point in the four pork cuts (chuck roll, picnic shoulder, loin, and topside) and evaluate the effect of pork compositions on the freezing points. Loin exhibited lower freezing points and accompanied by higher content of unfreezable water, lower relaxation times, and higher proportions of bound water, compared with other pork cuts. Low freezing points of pork may be attributed to high sarcoplasmic protein solubility, due to high sarcoplasmic protein solubility related to increase of bound water proportion and decrease of NMR T relaxometry.

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.

Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin.

Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively.

Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids.

Listeria monocytogenes is a foodborne pathogen that causes systemic infections by crossing the intestinal barrier. However, in vitro analysis of the interaction of L. monocytogenes and small intestinal epithelium has yet to be fully elucidated.

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage.

Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality.

Principal component analysis of MALDI-TOF MS of whole-cell foodborne pathogenic bacteria.

The rapid and accurate identification of foodborne pathogenic bacteria is of great importance for human health. Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) can be used to rapidly and sensitively identify microorganisms but is limited by the expensive protein databases available. In this study, we established a whole-cell method for the identification of foodborne pathogenic bacteria, using MALDI-TOF MS and principal component analysis (PCA), which did not use protein extractions or expensive protein databases.

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study.

High-salt diet has been considered to cause health problems, but it is still less known how high-salt diet affects gut microbiota, protein digestion, and passage in the digestive tract. In this study, C57BL/6J mice were fed low- or high-salt diets (0.25 vs.

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats.

Previous studies have paid much attention to the associations between high intake of meat and host health. Our previous study showed that the intake of meat proteins can maintain a more balanced composition of gut bacteria as compared to soy protein diet. However, the associations between dietary protein source, gut bacteria, and host health were still unclear.

Comparison of anti-pathogenic activities of the human and bovine milk N-glycome: Fucosylation is a key factor.

Health differences between breast- and formula-fed infants have long been apparent despite great efforts in improving the function of baby formula by adjusting the levels of various milk nutritional components. However, the N-glycome, a type of oligosaccharide decorating a diverse range of proteins, has not been extensively studied in milk regarding its biological function. In this study, the anti-pathogenic function of the enzymatically released human and bovine milk N-glycome against 5 food-borne pathogens was investigated.

Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage.

This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that , sp.