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Protein phosphatase 1 catalytic subunit gamma is a causative gene for meat lightness and redness.
PLoS Genet
November 2024
State Key Laboratory of Animal Biotech Breeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Beijing, China.
The quality of meat is important to the consumer. Color is a primary indicator of meat quality and is characterized mainly into lightness, redness, and yellowness. Here, we used the genome-wide association study (GWAS) and gene-based association analysis with whole-genome resequencing of 230 fast-growing white-feathered chickens to map genes related to meat lightness and redness to a 6.
View Article and Find Full Text PDFComparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions.
Food Chem
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
Article Synopsis
- The study evaluated how well five protein sources (fish, crab, beef, chicken, and soy) can be digested by older adults compared to younger individuals.
- Results showed that digestion decreased significantly in the elderly, especially for proteins that are firm in structure or prone to clumping, with soy being the hardest to digest.
- Fish protein had the highest amount of alkali-soluble proteins, which were more easily digested, suggesting that older adults may benefit from prioritizing certain protein sources in their diets.
Double lateral flow immunosensing of undeclared pork and chicken components of meat products.
J Food Sci Technol
June 2024
Research Center of Biotechnology of the Russian Academy of Sciences, A.N. Bach Institute of Biochemistry, Leninsky Prospect 33, Moscow, Russia 119071.
Unlabelled: Adulteration of meat products is a serious problem in the modern society. Consumption of falsified meat products can be hazardous to health and/or lead to violating religious dietary principles. To identify such products, rapid and simple test systems for point-of-need detection are in demand along with complex laboratory methods.
View Article and Find Full Text PDFInvestigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species.
Foods
November 2023
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria and , either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with (all meat species) or (.
View Article and Find Full Text PDFRed Meat Consumption and its Relationship With Cardiovascular Health: A Review of Pathophysiology and Literature.
Cardiol Rev
December 2024
Internal Medicine, Penn State Hershey Medical Center, Hershey, PA.
Red meat is the muscle meat of mammals like beef, lamb, and pork that is red due to the abundance of myoglobin pigment and becomes even darker when cooked. The global average per capita consumption of meat and the total amount of meat consumed is rising, and there has been a particularly marked increase in the global consumption of chicken and pork. The consumption of red meat has always been a contentious issue, with data suggesting benefits in terms of nutritional value and at the same time linking its consumption to major health disorders such as endocrine abnormalities, gastrointestinal issues, cancers, and cardiovascular diseases (CVDs).
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