The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat.

Oula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging. Smac can promote the decrease of IAPs expression in tumor cells, thereby inducing mitochondrial apoptosis.

Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs.

Longan seeds, rich in phenolic compounds with antioxidant properties, are an underestimated by-product of longan processing. Polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and mutagenic, are produced during the cooking of meat products at high temperatures. The effects of different concentrations of longan seed extract (LSE, 0.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d.

HO-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle.

Reactive oxygen species (ROS) affect meat quality through multiple biochemical pathways. To investigate the effect of ROS on postmortem glycolysis and tenderness of bovine muscle, ROS content, glycolytic potential, glycolysis rate-limiting enzyme activities, expression of hypoxia-inducible factor-1α (HIF-1α), phosphatidylinositol 3-kinase (PI3K), serine-threonine kinase (AKT), phosphorylated AKT (p-AKT), and tenderness were determined in the HO group and control group. Results showed that the HO group exhibited significantly higher ROS content within 48 h, coupled with increased glycolytic potential, pH decline, hexokinase (HK), and phosphofructokinase activities (PFK) early postmortem.

Effects of nitric oxide synthase inhibitor on mitochondria apoptosis and meat quality in postmortem Gannan yak (Bos grunniens) meat.

This research aimed to explore the effects of the nitric oxide synthase (NOS) inhibitor (L-NAME) on mitochondria apoptosis in postmortem Gannan yak (Bos grunniens) longissimus dorsi (LD) muscle and to explore its effect on meat quality further. The Gannan yak meat samples were treated with the control group (0.9% NaCl) and L-NAME (20, 60, and 100 mM) for 24 h and then stored for 0, 1, 3, 5, and 7 days at 4°C.

Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon.

In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (, , and ) were shared by all bacon samples.

Concentrations of HSP27 and αβ-crystallin in Oula Tibetan sheep meat and their relationship with meat quality during postmortem aging.

HSP27 and αβ-crystallin are molecular chaperones participating in multiple cellular processes. Their roles in the development of postmortem meat quality remain unclear. The current study was designed to investigate the relationship between the concentrations of HSP27 and αβ-crystallin with meat quality during postmortem aging.

Effect of oxidative stress on AIF-mediated apoptosis and bovine muscle tenderness during postmortem aging.

This study aimed to explore the effect exerted by oxidative stress on apoptosis-inducing factors (AIF)-mediated apoptosis and bovine muscle tenderness during postmortem aging. We investigated the reactive oxygen species (ROS) content, mitochondrial membrane permeability, AIF expression level, nucleus apoptosis, shear force, myofibril fragmentation index, pH, and energy level. According to the results, a rise in ROS content was accompanied by the rise in mitochondrial membrane permeability from 6 to 72 hr.

Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging.

We aim to investigate the effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic pathway and yak meat tenderization during postmortem aging. Results indicated that the internal environment factors considerably decreased, whereas mitochondrial dysfunction increased in the early stage (0-72 h). Moreover, the release of mitochondrial cytochrome c into the cytosol, which was an apoptotic early event and the apoptosome elements in the cytoplasm changed remarkably with the increase of aging time.