The Impact of Storytelling about an Innovative and Sustainable Organic Beef Production System on Product Acceptance, Preference, and Satisfaction.

Food labels and storytelling are marketing tools used by the food industry to highlight and communicate important product characteristics to consumers. By using these tools, food companies can influence consumers' attitudes toward the product and potentially the likelihood of purchase. In the present study, we investigated how storytelling about an innovative and sustainable organic beef production system influenced participants' preference and acceptance of a veal steak product and, further, if some information characteristics were more important than others for consumer satisfaction.

Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOMâ„¢ Beef camera at the 5th-6th thoracic vertebra.

This study aims to describe the meat quality of young Holstein (HOL) beef-on-dairy heifers and bulls sired by Angus (ANG, n = 109), Charolais (CHA, n = 101) and Danish Blue (DBL, n = 127), and to investigate the performance of the handheld vision-based Q-FOM™ Beef camera in predicting the intramuscular fat concentration (IMF%) in M. longissimus thoracis from carcasses quartered at the 5th-6th thoracic vertebra. The results showed significant differences between crossbreeds and sexes on carcass characteristics and meat quality.

Satellite cells sourced from bull calves and dairy cows differs in proliferative and myogenic capacity - Implications for cultivated meat.

Cultivated meat produced with primary muscle satellite cells (SCs) will need a continuous supply of isolated cell material from relevant animal donors. Factors such as age, sex, and breed, along with the sustainability and availability of donor animals, could determine the most appropriate donor type for an efficient production. In this study, we focus on the proliferation and differentiation of bovine SCs isolated from bull calf and dairy cow muscle samples.

A simple and robust serum-free media for the proliferation of muscle cells.

Cultivated meat production requires an efficient, robust and highly optimized serum-free cell culture media for the needed upscaling of muscle cell expansion. Existing formulations of serum-free media are complex, expensive and have not been optimized for muscle cells. Thus, we undertook this work to develop a simple and robust serum-free media for the proliferation of bovine satellite cells (SCs) through Design of Experiment (DOE) and Response Surface Methodology (RSM) using precise and high-throughput image-based cytometry.

Recombinant production of growth factors for application in cell culture.

Culturing eukaryotic cells has widespread applications in research and industry, including the emerging field of cell-cultured meat production colloquially referred to as "cellular agriculture". These applications are often restricted by the high cost of growth medium necessary for cell growth. Mitogenic protein growth factors (GFs) are essential components of growth medium and account for upwards of 90% of the total costs.

Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production.

Cultured meat is an emerging alternative food technology which aims to deliver a more ethical, sustainable, and healthy muscle-tissue-derived food item compared to conventional meat. As start-up companies are rapidly forming and accelerating this technology, many aspects of this multi-faceted science have still not been investigated in academia. In this study, we investigated if bovine satellite cells with the ability to proliferate and undergo myogenic differentiation could be isolated after extended tissue storage, for the purpose of increasing the practicality for cultured meat production.

Beef Production Systems with Steers of Dairy and Dairy × Beef Breeds Based on Forage and Semi-Natural Pastures.

This study compared animal performance and carcass characteristics in steers born to a dairy breed dam and a dairy or beef breed sire allocated to one out of two production systems, both including grazing semi-natural pastures during summer. Spring-born groups comprising 16 purebred dairy (D) steers and 16 dairy × Charolais crossbreeds (C) were allocated to moderately high indoor feed intensity with slaughter at 21 months of age (H), while two corresponding autumn-born groups of 16 D and 16 C animals were allocated to low indoor feed intensity with slaughter at 28 months of age (L). The animals were mainly fed grass-clover silage while housed.

Supplementation of sows with -Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption.

This study investigated the effect of dietary inclusion of 25 g/day of -Arginine (n = 7) or iso‑nitrogenous amounts of alanine (n = 6) from d 30 of gestation to d 28 of lactation of sows on performance, muscle traits and meat quality in offspring. From each litter, heaviest and smallest littermate of both sexes were reared from d 28 and slaughtered at d 140 in accordance with a 2factorial design. A response to -Arginine were obtained on small females where -Arginine increased birth weight, however this effect disappeared at weaning.

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges.

A large amount of food-grade animal by-products is annually produced during industrial processing and they are normally utilized as animal feed or other low-value purposes. These by-products are good sources of valuable proteins, including collagen or gelatin. The revalorization of collagen may lead to development of a high benefit-to-cost ratio.

Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport.

The inhibitory mechanism and transepithelial transport of angiotensin I-converting enzyme (ACE)-inhibitory peptides (VGPV and GPRGF) derived from Alcalase®- and papain-hydrolyzed bovine collagen were investigated. The inhibitory mechanism of VGPV and GPRGF was experimentally determined to be non-competitive and the results were supported by molecular docking data. In silico and in vitro gastrointestinal digestion indicated that VGPV remained resistant to digestive enzymes, while GPRGF was degraded into smaller ACE-inhibitory peptides (GPR and GF).

Enzyme inhibition kinetics and molecular interactions of patatin peptides with angiotensin I-converting enzyme and renin.

In this work, the inhibitory effects of potato patatin-derived peptides Trp-Gly (WG) and Pro-Arg-Tyr (PRY) on angiotensin I-converting enzyme (ACE) and renin activities were investigated using kinetics, intrinsic fluorescence and molecular docking. The results indicated that PRY was a more potent ACE- and renin-inhibitory peptide than WG. Enzyme inhibition kinetics showed that WG and PRY inhibited ACE activity through mixed-type and competitive modes, respectively.

Bioactive peptides in beef: Endogenous generation through postmortem aging.

The present research was performed to investigate endogenous release of bioactive peptides in beef during postmortem aging times (1, 10 and 20days). Gradually decreased Warner-Bratzler shear force (WBSF) values of longissimus thoracis (LT) and semitendinosus (ST) muscles were observed and the degradation of structural proteins and collagen led to release of low-molecular weight (<3kDa) peptides. These peptides exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ACE- and renin-inhibitory activities.

How product trial changes quality perception of four new processed beef products.

The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations.

Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approach.

This study was conducted to examine the best combination of post mortem chilling, suspension and ageing in order to optimize tenderness of organic pork at slaughter, which may be tougher than conventionally produced pork, because of lower daily gain. Combinations of stepwise chilling with a holding period of 6h at 10°C or traditional blast tunnel chilling, suspension in the pelvic bone or Achilles Tendon and ageing 2 or 4 days post mortem were tested. Stepwise chilling and ageing improved tenderness of the loin, and the effects were additive, whereas pelvic suspension was less effective in texture improvements, and non-additive to stepwise chilling.

Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy.

A compensatory finishing strategy was evaluated to improve the quality of meat from dairy cows. The experiment included ten pairs of Holstein Friesian dairy cows. Each pair was the progeny of the same sire, in the same parity, and approximately at the same number of days in lactation before entering the experiment.

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis.

The effects of restrictive feeding strategies aimed at promoting a compensatory growth response were investigated with respect to tenderness improvement in pork M. longissimus thoracis. Compensatory growth response is defined by increased weight in pigs fed ad libitum after a period with restricted feeding compared to pigs fed ad libitum the entire fattening period.

Feeding strategy for improving tenderness has opposite effects in two different muscles.

Compensatory growth has been shown to affect rate of muscle protein turnover and may potentially improve tenderness of beef. Thus, a study of tenderness in relation to feeding regime and slaughtering at a time with maximal muscle protein degradation was performed. Friesian bull calves (5-month-old) were fed either ad libitum (n=6) (AA) or restrictively for 3 months followed by re-alimentation for 6 weeks (n=6) (RA) before slaughter at 10 months.

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain.

The degradation of bovine muscle proteins by proteasome and ubiquitous calpains was explored via 2D gel proteome analysis by inhibition of the physiological level of the proteases by specific inhibitors. The inhibition of the proteasome chymotrypsin- and trypsin-like activity results in the lack of degradation of several fragments of structural proteins such as actin, troponin T, myosin light chain and nebulin. In addition the degradation of several sarcoplasmatic proteins was eliminated when proteasome was inhibited.

Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls.

The objective of the present study was to investigate the sensory properties, with special emphasis on tenderness, of meat from strategically fed young bulls (13 months of age) slaughtered when a plateau in protein turnover was observed. Twelve Holstein Friesian young bulls were divided into two feeding strategies. One group of young bulls (n=6) were fed ad libitum throughout the rearing period (AD) whereas the second group (n=6) was subjected to a compensatory growth feeding strategy (CO).

Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis.

To study early post-mortem changes in muscle tissues from bull calves, cytosole proteins from two muscles: M. longissimus dorsi (LD) and M. semitendinosis (ST) at 0 and 24 h after slaughter were analysed by 2-DE.

Feeding and meat quality - a future approach.

The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic approach as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers. A few chosen examples present how specific feeding strategies can manipulate (i) muscle protein turnover and thereby meat tenderness as well as the cost and sustainability of the production and (ii) muscle energy levels at slaughter and thereby the pH decline, water-holding capacity and the sensory characteristics of meats.

A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness.

Identification of factors that determine meat tenderness is of high priority. The aim of this work was to develop a method that can detect indicators of proteolysis in meat early postmortem. The method was validated on pork samples.