Cooking Loss Research Articles

Comprehensive estimation of overfeeding influence on goose meat quality

ABSTRACT 1. The aim of this research was to explore the influence of overfeeding on goose meat quality in foie gras production. Forty Tianfu Meat Geese were averagely separated into normal-feeding group (control group) and overfeeding group (force-feeding group), randomly. After overfeeding, the breast muscle and leg muscle were collected, and then the determinations of meat quality variables were performed. The cluster analysis, principal component analysis (PCA) and partial least square-discriminate analysis (PL-SDA) were performed to comprehensively estimate the influence of overfeeding on goose meat quality. 2. Overfeeding increased the weights of breast muscle and leg muscle (p < 0.05), increased L*, a* and b* values of breast muscle and leg muscle (p < 0.05), increased the hardness values of breast muscle and leg muscle (p < 0.05), decreased the cooking loss of breast muscle (p < 0.05). In nutritional variables, overfeeding increased the contents of crude fat of breast muscle and leg muscle (p < 0.05). In breast muscle, overfeeding increased the contents of Ala, Tyr, Lys and Val, and decreased the contents of Arg and Phe (p < 0.05); in leg muscle, overfeeding decreased the contents of Asp, Glu, Ser, Ala, Tyr, Val, Phe, Ile and Leu, and increased the contents of Arg, His and Lys (p < 0.05). In fatty acids composition, the contents of C14:0, C16:1, C16:0, C18:2n6c, C18:1n9c, C18:0 and C20:0 of breast muscle significantly increased after overfeeding (p < 0.05). PCA and PLS-DA suggested that overfeeding had significant influence on the meat quality of the breast muscle and leg muscle. 3. In conclusion, overfeeding improved the meat quality of overfed geese.

Exploring the gelation potentials of chicken heart batter: From by-product to product

Exploring the gelation potentials of chicken heart batter: From by-product to product

Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread.

Impact of Ultrasound-assisted Cooking and Endpoint Core Temperature on Physicochemical and Microbiological Properties, and Oxidative Stability of Beef

This research aimed to investigate the impacts of different cooking methods (B; Boiling, US; Ultrasound-assisted slow boiling, UF; Ultrasound-assisted fast boiling) and endpoint core temperatures (ECT; 68°C, 74°C, and 80°C) on the oxidative stability, physicochemical, and microbiological properties of beef during refrigerated storage. The results demonstrated that UF application resulted in the lowest cooking loss (CL) at 74°C ECT. The US application caused a lower water activity (aw) compared to B. The lowest oxidation-reduction potential (ORP) levels were determined in UF, whereas the US had the highest ORP levels. Ultrasound-assisted cooking did not affect pH, yeast-mold and total mesophilic aerobic bacteria (TMAB) counts. On the other hand, UF and US caused an increase in total coliform counts compared to B. According to the results of lipid hydroperoxide (LPO) and thiobarbituric acid reactive substances (TBARS), UF application was more effective in preventing lipid oxidation compared to US and B. pH, CL, ORP, hue angle (hab) and b* values increased as the ECT increased, whereas aw, a*, chroma (C*ab) and browning index (BI; inner) values decreased. In addition, beef pieces cooked at 74°C or 80°C ECT had lower L* values, TMAB, and total coliform counts, and higher TBARS and LPO values than those cooked at 68°C ECT. 74°C was more effective in controlling microbiological changes, whereas 68°C was a better ECT for maintaining oxidative stability. In conclusion, UF has the potential to be an effective processing technology for improving oxidative stability and physicochemical properties of beef.

Molecular regulatory mechanisms of dietary supplementation with Allium mongolicum Regel powder to improve muscle development and meat quality in Angus calves.

Supplementing animal feed with Allium mongolicum Regel powder (AMRP) additives can promote muscle production and improve meat quality. Here, we explored the effects of dietary AMRP supplementation on the performance, meat quality, and muscle transcriptome profile of Angus calves. Twelve healthy black Angus calves (female, average body weight = 280.4 ± 15.74 kg, average age = 14 ± 0.6 months) of the same genetic background were randomly assigned to two feed groups: control (CON), basal diet without any supplementation, and AMRP, basal diet supplemented with 20 g of AMRP per calf per day. In general, compared with the control group, dietary AMRP supplementation significantly increased the longissimus thoracis muscle area (p=0.027) and pH24h (p= 0.027) but significantly reduced Warner-Bratzler shear force (p=0.009) and cooking loss (p<0.001). Moreover, 1,284 differentially expressed genes (DEGs) were identified in AMRP-supplemented Angus calves. Pathway analysis revealed that the DEGs were involved in multiple pathways related to muscle development and fat deposition, such as the focal adhesion and MAPK pathways. Dietary supplementation of AMRP improved muscle growth and development in Angus beef cattle, as well as significantly modulated meat quality, and this modulation may affect signaling pathways by influencing the expression of key genes. Our results provide new insights into the development of the meat industry and, most importantly, analyze the mechanism by which AMRP regulates muscle development and improves meat quality at the molecular level.

Lamb Performance and Meat Quality: The Impact of Chromium in High-Concentrate Diets and Its Molecular Effects on Skeletal Muscle During Finishing Phase.

Chromium is an essential trace mineral in insulin-mediated glucose metabolism, potentially affecting protein synthesis and improving performance and meat quality. This study aimed to assess the impact of chromium on performance, carcass characteristics, meat quality, and the gene expression in the skeletal muscle of lambs fed a high-concentrate diet. Sixteen just just-weaned Dorper × Santa Inês crossbred lambs, weighing 24.95 ± 1.97 kg, were allocated into a control group, a basal diet without chromium in the diet supplementation (CTL) or chromium supplementation (Cr3.0), with the addition of 3.0 mg of chromium per kg of dry matter (Cr3.0DM). The animals were housed in individual pens and fed a diet comprising 6% forage and 94% concentrate for 60 days. We evaluated average daily gain (ADG), dry matter intake (DMI), feed efficiency (FE), carcass characteristics, meat quality, and muscle transcriptome. Chromium supplementation increased ADG (P = 0.048) and tended to improve FE (P = 0.08). Further, chromium supplementation increased kidney, pelvic, and heart fat (P ≤ 0.05). In meat, a reduction in cooking losses and an increase in shear force were observed in the meat of lambs treated with chromium-treated lambs (P ≤ 0.05). Transcriptome analysis revealed 21 differentially expressed genes, with 9 downregulated genes, including COX6C, TMED5, ODC1, HNRNPA1, and 12 upregulated genes, such as RPL39, RPL35A, RPS25, NSA2, RRM2, GCNT1, associated with pathways of ribosome biogenesis, protein synthesis, collagen remodeling, and fat metabolism. In conclusion, dietary chromium supplementation at 3.0 mg/kg DM can improve performance and efficiency without affecting carcass characteristics. In meat, chromium reduced cooking losses, potentially increasing its juiciness, but reduced its juiciness-related tenderness, negatively impacting the tenderness of the meat.

EFFECT OF DIFFERENT FEEDING LEVELS ON PHYSICO-CHEMICAL TRAITS FOR MAIN CARCASS CUTS OF PEKIN DUCKS IN KURDISTAN REGION OF IRAQ

The objective of this study was to investigate the effect of different feeding levels (0%, 25%, and 50%) of alfalfa pellet ration (APR) (47% alfalfa) on the main carcass cuts Physico-chemical traits of Pekin ducks (Anas platyrhynchos). A total of 270 one-day-old ducklings were used. The birds at seven-day-old were assigned to 9 indoor pens of (2.2×1m) with outdoor and swimming pool (9.8×1m). Each pen represented an indoor replicate with 30 ducklings. The feeding program for Pekin Duck group treatments with (APR) (47% alfalfa) was used as a replacement to the basal diet at different percentages (0%, 25%, and 50%) for control (T0), first (T1) and second (T2) groups, respectively. At the end of the rearing period at 49 days, 6 birds (3male+3female) were randomly selected from each treatment, slaughtered and each breast and thigh muscle were excised for meat quality analysis. The results showed that treatments and sex did not significantly influence meat Cholesterol content, and most results for each of cooking loss, color, pH, chemical composition, and amino acid profile of the meat. In contrast, the treatments and sex had a significant effect on most for each fat-soluble vitamins, water-soluble vitamins, and fatty acid profiles. In general, feeding ducks with a 25% of APR improved the color of breast, and fat-soluble vitamins with Cholesterol in both breast and thigh muscle while feeding ducks with a 50% APR improved most Physico-chemical traits.

Polymorphism of MyoG Gene in Sheep and Its Association with Meat Quality Traits

Background: At present, our mutton production cannot keep up with the needs of consumers. This study aims to analyze the polymorphism of intron II in the MyoG gene of sheep and investigate its relationship with production traits. It hopes to provide some theoretical research on the supply of mutton in China to serve the production of mutton. Methods: Five breeds of sheep, including Small-tailed Han sheep, Large-tailed Han sheep, Yuxi fat-tailed sheep, Mongolian sheep and Lanzhou Large-tailed sheep, were selected as the subjects. The Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) technique was used to genotype the intron II of the MyoG gene. Meat samples were collected from the back of the sheep to determine drip loss, shear force, moisture content, cooking loss and colour. The genetic diversity of the MyoG intron II in the sheep population was calculated using Popgene software and the association between different genotypes and sheep growth traits was analyzed using SPSS 17.0 software. Result: The results showed that both Small-tailed Han sheep and Lanzhou Large-tailed sheep had three genotypes in the MyoG intron II: AA (368, 540 bp), AB (908, 368, 540 bp) and BB (908 bp). Large-tailed Han sheep, Yuxi fat-tailed sheep and Mongolian sheep had two genotypes in the MyoG intron II: AB (908, 368, 540 bp) and BB (908 bp). The association analysis showed that individuals with the AA and BB genotypes had significantly higher moisture content in their meat than individuals with the AB genotype (p less than 0.05). The cooking loss in the meat of individuals with the AB and BB genotypes was significantly higher than that of individuals with the AA genotype (p less than 0.05). The colour of the meat in individuals with the AA genotype and AB genotype was significantly higher than that in individuals with the BB genotype (p less than 0.05). In conclusion, the polymorphism studied provides valuable information for improving the production performance of sheep.

Impact of Dietary Mineral and Vitamin Supplementation on Meat Quality and Nutritional Profile and Gene Expression in Goats

ABSTRACTThis study investigated the impact of dietary supplementation with different forms of minerals and vitamins on growth, carcass cum meat qualities, and gene expression in Barbari goat kids. Four groups of goat kids (six kids in each group) of 6–7 months were fed different diets for 120 days: a basal diet (Group A), a basal diet with vitamins and inorganic minerals (Group B), a basal diet with vitamins and organic minerals (Group C), and a basal diet with vitamins and nano minerals (Group D). Growth parameters, carcass, meat qualities, and expression of genes relevant to growth, metabolism, antioxidant activity, and myogenesis were assessed. Significant differences (p &lt; 0.05) were observed among the groups in growth and carcass quality. Meat from supplemented groups had a lower cooking loss (except Group B) and higher pigments and vitamins. Group D had lower (p &lt; 0.05) meat yellowness, and Group C had higher shear force. Significantly (p &lt; 0.05) higher Fe, Zn, and Se were recorded in Group C and D meats. Fatty acid profile of meat was significantly (p &lt; 0.05) affected by dietary treatments, and Group D meat had higher (p &lt; 0.05) saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), and n‐6 PUFA. The supplementation influenced the expression of the studied genes.Practical Application: Intake of desirable macro‐ and micronutrients through dietary means is always preferred over supplements. Meat, including from goat, rich in unsaturated and polyunsaturated fatty acids, omega fatty acids, Fe, Zn, Se, and vitamins A and E, can help address nutritional deficits and wellbeing, thus having a greater consumer preference and market potential. The present research showed that the supplementation of vitamins and organic and nano trace elements increased their contents in meat, besides improvements in animal growth, muscle mass, and fatty acid profile. Higher costs of organic and nano‐minerals may be a limiting factor for their application in goat production. However, this could be countered by upscaling their production, better absorption, bioactivities, animal growth performance, desirable meat quality and healthier nutrient profile, lower dose rate, and eco‐friendly nature. The upregulation of the studied genes indicates interaction between supplemented micronutrients and genes, besides highlighting the possible mode of action. Thus, this approach could be very promising in the production of meat with an improved fatty acid profile and rich in trace elements and vitamins.

The addition of partially Pregelatinized sago starch and red Rice-sago fibre mixture on the functional properties of sago Analog Rice produced through extrusion

Abstract Partially pregelatinized sago starch (PPSS) and a red rice-sago fibre mixture were investigated for their effects on the functional properties of sago analog rice. Five PPSS:sago starch ratios were tested, each mixed with 33% red rice and 7% sago fibre. Extrusion was performed without precooking using specific process conditions. The addition of 15% PPSS resulted in the lowest cooking loss and improved texture. Sago analog rice had higher crude fibre content than red and white rice due to the sago fibre. X-ray diffraction revealed the formation of intrahelical V-type complexes between sago analog rice and red rice via non-covalent bonds. Various properties were analysed and compared with those of red and white rice.

Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles.

Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles.

Goose Meat: Salting/drying effect on nutritional value, physicochemical and sensory properties

Objective: In Kars and Ardahan, where climatic conditions are suitable for goose farming, the consumption of goose meat has been an integral part of local cuisine for generations. In conventional production, salting and drying play pivotal roles in enhancing flavor and preserving goose meat. This study aimed to identify the nutritional, physicochemical, and sensory properties of goose meat subjected to different salting and drying levels. Materials and methods: In this study, 16 naturally reared geese were collected from Hanak district of Ardahan province. Traditional cooking methods prevalent in the region, classical boiling and oven cooking, have been applied without the use of salt, spices, or food additives. Breast muscle samples were used for each treatment group. Subsequently, various analyses of physicochemical properties and nutritional parameters, including salt content, dry matter, pH, protein, fat, cooking loss, mineral content, and cholesterol level, were conducted for the raw and/or cooked samples. Sensory analysis was performed to assess the acceptability of the samples. Discussion and results: According to the results obtained, the most abundant minerals in the goose meat samples were determined as sodium (Na), potassium (K), phosphorus (P), magnesium (Mg), and iron (Fe), respectively. The amount of salt and drying time significantly affected cooking loss (P &amp;lt; 0.01). Additionally, it was found that different salting and drying levels significantly affected the overall consumer acceptability of goose meat (P &amp;lt; 0.01). Finally, it was concluded that the optimization of traditional salting and drying techniques not only enhances the flavor and shelf life of meat, but also plays a crucial role in meeting consumer demands for quality and nutritional value. Keywords: dry-cured; goose meat; nutrition; salting; sensory assessment; traditional meat product

Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef.

This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products.

Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.

Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.

Effect of lairage time on stress in dromedary camels "Camelus dromedarius" from the El-Oued region (Algeria) and its impact on meat quality.

The effect of lairage time on animal stress and its impact on meat quality were evaluated on 14 male dromedaries of the Sahraoui population, raised in the El-Oued region, aged from 12 to 18 months. The animals were divided into two groups according to the lairage time: from 1 to 8 h (G01) and for 48 to 96 h (G02). At the end of the holding period, physiological stress parameters were measured (heart rate, rectal temperature, cortisol, creatine phosphokinase, and glucose levels). Longissimus Lumborum muscle taken at 24 h postmortem was used to assess meat quality parameters (pH, moisture, dry matter and mineral content, water-holding capacity, cooking loss, myoglobin content, myofibrillar fragmentation index and the electrophoretic profiles of myofibrillar and sarcoplasmic proteins). Only cortisol level and pH showed a significant difference between the two groups. Negative correlations were observed between cortisol and both pH and cooking loss. Principal component analysis showed that animals subjected to short-time lairage were characterized by high cortisol and plasma glucose levels and meat with low pH, mineral content, and moisture. The data suggest that controlling the lairage period in terms of duration and conditions is essential for ensuring consistent and high-quality dromedary meat.

Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour

This study investigated the quality characteristics of gluten-free noodles produced by adding pregelatinized rice flour prepared using three different drying methods: hot air drying (HD), freeze drying (FD), and twin-screw extruder drying (ED). HD and FD samples were prepared by steam gelatinizing rice flour for 30 min and drying at 65 °C or freeze drying, respectively. The color of noodles with added pregelatinized rice flour showed a decrease in lightness (L*) and an increase in yellowness (b*) in the order of HD, FD, and ED. The texture characteristics showed that the experimental groups with added pregelatinized rice flour had higher hardness, and the ED-15 sample exhibited the highest values for springiness, cohesiveness, gumminess, and chewiness. The tension profiles of cooked noodles were found to be in the order of wheat (0.312 N), ED-15 (0.158 N), FD-15 (0.145 N), and HD-15 (0.133 N). The cooking loss (turbidity) of the noodles made with pregelatinized rice flour ascended in the order of wheat (0.160), ED-15 (0.507), FD-15 (0.765), and HD-15 (1.172). Therefore, pregelatinized rice flour produced through twin-screw extrusion drying is deemed suitable for the production of gluten-free noodles. The results of this study show that gluten-free noodles can be made without gluten by using pregelatinized rice flour.

Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species.

Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with high protein content, low fat concentration, low activity of endogenous protease (cathepsin B, cathepsin L, cathepsin D, calpain and serine protease) and low TVB-N showed better gelling capacity and gel properties. However, the 3D printability of surimi was more relevant to apparent viscosity. The surimi with viscosity between 5000 Pa·s and 12,000 Pa·s yielded better printing performance as indicated by higher printing accuracy than 97% and less cooking loss. This study clarified the effects of marine fish types on the corresponding surimi gelation and gel properties, and successfully established relationships between surimi properties and 3D printing performance, thus providing new insights on exploring new surimi sources and developing 3D surimi printing techniques.

Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers

This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers.

A low-protein soybean-free diet improves carcass traits and meat quality and modulates the colonic microbiota in Daweizi pigs.

Soybean meal is an excellent protein source and is widely used in pig feed. However, the Americas account for more than 80% of global soybean production, so European and Asia swine production largely depends on soybean imports. The use of safe and functional unconventional feed sources can effectively alleviate worldwide protein shortage problems. Here, we formulated a low-protein soybean-free diet (LPNS) for growing and fattening pigs using rice, potatoes, tea, and other unconventional feed sources. Thirty-six healthy Daweizi pigs (average body weight 23.60 ± 1.34 kg) were raised under the same conditions and randomly assigned to two dietary treatments: (1) Con group, corn-soybean base meal; (2) LPNS group. When the average weight of pigs in the group reached 85 kg, two pigs per pen were randomly selected and euthanized for collection of the colonic digesta and carcass traits and for meat quality determination. Compared with the corn-soybean based diet, the LPNS diet decreased the average daily gain (ADG) and feed conversion ratio (FCR) of Daweizi pigs but had a lower cost per kilogram of gain. In addition, the LPNS diet significantly increased leanness and decreased the fat-skin rate and bone rate of Daweizi pigs. The cooking loss of meat decreased, and unsaturated fatty acids such as C22:6 and n-3 PUFA significantly increased in the LPNS group. Moreover, the purine content in the meat substantially decreased with the LPNS diet. The 16S rDNA analysis revealed that the LPNS diet greatly modified the composition of the colonic microbiota community, with a decrease in the Firmicutes/Bacteroidetes ratio and an increase in the abundance of Lactobacillus spp. The use of functional herbs along with a low-protein diet helped to regulate fat and purine metabolism in fatty-type pigs. The LPNS diet formulated with unconventional-feed sources not only helps reduce the feed cost in swine production but also improves the carcass traits and meat quality of pigs, which is more suitable for small-scale pig farming.

Comparative evaluation of Acheta domesticus and Hermetia illucens as alternative protein sources for the growth, health, and meat quality of the broiler

IntroductionInsects are receiving increasing attention due to their potential to enhance farming efficiency and sustainability, mitigate vast quantities of bio-waste, and improve animal performance. It is hypothesized that replacing soybean meal with Acheta domesticus will improve broiler productive performance, health, and meat quality. Therefore, the objective of this study was to assess the effect of the gradual replacement of soybean meal (4%, 8%, and 12%) with house cricket (A. domesticus) and black soldier fly (Hermetia illucens) on productive performances, hematology, intestinal morphology, and meat quality attributes of male broiler (Ross 308). MethodsA total of 350 1-day-old chicks (39.23 ± 0.19 g) were divided into seven groups (five pens per group and 10 chicks per pen) following a completely randomized design. The seven groups included 4%, 8%, and 12% SBM replacements with A. domesticus and H. illucens. Soybean meal was the basal diet considered the control. ResultsThe broilers fed 12% A. domesticus, or 12% H. illucens had significantly higher ((p 0.05) live weight, average daily weight gain, and improved feed conversion ratio than the broilers fed basal (SBM) diet throughout starter, grower, and finisher phases. Hematology (complete blood count and serum biochemistry traits) and intestinal morphology (villus height, villus width, crypt depth, and villus height-to-crypt depth ratio) of the broilers improved when fed on 12% A. domesticus and 12% H. illucens meals as compared to the control group (p &amp;lt; 0.05). Feeding 12% A. domesticus and 12% H. illucens also had a significant positive impact on the meat quality traits of broilers, such as maximum redness (a*) and yellowness (b*) with minimal cooking loss and lightness (L*) (p &amp;lt; 0.05) than the broilers fed the control diet. DiscussionUsing insect meal as an alternative to traditional feed sources could contribute significantly to the sustainable expansion of the poultry industry.