Publications by authors named "Mahesh Nair"

Omics techniques, including genomics, transcriptomics, proteomics, metabolomics, and lipidomics, analyze entire sets of biological molecules to seek comprehensive knowledge on a particular phenotype. These approaches have been extensively utilized to identify both biomarkers and biological mechanisms for various physiological conditions in livestock and poultry. The purpose of this symposium was not only to focus on how recent omics technologies can be used to gather, integrate, and interpret data produced by various methodologies in poultry research, but also to highlight how omics and bioinformatics have increased our understanding of poultry meat quality problems and other complex traits.

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  • Understanding pork tenderness and quality is complicated due to insufficient knowledge of the molecular factors involved, which this study aims to address through metabolomic and proteomic profiling.
  • The research involved analyzing 100 pork chops, aged for about two weeks, categorized by their tenderness using a star probe instrument, to identify differences in protein and metabolite levels.
  • Significant variations in the presence of 84 proteins and 22 metabolites were found between the most tender (Category A) and least tender pork chops (Category D), suggesting that tenderness is linked to slower pH decline and changes in muscle proteins.
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Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron.

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During the preslaughter phase, cattle are transported from their place of origin to a slaughter facility, experiencing transportation, lairage, environmental factors, and novel environments. Although research exists that has focused how the preslaughter phase impacts cattle welfare and meat quality, some significant preslaughter management factors and subsequent welfare and meat quality outcomes have not been thoroughly explored. The objective of this study was to assess the effects of preslaughter management factors on welfare and meat quality outcomes in fed beef cattle in the United States.

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  • Discoloration of beef makes it less appealing to consumers, leading retailers to either discount or discard the products, contributing to food waste.
  • A study was conducted to understand U.S. consumer preferences regarding beef color and pricing strategies, using experiments that involved color perception tests and assessments of meat purchasing behavior.
  • Findings revealed that consumers prefer fresher-looking beef and are less willing to pay for steaks that have been displayed for long periods, with males showing a lesser preference for color, indicating potential for marketing discolored beef to reduce waste.
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The National Beef Quality Audit - 2022 serves as a benchmark of the current fed steer and heifer population of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.

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This meta-analysis aims to investigate the effects of residual feed intake (RFI) phenotype on performance, nutrient utilization and meat quality traits in Zebu (Bos indicus) cattle. Twenty-three peer-reviewed publications with 37 treatment means were included in the dataset. Weighted mean difference analysis compared animals categorized into low RFI (more efficient) versus medium or high RFI (less efficient) groups.

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The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.

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The National Beef Quality Audit () has been conducted regularly since 1991 to assess and benchmark quality in the U.S. beef industry, with the most recent iteration conducted in 2022.

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Decades of work have focused on reducing fear, stress, and discomfort in cattle during the preslaughter phase by improving and promoting animal handling, transportation, and management processes. Even still, there is limited information about the effects of preslaughter factors on animal welfare and meat quality outcomes in finished cattle in the United States. This study aimed to track individual animals through the slaughter process to identify preslaughter factors associated with key welfare and quality outcomes.

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The objectives of this study were 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of the bison industry, and 3) to identify live animal factors related to animal welfare and their effect on specific quality characteristics of bison meat. A survey was conducted both online and in-person at the National Bison Association Winter Conference (2022). Descriptive statistics were performed on a total of 110 surveys.

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Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved tenderness to the point that it is secondary to other factors in beef's taste. Flavor, however, is an extraordinarily complex taste attribute dependent on biological sensors in the mouth, sinus cavity, and jaws.

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Preslaughter management factors and their impacts on cattle welfare and meat quality are well documented in current literature. However, certain management factors related to transportation and lairage are underrepresented. Benchmarking preslaughter management factors that can impact welfare and meat quality outcomes will allow the industry to identify areas for improvement.

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 Aesthetic surgery is a rapidly evolving subspecialty in high demand worldwide. To be considered a fully trained plastic surgeon, all the requirements of the curriculum must be met through to successful completion, including aesthetic surgery. At present, a disparity exists between the demand and provision of aesthetic surgery training in India.

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Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long been identified as the most important palatability trait for consumer satisfaction. However, as technological advancements and industry practices evolve and improve in response to tenderness management, flavor has emerged as a key driver of consumer satisfaction.

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Background: Liver abscesses (LAs) are one of the most common and important problems faced by the beef industry. The most efficacious method for the prevention of LAs in North America is through dietary inclusion of low doses of antimicrobial drugs such as tylosin, but the mechanisms by which this treatment prevents LAs are not fully understood. LAs are believed to result from mucosal barrier dysfunction in the gastrointestinal tract (GIT) allowing bacterial translocation to the liver via the portal vein, yet differences in the GIT microbiome of cattle with and without LAs have not been explored.

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Fresh pork tenderness contributes to consumer satisfaction with the eating experience. Postmortem proteolysis of proteins within and between myofibrils has been closely linked with pork tenderness development. A clear understanding of the molecular features associated with pork tenderness development will provide additional targets and open the door to new solutions to improve and make pork tenderness development more consistent.

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Studies reporting on alternative antimicrobial interventions for pathogen control on chilled pork carcasses and cuts are limited. In this study, the antimicrobial effects of various spray treatments against Salmonella enterica inoculated on skin-on pork samples were evaluated. Chilled pork jowls were portioned (10 by 5 by 1 cm) and inoculated, on the skin side, with a mixture of six S.

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Article Synopsis
  • Unpredictable variation in fresh pork quality, particularly water-holding capacity, presents challenges for pork processors and consumers, highlighting the need for better quality prediction methods.
  • The study analyzed the sarcoplasmic proteome of aged pork loins to understand the differences in purge loss, categorizing samples into Low, Intermediate, and High purge groups based on their moisture retention.
  • Findings revealed that the Low purge group had a higher abundance of structural proteins compared to the High purge group, suggesting these proteins could serve as potential biomarkers for predicting pork water-holding capacity.
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Unlabelled: Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20).

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  • Tenderness is a key factor influencing consumer satisfaction and purchasing decisions for fresh beef, but predicting and managing it is complex due to various contributing factors.
  • This study analyzed proteomic profiles of beef longissimus lumborum steaks with different tenderness levels to identify potential biomarkers associated with tenderness.
  • The analysis found 51 differentially abundant proteins related to biological processes such as muscle contraction and metabolism, revealing insights into how tenderness varies in steaks over time, with implications for meat quality management.
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Pulmonary hypertension is a noninfectious disease of cattle at altitudes > 1524 m (5,000 ft). Mean pulmonary arterial pressures (PAP) are used as an indicator for pulmonary hypertension in cattle. High PAP cattle (≥50 mmHg) entering the feedlot at moderate elevations have lower feed efficiency as compared to low PAP cattle (< 50 mmHg).

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Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast ( muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study's objectives were to compare the pH decline, glycolytic enzyme activity, and AMP-activated protein kinase (AMPK) phosphorylation at early postmortem among three extreme acute heat stress temperature settings: a control group (36 °C) and two experimental groups (38 °C and 40 °C).

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Purpose: Determine digestible indispensable amino acid score (DIAAS) for animal- and plant-based burgers and test the hypothesis that DIAAS calculated for a burger and a burger bun is additive in a combined meal.

Methods: Ten ileal cannulated gilts were fed experimental diets for six 9-d periods with ileal digesta being collected on d 8 and 9 of each period. Six diets contained a burger (i.

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The HunterLab MiniScan (HunterLab) colorimeter is used in meat quality research worldwide for measuring meat color; however, the Nix Pro Color Sensor (Nix) could be a less expensive alternative that is easier to operate. Therefore, the objective of this study was to compare the two colorimeters to objectively evaluate fresh beef color. muscle from one side of A maturity beef carcasses ( = 200) was evaluated using both the HunterLab (3 technical replicate scans) and Nix (3, 5, 7, and 9 technical replicate scans) colorimeters.

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