Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions.

The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length.

Stereoselective synthesis of geminal bromofluoroalkenes by kinetically controlled selective conversion of oxaphosphetane intermediates.

Geminal bromofluoroalkenes are an important subclass of versatile organic interhalide, which can serve as useful synthetic precursors to monofluoroalkenes that are valuable amide group isosteres. Nonetheless, despite the vast advancement of olefination methodologies, the broadly applicable stereoselective synthesis remained elusive for geminal bromofluoroalkenes before our work. In particular, the seemingly straightforward Wittig-type approach with interhalogenated phosphorus ylide has been unsuccessful because of the difficulty in the diastereoselective oxaphosphetane formation.

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.

This study assessed and compared meat quality and fiber characteristics of (LL), (PM), and muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type.

Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum.

This study evaluates longitudinal and transversal intramuscular variations in muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum (LTL). The LTL muscles (n = 5) from the left side of the beef carcass were cut at intervertebral segment intervals (between 1st thoracic vertebra (TV) and 6th lumbar vertebra (LV)).

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality.

This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types.

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.

Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major).

Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics.

Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Strains Producing Different Levels of Biogenic Amines.

Biogenic amines (BAs), which are mainly generated by the microbial decarboxylation of amino acids, are important nitrogen compounds in fermented foods because of their toxicology. However, amino acids, the precursors of BAs, also play an important role in generating volatile and non-volatile metabolites, which are strongly associated with quality indicators for foods. is one of dominant fermentative microorganism in various fermented foods and is well known as a BA-producing bacterium.

Effect of freezing raw meat on the physicochemical characteristics of beef jerky.

The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution.

The proteolysis trends and meat quality of the chicken pectoralis major (PM) and iliotibialis (IL) muscles stored at 4°C for 7 d were investigated. After 7 d of storage, the purge loss was higher (P < 0.05) in PM than in IL muscle.

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures.

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group.

Synthesis of cis-thiiranes as diastereoselective access to epoxide congeners via 4π-electrocyclization of thiocarbonyl ylides.

Organochalcogen heterocycles are ubiquitously present and widely utilized in various fields. Among them, oxirane has been extensively studied, and all of the stereoisomeric forms are readily available. In contrast, synthetic studies on thiirane were rarely reported, and thus the useful sulfur-congener of oxirane has been difficult to access in a stereodefined form.

Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck and Muscles.

This study was conducted to evaluate the proteolysis trends and change in meat quality during 10 days of cold storage in duck M. (PM) and M. (IL).

Morc2a p.S87L mutant mice develop peripheral and central neuropathies associated with neuronal DNA damage and apoptosis.

The microrchidia (MORC)-family CW-type zinc finger 2 (MORC2) gene is related to DNA repair, adipogenesis and epigenetic silencing via the human silencing hub (HUSH) complex. MORC2 missense mutation is known to cause peripheral neuropathy of Charcot-Marie-Tooth disease type 2 Z (CMT2Z). However, there have been reports of peripheral and central neuropathy in patients, and the disease has been co-categorized with developmental delay, impaired growth, dysmorphic facies and axonal neuropathy (DIGFAN).

Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles.

To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M.

Physicochemical and histochemical characteristics of bovine longissimus lumborum muscle defected as muscular steatosis (massive adipocyte infiltration).

To understand muscular steatosis observed in beef carcasses, physicochemical and histochemical characteristics were compared between abnormal (massive fatty replaced) and normal regions of beef striploin. Fat content in the abnormal region (48.02%) was approximately twice than that in the normal region (22.

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut.

In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze-thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups ( < 0.

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. ) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality.

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. , LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality.

Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage.

Peptides derived from whole proteins in beef tenderloin (M. psoas major, PM) and striploin (M. longissimus lumborum, LL) associated with meat quality and muscle fiber composition were identified and quantified during 21 days of aging.

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics.

The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M.

Generation of myostatin-knockout chickens mediated by D10A-Cas9 nickase.

Many studies have been conducted to improve economically important livestock traits such as feed efficiency and muscle growth. Genome editing technologies represent a major advancement for both basic research and agronomic biotechnology development. The clustered regularly interspaced short palindromic repeats (CRISPR)/Cas9 technical platform is a powerful tool used to engineer specific targeted loci.

Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms.

The aim of this study was to optimize staining procedures for muscle fiber typing efficiently and rapidly in bovine and porcine skeletal muscles, such as , , , and muscles. The commercially available monoclonal anti-myosin heavy chain (MHC) antibodies and fluorescent dye-conjugated secondary antibodies were applied to immunofluorescence histology. Two different procedures, such as cocktail and serial staining, were adopted to immunofluo-rescence analysis.

Ten Cases of Taenia saginata Infection Confirmed by Analysis of the Internal Transcribed Spacer 1 rDNA Region in the Republic of Korea.

From October 2015 to August 2018, tapeworm proglottids were obtained from 10 patients who were residents of Daegu and Gyeongbuk provinces and had a history of raw beef consumption. Most of them had no overseas travel experience. The gravid proglottids obtained from the 10 cases had 15-20 lateral uterine branches.