Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.

Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds.

Geographical variation in antimicrobial resistant Salmonella Schwarzengrund from chicken meat in Japan.

Chicken meat is a major source of foodborne salmonellosis. In Japan, fluoroquinolones and third-generation cephalosporins are the first- and second-choice treatments for Salmonella gastroenteritis, respectively. We investigated the prevalence and antimicrobial resistance of Salmonella in 154 chicken meat products from Hokkaido (42), Tohoku (45), Kanto (5), and Kyushu (62), Japan.

Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porins.

The bioactive peptides in Jinhua ham could be released into the broth during cooking. After comparing peptide antibacterial activity from Jinhua ham broth with varying cooking durations, the cooking-2-h broths were selected for further analysis using cation-exchange and reverse-phase-liquid chromatography. The purified peptide sequences were subsequently synthesized and tested for their antibacterial activity.

Unveiling the Dark Side of Flavonoid: Rutin Provokes Hepatotoxicity in Low-Dose 2-Amino-3-methylimidazo [4,5-] Quinoline-Exposed Mice via Regulating Gut Microbiota and Liver Metabolism.

2-Amino-3-methylimidazole [4,5-] quinoline (IQ) is a kind of heterocyclic amine (HCAs) with high carcinogenicity in hot processed meat. Rutin (Ru) is a flavonoid compound with anti-inflammatory and antioxidant properties. However, whether Ru is scatheless under IQ-stimulated potential unhealthy conditions, especially liver function, in vivo, is unknown.

serovar Schwarzengrund: Distribution, Virulence, and Antimicrobial Resistance.

The global incidence of serovar Schwarzengrund has risen in recent years. This serotype has been isolated from poultry, retail meat, and other food products, leading to multiple outbreaks. Alongside the increase in infections, there are growing concerns about the increasing levels of antimicrobial resistance (AMR) among Schwarzengrund strains.

Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage.

The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this study was to explore the role of three dominant spoilage bacteria strains in oyster spoilage.

Seasonal Determination of Antibiotic-Resistant Microorganisms and Ciprofloxacin Residues in Pork and Chicken Meats Collected from Fresh Markets in Chiang Mai, Northern Thailand.

Antibiotic-resistant bacteria are usually found in food-producing animals worldwide. Ciprofloxacin, an antibiotic, can lead to antibiotic residues in food products, posing health risks to consumers and contributing to the development of antimicrobial resistance. Foodborne illnesses occur when adequate attention is not paid to food hygiene and safety, raising the potential for resistant bacteria to spread to humans through the food chain.

A near-infrared amine/HSO probe with colorimetric and fluorescent ultrafast response and its application in food samples and visual evaluation of salmon freshness.

A multifunctional near-infrared fluorescent probe (Sycy) is synthesized by the one-step condensation reaction of syringaldehyde and tricyanofuran. Sycy can detect HSO within 150 s in the red wine and sugar samples with a low detection limit of 3.5 μM.

Prevention and control strategies for psychrophilic Pseudomonas fluorescens in food: A review.

Psychrophilic Pseudomonas fluorescens can secrete extracellular enzymes, biofilms, and other substances even under refrigeration conditions, which have a negative impact on the quality of dairy products, aquatic products, meat products, produce, and other foods, causing food spoilage and huge economic losses. Therefore, strengthening the prevention and control of psychrophilic P. fluorescens in food is of great significance.

Engineering antibacterial plasma-polymerized polyethylene glycol-ZnO nanocomposite coatings for extending pork sausage shelf life.

Recently, interest in eco-friendly techniques for producing antibacterial food packaging films has surged. Within this context, plasma polymerization is emerging as a promising approach for applying degradable antibacterial coatings on various plastic films. This research therefore employs an atmospheric pressure aerosol-assisted plasma deposition technique to create polyethylene glycol (PEG)-like coatings embedding zinc oxide nanoparticles (ZnO NPs) of varying sizes on polyethylene (PE) substrates.

A novel approach for detecting strains frequently attributed to human illness-development and validation of the highly pathogenic (HPS) multiplex PCR assay.

Introduction: Non-typhoidal (NTS) are leading bacterial agents of foodborne illnesses and a global concern for human health. While there are over 2,600 different serovars of NTS, epidemiological data suggests that certain serovars are better at causing disease than others, resulting in the majority of reported human illnesses in the United States. To improve food safety, there is a need to rapidly detect these more pathogenic serovars to facilitate their removal from the food supply.

Association of poultry vaccination with interspecies transmission and molecular evolution of H5 subtype avian influenza virus.

The effectiveness of poultry vaccination in preventing the transmission of highly pathogenic avian influenza viruses (AIVs) has been debated, and its impact on wild birds remains uncertain. Here, we reconstruct the movements of H5 subtype AIV lineages among vaccinated poultry, unvaccinated poultry, and wild birds, worldwide, from 1996 to 2023. We find that there is a time lag in viral transmission among different host populations and that movements from wild birds to unvaccinated poultry were more frequent than those from wild birds to vaccinated poultry.

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.

Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods.

Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.

Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM's biological safety, detecting and mitigating any potential hazards introduced during the manufacturing process is crucial.

Erucic acid promotes intramuscular fat deposition through the PPARγ-FABP4/CD36 pathway.

The regulation of intramuscular fat (IMF) accumulation plays a crucial role in determining meat quality in the beef industry. In humans, fat deposition in skeletal muscle is closely associated with insulin resistance and obesity. However, its underlying mechanisms are not fully elucidated.

Effect of neutral electrolyzed water on biofilm formed by meat-related Listeria monocytogenes: Intraspecies variability and influence of the growth surface material.

Listeria monocytogenes raises major challenges for the food industry. Due to its capacity to form biofilms, this pathogen can persist in processing environments and contaminate the final products. Neutral electrolyzed water (NEW) may offer a promising and eco-friendly method for controlling L.

UV responded polyvinyl alcohol bio-active films containing oregano essential oil microcapsules by chitosan-incorporated TiO: Physical properties, release characterizations, bio-functional performances and applications.

In the present study, with oregano essential oil (OEO) as the active ingredient and polyvinyl alcohol/citric acid (PVA/CA) as the composite matrix, ultraviolet (UV) responded PVA bio-active films incorporated with microcapsules, which were established by chitosan-incorporated titanium dioxide (TiO), were constructed. The UV light-triggered process changed the structure of films, including the degradation of PVA, the fracture of ester bonds and the breaking of glycosidic bonds. UV irradiation reduced the elongation at break, increased the light resistance ability, the surface hydrophobicity and the roughness, and accelerated the release of OEO in films.

Chemically reduced graphene oxide based assembly of Aptasensor for sensitive and probe-free detection of penicillin-G.

The widespread use of antibiotics in livestock and poultry leads to antibiotic residues in food, posing public health risks. To ensure food safety, monitoring antibiotic levels in dairy and poultry is essential, especially for Penicillin-G (Pen-G), a frequently used β-lactam antibiotic. This study presents an electrochemical aptasensor for detecting Pen-G in food samples, using chemically reduced graphene oxide (crGO) conjugated with Pen-G-specific aptamer on electrode.

Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum.

The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.

Virulence expression difference to intestinal cells of different pathogenic Listeria monocytogenes contaminating sausages after simulated digestive tract.

This study investigated the difference in survival among Listeria monocytogenes (LM) 10403S (highly pathogenic strain) and M7 (low pathogenic strain) in sausage under a simulated digestive environment, and established intestinal organoids and macrophages co-culture model to further explore the virulence expression difference to intestinal cells between LM 10403S and M7 after in vitro gastrointestinal digestion. Results showed that, compared with LM M7, LM 10403S exhibited a high survival rate during in vitro digestion, which may be due to the increased expression of stress response-related genes. In addition, the expression of virulence genes in LM 10403S was significantly higher than in LM M7 under the gastrointestinal environment.

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins.

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical.

Feeding citrus pomace fermented with combined probiotics improves growth performance, meat quality, fatty acid profile, and antioxidant capacity in yellow-feathered broilers.

Introduction: The reasonable and efficient utilization of agricultural by-products as animal feed has the capacity to not only mitigate the scarcity of conventional feedstuff but also alleviate the environmental load. This study was aimed to investigate the effects of feeding citrus pomace (CP) fermented with combined probiotics on growth performance, carcass traits, meat quality and antioxidant capacity in yellow-feathered broilers.

Methods: A cohort of 540 female yellow-feathered broilers (Qingyuan partridge chicken, 90-day-old) were randomly divided into three groups and, respectively, fed the basal diet (Control), diet containing 10% unfermented CP (UFCP) and diet containing 10% fermented CP (FCP).

Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat.

This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively.

Chitosan-pullulan edible coating loaded with dihydromyricetin: Enhanced antioxidant activity and barrier properties to prolong Cantonese sausages' shelf-life.

Cantonese sausages are susceptible to oxidative deterioration during storage. Compared with synthetic antioxidants, dihydromyricetin (DMY) is a natural active substance with various functions such as antioxidant and antimicrobial. In this study, edible coating solutions loaded with DMY were prepared based on chitosan (CS) and pullulan (PUL) to prolong the shelf-life of Cantonese sausages.

[Molecular authentication of calcined oyster (Ostrea gigas) and its processed products].

Calcined oyster is a commonly used shellfish traditional Chinese medicine in clinical practice in China. During the processing of oysters, their microscopic characteristics are destroyed, and open-fire calcination can damage the DNA of oysters, making it difficult to identify the primary source. The establishment of a specific polymerase chain reaction(PCR) method for the identification of calcined oysters can provide a guarantee for the safety and clinical efficacy of the medicine and its processed products.