Changes In Beef Research Articles

Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging

The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 °C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry (via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis. As major results, pairwise comparisons identified C12:0 and C14:0 acylcarnitines as potential biomarkers of the intermediate pHu-muscle, which are related to lipid catabolism for alternative energy metabolism and indicate less protein breakage postmortem. Interestingly, the concentration of arginine at early postmortem aging (3-d) may influence the previously reported improved tenderness in normal and high pHu-muscles. Moreover, upregulation of fumarate, formate, and acetate with increased pHu muscle at 21-d aging indicate more intense tricarboxylic acid cycle, amino acid degradation, and pyruvate oxidation by reactive oxygen species, respectively. These three compounds (fumarate, formate, and acetate) discriminated statistically the muscle with high pHu at 21-d aging. The normal pHu-muscle showed higher concentrations of glycogenolysis and glycolysis metabolites, including glucose, mannose, and pyruvate. Hence, our results enhance knowledge of postmortem biochemical changes of beef within different pHu groups aged up to 21 days, which is essential to understand the mechanisms underpinning bull meat quality changes.

LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem

To explore the underlying mechanisms by which superchilling (SC, −3 °C within 5 h of slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed. M. Longissimus lumborum (LL) muscles from twelve beef carcasses were assigned to either SC or very fast chilling (VFC, 0 °C within 5 h of slaughter) treatments, with conventional chilling (CC, 0 ∼ 4 °C until 24 h post-mortem) serving as the control (6 per group). Biochemical properties and metabolites were investigated during the early post-mortem period. The results showed that the degradation of μ-calpain and caspase 3 occurred earlier in SC treated sample, which might be attributed to the accelerated accumulation of free Ca2+. The metabolomic profiles of samples from the SC and CC treatments were clearly distinguished based on partial least squares-discriminant analysis (PLS-DA) at each time point. It is noteworthy that more IMP and 4-hydroxyproline were found in the comparison between SC and CC treatments. According to the results of metabolic pathways analysis and the correlation analysis between traits related to tenderness and metabolites with significant differences (SC vs. CC), it can be suggested that the tenderization effect of the SC treatment may be related to the alteration of arginine and proline metabolism, and purine metabolism in the early post-mortem phase.

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition.

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

AbstractKnowledge of protein properties is vital for quality assessment in meat systems. This study applied Raman spectroscopy to investigate the relationship between protein oxidation/denaturation and conformational changes in beef during repeated freeze–thaw (RFT). A lower α‐helix and higher β‐sheet content was observed after RFT. The I850 cm−1/I830 cm−1 intensity ratio of tyrosine indicates that tyrosine residues were exposed to the polar environment during RFT. Further, RFT led to increased carbonyl content and surface hydrophobicity, with decreased total sulphydryl content, Ca2+‐ATPase activity and enthalpy of myosin (ΔH1). Subsequently, correlation analysis showed that carbonyl content, Ca2+‐ATPase activity and ΔH1 in beef protein have good correlations with secondary protein structure data, especially ΔH1, which has a strong negative correlation (r = −0.906) with the β‐sheet/α‐helix ratio. Therefore, protein secondary conformation information during RFT has the potential to be used as a parameter for studying the thermal properties of myosin.

Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing

The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMx) and Charolaise×Holstein-Friesian (CHx) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CHx bulls, whereas the lowest was in CHx steers. Beef obtained from CHx was found to be more predestined to short ageing, and LMx required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.

Lipid oxidation and color changes in beef stored under different modified atmospheres

This study aimed to analyze oxidative changes in lipids and the color parameters of beef stored for 7, 14, and 21 days under modified atmospheres (MA) (vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, and 30% CO2 + 70% Ar). Lipids were more susceptible to oxidation during storage in MA containing 80% or 60% O2. Meat samples stored in vacuum packages and MA composed of 40% CO2 + 60% N2 and 30% CO2 + 70% Ar were characterized by minor oxidative changes in lipids. Beef stored in MA containing O2 was more prone to changes in color (decrease in redness, increase in the hue angle). Chroma values and saturation increased in meat samples stored in vacuum packages and MA containing Ar. Beef should be packaged under vacuum or MA containing Ar to minimize lipid oxidation and color changes. Practical applications Color is considered one of the most important quality attributes of meat. Consumers perceive color as an indicator of freshness, which affects their purchase decisions. Changes in meat color result from i.a. lipid oxidation, and their extent is determined by storage time and methods. When meat is stored under modified atmosphere (MA), the gas composition should minimize lipid oxidation and undesirable changes in color. The effect of argon (Ar)-based MA packaging on meat products remains insufficiently investigated. Therefore, MA procedures tested under laboratory conditions and applied in the food industry for preserving beef, and a gas mixture containing Ar, were analyzed in this study. The present findings indicate that Ar can minimize lipid oxidation and undesirable changes in meat color during storage, and they can be used to optimize the composition of gas mixtures for beef packaging.

Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period.

Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteins present in the early postmortem LL and PM proteomes were identified and quantified using tandem mass tag (TMT) labelled, fractionated peptides coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS). The data are supplied in this article and are related to “Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period” by Zhai et al. [1].

Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period

Previous research has indicated that variation in the proteome profile of longissimus lumborum (LL) and psoas major (PM) post-rigor influences meat quality attributes such as tenderness and color stability during retail display. Tandem mass tag (TMT) labeling is a chemical labeling approach using isobaric mass tags for accurate mass spectrometry-based quantification and identification of biological macromolecules. The objective of this study was to use TMT labeling to examine proteome profile variation between beef LL and PM during the early postmortem period (45 min, 12 h, and 36 h). We identified a total of 629 proteins, of which 71 were differentially abundant (fold change > 1.5, P < .05) from three comparisons between the muscles (PM vs. LL at 45 min, 12 h and 36 h). These proteins were mainly involved in oxidative phosphorylation and ATP-related transport, tricarboxylic acid cycle, NADPH regeneration, fatty acid degradation, muscle contraction, calcium signaling, chaperone activity, oxygen transport, as well as degradation of the extracellular matrix. At early postmortem, more abundant antiapoptotic proteins in LL could cause high metabolic stability, enhanced autophagy, and delayed apoptosis, while overabundant metabolic enzymes and pro-apoptotic proteins in PM could accelerate the generation of reactive oxygen species and initiation of cell death. SignificanceLongissimus lumborum and psoas major are two highly valuable cuts in beef carcass exhibiting different quality attributes such as color and tenderness, partly due to their distinct muscle fiber proportion and metabolic property. We characterized the proteomic change of these two muscles at early postmortem using tandem mass tag labeling for the first time, which highlighted the potential relationships between metabolism, cell death, and color stability. Our work provides a new perspective on muscle-to-meat conversion, especially on the potential effect of muscle-specific cell death on meat color stability.

Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying

Plasmalogens are dietary phospholipids with beneficial health effects. In this work, plasmalogen characteristics and changes in beef during boiling, frying, and roasting were comprehensively investigated by liquid-chromatography-mass spectrometry. The alteration of plasmalogen fingerprint during cooking processes was found by untargeted omics approach, in which time of boiling, temperature of roasting, and meat core/surface of frying were responsible for the observed variations. Moreover, the targeted determination of representative plasmalogen species showed significant loss with a temperature- and time-dependent manner in roasting and frying. And frying even showed an extra loss in meat surface compared with core. Furthermore, an artificial neural network-based predictive model elucidated the dynamics of plasmalogen species during cooking. Finally, batter-coating pretreatment was performed to show its protection against plasmalogens loss during frying. These results might provide a potential strategy to better control and improve the quality of functional foodstuffs during cooking processes.

Vascular Rinsing and Chilling Carcasses: Effects on Quality Attributes and Metabolic Changes in Beef

ObjectivesRinse &amp; Chill® (RC) is a process applied early postmortem that provides the ability to manipulate muscle metabolism and can have a positive impact on meat quality traits. This study aimed to evaluate the effect of RC on pH decline, shear force, sarcomere length and cooking losses on different cull dairy cow carcass grades. Investigate the ability of different substrates to modulate contractile response as an indirect measure of metabolic activity on beef early postmortem.Materials and MethodsFor each carcass grade (lean, LE; light, LI), ten carcasses were conventionally chilled (CC) and twelve carcasses were chilled using RC technology (MPSC Inc.). The RC process involved infusion of a chilled isotonic solution (98.5% water; balance: glucose, phosphates, and maltose) through the vascular system, beginning in the arterial and exiting the venous side of the vasculature. Shear force and cooking losses were measured on Longissimus dorsi steaks aged (7 d). Sarcomere length (SL) was determined by a laser diffraction method. Animal served as the experimental unit and data were analyzed with a PROC MIXED procedure. For contraction measurements, a muscle-fiber bundle from the Sternomandibularis muscles (n = 14) was collected from cull dairy cows in a commercial packing plant, 15 min after bleeding. The muscle bundle was attached to a force transducer (FT-302, iWorx, Dover, NH). Stimulation electrodes were used to elicit a supramaximal electrical stimulus at a frequency of 50 V, 0.1 Hz (HCS-100 stimulator, iWorx). Muscle weight was standardized, and length was adjusted to obtain maximum twitch-tension output. After 3 min of rest in a test solution, 200 stimuli were given, and the contractile response was recorded. Four solutions were tested (A = RC, B = Fructose, C = Sodium phosphate, D = Dipotassium phosphate; substrates added at 1% except fructose 1.5%). Descriptive means for initial peak twitch force, final peak twitch force, percentage decline and percentage half-time decline were calculated to determine the response associated with each solution.ResultsRC reduced (P &lt; 0.05) shear force by 51.9% (6.79 kgf CC) and 55.8% (8.50 kgf CC) for LI and LE cows, respectively. LI cows were more tender than LE for CC (6.79 vs. 8.50 kgf; P &lt; 0.05). RC compared to CC had longer SLs (LE: 1.80 vs. 1.44µ; P &lt; 0.05) and LI (1.80 vs. 1.40µ; P &lt; 0.05). Purge and cooking losses were not affected by chilling method. The contractile responses of the muscle after the exposure to the solutions were slightly different. The average percentage decline of peak twitch force was higher for solution B, followed by solutions A, D, C (54.8%, 53.5%, 48.0%, 43.4%, respectively). Furthermore, the same pattern was observed for the average percentage decline at half time of the test (82.5%, 80.4%, 78.1% and 74.7%, respectively).ConclusionPacking plants that harvest cull dairy cows have the potential to dramatically improve tenderness and thereby merchandize a greater amount of whole muscle cuts as a result of the application of the Rinse &amp; Chill®. This improvement may be associated with accelerating postmortem glycolysis, thereby limiting cold shortening, although enhanced proteolysis may also be involved. Continuous electrical stimulation of isolated muscle-fiber bundles while being soaked in selected test solutions led to decreased and somewhat varied contractile force responses suggesting the potential to modify muscle metabolism.

Effect of ultrasonic‐assisted brining on mass transfer of beef

AbstractThe objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and 12.7 W/cm2) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining process. Changes in the salt and moisture contents in brined beef showed that ultrasound treatment had a positive effect on the mass transfer during brining process. The high correlation between the weight changes of beef and treatment time indicated that the mass transfer kinetics model could be used to evaluate the weight changes of beef during ultrasonic‐assisted brining process. The increase of NaCl diffusion coefficients calculated by the Fick's second law suggested that ultrasound treatment could accelerate the NaCl diffusion into beef (p &lt; .05). The binarized images visualized the increments of NaCl solution in beef by ultrasonic‐assisted brining. These results provided a basis for the ultrasound application in rapid brining of meat products.Practical applicationsUltrasound as a novel and promising technology has some potential advantages in meat processing. This research showed that ultrasound treatment could contribute to the mass transfer during brining processing, and enhanced the NaCl diffusion into beef. The binarized images visualized the quantity of NaCl solution in beef treated with ultrasound. Therefore, ultrasound could be considered as an effective method to accelerate the brining process of meat products.

Analisis Permintaan dan Elastisitas Daging Sapi pada Tingkat Rumah Tangga

This study aims to determine the level of beef demand, the factors that affect beef demand and measure and identify the role of the elasticity of factors that affect beef demand. Sampling is done by simple random sampling. The data analysis method used is qualitative (descriptive) and quantitative analysis. The results showed that the demand for beef at the household level in Sei Sikambing B village, the average beef consumption was 2.2 kg / month. Simultaneously the test results show that the variable beef prices, fish prices, chicken meat prices, egg prices, the level of household income, the number of family members, and taste have a real impact on the amount of beef demand at a 95% confidence level. On the price of partial fish, the price of chicken cuts, the level of household income and tastes significantly influence the demand for beef at a 95% confidence level, while the variable beef prices, egg prices, and the number of family members do not significantly influence the demand for beef meat at the level 95% confidence. From the estimation that the determination value (R2) of 67.8% variation of the seven variables can explain the amount of beef demand, while the remaining 32.2% is influenced by other variables. Beef demand is not elastic to changes in beef prices.Keywords: Demand, Elasticity, Price, Beef, Income

The influence of recession and income strata on consumer demand for protein sources

ABSTRACTThough meat products are considered the primary sources of protein in the U.S., people consume a variety of protein sources including meat, fish, eggs, dairy products and beans. This study expands the typical meat demand study by including alternate protein sources. We implement state-space modelling and Bai-Perron tests to examine structural change in U.S. expenditure patterns on protein sources across pre- and post-recessionary periods. Results are integrated into a Time-Varying Almost Ideal Demand System (AIDS) including beef, pork, poultry, fish and seafood, eggs, dairy products, dried beans, and an ‘other meat’ composite. Expenditure elasticities generally become relatively more elastic post-recession for protein sources across all income quintiles, with the largest changes in beef and pork. The lowest income group exhibits the least change in own-price and in expenditure elasticities, likely an indication of already limited flexibility.

Vascular Rinsing and Chilling Carcasses: Effects on Quality Attributes and Metabolic Changes in Beef

ObjectivesRinse & Chill® (RC) is a process applied early postmortem that provides the ability to manipulate muscle metabolism and can have a positive impact on meat quality traits. This study aimed to evaluate the effect of RC on pH decline, shear force, sarcomere length and cooking losses on different cull dairy cow carcass grades. Investigate the ability of different substrates to modulate contractile response as an indirect measure of metabolic activity on beef early postmortem.Materials and MethodsFor each carcass grade (lean, LE; light, LI), ten carcasses were conventionally chilled (CC) and twelve carcasses were chilled using RC technology (MPSC Inc.). The RC process involved infusion of a chilled isotonic solution (98.5% water; balance: glucose, phosphates, and maltose) through the vascular system, beginning in the arterial and exiting the venous side of the vasculature. Shear force and cooking losses were measured on Longissimus dorsi steaks aged (7 d). Sarcomere length (SL) was determined by a laser diffraction method. Animal served as the experimental unit and data were analyzed with a PROC MIXED procedure. For contraction measurements, a muscle-fiber bundle from the Sternomandibularis muscles (n = 14) was collected from cull dairy cows in a commercial packing plant, 15 min after bleeding. The muscle bundle was attached to a force transducer (FT-302, iWorx, Dover, NH). Stimulation electrodes were used to elicit a supramaximal electrical stimulus at a frequency of 50 V, 0.1 Hz (HCS-100 stimulator, iWorx). Muscle weight was standardized, and length was adjusted to obtain maximum twitch-tension output. After 3 min of rest in a test solution, 200 stimuli were given, and the contractile response was recorded. Four solutions were tested (A = RC, B = Fructose, C = Sodium phosphate, D = Dipotassium phosphate; substrates added at 1% except fructose 1.5%). Descriptive means for initial peak twitch force, final peak twitch force, percentage decline and percentage half-time decline were calculated to determine the response associated with each solution.ResultsRC reduced (P < 0.05) shear force by 51.9% (6.79 kgf CC) and 55.8% (8.50 kgf CC) for LI and LE cows, respectively. LI cows were more tender than LE for CC (6.79 vs. 8.50 kgf; P < 0.05). RC compared to CC had longer SLs (LE: 1.80 vs. 1.44µ; P < 0.05) and LI (1.80 vs. 1.40µ; P < 0.05). Purge and cooking losses were not affected by chilling method. The contractile responses of the muscle after the exposure to the solutions were slightly different. The average percentage decline of peak twitch force was higher for solution B, followed by solutions A, D, C (54.8%, 53.5%, 48.0%, 43.4%, respectively). Furthermore, the same pattern was observed for the average percentage decline at half time of the test (82.5%, 80.4%, 78.1% and 74.7%, respectively).ConclusionPacking plants that harvest cull dairy cows have the potential to dramatically improve tenderness and thereby merchandize a greater amount of whole muscle cuts as a result of the application of the Rinse & Chill®. This improvement may be associated with accelerating postmortem glycolysis, thereby limiting cold shortening, although enhanced proteolysis may also be involved. Continuous electrical stimulation of isolated muscle-fiber bundles while being soaked in selected test solutions led to decreased and somewhat varied contractile force responses suggesting the potential to modify muscle metabolism.

Linear correlation between pH value of stimulated beef and electrical current intensity

ABSTRACTThe aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the function of electrical current intensity changes and its change during electrical stimulation. Mathematical linear correlations of the y = ax ± b type were demonstrated between pH values at 2, 6, and 24 h postmortem and the initial (Ii) and ultimate (Iu) electrical current intensity values, the difference between them and the initial pH values determined before electrical stimulation. High multiple correlation coefficients (R2 = 0.416, α ≤ 0.001) between Iu and pH values 24 h post-slaughter enabled concluding that there is a possibility to predict a pH value of stimulated carcass with high accuracy, and thus also beef quality, based merely on the ultimate electrical current intensity values.

Proteome changes of beef in Nellore cattle with different genotypes for tenderness

In the present study, 155 Nellore cattle were genotyped for the CAPN4751 and UOGCAST polymorphisms and phenotyped for shear force (SF) at 1, 7 and 14days aging. The effects of different genotypic combinations were evaluated on the Longissimus muscle proteomic profile using 2DE and mass spectrometry. A significant association was found between genotypes for UOGCAST and CAPN4751 and meat tenderness. The CC genotype for both markers was favorable for lesser shear force than TT. A total of 40 spots showed significant differential expression profiles (P<0.05), of which eight had a main effect for the CAPN4751 marker, 11 for UOGCAST, two for both markers, and 19 had interactions between markers, including myosin (MYL1, MYL2, MYLPF and MYL6B), actin (ACTA1 and CAPZβ), troponin (TNNT1 and TNNT3) and heat shock proteins (HSPB6, HSPB1 and HSP70-2). The results demonstrated that UOGCAST and CAPN4751 genotypes led to variability on the expression of proteins that are involved in muscle metabolism, and consequently affect meat tenderness.

Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5days. Different fluorescent compounds of interest in the oxidation process were detected in meat, namely tryptophan residues, Schiff bases and porphyrins. Tryptophan intensity fluorescence increased with 14days of VC; while Schiff bases intensity increased (P<0.05) in beef samples stored under VC-56 and in all samples after AE-5days. Porphyrins increased (P<0.05) gradually with the extension of vacuum storage time, but were degraded in beef with long vacuum storage and 5days of AE. Higher levels of porphyrins in beef under VC were correlated (P<0.05) with lower redness and higher TBARS after AE-5. This study revealed the potential of fluorescence signals to detect oxidative changes in beef under different storage conditions using a fast and nondestructive method such as fluorescence spectroscopy.

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Abstract This study investigated the effects of different cooking methods, namely water bath cooking (WB), short time ohmic cooking (STOH) and long time ohmic cooking (LTOH) on color, cooking loss, shear force value and proteome changes in beef M.longissimus dorsi at the same endpoint temperature of 72 °C. The cooking loss and shear force value of the ohmically cooked meat were significantly lower ( P 0.05 ) and redness a* value was significantly higher than that of the WB cooked samples. Proteomics analysis showed that ohmically cooked meat had less protein damage than those of WB cooked ones. Seventeen protein spots of differential abundance in two-dimensional gel electrophoresis (2-DE) image between STOH and WB cooked samples were successfully identified, and thirteen protein spots between LTOH and WB cooked samples were identified. Most of them belong to myofibrillar and sarcoplasmic proteins and may be related to changes of meat quality parameters. Industrial relevance During thermal processing, proteins, the primary constituents of meat, undergo structural modifications such as oxidation, degradation, denaturation and aggregation. These changes of proteins have important effects on the quality of the final meat products, such as color, tenderness and flavor, and ultimately affect meat palatability and acceptability. Nowadays, innovation is necessary in developing new cooking methods to meet the industrial demand for more efficient production and consumer's demand for higher quality and safer meat products. Ohmic cooking, also known as electric resistance cooking, relies on the heat that is generated when electrical current passes directly through conductive foodstuff to cook the food. Compared to conventional cooking, ohmic cooking has the advantages of much shorter cooking time, higher yield and more uniform heating distribution, and ohmically cooked meat has superior color, higher tenderness, etc. Therefore, as a potential food processing technology, ohmic heating not only increases energy efficiency, but also improves meat quality. In this study, two-dimensional gel electrophoresis and tandem mass spectrometry were used to investigate the quality and proteome changes of beef M.longissimus dorsi following ohmic cooking and water bath cooking, and the results indicated that protein damages in ohmically cooked meat were much less than that of water bath cooked ones, and this might contribute to the lower cooking loss, higher tenderness and better color in ohmically cooked meat. The results of the study suggested that ohmic cooking has a great potential in industrial production of meat products.

Pathomorphological changes of beef at sarcocystis

The pathomorphological changes of beef that obtained from young cattle II category of fatness and lean are shown. Marked The destruction of muscle tissue (necrotic changes in the form of fragmentation, lysis of muscle fibers, presence of brown pigment lipofuscin in the individual fibers) are marked at sarcocystis. Much of sarcocystis has undergone degeneration in slaughter products near the not changed, accompanied by inflammatory processes and cell infiltration

Managing the herbage utilisation and intake by cattle grazing rangelands

Rangelands throughout the world provide clean water, fix solar energy in plants, sequester carbon, and offer recreational opportunities, with other ecosystem goods and services, including food from wild and domestic herbivores. Grazing rangelands with cattle requires constant management to balance the economic sustainability of the farm with other ecological services that rangelands provide. The challenges in management arise from the diversity of the rangeland forage resources at extremely large spatial and temporal scales. To be able to predict the performance of cattle grazing in extensive rangeland environments, estimating herbage intake is paramount because it quantifies energy intake and performance. Nutrient demand is the major driver of herbage intake, and characteristics of the sward and terrain of the landscape dictate how this demand is met. System models that integrate changes in weather patterns and herbage over long periods of time will allow farmers and scientist to monitor changes in herbage mass and utilisation. Dynamic models that include herbage growth components sensitive to weather patterns and animal demands are needed to predict how long-term changes in beef herd management will affect performance and range condition. Vegetation indexes captured across biomes with satellites can accurately quantify the dynamics of aboveground net primary production and changes in nutritional value with confidence. The computer software, PCRANCH, is a program for simulating cow–calf herd dynamics over long periods of time. The models within the PCRANCH software can simulate herbage growth and animal utilisation at large spatial and temporal scales needed for rangeland management and allow ranchers to evaluate the impacts of management on other ecological services. Knowing the long-term impact of management changes on swards enable ranchers to anticipate the ecological and economic benefits of improvements or demonstrate a protection of current ecological services.