Meat Color Research Articles

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls.

This study investigated muscle tissue in Bos indicus and crossbred bulls to explain differences in meat quality traits. Carcass traits, meat quality parameters, and biochemical and molecular investigations of myofibrillar proteins are described. Methods for evaluating pH, intramuscular fat (IMF), meat color (L*, a*, b*), water losses, tenderness, and molecular biology assays have been outlined. Specific procedures detailing calibration, sample preparation, and data analysis for each method are described. These include techniques such as infrared spectroscopy for IMF content, objective tenderness assessment, and electrophoretic separation of MyHC isoforms. Color parameters were highlighted as potential tools for predicting beef tenderness, a crucial quality trait influencing consumer decisions. The study employed the Warner-Bratzler shear force (WBSF) method, revealing values of 4.68 and 4.23 kg for Nellore and Angus-Nellore (P < 0.01), respectively. Total cooking losses and biochemical analyses, including myofibril fragmentation index (MFI), provided insights into tenderness variations. Muscle fiber types, particularly myosin heavy chain (MyHC) isoforms, were investigated, with a notable absence of MyHC-IIb isoform in the studied Zebu animals. The relationship between MyHC-I and meat tenderness revealed divergent findings in the literature, highlighting the complexity of this association. Overall, the study provides comprehensive insights into the factors influencing meat quality in Bos indicus and crossbred (Bos taurus × Bos indicus) bulls, offering valuable information for the beef industry.

Calpain 1 gene expression in liver tissue and the association of novel calpain 1 single-nucleotide polymorphisms (SNPs) with meat quality in Bali cattle

Abstract. Calpain 1 (CAPN1) is an enzyme that influences meat tenderization, and it is involved in post mortem proteolysis. The bovine CAPN1 gene was chosen as a candidate gene for DNA sequencing to identify novel single-nucleotide polymorphisms (SNPs) in exons 8–10 and assess their associations with meat quality in Bali cattle. In an analysis of 95 Bali cattle, two novel SNPs (g.5327C&gt;T and g.5959C&gt;T) were identified in exons and four novel SNPs (g.5534C&gt;T, g.5807A&gt;C, g.5857G&gt;A, and g.5869T&gt;C) were discovered in introns. Allelic frequency was evaluated, and Hardy–Weinberg equilibrium was found for all SNPs in Bali cattle. The marbling score and intramuscular fat content as determined by ultrasound were associated with g.5869T&gt;C and g.5959C&gt;T. g.5327C&gt;T was associated with pH and meat color in Bali cattle, whereas two other SNPs (g.5869T&gt;C and g.5959C&gt;T) were associated with Warner–Bratzler shear force and meat color. Furthermore, g.5869T&gt;C was associated with linolenic acid content, and g.5959C&gt;T with caprylic and linolenic acid levels. However, intronic SNPs (g.5534C&gt;T, g.5807A&gt;C, and g.5857G&gt;A) did not significantly affect meat quality in Bali cattle. Quantitative real-time PCR of liver tissue revealed that the mRNA expression of CAPN1 significantly differed (P&lt;0.05) among the CT, CC, and TT genotypes. The results suggest that genetic variability in loci within CAPN1 might be associated with meat quality in Bali cattle.

Comparative effects of various dietary selenium sources on growth performance, meat quality, essential trace elements content, and antioxidant capacity in broilers

This study aimed to compare the effects of various dietary selenium (Se) sources (0.5 mg/kg) on performance, meat quality, and antioxidant capacity in broilers as well as essential trace elements concentrations in their blood and tissues. A total of 360 one-day-old male yellow-feathered chickens (37.00 ± 0.17 g) were randomly allocated to 5 diet treatments: the basal diet (CON) and 4 diets supplemented with sodium selenite (SS), selenomethionine (SM), selenium-enriched yeast (SY), and nano-selenium (NS) for 56 d, respectively, with 6 replicates per treatment and 12 chickens per replicate. Dietary Se supplementation did not affect growth performance and carcass characteristics in broilers (P > 0.05). Supplemental SM enhanced the redness in the pectoral muscle compared to CON and NS (P < 0.05). Supplementation of SY and NS improved the concentrations of Se, copper, manganese, and zinc in the serum (P < 0.05). Supplemental SS also elevated the zinc content in the serum (P < 0.05). Broilers fed the SY diet showed increased Se content in the liver and pectoral muscle compared to those fed CON, SM, and NS diets (P < 0.05). Also, SY improved the pectoral muscle Se concentration compared to SS (P < 0.05). Besides, dietary Se supplementation increased the Se content in the thigh muscle (P < 0.05), with SY showing highest Se deposition. Dietary supplementation with SS, SM, and NS improved the activities of total superoxide dismutase and total antioxidant capacity (T-AOC) in the serum (P < 0.05). Supplemental SY also elevated the T-AOC in the serum (P < 0.05). Additionally, SS and SM enhanced the T-AOC in the liver (P < 0.05). In conclusion, supplemental SM affected meat color. Supplementing diets with various Se sources increased antioxidant capacity and Se content in the thigh muscle of broilers, with SY showing a more pronounced deposition efficiency. Besides, diets supplemented with different Se sources had variable effects on the concentrations of essential trace elements in the serum and tissues of broilers.

Bushfire exposure is associated with darker color of beef loin at grading

The effect of bushfires (also known as wildfires) on the Australian livestock industry extends beyond the direct loss of animals and farming assets, with anecdotal reports of increased incidence of dark meat color defects in beef carcasses at grading (AUSMEAT color score >3) from bushfire affected cattle. To understand the association between bushfire exposure and meat color, an investigation using historical MSA (Meat Standards Australia) grading data, pasture data and bushfire data over two bushfire seasons (2018–2019, 2019–2020) was conducted. For bushfire affected beef cattle (n = 451 299), predictive models were developed to estimate the association between bushfire exposure and (1) loin color at grading, and (2) the incidence of ‘dark color’ defects. Both models incorporated bushfire exposure, production, and animal variables, with hierarchical random effects specified as plant/processing date/consignment. For the two predictive models, distance of the animal's originating property from closest bushfire (km), the days the animal was exposed to bushfire, feed type (grass, grain), the use of hormone growth promotants (HGPs; no, yes), the interaction of distance of property from closest bushfire and feed type, and days of bushfire and HGP treatment, were all significant predictors of loin color outcomes (P < 0.05 for all). Model 1 indicated that as distance from closest bushfire decreased, loin from grain-fed animals had darker color (P < 0.001), and that as days of bushfire exposure increased, HGP treatment exacerbated dark color outcomes for grain-fed animals but had little effect on the consistently high color scores of grass-fed HGP treated animals (P = 0.001). For model 2, the highest predicted proportion of dark color defects (11.8 %) was for grass-fed, HGP treated cattle, 10 km from the closest bushfire and exposed to 150 days of bushfire. The lowest predicted proportion of dark colour carcasses (1.3 %) was for grain fed, non-HGP treated cattle, 30 km from the closest bushfire, with no change associated with increasing days of bushfire. Cattle can be categorized in order of increasing susceptibility to dark color defects as a result of being exposed to bushfires; grain-fed cattle with no HGPs were the least susceptible to dark color defects, and grass-fed cattle with HGP treatment were the most susceptible. Remediation strategies are discussed in relation to cattle susceptibility to adverse loin meat color outcomes associated with bushfire exposure.

The Effect of Irradiation on Meat Products.

The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.

Performance, nutrient utilization and meat quality traits in Bos indicus cattle: a meta-analysis examining the effect of residual feed intake.

This meta-analysis aims to investigate the effects of residual feed intake (RFI) phenotype on performance, nutrient utilization and meat quality traits in Zebu (Bos indicus) cattle. Twenty-three peer-reviewed publications with 37 treatment means were included in the dataset. Weighted mean difference analysis compared animals categorized into low RFI (more efficient) versus medium or high RFI (less efficient) groups. Data heterogeneity via meta-regression and subgroup analysis, considering variables such as animal age, sex class, experimental duration, RFI group, dietary concentrate, and estimated metabolizable energy intake were also explored. The predominant genetic group of cattle in the dataset was Nellore (89.18%), followed by Brahman (10.81%). More efficient animals (low RFI phenotype) exhibited less dry matter intake (DMI; P < 0.010) than medium or high RFI animals (-0.95kg vs. -0.42kg/d). Cattle dietary crude protein and fiber digestibility were consistent across RFI groups (P > 0.05), while dietary ether extract digestibility tended to decrease (P = 0.050) in low RFI animals (-13.20g/kg DM). Low RFI animals tended to increased (P = 0.065) ribeye area (REA) compared to the high/medium RFI groups, while carcass backfat thickness (BFT) decreased (P = 0.042) compared to high/medium RFI groups. Moreover, there was an increase (P < 0.001) of 0.22kg in Warner-Bratzler shear force (WBSF) and a reduction (P < 0.001) in the myofibrillar fragmentation index (MFI) in low RFI animals. Meat color parameters (lightness [L*] and yellowness [b*]) and visual marbling scores were consistent (P > 0.05) across RFI groups. In conclusion, Zebu cattle classified as efficient (low RFI) exhibited reduced DMI, which improves their feed efficiency. However, BFT and meat quality parameters such as tenderness (WBSF and MFI) and redness [a*] were compromised by low RFI phenotype, highlighting the challenge of enhancing feed efficiency and meat quality traits in Zebu cattle.

39 Effects of feeding sun-dried bovine rumen contents on growth and carcass quality of New Zealand White rabbits

This research study aimed to investigate the impact of sun-dried bovine rumen contents (SDBRC) on the growth and linear body measurements of New Zealand White rabbits. The experimental rabbits (n=12) were selected from four New Zealand White bucks and subsequently allocated into three distinct treatments, each with specific dietary compositions. The control group was provided with a standard diet of rabbit pellets, while the experimental groups received rabbit pellets supplemented with 30% (Treatment A) and 40% (Treatment B) of SDBRC. All animals were subjected to consistent and meticulous livestock management practices throughout the 12-week experimental period. There were no significant differences in the growth of rabbits given rabbit pellets and 30% SDBRC. However, the live weight gain and final weights of rabbits on 40% SDBRC inclusion were significantly lower than the 30% SDBRC inclusion and the control (P&lt;0.05). Parameters, such as total feed intake, feed conversion ratio, and dressing percentage were not significantly different (P&gt;0.05). The linear body measurements (heart girth, body length, and abdominal circumference), were not significantly (P&gt;0.05) influenced by dietary variations. Carcass weight for the rabbits on 40% SDBRC inclusion was significantly lower than for rabbits on the control and 30% SBDRC inclusion diets (p=0.001). Other carcass parameters such as meat colour and pH exhibited no significant differences across all three treatments (p&gt;0.05). These findings highlight the promising potential of incorporating SDBRC into rabbit diets, particularly up to 30%, without compromising growth performance and carcass characteristic.

Genetic Markers Related to Meat Quality Properties in Fattened HF and HF x Charolaise Steers.

This study involved 45 Holstein and 60 Holstein-Charolaise steers, tailored with specific diets according to breed and rearing systems. DNA genotyping was conducted for DGAT1, LEP, SCD1, SREBF1, and TG genes to investigate their impact on carcass conformation traits, beef quality traits, and sensory quality traits. The results showed associations between the genetic variants and the analyzed traits. Specifically, DGAT1 was found to affect drip loss, meat brightness, and color saturation. The TG gene was associated with marbling and meat color. LEP influenced trim fat and pH levels, while SCD1 was linked to metabolic energy live weight gains, and pH levels. SREBF1 was related to fatness.

Impact of dry aging on quality parameters and microbiological safety of beef

The market of dry aged meat is rapidly increasing. However, few papers report the impact of specific dry aging parameters on quality and microbiological safety of dry aged meat. In this study we assessed the impact of a 90 days dry aging process, performed in a commercial cabinet, on the quality parameters and microbiological safety of Holstein beef loins. Meat pH, colour indexes and fatty acids were stable during the process. Main volatile compounds’ concentration increased over time. Any oxidation of protein residues was detected and the main proteins undergoing proteolytic degradation early in the process were myoglobin, myofibrillar constituents and sarcoplasmic enzymes. The most significant histological changes started at 30 days and striation impairment was observed, not related to oxidative processes. The total bacteria count increased without signs of spoilage, Enterobacteriaceae were not enumerated and few reads of foodborne pathogens were detected by shotgun metagenomic. These results show that when the dry aging process is performed in a dedicated cabinet under strictly controlled process parameters, the microbiological safety of the meat is preserved. Our study provides the first insights of dry aged Holstein loins, whose valorisation would certainly enhance the economic, social and environmental sustainability of the Parmigiano Reggiano food system.

Exploration of Microencapsulation of Arginine in Carnauba Wax (Copernicia prunifera) and Its Dietary Effect on the Quality of Beef.

The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.

Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract

Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16–18:1, c9t11–18:2, C18:2n–6, C20:4n–6, 20:5n–3, 22:5n–3, and 22:6n–3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9–18:1 and t16–18:1 reduced linearly. ƩSFA, ƩBI, Ʃcis– and ƩMUFA, Ʃn–3, Ʃn–6, and ƩPUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.

Kualitas Daging Se’i Babi melalui Aplikasi Tepung Rosela

Se'i meat is a typical meat from East Nusa Tenggara which is made by smoking it. The meat is sliced ​​in small lengths, then smoked until cooked and has a distinctive taste. This study aims to determine the effect of rosella flour (Hibiscus sabdariffa L.) to organoleptic (colour, aroma, taste and tenderness); pH; TPC and E. coli pork. The research method uses a Complete Randomized Design (RAL) consisting of 4 treatments and 4 repetitions. The treatment consisted of P0: pork se’i meat without the addition of rosella flour, P1: pork se’i meat with the addition of rosella flour 0.5%, P2: pork se’i meat with the addition of rosella flour 1%, P3: pork se’i meat with the addition of rosella flour 1.5%. The organoleptic test of colour, aroma, taste and tenderness of pork meat was analysed using the Kruskal Wallis test followed by the Mann Whitney test, while the pH, TPC and E. Coli. analysed using ANOVA followed by Duncan's test to see any differences between treatments. The results showed that the application of roselle flour to pork se'i meat with different concentrations (0.5%, 1% and 1.5%) affected the organoleptic quality (colour, taste and tenderness) but did not affect the aroma of pork se'i meat. The addition of roselle flour can also lower the pH, TPC and E. coli pork. It is concluded that the higher the amount of rosella flour shows good results for the quality of pig meat because it increases the taste and tenderness and lowers the pH, TPC and E.coli of pork se’i.

Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability

The aim of this article is to review applications of modified atmosphere packaging (MAP) in poultry meat. As well as, its effects on the qualitative characteristics and shelf-life stability. Packaging is a harmonized rule of preparing the product for transportation, dissemination, retail, and end-use to ensure safe delivery. MAP is modern packaging that includes air removal (78% N2, 21% O2, and 3% CO2 gas) from inside the casings and replacing them with a single gas or a mixture of gases. The atmosphere with a high concentration of O2 by 80 % leads to off-oxygenating the dye and keeps it from deteriorating on the surface of the meat. O2 causes oxidation of fat and protein, and decreases the quality of meat. The CO2 gas concentration and the casings composition significantly affect the change in the meat pH value. The decrease in oxygen in the packaging alters the meat colour from red to purple to convert the Oxymyoglobin to Deoxymyoglobin. Moreover, the consumer rejects this type of meat with a myoglobin tint. The colour stability using MAP has improved, and the Metmyoglobin configuration rate has decreased. MAP gave less moisture loss. The total and psychrophile bacterial populations in the poultry meat treated with MAP decreased and increased with the progress of storage periods. The TBA value, the peroxide value, and the fatty acid percentage decreased by using the MAP. MAP can be a part of Hurdle's technique to prolong the chicken meat shelf life.

Meta-analysis to predict the effects of probiotics on meat quality of broiler.

The demand for chicken meat has surged globally due to its status as a primary protein source in human diets. However, ensuring high-quality meat products has become an increasingly important subject to consumers. In this study, 21 articles from PubMed and Web of Science databases published between 2005 and 2023 were examined to assess the influence of probiotic supplementation on broiler meat quality. The meta-analysis revealed significant findings across various meat quality parameters. Specifically, probiotics were found to significantly affect meat colour parameters, including redness, yellowness, and lightness, in both breast and thigh meat samples. Moreover, significant differences were observed in parameters such as water-holding capacity (p < 0.001), cook loss (p = 0.047), and shear force (p = 0.025) between control and probiotic groups. However, it's essential to note the considerable heterogeneity among the studies, emphasising the need for a cautious interpretation of the results. Despite this variability, the study underscores the potential of probiotics to positively influence broiler meat quality, highlighting avenues for further research and standardisation in poultry production practices. These findings also contribute to a better understanding of probiotics' role in improving meat quality and meeting consumer preferences for nutritious and high-quality poultry products.

Identification of genes associated with color characteristics of meat and fat tissue of aberdeen-angus cattle

Currently, full genome association studies and identification of candidate genes for economically useful traits in farm animals are topical, scientifically sound and practice-oriented, and fulfill one of the objectives of the Strategy for Scientific and Technical Development of the Russian Federation. This article presents the results of GWAS on color spectral values of meat and fat tissue of Aberdeen-Angus cattle, known for its meat characteristics of high grade. The animals were genotyped on high-density BovineHD Genotyping BeadChip chips containing ≈53,000 SNPs. After quality control, 39,928 remained. By analysis and structural annotation, 25 and 26 candidate genes for meat and fat color were identified, respectively. According to functional annotation, the genes were categorized into 6 groups: nervous system functions, organ development, vascular, joints, metabolic processes and biosynthesis, cellular processes, muscle, tissue and bone, reproduction and embryonic development. The obtained genes were checked through the Animal QTL database, as a result of which 13 genes were confirmed, of which 3 were localized SNPs, in connection with which the LRP2, SCIN and ANTXR1 genes have advantages for their further application in the molecular diagnostics of cattle not only meat, but also dairy productivity.

Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

This study compared the proteomics of beef patties under high‑oxygen modified atmosphere packaging (HiOx-MAP) and vacuum packaging (VP) during heating. The color and oxidation stability of fresh patties, and myoglobin denaturation of cooked patties were also measured. The results suggested that HiOx-MAP patties contained more oxymyoglobin in fresh meat and had higher myoglobin denaturation during heating than VP patties, resulting in premature browning (PMB) during cooking. Proteomic analysis found that the overabundance of proteasome subunit beta type-2 (PSMB2) and peroxiredoxin-2 (PRDX2) in HiOx-55 °C, which can remove the damaged proteins and inhibit oxidation respectively, are of benefit to meat color stability during storage, however, this was still insufficient to inhibit the occurrence of PMB during cooking. The high abundance of lamin B1 (LMNB1) in VP-55 °C can maintain the stability of meat color. This research provides greater understanding, based on proteomic perspectives, of the molecular mechanism of PMB.

Effects of Hemp-Derived Cannabidiol Supplementation on Blood Variables, Carcass Characteristics, and Meat Quality of Goats.

Stress experienced by animals during pre-mortem management handling significantly affects both their welfare and the quality of the meat produced. Using hemp-derived CBD may offer several benefits in alleviating this issue. In this study, we investigated the effects of hemp-derived CBD supplementation on blood variables, growth performance, carcass characteristics, and meat quality in goats. Sixteen crossbred Boer goats were divided into four groups receiving a basal diet supplemented with 0 (control), 0.1, 0.2, or 0.3 mL CBD/30 kg body weight over 90 days. Although growth, carcass characteristics, and pH remained unaffected, CBD supplementation influenced several blood variables. Specifically, dietary CBD at 0.1-0.3 mL increased white blood cell (WBC) counts, while 0.3 mL CBD increased serum total protein, globulin, sodium, and carbon dioxide levels, potentially affecting protein metabolism and electrolyte balance. Over time, significant changes were noted in hematological profiles, kidney markers, protein profiles, and some electrolytes, indicating physiological adaptations. Regarding meat quality, supplementation with 0.2-0.3 mL of CBD linearly improved color redness and stability; moreover, CBD supplementation improved tenderness and textural properties, resulting in a softer meat texture. However, analysis using an E-nose indicated increased ammonia and organic solvent vapors in meat from the higher CBD groups. This study concluded that CBD supplementation up to 0.3 mL of CBD/30 kg body weight beneficially modulated blood biomarkers, meat color, and tenderness without adverse impacts on growth or carcass characteristics in goats.

Effect of vitamin blend supplementation on the oxidative stability and beef quality parameters of Nellore cattle

This study was conducted to investigate the effects of supplementation of B vitamins, fat-soluble vitamins (ADE), and combination of B+ADE on beef quality parameters and antioxidant status. Forty young Nellore bulls were allocated randomly across four treatments: no vitamin supplementation (Control); B vitamins supplementation (B); fat-soluble vitamins supplementation (ADE); and ADE + B supplementation. At the end of a 140-day trial, samples were collected to perform analysis of meat quality parameters and status activity of antioxidant enzymes at 1 h, 24 h, 192 h and 360 h post mortem. Treatments had no significant on pH24h, sarcomere length, meat color (L*, b*, chroma) or fat color (L*, a*, b*) of the longissimus lumborum muscle at 24 h, 192 h and 360 h post mortem between treatments B, ADE or ADE+B in relation to the control treatment. Furthermore, no significant changes were observed in the redox form of myoglobin (OMb, DMb, MMb) 24 h post mortem. However, the ADE and ADE+B treatments resulted in a higher percentage of intramuscular fat in the longissimus lumborum muscle when compared to the control treatment. Greater myofibrillar fragmentation index at 24 h, 192 h and 360 h, higher levels of oxymyoglobin at 192 h and 360 h, lower levels of metmyoglobin at 360 h were detected in the ADE and ADE+B treatments when compared to the control treatment. Furthermore, ADE increased superoxide dismutase (SOD) at 192 h and ferric reducing antioxidant power (FRAP) at 360 h compared to the control treatment, while ADE and ADE+B treatments increased FRAP at 24 h and 192 h, and catalase (CAT) at 192 h Moreover, ADE and ADE+B treatments decreased glutathione peroxidase (GPx) at 24 h and decreased malondialdehyde (MDA) content at 24 h and 360 h when compared to the control treatment. The use of ADE and ADE+B favored the formation of oxymyoglobin, prevented the oxidation of myoglobin, increased the ferric reducing antioxidant power and impaired lipid oxidation at different periods of ageing.

Influence of Pediococcus pentosaceus GT001 on Performance, Meat Quality, Immune Function, Antioxidant and Cecum Microbial in Broiler Chickens Challenged by Salmonella typhimurium.

This study evaluated the effects of Pediococcus pentosaceus GT001 on Salmonella typhimurium (S. typhimurium)-challenged broiler chickens. Two hundred Ross 708 broiler day-old chicks with comparable weight were distributed at random into four treatments with five replicates and ten chicks per replicate. The following were the treatment groups: (B) basal diet (control); (B + S) basal diet and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g; (B + P) basal diet + Pediococcus pentosaceus GT001 at 4.0 × 108 cfu/g; (B + P + S) basal diet + P. pentosaceus GT001 at 4.0 × 108 cfu/g and birds were challenged with S. typhimurium at 1.0 × 107 cfu/g. There was a significant reduction (p < 0.05) in the body weight of the Salmonella-infected birds compared to the other treatment groups. However, the FCRs of the broilers were comparable among the different treatment groups (p > 0.05). The lipid profile and liver function indices measured were significantly enhanced in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) compared to the group that was Salmonella-challenged (p < 0.05) but were similar to those in the control group. The serum antioxidant activities, such as the T-AOC, SOD, CAT, GHS-Px and MDA, were significantly improved in the P. pentosaceus GT001-supplemented groups (B + P and B + P + S) (p < 0.05). The MDA was similar in the B + P and B + P + S groups, but both were significantly lower than the control and the Salmonella groups. The administration of P. pentosaceus GT001 enhanced the lipase and amylase levels in both the serum and intestine of the broilers (p < 0.05). The immunoglobin (IgA, IgG, IgM) and cytokine (IL-10 and IL-6) levels in the serum were significantly higher in the B, B + P and B + P + S treatment groups (p < 0.05). The immune-related organs (bursa and spleen) were significantly influenced in the birds fed with P. pentosaceus GT001. No significant variation was noted among all the dietary treatments in terms of the measured meat quality indices. The small intestinal digesta content of the Salmonella load was below a detectable range after 14 days of infection (p < 0.05). No significant differences were observed among the different treatment groups in terms of the breast pH, drip loss and meat color (p > 0.05). The inclusion of P. pentosaceus GT001 also modified the community structure in the cecum. This indicates that it has health benefits and could be incorporated in the broiler diet.

Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

This study aimed to assess two methodologies (K/S and Krzywicki methods) based on reflectance measurements for estimating the myoglobin (Mb) meat redox forms (deoxymyoglobin, DMb; oxymyoglobin, OMb; and metmyoglobin, MMb), determining their relationship with the CIE color. Different Mb redox reference values were evaluated, and their proportions were estimated in beef longissimus muscle during blooming and display storage. The better reference standards for use in the K/S method were defined as surface reading immediately after meat cutting for 100 % DMb and reading one day after oxidation with potassium ferricyanide for 100 % MMb. Despite being highly correlated (r > 0.92), the K/S and Krzywicki methods produced different pigment proportions. The OMb and MMb obtained by the K/S method were much more consistent with the expected proportion of these pigments during the blooming and oxidation processes. The yellowness (b*) and hue (h) values best described the changes during blooming and were related with OMb formation, while redness (a*) and chroma (C*) were related to the changes in beef discoloration associated with MMb accumulation. This research highlights the importance of analyzing both pigment proportions and colorimetric data in meats, providing unique perspectives on the slight yet crucial changes in meat color.