Impact of dietary dairy polar lipids on lipid metabolism of mice fed a high-fat diet.

The effect of milk polar lipids on lipid metabolism of liver, adipose tissue, and brain and on composition of intestinal microbiota was investigated. C57BL/6J mice were fed a high-fat diet (HFD) for 5 weeks, followed by 5 weeks with HFD without (control) or supplemented with total polar lipids (TPL), phospholipids (PL), or sphingolipids (SPL). Animals fed SPL showed a tendency for lower triglyceride synthesis (P = 0.

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy.

This study included simultaneously measured pre and post-rigor meat quality indicators and attributes, using near infrared (NIR) spectroscopy and reference methods, to understand the temporal, biochemical and structural factors that influence beef quality and use this knowledge to build calibrations for measurement of meat quality using NIR. Eighty beef M. longissimus lumborum (LL) were measured from early pre-rigor (pH, glycogen concentration, and temperature) through to completion of post-rigor ageing (pH, shear force, and water holding capacity (WHC)).

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.

A three factorial experimental design involving electrical stimulation (ES/NES), wrapping (wrapped/unwrapped) and pre rigor temperature (15°C or 35°C) was applied to 70 beef M. longissimus lumborum muscles to obtain a wide variation in shear force and drip loss. The shear force of all treatment groups decreased during ageing.