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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [ABSTRACT FROM AUTHOR]

This study focused on the physicochemical properties and tenderness of vacuum‐packaged beef M. semitendinosus as affected by various dilution ratios (DRs, 1:4, 1:2, and 1:1) of green kiwifruit juice extract (GKJE) with phosphate buffer during storage at 4°C for 7 days. In addition, the formation of peptides with antioxidant activity for GKJE ability to hydrolyze proteins present in beef was evaluated at different steps of in vitro digestion. Beef with GKJE showed higher tenderness than control (CTL, beef with brine solution alone) during storage, and the increased DR increased tenderness as compared to lower DRs. The addition of GKJE increased protein digestibility during in vitro digestion. To increase the antioxidant activity in the body, GKJE having a DR of 1:2 and 1:1 should be applied to the beef muscle with effective antioxidant activity. These results suggest that DRs of phosphate buffer and kiwifruit juice of 1:1 and 1:2 have the potential to be used as a meat‐tenderizing agent and could increase the digestibility of meat as well as the antioxidant capability of bioactive peptides. Practical Application: The dilution ratio of kiwi juice with phosphate buffer at 1:1 has the potential to be used as a meat‐tenderizing agent during refrigerated storage and also increase the digestibility of beef. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of non‐selenium glutathione peroxidase (NSGPx) activity of Peroxiredoxin 6 (Prdx6) on beef tenderness. Longissimus thoracis et lumborum (LTL) muscle from six cattle were obtained at 30 min post‐mortem. Samples from each muscle were randomly assigned to each of four treatment groups: being incubated in H2O2 (simulation of oxidative stress), mercaptosuccinic acid (MA; inhibiting NSGPx activity), N‐acetyl‐L‐cysteine (NAC; inhibiting oxidative stress and increasing NSGPx activity), and saline (control), respectively. Results indicated that cells increased the expression of Prdx6 and NSGPx activity to resist oxidative stress. The inhibition of NSGPx activity group (MA) significantly decreased the Warner‐Bratzler shear force and increased the degradation of desmin. Moreover, both the H2O2 and the MA treatment significantly increased the Ca2+ concentration in the sarcoplasm, cell apoptotic rate, and caspase 9 and 3 activity. These results demonstrated that inhibiting NSGPx activity of Prdx6 could accelerate beef tenderization by promoting mitochondrial apoptosis. [ABSTRACT FROM AUTHOR]

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (−4.84 ± 1.70 points) and juiciness (−4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers' evaluations indicate that there is an impact of cultural background, potentially driven by Australia's naivety to the low and slow barbeque cooking method. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Comparisons of meat quality in pre- and post-rigor mortis phases have been the focus of studies in conventional species, but little is known about the quality of pre-rigor mortis rabbit meat, particularly during long-term storage. This study investigated how freezing rabbit meat before and after rigor mortis affects its quality over a 12-month period. Rigor mortis, characterized by post-mortem muscle stiffening, influences meat texture and quality. The results showed that fresh meat frozen before rigor mortis (pre-rigor) was softer, moister, and less acidic compared to that frozen after rigor mortis (post-rigor), which exhibited a higher level of redness. Over time, all of the meat samples showed reduced redness, increased yellowness, a higher acidity, and a loss of moisture and minerals. Despite these changes, freezing effectively improved meat tenderness and preserved its physical, chemical, and nutritional quality for up to 12 months. This aligns with recommendations from the United States Department of Agriculture, which states that rabbit carcasses can be frozen for up to 12 months without compromising quality. These findings provide valuable insights for the rabbit meat industry, suggesting that freezing, either in the pre-rigor or post-rigor phase, is an effective method to maintain meat quality and deliver high-quality products to consumers. The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition. [ABSTRACT FROM AUTHOR]

BACKGROUND: The steam processing characteristics of chicken are a key factor in the simplicity and versatility of steamed chicken dishes. The aim of this study was to investigate in depth the changes in tenderness and water retention of marinated chicken at different slow steaming endpoint temperatures, and to further explore the effect of the evolution of protein conformations on the water status. RESULTS: The results showed that chicken samples' shear force peaked at 80 °C and decreased rapidly at 90 °C. As the steaming endpoint temperature increased between 50 and 90 °C, T21, T22, moisture content and centrifugal loss decreased, but P21, P22 and myofibril water‐holding capacity showed regular changes. The electrophoretic bands and protein conformation changes showed that protein in marinated chicken underwent different degrees of denaturation, degradation and aggregation. And at 70 °C, with an increase of hydrophobic groups and crosslinking of disulfide bonds as well as an increase in the number of denatured sarcoplasmic proteins, the intermolecular network was enhanced, thus affecting the water retention. CONCLUSION: Water status of chicken meat heated at different steaming temperatures is closely related to the evolution of protein conformations. The present study serves as a robust theoretical foundation for enhancing the quality of steamed chicken products at an industrial scale. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The quality of okra is crucial in satisfying consumer expectations, and the tenderness of okra is an essential parameter in estimating its condition. However, the current methods for assessing okra tenderness are slow and prone to errors, necessitating the development of a better, non-destructive method. The objective of the present study is to develop and test a non-destructive robotic sensor for assessing okra freshness and tenderness. A total of 120 pods were divided into two sets and stored under different conditions: 60 pods were kept in a cold chamber for 24 h (considered tender), while the other 60 pods were stored at room temperature for two days. First, the samples were assessed non-destructively using the force sensor of a collaborative robot, where a jamming pad (with internal granular fill) was capable of adapting and copying the okra shapes while controlling its force deformation. Second, the okra pods were evaluated with the referenced destructive tests, as well as weight loss, compression, and puncture tests. In order to validate the differences in the tenderness of the two sets, a discriminant analysis was carried out to segregate the okra pods into the two categories according to the destructive variables, confirming the procedure which was followed to produce tender and non-tender okra pods. After the differences in the tenderness of the two sets were confirmed, the variables extracted from the robotic sensor (maximum force (Fmax), first slope (S1), second slope (S2), the first overshoot (Os), and the steady state (Ss)) were significant predictors for the separation in the two quality categories. Discriminant analysis and logistic regression methods were applied to classify the pods into the two tenderness categories. Promising results were obtained using neural network classification with 80% accuracy in predicting tenderness from the sensor data, and a 95.5% accuracy rate was achieved in distinguishing between tender and non-tender okra pods in the validation data set. The use of the robotic sensor could be an efficient tool in evaluating the quality of okra. This process may lead to substantial savings and waste reduction, particularly considering the elevated cost and challenges associated with transporting perishable vegetables. [ABSTRACT FROM AUTHOR]

A 54-year-old woman presented with an anterior neck subcutaneous tumor that had appeared one month prior. Mild tenderness was noted. As a diagnosis was difficult to make based on physical examination and ultrasonography, a magnetic resonance imaging (MRI) scan was performed. Both examinations revealed a 1-cm subcutaneous mass with well-defined margins; the MRI scan was hypointense on T1-weighted images and slightly hyperintense with low point foci on T2-weighted images. Subsequently, an excisional biopsy was performed, and the pathologic diagnosis of glomus tumor was obtained. Glomus tumors usually present as a painful subcutaneous mass beneath the nail bed but may be painless or occur in areas other than the fingers. Because glomus tumors in the neck resemble a variety of diseases, their diagnosis may be delayed. This case highlights the importance of considering glomus tumors as a potential cause of neck subcutaneous tumors.

To investigate the effects of a low-pressure electrostatic field combined with low temperature and high humidity on beef tenderness, this study utilized bovine longissimus dorsi muscle as the experimental material. The analysis included low-pressure electrostatic field thawing (at a temperature of 4 ℃ and relative humidity of 50%), low temperature and high humidity thawing (at a temperature of 4 ℃ and relative humidity of 98%), low-pressure electrostatic field combined with low temperature and high humidity thawing (temperature 4 ℃ and relative humidity 98%), and low temperature thawing (temperature 4 ℃ and relative humidity 50%). The parameters examined encompassed shear force, texture, water distribution, water content, water holding capacity, and sensory evaluation of frozen beef. The findings revealed that low-voltage electrostatic field combined with low-temperature and high-humidity thawing exhibited the shortest thawing time (804 min) compared to the other three thawing methods. The thawing loss (2.06%), cooking loss (26.09%), and centrifugation loss (15.00%) were significantly lower than the other three thawing methods (P

The aim of this study was to assess the effect of nitric oxide (NO)-mediated mitochondrial apoptosis on Tan sheep meat tenderness during postmortem aging. The hind leg muscle of Tan sheep was injected with 0.8% NaCl (control), 20 mmol/L aminoguanidine hydrochloride (AH) or 90 mmol/L L-arginine (L-Arg) and aged at 4 ℃ for 0, 6, 12, 24, 48, 96, and 192 h. NO and inducible nitric oxide synthase (iNOS) contents, cytochrome c (Cyt c) redox state, oxidative stress level, mitochondrial apoptotic pathways, and tenderness were measured during postmortem aging. The results indicated that at 12 and 24 h after slaughter, NO and iNOS levels were significantly higher, and ATP levels were significantly lower in the L-Arg group than in the control group (P < 0.05). At 24 and 48 h, Cyt c reduction levels and superoxide dismutase (SOD) activity were significantly higher, while the level of reactive oxygen species (ROS) was significantly lower in the AH group than in the control group (P < 0.05). From 12 to 96 h, ATP contents were significantly lower in the L-Arg group than in the control group (P < 0.05). In addition, at 24 h, Ca2+ concentration significantly increased in the L-Arg group compared with the control group (P < 0.05). At all time points except 24 h, the caspase-3 activity in the L-Arg group was significantly higher than that in the control group (P < 0.05). Moreover, it was found that the Bax/Bcl-2 ratio, pH, and myofibril fragmentation index (MFI) in the L-Arg group were significantly higher than those in the control group at all time points after slaughter (P < 0.05). Shear force was significantly lower in the L-Arg group but significantly higher in the AH group than in the control group (P < 0.05). In conclusion, NO exacerbates mitochondrial oxidative stress and directly upregulates ROS levels during the postmortem aging of Tan sheep meat, leading to a decrease in SOD activity, irreversible opening of mitochondrial permeability transition pore (MPTP), and ultimately mitochondrial damage. In addition, by controlling the redox state of Cyt c, NO indirectly activates caspase-3 activity to accelerate apoptotic energy metabolism, deplete ATP and consequently maintain myocyte homeostasis. Furthermore, NO affects the release of Ca2+, up-regulates the Bax/Bcl-2 ratio, and induces the occurrence of mitochondrial apoptotic cascade, ultimately resulting in an increase in MFI and a decrease in shear force and, consequently, improving the tenderness of Tan sheep meat.

Chilling is an essential process in chilled meat production, and various chilling methods are available for actual production. Different chilling methods have different effects on meat quality. Very fast chilling has several advantages like shortening the chilling time of livestock and poultry meat, reducing the chilling loss, delaying the postmortem physiological and biochemical processes, and reducing the proliferation of microorganisms on the surface of meat. However, no consensus has been reached on the effect of very fast chilling on the tenderness of meat, which may be associated with its unclear mechanism. This limits the application of very fast chilling technology. Therefore, this article systematically reviews recent progress in understanding the effect of very fast chilling on postmortem muscle tenderness, with a focus on its potential mechanism from five aspects: physical restraint, physical damage, early postmortem release of calcium, the glycolysis process and the apoptosis process, in order to provide a theoretical basis for the development and application of very fast chilling technology.

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Following criticism about the quality of writing in management communication and organization studies, this Forum presents arguments for change in how scholarly knowledge is communicated. The expectation today seems to be that, to get published, academic writing requires monologic and complex ways of expression. However, using formulaic and reader-exclusive language in publications limits their accessibility to a wider readership, including not only more diverse members of the disciplinary community—such as non-Anglophone scholars and junior researchers—but also those we study and write about. In our respective contributions, we argue for more meaningful communication between writers and readers achieved through writers adopting reflexive practices when crafting their texts for publication. Specifically, we suggest considering reflexivity through the following concepts: conformity and individuality, socialization, tenderness, and respect. These, we argue, help make our academic writing more accessible and meaningful. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation. [ABSTRACT FROM AUTHOR]

An exogenous fibrolytic enzyme (EFE) and a yeast strain (Saccharomyces cerevisiae, Yeast) were supplemented individually or in combination in lamb diets to investigate their impact on performance, and physicochemical, lipid, and sensory attributes of meat. Forty male lambs were assigned to five treatments in a completely randomised design [control diet, control plus yeast, control plus EFE, blends of 0.7Yeast + 0.3EFE and 0.7EFE + 0.3Yeast (g/kg dry matter)]. The diets did not impact performance and carcass traits. Meat from lambs fed control diets and the 0.7Yeast + 0.3EFE mixtures exhibited lower shear force (P = 0.03). The meat redness value and saturation index (C*) were lower in lambs fed yeast compared to the control diet, while lightness was more intense in meat from lambs fed the 0.7Yeast + 0.3EFE blend in comparison to the other treatments (P < 0.05). Meat from lambs fed the 0.7Yeast + 0.3EFE mixture showed higher concentrations of C12:0 (P = 0.048) and C14:0 (P = 0.01) saturated fatty acids, and obtained higher scores on a hedonic scale for tenderness and succulence (P < 0.01). The addition of the 0.7Yeast + 0.3EFE blend, or Yeast and EFE separately, to the diet resulted in a higher concentration of C18:2 n-6 (P < 0.01) in the Longissimus lumborum (LL) muscle. Additionally, the inclusion of additives led to increased concentrations of C20:4 polyunsaturated fatty acids (PUFA) (P = 0.046) in LL compared to the control diets. The incorporation of the 0.7Yeast + 0.3EFE mixture improved tenderness and colouration of meat, as evaluated by consumers, and increased PUFA levels in LL. [ABSTRACT FROM AUTHOR]

Context: Selection for growth rate has received considerable attention in beef cattle but the evidence for an improvement in the efficiency of feed conversion is equivocal. Aim: To examine whether feed efficiency by beef cattle finished in a feedlot had been changed in response to divergence selection for growth rate. Methods: The Angus cattle used came from three lines of cattle selected for over five generations for fast growth rate to yearling age (High-line), slow growth (Low-line), or from an unselected Control-line. Over sequential years, a cohort of steers, then of heifers and then of steers, representative of the lines, were measured for feedlot performance, and carcase- and meat-quality traits. The animals were fed a high-energy feedlot ration and after an adjustment period they underwent a performance test of at least 70 days of duration. After slaughter, muscle samples were taken for subsequent measurement of the components of the endogenous calpain proteolytic enzyme system. Their carcasses underwent a standard chiller assessment and meat samples were taken after 1 day and 14 days (steers) or 17 days (heifers) for objective measurement of tenderness. Key results: Cattle from the High-line grew 48% faster (P < 0.05), and ate 48% more feed (P < 0.05) than did those from the Low-line, but had similar (P > 0.05) feed conversion ratio and residual feed intake. There were no differences between the High-line and Low-line in the visual meat-quality attributes of meat colour, fat colour and marbling, and no differences in the objective measurements of tenderness and connective-tissue toughness. There was no evidence of a selection response in the circulating concentrations of the metabolites and hormones measured, nor in the endogenous calpain proteolytic enzyme system in muscle. Conclusions: The superior growth demonstrated by the High-line cattle over the feedlot test was accompanied by a higher feed intake, with no evidence for an improvement in feed efficiency. Implications: Selection for growth rate is a powerful tool to alter animal performance but the beef industry needs to be cognisant of the proportional increase in feed requirement from breeding bigger animals. Selection for growth rate is a powerful tool to alter beef cattle performance but the evidence for an improvement in feed efficiency is equivocal. This experiment found that selection for faster growth in Angus cattle resulted in heavier cattle that ate more in the feedlot, with no evidence of improvement in feed efficiency. Breeding programs that place emphasis on growth rate need to be cognisant of the proportional increase in feed requirement by bigger animals. [ABSTRACT FROM AUTHOR]

On February 24, 2022, we embarked on a war journey into the unknown, witnessing the war in Ukraine. Our contact with the war is mediated (mainly by the media), yet painful and saturated with extreme emotions. This article is an autoethnographic description of the experiences of this journey of three academics from Poland, a frontline country. The metaphor of the road is carried out by evocative autoethnography in terms of its symbolism of personal journey of each of us; nevertheless, it also unifies our experiences of war into one tender narrative. Embedded in the essence of our autoethnographic narrative of the war is a constant openness to new circumstances, the natural dynamics of action at the front and in the frontier country, and the constant search for and discovery of one's own narrative identity. Each part of this path traveled is inscribed in the baggage of personal experience, a narrative of life in a frontier country, unification by the situation of witnessing the war, and the desire to express our resistance to it. It became a form of mental resistance, analysis, empathy, and concern which were our methods of struggle and a way of taking responsibility for the reality we witness. In the description, we used the "tender narrative" proposed in the texts of Nobel Prize winner Olga Tokarczuk. [ABSTRACT FROM AUTHOR]

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products. [ABSTRACT FROM AUTHOR]

This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).

To investigate the effect of basal immunoglobulin (BSG) expression during postmortem maturation on meat quality, changes in quality indicators such as pH, cooking loss and myofibril fragmentation index (MFI), as well as energy substance and BSG contents of Qinchuan cattle meat were measured after different periods (0, 2, 4, 6 and 8 days) of postmortem aging at 4 ℃. The proteomic changes were also analyzed using 4D-label free quantification (4D-LFQ). The results showed that during the postmortem storage period, the expression of BSG showed an overall trend of initially increasing and then decreasing. The levels of the energy substances ATP, ADP, AMP and NADH showed a decreasing trend; pH and cooking loss initially decreased and then increased; MFI showed a continuous increasing trend. The correlation analysis showed that the expression of BSG was significantly positively correlated with cooking loss (P < 0.01), but negatively correlated with pH, ATP and NADH levels (P < 0.05). However, it had no significant correlation with ADP or AMP contents. Therefore, the change of BSG expression in the Longissimus dorsi muscle of Qinchuan cattle during postmortem maturation was closely related to the quality and energy metabolism of beef. Proteomics identified that BSG and its associated differential proteins had catalytic activity, hydrolase activity and proton-transporting ATP synthase activity, bound to ATP, ribonucleotides and carbohydrate derivatives in cells, and were involved in the regulation of molecular functions and hydrogen ion transport across membranes. These biological effects caused mitochondrial damage and were involved in changes in meat tenderness through energy metabolism.

The shear force and textural properties (hardness, elasticity and chewiness) of Ningxia Tan lamb meat stored at −80 ℃ (control), −2, −18 or 4 ℃ for 7 days were determined by cysteine oxidative modification proteomics. Meanwhile, the cysteine oxidation sites were identified, and the Pearson’s correlation was used to analyze the correlation between the oxidation intensity of significantly differential oxidation sites (SDOS) and the quality indicators of refrigerated Tan lamb meat. The results showed that compared with the control group, the shear force and texture characteristics of lamb meat in the experimental groups were significantly reduced (P < 0.05), and 25 SDOS proteins (including 10 structural proteins, 8 metabolic enzymes, 2 degradative enzymes and 5 other proteins) were significantly correlated with at least one quality indicator (P < 0.05), which could be used as potential biomarkers to evaluate changes in the tenderness and texture of lamb meat during storage.

BackgroundNewer concept of root canal therapy is single-visit one rather than conventional multivisit therapy. Major complaint of patients after root canal therapy is mild or severe pain. AimThis study aims to assess the prevalence of postoperative discomfort after root canal treatment conducted in both single and multiple visits. Materials and MethodsAn experiment using a randomized controlled trial design was conducted, including a total of 80 participants. These individuals were then separated into two groups, with each group consisting of 40 participants. Group A had single-visit root canal therapy, whereas Group B received multivisit root canal treatment. The incidence of pain after therapy was evaluated and compared at four time points: 6 hours, 12 hours, 24 hours, and 48 hours after obturation. ResultsThe level of pain experienced by patients in Group B was notably greater in comparison with individuals in Group A. Nevertheless, there was no statistically significant difference in the level of pain reported by the patients 48 hours after treatment in either of the groups. ConclusionThere is no significant difference in the occurrence of discomfort after endodontic treatment conducted in either a single visit or many visits, as seen during a 48-hour period after obturation.

This study aimed to investigate the effects of nitric oxide (NO)-mediated hypoxia-inducible factor-1α (HIF-1α) on the glycolysis and tenderness of postmortem yak muscle and its regulatory mechanism. In this study, Yak Longissimus dorsi was injected with 0.9% saline (control), 200 μmol/L S-nitrosoglutathione (GSNO), 200 μmol/L GSNO + 100 μmol/L YC-1 (HIF-1α inhibitor) or 200 μmol/L GSNO + 50 μmol/L PD98059 and aged, and NO level, HIF-1α, mitogen-activated protein kinase/extracellular signal-regulated kinase (MAPK/ERK) pathway activation, glycolysis-related enzyme activities, and shear force of muscle were analyzed at different aging time points (3, 6, 9, 12, 24 and 72 h). The results revealed that NO levels in the GSNO group were significantly higher than those in the control group during 3–72 h (P < 0.05), reaching a peak at 6 h. ERK1/2 and p-ERK1/2 expression levels were higher in the GSNO group than the control and GSNO + PD98059 groups during 3–72 h (P < 0.05), reaching a peak at 24 h. HIF-1α expression level in the GSNO group was significantly higher than that in the control and GSNO + YC-1 groups (P < 0.05), peaking at 12 h. Hexokinase (HK), pyruvate kinase (PK) and lactate dehydrogenase (LDH) in the GSNO group reached their maximum values at 9, 12 and 12 h, respectively (P < 0.05) and were significantly higher than those in the control group; at 3, 12 and 72 h, the glycolytic potential in the GSNO group was significantly higher than that in the two other groups (P < 0.05); at 6, 9 and 72 h, the pH in the GSNO group was significantly lower than that in the other groups (P < 0.05). In addition, shear force and hematoxylin and eosin (HE) staining were used to assess the tenderness of yak meat. Shear force, myofiber cross-sectional area and diameter were lower and the space between myofibers was higher in the GSNO group than in the two other groups. In conclusion, during the early period of postmortem aging, NO mediates the MAPK/ERK signaling pathway, thereby activating HIF-1α expression and upregulating HK, PK and LDH activity, accelerating the rate of glycolysis of and reducing pH, and ultimately improving the tenderness of yak meat. The results of this study may serve as a potential regulatory mechanism for regulating the tenderness of yak meat and provide a theoretical basis for improving the theoretical system of glycolysis and tenderness during postmortem aging.

The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with synergistic microbial strain fermentation on tenderness and flavor of air-dried duck under low nitrite process. The results demonstrated that ultrasonic pretreatment combined with microbial strain fermentation improved water retention and tenderness of duck meat by disrupting the muscle microstructure, increasing muscle fiber spacing, and facilitating water migration and distribution. This primarily concerns the cavitation and mechanical effects of ultrasound and the role of lactic acid bacteria and yeasts in muscle protein hydrolysis. A total of 34 and 55 volatile flavor compounds were detected by HS-SPME-GC–MS and GC-IMS, respectively. The results indicated that acetaldehyde (stimulating, fruity, green apple), ethyl acetate (sweet, fruity, pineapple), and 3-hydroxy-2-butanone (sweet, creamy) were responsible for the improved flavor during this process, which was primarily related to the increased activity of neutral lipase (0.38 U/g protein), acidic lipase (0.48 U/g protein), and phospholipase (0.09 U/g protein). This study provides valuable insights into the synergistic effects of ultrasonic pretreatment and microbial co-fermentation, offering a theoretical basis for optimizing air-dried duck production and enhancing flavor quality.

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. However, the relationship between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem meat aging is still unclear. Thus, the aim of this work was to explore the relationship between Smac, IAPs and mitochondrial apoptosis as well as muscle tenderness during postmortem meat aging. Smac concentration, IAPs concentration, pH value, ATP content, SDH activity, MPTP opening degree, MMP, caspase-3/9 activity, apoptotic rate, MFI and shear force value of Oula Tibetan sheep meat were measured at different aging times and correlation analysis was performed. Correlation analysis revealed that Smac, IAPs were markedly related to mitochondrial apoptosis and muscle tenderness during postmortem aging of Tibetan sheep meat. The results suggest that Smac may regulate IAPs to promote mitochondrial apoptosis and muscle tenderization in Oula Tibetan sheep meat during postmortem aging.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Featured Application: In this study, taking advantage of their bioactive properties, rosehip nanocapsules were applied to pork marinating systems to obtain marinated products with added value and improved texture. An evaluation of the changes in collagen is a good reference associated with these enhancements. The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product. [ABSTRACT FROM AUTHOR]

Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An important aspect of Carlos Gamerro's novels is a subtle and nuanced focus on emotions. This paper begins by outlining the "affective technique"—precise, often metaphorical descriptions, of imprecise, hard-to-describe feelings—in his early works, in a nod to the "affective turn" in Latin American studies. Gamerro's most recent novels— Cardenio and La jaula de los onas —offer funny and provocative digressions from known historical events, but rely on moving depictions of human frailty, pleasure, and interdependence. Gamerro links these through a central emotion: tenderness. Moreover, these novels display a "structural tenderness," and with it, a relationship between the vulnerability of this emotion and a readerly response—an uncertainty or self-doubt—of being pushed into and out of fiction. La jaula de los onas uses this depiction of mutual vulnerability to tell a moving and politically acute story of violence and cultural erasure in the far south. [ABSTRACT FROM AUTHOR]

L'article propose de découvrir l'œuvre et le parcours clinique et politique de Fernando Ulloa, référence incontournable de l'analyse institutionnelle en Argentine, et ses échos avec le mouvement de la psychothérapie institutionnelle en France. Par une étude de ses œuvres et de ses interventions dans la sphère universitaire, psychanalytique et politique, nous montrons comment le travail de Fernando Ulloa interroge les violences qui parcourent les institutions de soin ainsi que la notion de collectif. Son effort constant pour articuler psychanalyse et politique résonne avec les violences que traverse le soin psychique actuel en France, questionne notre rapport aux dogmes théoriques et propose de concevoir l'éthique analytique comme celle d'un « être psychanalyste » dans l'instant, et non comme identité. En replaçant l'enjeu social au cœur du travail clinique et en intriquant les dimensions thérapeutiques et didactiques, l'œuvre de Fernando Ulloa est fortement imprégnée de celle de Pichon Rivière, dont il fut l'un des principaux élèves, et de ses « groupes opératifs ». En effet, son travail de psychanalyste auprès de ce qu'il nomme les « numérosités sociales » vise à contribuer à l'émergence d'une pensée critique collective. Son engagement pour la justice sociale et sa lutte pour les Droits de l'Homme le mènent à théoriser la notion de « culture de mortification », une certaine tonalité de la souffrance institutionnelle contemporaine. Il montre comment le collectif et la « tendresse » sont deux voies de sortie de cette mortification. L'héritage clinique et politique de Fernando Ulloa est de nous aider à interroger notre engagement dans la clinique et à penser ce qui soigne l'institution et ceux qui la pratiquent. The article proposes to explore the work as well as the clinical and political career of Fernando Ulloa, an essential reference for institutional analysis in Argentina. It will also address links with the movement for institutional psychotherapy in France. Through a study of his works and his lectures in the academic, psychoanalytical, and political sphere, we show how Fernando Ulloa's work interrogates the violence that runs through healthcare institutions as well as the notion of "collective elaboration." By putting the social issue at the heart of clinical work and by interweaving the therapeutic and didactic dimensions, the work of Fernando Ulloa is strongly inspired by that of Pichon Rivière, of whom he was one of the main students, and of the latter's "group operatives". Indeed, his work as a psychoanalyst with what he calls "social numerosity" aims to contribute to the emergence of collective critical thought. His commitment to social justice and his fight for human rights led him to theorize the notion of a "culture of mortification," a certain tone of contemporary institutional suffering. He points to collective elaboration and "tenderness" as the two ways out of this mortification. His constant effort to articulate psychoanalysis and politics resonates meaningfully with the violence that currently abounds in the realm of psychic care in France. It also questions our relationship to theoretical dogmas and proposes to conceive of the psychoanalytic ethic as that of a "psychoanalytic being" at any given point in time, and not as an identity. The clinical and political legacy of Fernando Ulloa helps us to question our commitment to clinical work and to reflect upon what heals institutions and those who practice within them. [ABSTRACT FROM AUTHOR]

This research investigates the effects of using rosehip infusion as a marinade on the physicochemical, technological, textural properties, and oxidative stability of turkey breast meat. The chemical composition, technological properties, color and textural parameters, pH, and lipid oxidation of marinated turkey samples were determined. Marinades used in reformulated groups were prepared with rosehip at different concentrations (10 g (R1), 15 g (R2), and 20 g (R3)/150 mL). Rosehip-infused marinated samples exhibited lower pH, altered color parameters, enhanced water holding capacity and cooking yield, and increased marinade uptake (especially in R3). In texture analysis, it was observed that the hardness of the samples decreased, while the values of cohesiveness and springiness increased. Notably, rosehip infusion demonstrated antioxidative effects, lowering TBARS values compared to the control. In summary, marination with rosehip infusion presents a promising method to improve the technological and textural qualities of turkey breast meat while protecting against lipid oxidation. [ABSTRACT FROM AUTHOR]

In Western Europe, the Early Modern Period is characterized by the rise of tenderness in romantic relationships and the emergence of companionate marriage. Despite a long research tradition, the origins of these social changes remain elusive. In this paper, we build on recent advances in behavioral sciences, showing that romantic emotional investment, which is more culturally variable than sexual attraction, enhances the cohesion of long-term relationships and increases investment in children. Importantly, this long-term strategy is considered especially advantageous when living standards are high. Here, we investigate the relationship between living standards, the emotional components of love expressed in fiction work, and behavioral outcomes related to pair bonding, such as nuptial and fertility rates. We developed natural language processing measures of "emotional investment" (tenderness) and "attraction" (passion) and computed romantic love in English plays (N = 847) as a ratio between the two. We found that living standards generally predicted and temporally preceded variations of romantic love in the Early Modern Period. Furthermore, romantic love preceded an increase in nuptial rates and a decrease in births per marriage. This suggests that increasing living standards in the Early Modern Period may have contributed to the emergence of modern romantic culture. [ABSTRACT FROM AUTHOR]

In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking (P ≤ 0.05). There was no significant difference in cooking loss amongst all samples (P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices (P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls (P ≤ 0.05). [ABSTRACT FROM AUTHOR]

This study investigated the effect of freezing and subsequent aging on beef quality, particularly focusing on the extent of postmortem proteolysis and tenderization. The longissimus lumborum muscle was collected from 8 steers 24 h postmortem, sliced into 8 2.5-cm-thick steaks, and randomly allocated into 4 groups. Treatment groups consisted of 1) aging at 4°C for 24 h; 2) aging for 168 h; 3) freezing at −20°C for 24 h followed by thawing/aging for 24 h; and 4) freezing for 24 h followed by thawing/aging for 168 h. In general, freezing decreased the color intensity of the steaks, whereas aging increased it (P < 0.05). Freezing also increased water loss, evidenced by greater drip loss and purge loss (P < 0.05). On the other hand, both freezing and aging improved beef proteolysis and tenderness (P < 0.05). This was associated with enhanced protease activity, indicated by greater calpain-1 autolysis and cathepsin B activity (P < 0.05). Additionally, freezing may have accelerated the activation of caspase-3, but our sampling timing did not permit verifying this possibility. This increase in the activity of proteases is likely caused by ice crystals disrupting cellular organelles, releasing factors that trigger their activation. In support of this, frozen steaks displayed an elevated level of free calcium and mitochondrial dysfunction (P < 0.05). Collectively, these findings suggest that freezing enhances postmortem proteolysis and tenderness in beef, likely by compromising key cellular organelles and subsequently accentuating the activity of several endogenous protease systems during aging.

The objective of this study was to identify proteins and biochemical pathways associated with beef color and ten- derness from Angus steers fed graded levels of sorghum-based finisher diets. Twenty-one 7-month-old (230 ± 28 kg average initial weight) Angus steers were individually housed in pens and randomly allocated to one of the 3 dietary treatments (n = 3) for 90 d of feeding. The pellet diets were formulated by replacing white maize in the basal diet with either 0 (control, SGD-0), 200 (SGD-200), or 400 (SGD-400) g/kg dry matter of sorghum grain. The longissimus thoracis et lumborum (LTL) muscle was harvested 24 h post-slaughter for physical (pHu, color, and tenderness) and proteomic quality analyses. Proteomic profiling was done using a combination of Bradford assay, SDS-PAGE, and liquid chromatography-tandem mass spectrom- etry methods. The inclusion of sorghum in beef finisher diets showed a tendency (P = 0.083) to increase ultimate pH and linearly increased (P < 0.05) Warner-Bratzler shear force values without affecting (P > 0.05) color. Of the 11 differentially expressed proteins (false discovery rate < 0.05), sorghum diets downregulated (P < 0.05) MYH1, MYH8, GYS1, HSPA8, HSP90AA1, and HSPB6, while PEBP1 was upregulated (P < 0.05). Two (MYL3 and YWHAE) and 3 (HSPA9, PDIA3, and ANKRD2) tenderness-regulating proteins were uniquely expressed in SGD-200 and SGD-400, respectively. With respect to color regulation, 4 (MYH2, PDHX, LAP3, and P4HB) and 2 (MYH1 and HSPA9) proteins were correspondingly expressed in SGD-200 and SGD-400. Several differentially and uniquely expressed (DUE) structural proteins and glycolytic enzymes suggested that SGD could produce less tender beef while heat shock proteins indicated its association with beef tenderness. However, there was an indication from most DUE proteins that SGD could increase beef redness. Overall, DUE proteins suggested that diets containing sorghum up to 400 g/kg yield beef of less desirable tenderness.

The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p

Sensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry.The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology.This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > −0.81 and P 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market.

This study compared the effect of four levels of K Humate S100R (potassium humate) supplementation on the quality, shelf-life, and nutritional properties of beef. Angus steers (n = 40) were individually housed and fed either 0, 35, 70, or 140 g K Humate S100R/animal/day for 100 days, following a 30 day adjustment period. The steers were slaughtered at the completion of the feeding study. The left m. longissimus lumborum (LL) was collected at 24 h post-mortem and aged for either 2 or 6 weeks before analysis. K Humate S100R supplementation did not affect beef drip loss, cooking loss, shear force, sarcomere length, ultimate pH, intramuscular fat content, or total volatile basic nitrogen concentrations (P > 0.05). Steers supplemented with 70 g/day K Humate S100R produced beef with higher a* values on Days 1 and 3 of retail display (P < 0.05). Beef mineral composition was unchanged by K Humate S100R supplementation (P > 0.05), but there were minor changes to the fatty acid profile. Specifically, the ratio of omega-6 to omega-3 (P < 0.05) and C20:2n-6 concentrations (P < 0.05) increased with supplementation level. Together, these results demonstrate no detrimental effects on beef quality and shelf-life as a result of K Humate S100R supplementation.

The mitochondrial calcium uniporter (MCU) occupies a noteworthy position in the regulation of mitochondrial calcium uptake. This study investigated the effects of MCU modulator-mediated mitochondrial calcium on mitochondrial dysfunction, oxidative stress, endogenous enzyme activities, and tenderness during postmortem aging. Spermine, as an activator of MCU, resulted in an increase in mitochondrial calcium levels, not only disrupting mitochondrial morphology but also triggering mitochondrial oxidative stress and downregulation of antioxidant factors. Additionally, the spermine group underwent later activation of calpain and earlier activation of caspases, as well as the myofibril fragmentation index was initially lower and then higher compared with control group, indicating that endogenous enzymes played an indispensable role in different aging periods. Interestingly, the results of the Ru360 (an inhibitor of MCU) group were opposite to those aforementioned findings. Our data provide a novel perspective on the regulatory mechanism of mitochondrial calcium homeostasis mediated by MCU on tenderness.

Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging. Results: With the extension of aging time, the shear force of dry and wet aging beef samples decreased significantly, and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging, respectively. The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly. After 30 days of wet aged beef samples, the muscle membrane was degraded， and the muscle fibers were tightly arranged. The high molecular weight myoplasmic proteins such as creatine kinase and aldolase in beef were decomposed into small molecular proteins, and their concentrations increased with increasing variety. Conclusion: Postmortem aging significantly improved the tenderness of beef. The fragmentation of myofibrillar fibers, the degradation of myoplasmic protein and the connective tissue in muscle cells of wet aging samples were stronger than that of dry aging samples, which had a greater impact on the tenderness of the meat.

The study investigated the optimal swelling method for dried Abalone rugosa by assessing the impact of water and alkali swelling methods on various parameters including swelling rate, centrifugal loss, cooking loss, pH, texture characteristics, color, and water distribution of abalone. The findings revealed that water swelled abalone exhibited higher water holding capacity and lower pH compared to alkali swelled abalone. Moreover, the texture characteristics of abalone were significantly altered by the swelling process; specifically, water swelled abalone showed remarkable improvements in tenderness and elasticity as opposed to alkali swelled counterparts which displayed significantly lower (p < 0.05) hardness, cohesiveness, and chewiness values. Additionally, water swelling resulted in reduced water fluidity and shortened initial relaxation times of abalone samples, leading to a higher content of immobile water while decreasing the content of free water. Based on these outcomes, it can be concluded that employing the water swelling method enhances both quality and moisture retention capacity of swollen Abalone when compared to using alkaline swelling.

Postmortem mutton longissimus dorsi was minced and treated separately with phosphatase inhibitor, kinase inhibitor, S-nitrosoglutathione and nitric oxide synthase (NOS) inhibitor to control the degrees of phosphorylation and S-nitrosylation. The effect of interaction between protein phosphorylation and S-nitrosylation on mutton tenderness during postmortem storage were investigated by analyzing the changes in the phosphorylation level, S-nitrosylation level, pH, myofibrillar fragmentation index (MFI), desmin and troponin-T degradation of the treated mutton samples during storage at 4 ℃. The results indicated that phosphorylation levels were significantly higher (P < 0.05) in the phosphorylation-controlled group than in the phosphorylation and S-nitrosylation-controlled group in the early (0–12 h) and late (48–72 h) stages of storage, suggesting that protein S-nitrosylation inhibited its phosphorylation. When phosphorylation and S-nitrosylation modifications acted simultaneously, phosphorylation modification was dominant in affecting pH and its effect could be further enhanced by S-nitrosylation. On the contrary, S-nitrosylation played a major role in destroying the internal structure of myofibrillar proteins in mutton longissimus dorsi. When they occurred simultaneously, protein phosphorylation inhibited its S-nitrosylation; conversely, protein S-nitrosylation may promote the inhibitory effect of protein phosphorylation on desmin degradation. During postmortem storage, the interaction between protein phosphorylation and S-nitrosylation varied at different reaction periods, but both ultimately resulted in a decrease of troponin-T degradation. In conclusion, the interaction between protein phosphorylation and S-nitrosylation negatively influences the tenderness of mutton during postmortem aging.