Beef Value Research Articles

A scoping review of communal rangelands management in southern Africa: towards sustainable management of rangelands

This paper investigates the impacts of policy and governance institutions on rangeland management practices in southern Africa. A scoping review was conducted, using literature from Web of Science, JSTOR, Scopus and Africa-wide bibliographic databases in the past three decades. The results revealed that several initiatives have been implemented in southern Africa to improve the condition of rangelands, including livestock destocking policies, grazing schemes, improved forage grasses, veld legume reinforcement, high-market beef value chains and agroforestry technology. However, the success of these initiatives has been limited due to a lack of meaningful participation in rangeland management. Moreover, the absence of responsive policies to support communal rangeland management in southern Africa has led to their transformation into unsustainable systems. Additionally, commercial interests often drive national-level policies and tend to disempower traditional institutions, causing conflicts and discord in rangeland management. Therefore, unrolling participatory bottom-up approaches will be essential for inclusive and sustainable rangeland management.

Influence of Chitosan/Lycopene on Myoglobin and Meat Quality of Beef During Storage

Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of coatings with different ratios (1:0, 3:1, 1:1, 1:3, 0:1) of chitosan to lycopene were prepared. Beef was treated with different coatings. The changes in color, relative content of different Mb forms, thiobarbituric acid-reactive substances (TBARS), sulfhydryl content, carbonyl content, microbial count, cooking loss, and sensory evaluation during storage were investigated. The results showed that after 8 days, compared to the control, the relative content of oxymyoglobin (OxyMb), the lightness (L*) value, the redness (a*) value, and the composite index (CI) value of beef treated with chitosan/lycopene of 1:3 (w:w, the concentration of lycopene was 0.75% (w:v)) increased by 6.34%, 34.73%, 67.25%, and 116.27%, respectively. Meanwhile, the relative content of metmyoglobin (MetMb) and the yellowness (b*) value decreased by 11.67% and 23.21%, respectively. Additionally, beef treated with chitosan/lycopene of 1:3 also performed well in protein oxidation, fat oxidation, microbial count, and cooking loss. Generally, the beef treated with chitosan/lycopene of 1:3 showed the best comprehensive quality. The coating was suitable for application in beef. These results are promising for food preservation.

Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid.

Polyvinyl alcohol (PVA)-based pH-responsive color indicators were developed using red cabbage anthocyanin (Anth) copigmented with gelatin and gallic acid (GA). The indicator prepared with gelatin and GA (GA/gelatin/Anth/PVA) was highly resistant to light exposure. GA/gelatin/Anth/PVA exhibited distinct color changes in pH 2-11 buffer solutions and stable color indication in acidic and neutral solid systems (pH 2 and 7) at 97% relative humidity. GA/gelatin/Anth/PVA exhibited the highest sensitivity to dimethylamine, followed by ammonia and trimethylamine. The addition of gelatin and GA facilitated hydrogen bonding, which enhanced thermal stability and water solubility without compromising tensile properties. A color change from purple to blue signaled spoilage when total volatile basic nitrogen values for beef and squid reached 21.0 and 37.8 mg/100 g, respectively. The GA/gelatin/Anth/PVA indicator shows potential for indicating the freshness of raw beef.

50 Awardee Talk: The role of non-traditional inheritance patterns among Bos indicus-Bos taurus crosses for global beef value chain considerations

Abstract Bos indicus-Bos taurus crosses have been effectively used in many production environments globally. Substantially higher amounts of hybrid vigor have been reported in these F1 crosses as compared with those involving only Bos taurus or only Bos indicus breeds. However, for many years, and in many environments, “unusual” aspects of calf growth have been documented among these crosses. Among F1 crosses, Bos indicus-sired calves (Bos indicus x Bos taurus) have birth weight 8 to 12 kg heavier than contemporary Bos taurus-sired calves (Bos taurus x Bos indicus); additionally, pronounced sexual dimorphism occurs where males may weigh 5 to 10 kg more than females from Bos indicus sires (Bos taurus dams) but 1 kg or less from Bos taurus sires (Bos indicus dams) in both natural service and embryo transfer calves. These reciprocal differences have been reported for fetal and placentome size mid gestation. Reciprocal differences in birth weight have also been reported among backcrosses and F2 calves, and also exist for longer gestation length from Bos indicus sires (Bos taurus dams). Increased birth weight and gestation length occur when more Bos indicus is present in the sire vs. the dam, and when Bos indicus influence is inherited through the sire vs. the dam. There is speculation that sex-specific genomic imprinting may be involved for reciprocal birth weight differences that are analogous to mouse interspecific crosses for litter weight. Reports of hybrid vigor retention among inter se matings after the F1 have been variable historically, and this variation may relate to how the foundational F1 parents were produced (Bos indicus- vs. Bos taurus-sired). Breed-of-origin haplotype on BTA5 has been shown to affect heifer pregnancy and rebreeding among F2 Nellore-Angus cows where Nellore-derived haplotypes had much lower performance compared with Angus-derived and hybrid haplotypes. Disproportionate calf sex has been reported among reciprocal F2 Nellore (Bos indicus)-Angus (Bos taurus) with 66.6% male calves from Nellore x Angus F1 sires. When retrospectively evaluating historical literature for reciprocal crosses, it appears that several instances occur with disproportionate calf sex percentage, and this phenomenon warrants further study. The extent that potential reciprocal differences may affect post-weaning growth and carcass traits has not been widely evaluated. Recent investigations have shown reciprocal F1 differences for some cell-mediated immune responses regarding T-lymphocyte proliferation, but no differences for humoral response. There needs to be additional research that completely characterizes the X chromosome of Bos indicus and Bos taurus origins and their roles for multiple production traits. There also needs to be more investigation of non-additive and parent-of-origin effects in genetic evaluations of Bos indicus-Bos taurus composites, particularly with desired first-generation breed percentage. Improved utilization of Bos indicus cattle and crosses will be instrumental in meeting global dietary protein demands.

A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking

Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.

Applied qualitative methods for social life cycle assessment: a case study of Canadian beef

PurposeThis paper presents a transparent and rigorous methodological approach to conducting a case study of social performance (SP) within the conventional life cycle of Canadian beef. The objective was to explore the potential benefits and risks (or hotspots) of practices on Canadian beef farm businesses (BFBs) and slaughter operations (BSOs) to establish valid benchmarks and a social sustainability roadmap for decision-makers to improve SP.MethodsThis study undertook a novel and participatory approach to social life cycle assessment (S-LCA). Respondents from both within and at-arms-length to the beef value chain were engaged to identify SP practices and perceptions and develop the life cycle inventory. The goal and scope, inventory, assessment, and interpretation were conducted in a three-phased approach: (i) scoping; (ii) practice-based assessment; and (iii) deep-dive assessment. Data collected through mixed methods, including Q method, interviews, surveys, and literature review, were assessed using a type I (reference scale) approach and interpreted through critical interpretive synthesis. Organizational SP was explored at BFBs and BSOs, considering the following stakeholders: value chain actors, farmers, employees, and cattle.Results and discussionOutcomes from the applied approach explore the interrelations between organizations and stakeholders along the value chain. Impact categories concerning labour management, people’s health and safety, and animal care were prioritized for deep-dive assessment. Subcategories included novel topics, like recruitment and retention and access to mental health resources. A range of potential benefits and areas for improving SP were identified at BFBs and BSOs. Potential risks from SP were identified for stakeholders from working hours, communication and dispute resolution, animal transport, and personal protective equipment practice areas. Results informed strategic activities for the National Beef Sustainability Strategy.ConclusionThis study contributes to the social sustainability discourse in livestock systems by demonstrating a qualitative approach to S-LCA that can be replicated by practitioners to explore valid and locally specific social dimensions of sustainability. Practitioners may consider the approach and results in future studies to better capture and manage the complex and dynamic nature of livestock systems, leading to more effective social sustainability decisions that incorporate diverse stakeholder perspectives.

Enhancing Canada’s Beef Exports and Competitiveness in the Global Market

Alberta reports the highest revenues among all provinces in beef cattle ranching and farming,but there is still considerable potential to maximize profits by expanding international trade.In 2022, Canada exported 0.78 million head of cattle and 430,000 metric tonnes of beef, for atotal trade value of C$5.2 billion. That same year, Canada ranked eighth globally in the volumeof beef exports, sixth in the value of beef exports and fourth in the aggregate value of live cattleand beef exports.This study aims to provide a policy brief on Canada’s beef and cattle production and exports,and international market access and conditions. Trade barriers are identified and evaluated, andthe implications of non-tariff measures (NTMs) are examined. These include, for example, the banimposed by the European Union and the United Kingdom on the importation of peroxyacetic acid(PAA)-treated and hormone-treated beef, and the United States’ political/legislative attemptsto invoke the mandatory country-of-origin labelling (CoOL) standard for Canada’s beef exports.This study also discusses the benefits and limitations of preferential trade agreements (PTAs) forCanada’s beef exports, such as the Canada-U.S.-Mexico Agreement (CUSMA); the Canada-EUComprehensive Economic and Trade Agreement (CETA); and the Comprehensive and ProgressiveAgreement for Trans-Pacific Partnership (CPTPP). The study concludes by exploring theopportunities to increase Canada’s beef exports and competitiveness in international markets.The analysis indicates that the Canadian cattle/beef sector would benefit from pursuing generalstrategies to increase its competitiveness in foreign markets by promoting its beef, raisingproduction efficiency and reducing production costs, tackling labour shortages, alleviatingregulatory constraints and integrating novel technologies in beef production and processing.The Canadian cattle/beef sector must increase its competitiveness in international markets anddiversify export destinations while maintaining access to the U.S. market. Canada is a major playerglobally, but it needs to increase its competitiveness in, for example, China, Japan, South Korea,Saudi Arabia, Vietnam, Taiwan and the United Arab Emirates as these markets currently relyheavily on beef imports from Australia, Brazil and the U.S., among other countries.It would be critical to encompass strategies tailored to the market characteristics/conditions ofdestination countries, raise the effectiveness of PTAs and stimulate bilateral business/marketingnetworks. This study emphasizes the importance of sustaining market access to the U.S.,enhancing market access to other foreign countries and pursuing pronounced diversificationstrategies in beef exports to mitigate risks and uncertainties in international markets. It alsounderlines the basic requirement of raising competitiveness vis-à-vis other beef-exportingcountries in various international markets. In this context, trade preferences may not necessarilylead to significant increases in Canada’s beef exports to foreign markets when preferential accessis more pronounced for beef exported from other countries. Also, cost reductions should berelatively significant to effectively compete with other beef-exporting countries and realizeincreases in Canada’s beef exports to international markets.

Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef

Characteristic amino acids is an important indicator for evaluating the nutritional value and flavor parameter of beef. To accurately quantify and visualize of arginine and alanine content in beef, the feasibility of visible near-infrared hyperspectral multivariate calibration analysis and data fusion was explored. Three methods were used to select the optimal feature wavelength and fusion multi-level texture information, and to develop the prediction performance of linear, non-linear and neural network models in different signals. Compared to all models, the linear model demonstrated superior performance in terms of characteristic spectral and fused spectral. Among, the more effective prediction performances emerged from CARS-ASM-ENT-PLSR model with RP2 = 0.9211, RMSEP = 0.1252 mg/100 g and RPDp = 3.49 for alanine. The UVE-ASM-ENT-HOM-COR-PLSR model for arginine prediction achieved a good performance of RP2 = 0.8596, RMSEP = 0.8596 mg/100 g and RPDp = 2.62. Finally, visualization plots of arginine and alanine content distribution were generated. This study shows that the data fusion method provides a new approach for rapid evaluation of CAA content.

Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef

Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spectroscopy (GC-IMS), Q Exactive GC-Orbitrap-MS-O (QE-GC–MS/O), combined with sensory evaluation were employed to analyze the flavor endowment of aroma-active compounds in cloves to stewed beef. A total of 173 volatiles were identified in the clove powder (CP), stewed beef with clove (SBC), and stewed beef with salt (SBS), of which 21 volatiles were considered as aroma-active compounds. The concept of flavor endowment of aroma-active compounds in cloves was defined innovatively, and the endowment rate values (ERVs) of stewed beef were calculated. Nine aroma-active compounds in cloves were found to have a flavor endowment effect on stewed beef, while the terpenoids exhibited high ERVs. Despite the low ERV of eugenol, it still significantly impacted the aroma profile of SBC due to its high odor activity value (OAV) and flavor dilution (FD) factor. These volatiles offered mainly the clove, herbal, anise, and floral odor to stewed beef, which was also confirmed by sensory evaluation. These findings indicated that the terpenoids, phenolics and ethers in cloves had a significant influence on the overall aroma of stewed beef through the flavor endowment, which contributed to the precise use of cloves and improved the aroma of stewed beef.

Analysis of Beef Value Addition Practices among Butchers in Dekina, Kogi State, Nigeria

Analysis of Beef Value Addition Practices among Butchers in Dekina, Kogi State, Nigeria

The nutritional value of beef from Polish Red and Limousin cattle breeds maintained by an extensive production system

The nutritional value of beef from Polish Red and Limousin cattle breeds maintained by an extensive production system

Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production

This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production.

Molecular characterization of biofilm producing Escherichia coli isolated from beef value chain in Bangladesh

Molecular characterization of biofilm producing <i>Escherichia coli</i> isolated from beef value chain in Bangladesh

Beef on dairy and sexed semen strategies

The use of sexed dairy semen and beef semen on dairies as tools to generate genetic progress and expand revenue has evolved tremendously over the past decade to the point these tools have become integrated as part of a finely managed pro­cess often referred to as the “sexed and beef” model. Continued improvements in gender-sorting techniques and increased fer­tility of resulting products have enabled this model to evolve to become standard operating procedure for the bulk of com­mercial dairies. Planned use of gender-sorted semen allows for controlled and targeted creation of an ideal number of heifers from a specific genetic source. Reproductive programs that improve fertility of these matings in conjunction with gender sorted product that leads to high dairy heifer ratios leads to the opportunity to utilize beef semen to expand revenue potential of crossbred beef x dairy calves above that of a dairy counter­part. This talk will cover programmatic considerations to drive success of “sexed and beef” programs on dairies utilizing these tools to a) accurately calculate and plan to create heifer needs; b) optimize genetic progress and revenue generation; and c) en­large the value of beef x dairy crossbred sire selection..

EFFECT OF ELASTIN HEDROLYSES ON THE CHEMICAL COMPOSITION AND SOME OXIDATION INDICATORS IN COLD-STORED GROUND BEEF

This study was aimed to investigate the effect of elastin hydrolysates extracted from bovine skin on the chemical composition and some indicators of oxidation in minced beef stored in refrigeration at a temperature of 2 °C for a period of 12 days. The study included 6 treatments T1 (without addition), T2 addition (1000 ppm) of elastin hydrolysates per kg of meat, T3 addition (500 ppm) of elastin hydrolysates per kg of meat, T4 addition (1000 ppm) of collagen hydrolysates per kg of meat, T5 addition (500 ppm) of collagen hydrolysates per kg of meat and T6 addition of the antioxidant BHA (0.01) per kg of meat. the transactions were stored by cold storage for periods 1, 3, 6, 9 and 12 days, and some chemical tests were conducted for them, The results of this study showed that treatments to which elastin hydrolysate was added showed a significant improvement in the chemical composition (moisture, protein, fat and ash) of ground beef stored in cold storage compared to the control treatment. It also showed a significant decrease (P&lt;0.01) in oxidative stress indicators through a decrease in TBA values in chilled ground beef compared to the control treatment. We conclude that the addition of elastin hydrolysate to minced meat stored in cold storage at different storage periods improved the chemical composition of the meat and achieved high antioxidant effectiveness through a decrease in oxidation indicators represented by a decrease in the TBA value. And improve the water holding capacity of WHC, From the above, this study aimed to know the effect of elastin hydrolysate in maintaining chemical properties and reducing oxidation and thus prolonging the period of cold preservation of meat.

The quality and nutritional value of beef from Angus steers fed different levels of humate (K Humate S100R)

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.

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage.

Ginseng is a medicinal plant that has anti-inflammatory, antidiabetic, anticancer, antiobesity, cardioprotective, antioxidant and antimicrobial properties. However, previous reports lack information on the effects of ginseng extract on the shelf life and quality characteristics of muscle foods. Thus, it is essential to determine the effects of ginseng extract on the meat model system to gain valuable insights to improve the shelf life and quality of muscle foods. After determining the in vitro antioxidant activity of ginseng extract, the antioxidant effect of ginseng extract on cooked ground beef was investigated. In vitro antioxidant activity was determined using Fe(III) reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyses, while lipid oxidation, chemical, microbiological and textural changes were determined during 30 days of storage. Cooking loss, proximate composition and textural features were measured after thermal processing. The pH, CIE colour parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould counts were determined during refrigerated storage. The mean values for FRAP expressed as Fe(II) equivalents ((4.7±0.2) mmol/g), DPPH (IC50=(12.11±0.09) mg/mL) and TPC expressed as gallic acid equivalents ((146.0±2.4) mg/g) showed a potential antioxidant capacity of ginseng extract. The addition of ginseng extract increased the cooking loss (p<0.05), but it did not affect the proximate composition of ground beef. It also caused a decrease in pH (p<0.05). Ground beef samples containing 1 % or more ginseng extract had lower TBARS values than control (p<0.05). In addition, LPO values of ground beef with ginseng extract were lower than the control after 30 days of storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould were not found in any of the groups, except in the control, which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. The results show that ginseng extract has an important activity in controlling lipid oxidation and can be used in the meat industry to extend shelf life and microbial stability.

Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers

This study compared carcass yield and cutout value of conventional beef and dairy cattle to high-yielding (HY) and low-yielding (LY) crossbred beef × dairy cattle and identified the contribution of carcass regions to carcass yield andcutout value among beef × dairy crossbreds. Carcasses of conventional beef, beef × dairy crossbred, and dairy cattle were selected according to industry-average slaughter endpoints for their cattle type. Carcasses were fabricated at a commercial processing facility, and weights of carcass components were obtained. Post hoc subsampling was used to segregate HY and LY beef × dairy crossbreds based on subprimal yield. Multiple linear regression was used to assess carcass yield and sub-primal cutout value between the 4 cattle types (n=21 to 26 per cattle type). Beef cattle and HY crossbreds produced 1.59 to 3.04 percentage units greater (P&amp;lt;0.05) subprimal yield than LY crossbreds and dairy cattle. Dairy cattle produced at least 1.16 percentage units more (P&amp;lt;0.05) bone than any other cattle type. Subprimal to bone was not different (P&amp;gt;0.05) between HY crossbreds and beef cattle, and subprimal to fat was lesser (P&amp;lt;0.05) in HY crossbreds than beef cattle. Subprimal cutout value was more than 5 US dollars (USD)/45.4 kg different (P&amp;lt;0.05) between cattle types, which were ranked HY crossbreds &amp;gt; beef cattle &amp;gt; LY crossbreds &amp;gt; dairy cattle. In beef × dairy cattle, subprimal to bone in the round contributed most greatly to an increase (P=0.02), by 3.79 USD/45.4 kg, in subprimal cutout value. Together, these results suggested carcass value of beef × dairy cattle may be maximized when cattle are harvested at a lesser overall fatness than conventional beef cattle and when considerable muscling, especially in the round, is achieved.

DEVELOPING AN INNOVATIVE TRACEABILITY SOLUTION TO TRACE BEEF ORIGIN THROUGH DIFFERENT PHASES OF BEEF VALUE CHAIN USING SMART TECHNOLOGIES

Beef's rising popularity in Pakistan is evident as consumption pattern of people is progressively shifting towards it. Despite this, the beef trade remains constrained due to consumer distrust. A project, imbedded in eco-friendly principles and environmental biology, sought to boost transparency by capturing beef data throughout production, processing, and distribution stages, permitting consumers to trace its origin. A mobile based traceability app MeaTrax was developed and captured data for 311 beef animals, recording essential attributes; breed, color, age, weight and more. This app, with an eco-friendly focus, generated QR codes for consumer access. Results depicted 49.8% slaughter rate for crossbred animals, with Friesian and Sahiwal breeds exhibiting the highest carcass weight and dressing percentage. Conclusively, MeaTrax traceability app was found an innovative technique, using smart technologies to trace origin and other attributes of beef. This innovation was aimed to improve the beef value chain from farm to fork, contributing to enhance food safety.

A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms

To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef. They have substantially impacted pathways related to protein oxidative phosphorylation, fatty acid degradation, amino acid degradation, and peroxisomes in stewed beef. The study identified that Myosin-2, Starch binding domain 1, Heat shock protein beta-6, and Myosin heavy chain four are significantly correlated with the quality characteristics of tea-treated stewed beef, making them potential biomarkers. Green tea (GT), black tea (BT), jasmine tea (JT), and dark tea (DT) led to the downregulation of 20, 36, 38, and 31 metabolites, respectively, which are lipids and lipid-like molecules in the stewed beef. The co-analysis of proteomics and metabolomics revealed that differential proteins significantly impacted metabolites associated with carbohydrates, amino acids, lipids, and other nutrients. This study determined the effects of four types of tea on the quality of stewed beef and their underlying mechanisms, providing valuable insights for applying of tea in meat products. At the same time, it can offer new ideas for developing fresh meat products.