Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts.

The present study aimed to find out the feasibility of increasing the meat quality of finishing gilts by increasing their slaughter weight (SW) to an extra-high (XH) level and also by using a low-lysine (lys) diet in XH-weight pig production. Twenty-four gilts and eights barrows were divided into four treatments (T) by gender, SW, and diet: T1 (barrow; 116-kg SW; Medium [Med]-lys [0.80%] diet), T2 (gilt; 116-kg SW; Med-lys), T3 (gilt; XH [150 kg] SW; Med-lys), and T4 (gilt; XH SW, Low-lys [0.

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.

Aging mechanism for improving the tenderness and taste characteristics of meat.

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins.

Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights.

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Muscle.

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm for 60 min, followed by aging at 1°C for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period.

Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production.

To establish a pre-plating method of chicken satellite cells with high purity, pre-plating was performed under culture conditions of 37°C and 41°C, and the pre-plating time was set from a total of 3 hours to 6 hours in consideration of the cell attachment time. The purity of the cells was confirmed by staining paired box protein 7 (Pax7) after proliferation, and Pax7 expression was the highest in culture flasks shaken for 2 hours after incubation at 41°C for 2 hours to prevent the attachment of satellite cells (p<0.05).

Influence of Zika virus 3'-end sequence and nonstructural protein evolution on the viral replication competence and virulence.

Zika virus (ZIKV) has been circulating in human networks over 70 years since its first appearance in Africa, yet little is known about whether the viral 3'-terminal sequence and nonstructural (NS) protein diverged genetically from ancient ZIKV have different effects on viral replication and virulence in currently prevailing Asian lineage ZIKV. Here we show, by a reverse genetics approach using an infectious cDNA clone for a consensus sequence (Con1) of ZIKV, which represents Asian ZIKV strains, and another clone derived from the MR766 strain isolated in Uganda, Africa in 1947, that the 3'-end sequence -UUUCU-3' homogeneously present in MR766 genome and the -GUCU-3' sequence strictly conserved in Asian ZIKV isolates are functionally equivalent in viral replication and gene expression. By gene swapping experiments using the two infectious cDNA clones, we show that the NS1-5 proteins of MR766 enhance replication competence of ZIKV Con1.

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review.

Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases.