Meat Components Research Articles

Mediterranean diet lowers risk of new-onset diabetes: a nationwide cohort study in China

BackgroundThe Mediterranean diet (MD) has shown promising results in preventing type 2 diabetes, particularly in Mediterranean and European populations. However, the applicability of these benefits to non-Mediterranean populations is unclear, with contradictory findings in the literature.MethodsIn this study, we included 12,575 participants without diabetes at baseline from the China Health and Nutrition Survey (CHNS). Dietary intake was measured by three consecutive 24-h dietary recalls. The Mediterranean diet adherence (MDA) was measured by a score scale that included nine components of vegetables, legumes, fruits, nuts, cereals, fish, red meat, dairy products, and alcohol. New-onset diabetes was defined as self-reported physician-diagnosed diabetes during the follow-up.ResultsDuring a median follow-up of 9.0 years, 445 (3.5%) subjects developed diabetes. Overall, there was an inverse association between the MDA score and new-onset diabetes (per score increment, HR 0.83, 95% CI 0.76–0.90). Moreover, age, sex, BMI, and energy intake significantly modified the association between the MDA score and the risk of new-onset diabetes (all P interactions < 0.05). Greater fruit, fish, and nut intake was significantly associated with a lower risk of new-onset diabetes.ConclusionThere was an inverse association between Mediterranean diet adherence and new-onset diabetes in the Chinese population.

Effect of the Composition of the Mediterranean Diet on Body Mass Index, Waist Circumference, Fat Level, and Visceral Fat in Patients with Obesity

Excessive and unhealthy fat storage is known as obesity. Both monounsaturated and polyunsaturated fatty acids are highly encouraged in the Mediterranean diet. Obese patients at a Bandung clinic were studied to examine how the Mediterranean diet affects their BMI, waist size, fat percentage, and visceral fat. Analytical observational methods utilizing prospective cohort observations were employed. A systematic random sample technique was used to carry out the sampling. Participants were 34 overweight individuals who had twelve monthly food pattern assessments and two monthly examinations for body mass index (BMI), waist size, fat percentage, and visceral fat. To compare proportions between the rMED adherence groups and to look for differences in the composition of the Mediterranean diet on BMI, waist circumference, fat content, and visceral fat, we used the ANOVA test and Tuckey’s post-hoc test. In addition, the eight tenets of the Mediterranean diet were assessed using linear regression. The average age of the obese patients who followed the Mediterranean diet was 57.54 years, and 79.41% of them were female. It was found that the components of vegetables, fruits, nuts, seafood, and dairy products had a substantial impact on the body mass index of the participants, while the components of vegetables, fruits, nuts, legumes, seeds, meat, fish, olive oil, and dairy products did not have a significant impact on the waist circumference, fat content, or visceral fat. Keywords: body mass index, fat content Mediterranean diet composition, obesity, visceral fat, waist circumference

Molecular Identification of Normal and Adulterated Meat Samples of Local Markets and Restaurants in Kerbala Province

Background: Species specification of the meat is a highly important field of quality control management in meat consumption and industry. Meat forgery with undeclared sources has become a crucial trouble in many countries as well as in Iraq. It means that raw consumed meat or meat derivatives may include different meat genus; so, the components of meat are not regular like the known marker. The diet has sever effect on public health, religious factor, food safety principles, fair-trades and consumers desire. Aim of the study: The current study was aimed to analysis the species of adulterated meat using molecular technique that targets Mitochondrial Cytochrome cyt b gene by Multiplex PCR for detection of meat species and authentication that provide many forensic and judicial applications for several populations throughout the world. Materials and Methods: The following seventy (70) typical meat and meat derivatives were gathered from neighborhood super markets and eateries in the province of Kerbala: 25 cow, 10 buffalo, 25 sheep, and 10 goats. For meat samples, DNA extraction was done. Next, using species-specific primers of the Mitochondrial Cytochrome cyt b gene for cattle, sheep, goats, and buffalo, the collected DNA was amplified using the Multiplex PCR method. Additionally, the presence of Staphylococcus aureus, one of the microorganisms most commonly linked to food illness, was typically examined in all of the meat samples. Results: Multiplex PCR technique resulting in species-specific products of the amplicon sizes for the DNA prepared samples with the lengths 472bp., 124bp., 585bp., and 330bp. for the flesh of cow, buffalo, sheep, and goats, in that order. In addition to this analysis technique indicated that8 (44.4) % of examined cattle meat samples were mixed with buffalo meat and10 (55.6) % of examined sheep meat samples were mixed with goat meat. As well as, most of examined (normal and mixed) meat samples were contaminated with Staphylococcus aureus bacteria. Discussion: It has been demonstrated that the highly conserved Mitochondrial Cytochrome cyt b gene primers, when used in the multiplex PCR methodology, provide a sensitive, straightforward, adaptable, and dependable method for the investigation of meat samples and meat products. Conclusions: The current study's conclusions state that the “mitochondrial cytochrome cyt b gene” is a useful marker for differentiating between normal and adulterated meat. It also states that Staphylococcus aureus was found in 16/52 (30.76%) of the normal meat samples and 12/18 (66.7%) of the adulterated meat samples, with a significant importance of P=0.046.

Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses.

This study investigates the effects of breeds, feeding methods, and parts on the volatile flavor of yak meat. Gas chromatography-ion mobility spectrometry (GC-IMS) and multivariate analysis were used to analyze the volatile organic components (VOCs) in yak meat from various sources. A total of 71 volatile compounds were identified, 53 of which were annotated based on the GC-IMS database. These include 20 alcohols, 16 ketones, 10 aldehydes, four alkenes, one ester, one acid, and one furan. Using VOC fingerprinting and multivariate analysis, yak meats from different sources were distinctly categorized. Breed had the most significant impact on yak meat VOCs, followed by feeding method and then part. Six volatiles with a variable importance in projection value greater than one were identified as potential markers for distinguishing yak meat. This study offers insights into the flavor profile of yak meat from different sources and demonstrates the efficacy of GC-IMS and multivariate analysis in characterizing and discriminating meats.

Identification and quantitation of carbon–carbon double bond isomers of fatty acid in livestock and poultry meat

Livestock and poultry meat is one of the main consumption sources of fatty acids (FAs) in China. FAs are the main component of lipids and essential nutrients for the human body. The location of carbon–carbon double bond (CC) in unsaturated fatty acids (UFAs) significantly affects the nutrition and flavor quality of meat products. This study established an analytical method for identifying the CC positions of UFAs based on the Paternò-Büchi (PB) reaction using ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF). The FA extract was derivatized with 2-acetylpyridine under ultraviolet light at 254 nm. The derivatized FA was then analyzed using targeted MS/MS mode in positive electrospray ionization. Limits of detection (LOD) and limits of quantitation (LOQ) of 21 UFAs were 0.004–0.680 and 0.013–2.267 μg/L, respectively. Furthermore, for the diagnostic ions at the same functional group terminal fragmented from derivatives of FA CC isomers, the abundance ratio was linear with that of the corresponding content, which could be applied to non-targeted screening of CC positions in FAs. Based on this method, a total of 28 UFAs were screened in five types of livestock and poultry meats in this study. Among them, four isomers of C17:1, four of C18:1, two of C18:2, two of C20:3 and two of C22:5 were identified. The precise identification and quantitation of the double bond positions of fatty acids will be of great significance for the exploration of the nutritional components in livestock and poultry meat.

Optimized Adipogenic Differentiation and Delivery of Bovine Umbilical Cord Stem Cells for Cultivated Meat.

Cultivated meat, also known as cell-based or clean meat, utilizes mesenchymal stem cells to cultivate mature cell types like adipocytes, which are pivotal for imparting the desired taste and texture. The delivery of differentiated cells, crucial in cultivated meat production, is facilitated through extensive exploration of 3D culturing techniques mimicking physiological environments. In this study, we investigated the adipogenic differentiation potential of bovine umbilical cord stem cells (BUSCs), sourced from discarded birth tissue, and assessed the feasibility of delivering differentiated cells for cultivated meat using gelatin methacrylate (GelMA) as a carrier for adipose tissue. Various adipogenic inducers, previously reported to be effective for human mesenchymal stem cells (hMSCs), were evaluated individually or in combination for their efficacy in promoting the adipogenesis of BUSCs. Surprisingly, while the traditional adipogenic inducers, including insulin, dexamethasone, isobutylmethylxantine (IBMX), indomethacin, and rosiglitazone, showed no significant effect on the adipogenic differentiation of BUSCs, efficient differentiation was achieved in the presence of a fatty acid cocktail. Furthermore, we explored methods for the delivery of BUSCs. Differentiated cells were delivered either encapsulated in GelMA hydrogel or populated on the surface of GelMA microparticles (MPs) as the adipose component of cultivated meat. Our findings reveal that after adipogenic induction, the lipid production per cell was comparable when cultured either within hydrogel or on MPs. However, GelMA-MPs supported better cell growth compared to hydrogel encapsulation. Consequently, the overall lipid production is higher when BUSCs are delivered via GelMA-MPs rather than encapsulation. This study not only systematically evaluated the impact of common adipogenic inducers on BUSCs, but also identified GelMA-MPs as a promising carrier for delivering bovine adipocytes for cultivated meat production.

Analysis of the physico-chemical characteristics and content of selected bioactive components in lamb meat, depending on the type of muscle and vacum-aging time

Analysis of the physico-chemical characteristics and content of selected bioactive components in lamb meat, depending on the type of muscle and vacum-aging time

Plant-based fascia tissues: Exploring materials and techniques for realistic simulation

The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.

Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions

Meat from sheep offers an abundance of essential amino acids and trace elements essential for optimal human health and a delectable culinary delight. Because it has fewer calories and a lower cholesterol content than other meats, this succulent meat is not only delicious but also a nutritious choice. Globally, discriminating consumers have expressed profound appreciation for its irresistible flavor and nutritious composition. High-quality sheep breeds and lamb quality are in the spotlight as the market for sheep meat grows. Nevertheless, the demand for rapid growth and the use of antibiotics and other drugs have led to a shortage of high-quality mutton on the market. In the face of this emergency phenomenon, people add organic matter to the growth of mutton to improve the quality of mutton. This paper discusses the comprehensive evaluation methods of meat quality; summarizes the relationship between the nutritional components of meat and diet; discusses the genetic factors affecting meat quality attributes; feed nutrition, feeding methods, mutton storage methods, and related measures to improve the quality of mutton; and provides information on the current status of mutton and the challenges of ensuring high-quality meat supply in the future.

Establishment and Validation of a Multiplex PCR Detection System for the Identification of Six Common Edible Meat Components.

To establish a rapid, accurate, and sensitive multiplex PCR detection method for the simultaneous identification of the six common edible meats (beef, lamp, chicken, pork, goose, duck), and to evaluate its application value in meat adulteration identification. Based on complete mitochondrial genomic sequences of six species in the GenBank database, DNA sequences (cattle：16S rRNA; sheep：COX-1; chickens：Cytb; pig：COX-1; goose：NADH2; duck：16S rRNA) with intra-species conservation and inter-species specificity were screened, and species-specific primers were designed to construct a multiplex PCR detection system that can simultaneously detect the meat of six common species. The species specificity, sensitivity and reproducibility of the system were studied, and the simulated mixture sample detection was performed. This study successfully constructed a multiplex PCR detection system that can detect the meats of six common species simultaneously. The system was not effective in DNA amplification of non-target species. When the DNA template sizes were 0.062 5-2 ng/μL, the amplified products of all six species could be detected. The duck component was still detected when the mixing ratio of duck and beef was as low as 0.5%. This study constructs and establishes a multiplex PCR detection system with strong specificity, high sensitivity, and good reproducibility. It can accurately identify the components of animal origin in common edible meats and provide a simple and practical method for identifying adulteration of common edible meats and meat products in China.

Simultaneous identification of multiple animal-derived components in meat and meat products by using MNP marker based on high-throughput sequencing

Simultaneous identification of multiple animal-derived components in meat and meat products by using MNP marker based on high-throughput sequencing

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail.

Poultry meat is an excellent animal protein source accessible to many low-income families in developing countries. It is also part of a balanced diet and contains valuable nutrients necessary for maintaining human health. The poultry sector implements improved processes to increase the quality and nutritional value of poultry meat. This study aimed to determine the influence of licorice root extract on the amino acid, fatty acid, vitamin, mineral composition, nutritional value, and productivity of quail meat. Two groups were formed from Japanese quails: A control group and one experimental group, each consisting of 50 individuals. Quails from both the experimental and control groups received the same complete diet. Quails in the experimental group had licorice root extract added to their water at a dosage of 10 g/L, starting from the age of 3 days to 42 days of growth. At 42 days of age, 30 birds from each group were slaughtered to examine their meat productivity and chemical composition. The quail carcasses were analyzed for the following parameters: Live weight, carcass weight, nutritional value, mineral substances, vitamin content, fatty acid composition, amino acid composition, and amino acid score. This study demonstrated that quails in the experimental group receiving water with licorice extract exhibited higher indicators than those in the control group. Calcium (21.05%), magnesium (20.83%), and phosphorus (23.53%) were the most elevated mineral substances in the meat of the experimental birds. Vitamins E (22.22%) and C (20.0%) showed the greatest increase in vitamin content. The fatty acid composition parameters 17:0 margaric acid (8.16%), 18:3 linolenic acid (6.25%), and 20:4 arachidonic acid (4.49%) showed the highest increase. There was a clear increase in the amino acids valine (4.61%), lysine (4.32%), threonine (5.99%), tryptophan (4.87%), phenylalanine (5.87%), and cysteine (14.17%). The application of licorice root extract also positively impacted the amino acid score of quail meat, except for leucine, which remained within the range compared with the control group. Quails in the experimental group weighed 7.96% more live weight before slaughter than the controls. Moreover, the carcass weight was in favor of the experimental group (8.59%). The use of licorice root extract positively influences the quality and biological value of quail meat. Data on amino acids, fatty acids, vitamins, trace elements, and other important components of quail meat will significantly expand our understanding of the biological value of licorice root extract. These findings can be used in the formulation of balanced diets for children and adults and highlight the importance of this issue.

Real-time PCR method based on single-copy nuclear DNA sequences for the quantitative detection of pork adulteration in processed beef products

Meat adulteration, which adversely impacts food safety, economy, and religious beliefs, has come to be considered as a matter of global concern. The lack of a standard method that can be employed to quantitatively detect the pork content in processed meat products has led to demands for an accurate and sensitive method capable of detecting the proportion of pork in processed beef products. In this study, we aimed to develop a real-time PCR-based method to accurately and quantitatively detect pork adulteration in processed beef. We used bovine and porcine species-specific sequences to design primers and probes that specifically amplified bovine and porcine genes. Our real-time PCR method was evaluated via quantitative detection of reference samples and found to be highly accurate. Sensitivity analyses indicated that the limit of detection for beef as well as for pork was as low as five copies, while the limit of quantification for beef and for pork was 0.1%. To compare qualitative and quantitative results, beef samples cross-contaminated with pork were analyzed using both quantitative and standard qualitative methods. No undeclared meat components were found among the 25 processed meat products that were analyzed to evaluate the applicability of the quantitative method. However, the beef content in some processed beef products was very low, even approaching zero. This real-time PCR method may be reliably applied for quantitatively detect pork adulteration in processed beef products. Thus, this method of ours may help promote healthy and sustainable development of meat products.

Impact of Fish Feed Formulated with Microalgae Biomass in Experimental Tanks with (Oreochromis Niloticus) Tilapia Culture

This project aims to evaluate a fish feed developed in CIATEJ with little modification, which included algal biomass and vegetal protein. This product was tested at the laboratory scale and the pilot-scale upscaling was needed for use with impact assessment studies in real ambient conditions. This food has antioxidant capacity due to the inclusion of microalgae. Additionally, it is nutritionally balanced with plant-based protein sources, partially replacing fishmeal. The feed, compared to commercial feed, has a higher protein content (5%) and lower fat content (3%). Evaluating this feed was of great importance to corroborate its consumption, which can reduce oxidative stress, reduce water contamination, and improve the growth rate and quality of the meat in fish. FCR values of almost 1 were reported here, indicating the more efficient utilization of formulated feed by Oreochromis niloticus. The main component of tilapia meat was moisture 74.31%, followed by protein 14.44%, lipids 6.24%, carbohydrates 0.10%, fibre 1.39%, and ash 3.62%. in experimental feed. In our results in fish filate, we found a 12% increase in protein percentage and a 29% decrease in fat percentage compared to the commercial feed, as expected from the higher protein and lower fat formulated feed. The amount of protein increment in fish filet we achieved in 2 months, the experimental diets significantly influenced the content of polyunsaturated fatty acids at 2.4% while saturated fatty acids were 1.3%. Omega 6 and Omega 9 were 2.33% and 1.73% respectively. The polyunsaturated fatty acid/saturated fatty acid ratio was also higher.

Exploring within-meal variety to promote appeal of home-cooked meals in older adults

Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluated pictures of traditional Dutch dinner meals with more or less variety in the vegetable or meat component in an online questionnaire. Specifically, four different variety ‘levels’ were presented: (1) no variety, (2) meat variety, (3) vegetable variety, and (4) variety in both meat and vegetables (mixed). Participants indicated for each meal picture how much they would like the meal, whether it represented an ideal portion size, and whether they would be able and willing to prepare the meal. We expected that with increasing variety, liking and ideal portion size would increase, while ability and willingness to prepare the meals would decrease. Results showed that the meals with meat variety and mixed variety were liked less than meals with vegetable variety or no variety. Participants were all highly willing to prepare the meals, but they were less willing to prepare the meals with meat variety and mixed variety compared to the meals with vegetable variety and no variety. All meals were evaluated as being too large, but the meals with vegetable variety and mixed variety were evaluated as more oversized than the meals without variety and with meat variety. These results suggest that encouraging older adults to include variety in home-cooked meals might be more challenging than anticipated.

Carcass characteristics and meat quality of cull cows from different genetic groups

We aimed to evaluate the quality of the carcass and meat of cull cows from different genetic groups. It was considered 48 cows being 16 of the Nellore breed (NEL), 16 ½Angus ½Nellore (ANGNEL), and 16 ½Caracu ½Nellore (CARNEL), slaughtered at the end of eight pregnancy seasons, with approximately 11 years of age. For carcass analysis, body weight at slaughter (SW), hot carcass weight (HCW), carcass yield (CY), carcass finishing (CF), fat distribution (FDIST), cold storage conformation (CSC), marbling (MAR), subcutaneous fat thickness (SFT), ribeye area (REA), internal depth (INTD), external depth (EXTD), carcass length (CL), physiological maturity (FMAT), muscle color (COLOR) and texture (TEXT). For meat analysis, samples taken from the Longissimus muscle were analyzed after zero and 14 days of maturation for exudation losses (ExuL at 0 and 14 days), cooking losses (CookL), pH (pH at 0 and 14 days), color components of meat (L*, a* and b* 0 and 14 days) and shear force (SF at 0 and 14 days), the ether extract (EE) of the samples was also evaluated according to the genetic group of the cull cows. The Means were compared according to the adjusted Tukey-Kramer test (α = 0.05). The data were evaluated for the presence of outliers, homogeneity of variance, and normality of residuals. The effects of genetic groups on the described characteristics were evaluated by restricted maximum likelihood (REML) analysis, adjusting a mixed model containing the effects of cow age, genetic group, and slaughter date. NEL and ANGNEL cows presented higher SFT results when compared to CARNEL cows. The REA, INTD, and EXTD, ANGNEL and CARNEL cows obtained greater results when compared to NEL cows group. There was no significant effect on the genetic group of cull cows for the variables CY, CF, FDIST, CSC, MARM, FMAT, COLOR and TEXT. A significant difference was observed only for the L* characteristic (0 and 14 days of maturation), in which NEL cows presented darker meat than ANGNEL, with CARNEL cows having intermediate results. The ANGNEL cull cows have higher slaughter weights, and carcass weights, and AOL and EGS with better carcass finish. Cull cows slaughtered at an advanced age, between 10 and 11 years old, have similar meat quality. We recommend the meat maturation process for 14 days to improve the tenderness of the meat from cull cows, since in this 14-day meat maturation process, calpains degrade the myofibrillar proteins at certain internal points of the molecules and improve the tenderness of the meat, regardless of the genetic group.

Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition

The study aimed to investigate the effects of the woody breast (WB) condition on chemical compositions in broiler Pectoralis fillets during the 3-day marination and after cooking. Broiler fillets (18 normal and 18 severe WB) were marinated in 3 marinade solutions (with a 25 g/100 g meat to marinade ratio): 0.625 g sodium tripolyphosphate/100 g (P), 5 g NaCl/100 g (S), or 5 g NaCl + 0.625 g sodium tripolyphosphate/100 g (SP), along with a non-marinated control (C). Contents of meat compositions (moisture, protein, collagen, and salt) were measured at 5 successive sampling points: D0 (pre-marinating), D1 (24-h post-marination-and-precooking), D2 (48-h post-marination-and-precooking), and D3 (72-h post-marination-and-precooking), and D4 (post-cooking). During 3-day marinating, it took 24 h for WB meat to reach dynamic equilibrium of moisture and protein compared with 48–72 h for normal meat. There were no interactions between marination and cooking on moisture and protein in meat samples with the WB condition. However, collagen and salt exhibited three-way interactions (P < 0.05) between muscle condition, marination time, and marinade solution for marination and between muscle condition, cooking, and marination for cooked meat. WB condition affects moisture, protein, collagen, and salt contents in marinated fillets and the effects vary with meat components.

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review.

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup

Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.

Non-coding RNA regulation of Magang geese skeletal muscle maturation via the MAPK signaling pathway.

Skeletal muscle is a critical component of goose meat and a significant economic trait of geese. The regulatory roles of miRNAs and lncRNAs in the maturation stage of goose skeletal muscle are still unclear. Therefore, this study conducted experiments on the leg muscles of Magang geese at two stages: 3-day post-hatch (P3) and 3 months (M3). Morphological observations revealed that from P3 to M3, muscle fibers mainly underwent hypertrophy and maturation. The muscle fibers became thicker, nuclear density decreased, and nuclei moved towards the fiber edges. Additionally, this study analyzed the expression profiles of lncRNAs, miRNAs, and mRNAs during the skeletal muscle fiber maturation stage, identifying 1,949 differentially expressed mRNAs (DEMs), 21 differentially expressed miRNAs (DEMIs), and 172 differentially expressed lncRNAs (DELs). Furthermore, we performed enrichment analyses on DEMs, cis-regulatory genes of DELs, and target DEMs of DEMIs, revealing significant enrichment of signaling pathways including MAPK, PPAR, and mTOR signaling pathways. Among these, the MAPK signaling pathway was the only pathway enriched across all three types of differentially expressed RNAs, indicating its potentially more significant role in skeletal muscle maturation. Finally, this study integrated the targeting relationships between DELs, DEMs, and DEMIs from these two stages to construct a ceRNA regulatory network. These findings unveil the potential functions and mechanisms of lncRNAs and miRNAs in the growth and development of goose skeletal muscle and provide valuable references for further exploration of the mechanism underlying the maturation of Magang geese leg muscle.