The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin. and directly affect the storage quality of yak tenderloin. Integrated analysis revealed that microbial metabolites interact with lipids, resulting in a deterioration of meat quality. These changes are mediated by , and , which regulate fatty oxidation and metabolism of PE, PI, PS, Cer, and SM. These findings have important implications for understanding the changes in quality and microbial activity of refrigerated meat and meat products.
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http://dx.doi.org/10.1016/j.fochx.2024.101984 | DOI Listing |
Food Chem X
December 2024
National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China.
The changes in lipid and microbial during beef storage exert a substantial impact on the overall quality of beef. In this study, lipidomics and microbiomics were used to evaluate the effects of chilled storage (at 4 °C, CS) and superchilled storage (at -2 °C, SS) on the quality of yak tenderloin. The data revealed that TG, PS, PI, PE, and Car are the key factors contributing to the generation of undesirable odor during the storage of tenderloin.
View Article and Find Full Text PDFNutrients
August 2024
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79406, USA.
Nutrient composition data that accurately represent available beef products are critical to understanding beef's role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state.
View Article and Find Full Text PDFFood Sci Anim Resour
September 2024
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
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.
View Article and Find Full Text PDFUltrason Sonochem
November 2024
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Electronic address:
This study evaluated the quality attributes of tomato sour soup marinade and investigated the effects of ultrasound-assisted marination on the physicochemical properties, microstructure, texture, sensory quality, and flavour profile of beef. The results showed that tomato sour soup significantly increased the marinade absorption rate and improved beef tenderloin's physicochemical properties, texture, and flavour attributes compared to static brine (P < 0.05), with organic acids playing an essential role in the marinade tenderisation process.
View Article and Find Full Text PDFPhys Eng Sci Med
December 2024
National Engineering Research Center of Ultrasound Medicine, Chongqing, 401120, China.
In the realm of high-intensity focused ultrasound (HIFU) therapy, the precise prediction of lesion size during treatment planning remains a challenge, primarily due to the difficulty in quantitatively assessing energy deposition at the target site and the acoustic properties of the tissue through which the ultrasound wave propagates. This study investigates the hypothesis that the echo amplitude originating from the focus is indicative of acoustic attenuation and is directly related to the resultant lesion size. Echoes from multi-layered tissues, specifically porcine tenderloin and bovine livers, with varying fat thickness from 0 mm to 35 mm were collected using a focused ultrasound (FUS) transducer operated at a low power output and short duration.
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