Meat Quality Control Research Articles

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast meat samples, observing different colors, and assessed their freshness using a Torrymeter. Different colors were classified based on the mean ± standard deviation of lightness (L*) values in 1,499 broiler breast fillets: Dark (L* < 56), normal (56 ≤ L* ≤ 62), and pale (L* > 62). To characterize the differences between the pale and normal color groups, we evaluated additional fillets for meat quality traits. Changes in meat quality during storage were also evaluated. The L* and Torrymeter values (freshness values) allowed us to distinguish between the pale and normal meat samples. Normal and pale fillets showed a significant difference in pH, Torrymeter values, and water-holding capacity (P < 0.001). The L* values were significantly correlated with cook and drip loss (P < 0.01) and were higher (paler, +1.2 L* unit) at 72-h postmortem than at 4-h postmortem. Torrymeter values were correlated with cook loss (P < 0.05) and pH (P < 0.001), and significantly decreased with the increase in storage period (P < 0.001). These results suggest the applicability of the Torrymeter, a fast and non-destructive device, in distinguishing stale and fresh breast fillets. With its portability and simplicity, the Torrymeter is expected to be a valuable tool to estimate meat freshness. Especially, the use of Torrymeter for evaluating pale breast fillets may allow easy identification and separation of fillets according to their pale, soft, and exudative properties in commercial poultry processing lines.

Effect of refrigeration on the collagen and texture characteristics of yak meat

To investigate the effect of refrigeration on the collagen and texture characteristics of yak meat, the changes in collagen content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat at 4 ± 1 °C were measured. The results showed that the contents and solubility of collagen in yak meat significantly decreased (P &lt; 0.05). The myofibrillar fragmentation index of yak meat significantly increased (P &lt; 0.05). The shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat significantly decreased (P &lt; 0.05). Correlation analysis and histological structure analysis confirmed that myofibrillar fragmentation and collagen characteristics significantly affected the formation of yak meat texture during refrigeration. After 5 d of refrigerated storage, yak meat has a higher quality. The results provide a theoretical basis and data to support the deep processing and quality control of yak meat.

Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration.

The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1% w/v of liquid meat extract was determined to be the optimum for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w chicken in turkey and pork in beef with linear discriminant analysis accuracies (LDA) of 78.13% (recognition) and 64.73% (validation). Even higher LDA accuracies of 89.62% (recognition) and 68.77% (validation) were achieved for discriminating 1% w/w, 3% w/w, 5% w/w, 10% w/w, and 20% w/w of pork in beef. Partial least square models could predict both sets of meat mixtures with good accuracies. Extraction by cooking was the best method for discriminating meat mixtures and can be applied for meat quality evaluations with the e-tongue.

ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА МЯСА УТКИ

Food safety should be understood as the absence of danger to human health when it is consumed. Duck meat has a high nutritional and biological value, however, when eating poor-quality duck meat, there is a risk of food poisoning and toxic infection. In this regard, there are acute problems associated with increasing responsibility for the effectiveness and objectivity of quality control of duck meat, which guarantees its safety for the health of the consumer. In this research work, duck carcasses with byproducts were tested in terms of quality and safety. All studies were carried out in accordance with GOST 31990-2012 “Duck meat (carcasses and parts thereof). General technical conditions . During the research, the following indicators were determined: the degree of exsanguination, the presence of hypostases, fatness and the presence of pathological changes in organs and tissues; the presence of post-mortem changes in the meat, the appearance and color of the carcass surface, the color of adipose tissue, the condition of the serous membranes, the condition of the muscles in the cut, the consistency, the smell of the carcass, the transparency and aroma of the broth; the amount of volatile fatty acids, primary protein breakdown products, ammonia and ammonium salts, acid and peroxide value of fat, peroxidase in meat, melting point of fat, pH of meat, content of proteins, fats and moisture in meat by conventional methods regulated by current regulatory documents. Compliance with the algorithm and an integrated approach in the implementation of veterinary and sanitary control when handling duck meat allows us to provide the consumer with safe products. The studied samples of duck meat meet the requirements of the normative and technical documentation, in terms of organoleptic, physicochemical and microscopic indicators and are recognized as benign.

Impact of echinococcosis on beef quality in Uzbekistan

Assortment of finished products of meat is quite large in the food market of Uzbekistan, but these products quality are varying. Today quality control of meat and meat products is very important in slaughterhouses in terms of safety. The conducted studies of the meat of healthy and echinococcosis animals allow us to conclude that this disease has some influence on some parameters that determine the quality of meat. According to a study of1679 cattle slaughtered in slaughterhouses in the Samarkand region of Uzbekistan, the average incidence of echinococcosis was 8.6%. In terms of organoleptic parameters, the meat of healthy animals does not differ from the meat of animals suffering from echinococcosis. Echinococcosis leads to a decrease in the nutritional value of meat, which is expressed by low levels ofprotein and fat. This indicates that during invasion by echinococci in the studied tissues and organs, the pH indicator shifts towards an alkaline reaction due to the primary decay of the protein. The high moisture content in the meat of animals with echinococcosis is an unfavorable factor affecting the resistance of meat to long-term storage.

Simultaneous and accurate visual identification of chicken, duck and pork components with the molecular amplification integrated lateral flow strip

We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplicons with specific wobbled sequences at two opposite ends. The wobbled sequences will precisely hybridize with the pre-immobilized capture probes on T lines (T1, T2 and T3) and C line, contributing to the coloration of LFS. Taking advantages of extraordinary amplification efficiency of PCR and simplicity of LFS, common adulterated components including chicken, duck and pork can be easily detected with LOD as low as 0.01% (wt%), which is comparable to that of quantitative real-time polymerase chain reaction (qPCR) but with more simplified operations and reduced costs. The method can be extended to identification of other components by replacing the functional primer set. This method can be a useful candidate for meat quality control at the resource-limited setups.

HOXC10 promotes proliferation and attenuates lipid accumulation of sheep bone marrow mesenchymal stem cells

Homeodomain-containing gene C10 (HOXC10), known to regulate cell differentiation and proliferation, is a key negative regulator in the browning of white adipose tissue in mice. Sheep is an important farm animal that provides meat for human consumption, with fat content being an important meat quality determinant; however, there is no report about the role of HOXC10 in sheep adipocytes or adipogenesis. In this study, we investigated the effect of HOXC10 on proliferation and adipogenic differentiation in sheep bone marrow mesenchymal stem cells (sBMSCs). In sBMSCs, HOXC10 overexpression promoted cell proliferation and upregulated the expression of p-PI3K, p-AKT, p-p70S6K, p-MEK, and p-ERK, whereas HOXC10 knockdown was associated with the opposite effects. These results suggested that HOXC10 may promote cell proliferation by activating the MEK/ERK and PI3K/AKT/mTOR/p70S6K signaling pathways. In addition, we found that HOXC10 expression was negatively associated with lipid accumulation in adipogenic-differentiated sBMSCs. HOXC10 overexpression in sBMSCs significantly decreased lipid droplet accumulation and suppressed the expression of adipogenic-specific genes, including ACC, LPL, PPARG, and FABP4, while HOXC10 knockdown was associated with the opposite effects. Furthermore, our study suggested a new regulatory mechanism of the effect of HOXC10 on lipid accumulation and metabolism; HOXC10 may negatively regulate lipid accumulation in adipogenic-differentiated sBMSCs, at least in part, by suppressing LPL expression. Overall, our research not only contributes to a better understanding of the mechanism of lipid accumulation and metabolism in sheep, but also shed light on meat quality control in the future.

227 Leveraging on high-throughput phenotyping technologies to optimize livestock genetic improvement and husbandry

Abstract The advent of fully automated data recording technologies and high-throughput phenotyping (HTP) systems has opened up a myriad of opportunities to advance breeding programs and livestock husbandry. Such technologies allow scoring large number of animals for novel phenotypes and indicator traits to boost genetic improvement, as well as for real-time monitoring of animal behavior and development for optimized management decisions. HTP tools include, for example, image analysis and computer vision, sensor technology for motion, sound and chemical composition, and spectroscopy. Applications span from health surveillance, precision nutrition, and control of meat and milk composition and quality. However, the application of HTP requires sophisticated statistical and computational approaches for efficient data management and appropriate data mining, as it involves large datasets with many covariates and complex relationships. In this talk we will discuss some of the challenges and potentials of HTP in livestock. Some examples to be presented include the utilization of automated feeders to record feed intake and to monitor feeding behavior in broilers, milk-spectra information to predict dairy cattle feed intake, and image analysis and computer vision to monitor growth and body condition in pigs and cattle. HTP and big data will become an essential component of modern livestock operations in the context of precision animal agriculture, boosting animal welfare, environmental footprint, and overall sustainability of animal production.

Meat quality traits and canonical discriminant analysis to identify the use of illicit growth promoters in Charolais bulls

The administration of anabolic agents in farm animals to improve meat production has been prohibited in EU, due to the potential risks to human health. Meat quality was investigated to detect the effects of illegal administration of dexamethasone or prednisolone or 17β-estradiol on Charolais bulls. Three groups of 6 bulls were treated and 12 bulls were the control. Meat quality parameters were measured on live animals, carcasses and on samples of Longissimus thoracis and multivariate statistical data analysis was applied. In Charolais bulls, these parameters were affected by growth promoter administration and the multivariate canonical discriminant analysis was able to distinguish between treated and untreated animals mainly due to three electronic nose’s parameters, 24 h carcass temperature and drip loss. Therefore, meat quality control and the multivariate analysis could be useful as a first screening to address targeted controls on farms suspected of illicit use of growth promoters.

Specific Identification of the Adulterated Components in Beef or Mutton Meats Using Multiplex PCR.

Background: The fraudulent substitution of cheap and low-quality meat for expensive and good-quality meats to gain profit is a common practice in industries worldwide. Adulteration of fox, raccoon, or mink in commercial beef and mutton meat in the supermarket has become a serious problem. Objective: To ensure the meat quality and safety, we have developed a multiplex PCR method to identify the fox, mink, and raccoon components adulterated in beef or mutton with very low detection limits. Methods: PCR primers were designed and tested by examining the size of PCR product, the nuclease digestion products, and DNA sequencing. Results: After primer interference tests, we have established a double PCR method that can clearly identify fox, mink, or raccoon components in beef meat and mutton meat at the 1% (w/w) level. Triplex PCR and quadruple PCR have been also developed, which are able to identify any two types of components or three mixed components in beef meat unambiguously. Conclusions: We have developed multiplex PCR systems. The duplex PCR systems can identify one component (fox, raccoon, or mink) adulterated in beef meat or mutton meat without question, and triplex PCR and quadruple PCR can discriminate two components and three components adulterated in beef meat. Highlights: These methods are convenient, low-cost, highly specific and reliable, and of a great value for meat quality control and food safety quarantine.

Acetylome profiling reveals extensive involvement of lysine acetylation in the conversion of muscle to meat

Protein lysine acetylation is an post-translational modification that regulates gene expression, metabolism, cell signaling, and diseases, but its implication in the postmortem (PM) meat quality development is basically unclear. In the present study, a quantitative proteomic analysis was conducted to profile acetylome in porcine muscle within 24 h PM. In total 595 acetylation sites assigned to 163 proteins were identified in porcine muscle, of which 460 sites distributing to 110 proteins significantly changed in acetylation levels in the conversion of muscle to meat. The dynamic acetylation/deacetylaion of muscle proteins was closely associated with critical chemical-biophysical changes in PM muscle. Bioinformatic analysis revealed that protein lysine acetylation likely regulated postmortem meat quality development by regulating glycolysis and muscle pH, cell stress reponse and apoptosis, muscle contraction and rigor mortis, calcium signaling and proteolysis, IMP synthesis and meat flavor development, and even the stability of pigment proteins and meat color. This study provided the first overview of protein lysine acetylation in PM muscle and revealed its significance in the conversion of muscle to meat. Future exploration of the exact role of protein lysine acetylation at specific sites will further our understanding regarding the underlying mechanisms and be helpful for meat quality control. SignificanceThis is the first analysis of acetylome in farm animal and postmortem muscle. Our data showed that the dynamic acetylation/deacetylation of muscle proteins was closely related to the postmortem changes of muscle that affect the final quality of raw meat. Proteins related to glucose metabolism and muscle contraction were the two largest clusters of acetylproteins identified in postmortem porcine muscle. Networks of acetylproteins involved in apoptosis, calcium signaling and IMP synthesis were identified in postmortem porcine muscle at the same time. Our results revealed that protein lysine acetylation regulated the conversion of muscle to meat. It likely regulated meat quality development by regulating postmortem glycolysis, mitochondrion initiated cell apoptosis, calcium signaling, rigor mortis, meat flavor compound sysnthesis and meat tenderization. Our study broadened our understanding of the biochemistry regulating the postmortem conversion of muscle to meat and final meat quality development, which may be helpful for future meat quality control.

WHCtrend, an up-to-date method to measure water holding capacity in meat

An up-to-date procedure to standardize the measurement of the water holding capacity of meat, including new parameters and a new instrument, are proposed to simplify and standardize the use of the filter paper press method. The new instrument “WHCtrend instrument” employed Video Image Analysis, and a video camera placed above a compression system to measure the area formed by 250 mg of homogenized meat. For measurements, an image was acquired at time = 0 s, and every 15 s for 10 min after compression with a 500 N force. The meat total area was easily distinguishable from the white background. A dynamic measurement of fluid release over time was obtained and was called “WHCtrend”. The new procedure was tested on different meats and the Pearson correlation coefficients between meat quality parameters and WHCtrend parameters were found to be significant. The “WHCtrend instrument” could be useful to rapidly screen meat water holding capacity and improve meat quality control.

Tunisian reservoirs: diagnosis and biological potentialities

Due to scarcity, irregular rainfall and increasing water demand, several reservoirs have been built in recent decades in Tunisia to meet water needs for essential uses, which is generally done without analysis of their capacity to maintain a high quality of aquatic life and equitable distribution of water resources. Currently, 90% of available water resources are already mobilized and climate change exacerbates the country's aridity which makes it difficult to monitor water needs. With a view to contributing to their effective management and setting future directions for controlling and improving inland fish productivity, a comparative limnological study was carried out on 8 artificial reservoirs that were stocked with mullet fry. This study, based on a review of existing data, provides information on the availability and quality of inland water resources in relation to international standards and the biological potential (plankton, fish and other organisms) of these reservoirs. The satisfactory water quality for aquatic life, as well as the significant growth and production of introduced species associated with the rearing of mullet fry, clearly show that, despite several problems, Tunisian reservoirs represent an important potential that still needs to be developed. To this end, we recommend to improve the fishing techniques and the stocking of mullet fry. In addition, the strengthening of fishermen's groups, the encouragement of private initiative and the quality control of water and fish meat are highly requested.

Meat in a sustainable food system

Meat has been an important component of the human diet for centuries as a rich source of essential nutrients required for development, growth and maintenance. In addition to its nutritional value, meat production and processing provide employment and income generation in both commercial and informal farming sectors. However, in recent times, the sustainability of meat production, as well as the quality and safety of meat products has come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively. These concerns have become increasingly important to consumers and significantly influence consumption trends and the viability of the meat industry. Meat quality, safety and nutritional composition are influenced by the wide range of conditions to which meat-producing animals are exposed from ‘farm to fork’. Hence, a complete understanding of meat and factors affecting it at every stage of the production chain is beneficial for the control and enhancement of meat quality. Additionally, adopting a systems approach is key to minimizing the negative implications of the meat industry on the environment and health. Current farming conditions are characterized by increasingly variable weather patterns and a diminishing natural resource base. As such, determining environmentally friendly, climate resilient and sustainable production systems is crucial. Pre- to post-slaughter processes tailored to maximize carcass yields, minimize losses and prevent health risks are essential. Furthermore, there is a growing need among consumers for transparency and detailed information on meat production and composition. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet and to maximize the contribution of meat towards the alleviation of food insecurity, while easing the impact on the environment. Keywords: Consumer perceptions, diet and nutrition, environmental health, food security, human health, livestock production

Identification of genomic regions and candidate genes for chicken meat ultimate pH by combined detection of selection signatures and QTL

BackgroundThe understanding of the biological determinism of meat ultimate pH, which is strongly related to muscle glycogen content, is a key point for the control of muscle integrity and meat quality in poultry. In the present study, we took advantage of a unique model of two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle (PM-pHu) in order to decipher the genetic control of this trait. Two complementary approaches were used: detection of selection signatures generated during the first five generations and genome-wide association study for PM-pHu and Sartorius muscle pHu (SART-pHu) at the sixth generation of selection.ResultsSixty-three genomic regions showed significant signatures of positive selection. Out of the 10 most significant regions (detected by HapFLK or FLK method with a p-value below 1e-6), 4 were detected as soon as the first generation (G1) and were recovered at each of the four following ones (G2-G5). Another four corresponded to a later onset of selection as they were detected only at G5. In total, 33 SNPs, located in 24 QTL regions, were significantly associated with PM-pHu. For SART-pHu, we detected 18 SNPs located in 10 different regions. These results confirmed a polygenic determinism for these traits and highlighted two major QTL: one for PM-pHu on GGA1 (with a Bayes Factor (BF) of 300) and one for SART-pHu on GGA4 (with a BF of 257). Although selection signatures were enriched in QTL for PM-pHu, several QTL with strong effect haven’t yet responded to selection, suggesting that the divergence between lines might be further increased.ConclusionsA few regions of major interest with significant selection signatures and/or strong association with PM-pHu or SART-pHu were evidenced for the first time in chicken. Their gene content suggests several candidates associated with diseases of glycogen storage in humans. The impact of these candidate genes on meat quality and muscle integrity should be further investigated in chicken.

Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images – A feasibility study

Industry requires non-destructive real-time methods for quality control of meat in order to improve production efficiency and meet consumer expectations. Near Infrared Hyperspectral Images were used for tenderness evaluation of Nellore beef and the construction of tenderness distribution maps. To investigate whether the selection of the region of interest (ROI) in the image at the exact location where the shear force core was collected improves tenderness prediction and classification models, 50 samples from Longissimus muscle were imaged (1000–2500 nm) and shear force were measured (Warner-Bratzler). The data were analyzed by chemometric techniques (Partial Least Squares together with discriminant analysis – PLS-DA). Classification models using local ROI presented better performance than the ROI models of the whole sample (external validation sensitivity for the tough class = 33% and 70%, respectively), but none could be considered as successful model. However, the more general model had better performance in the tenderness distribution maps, with 72% of predicted images correctly classified.

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p < 0.05). The DNA yield decreased as frozen storage time increased due to DNA degradation. The half-life (t1/2 = ln2/0.015) was calculated as 46 months. The DNA quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality.

Histological techniques for quality control of meat and meat products – A mini-review.

Histological examination of meat and meat products allows for direct identification and differentiation of individual components. The purpose of this article is to highlight the importance of the results of the qualitative and quantitative evaluation of meat and meat products on the basis of histological analysis. Such an analysis allows quality control of meat and meat products through content determination, detection of unauthorized (animal or plant) tissue, verification of labeling (histomorphometric analysis), the specificity of the animal source of the raw material, the assessment of tenderness, the detection and evaluation of mechanically separated meat, the detection of parasite, the prediction of the quality of the meat subjected to freezing and the defrosting, evaluation of the impact of post-slaughter manipulations on quality, detection of muscle degeneration, evaluation of certain methods of treatment or preservation of meat and meat products. On the basis of this evidence, histological techniques can be a simple, fast, economical, decisive and conclusive tool for quality control of such foodstuffs.

Evaluation of existing slaughter act and way forward to its development in Bangladesh

This study was undertaken for the evaluation of existing animal slaughter and meat quality control act 2011 and way forward to its development in Bangladesh. Published data, SWOT analyses, structured questionnaires survey, Focus Group Discussions (FGDs) and Key Informant Interviews (KIIs) were carried out for critical analyses and explore the different stakeholder’s views. The study was carried out in seven divisions of Bangladesh namely Dhaka, Chittagong, Rajshahi, Khulna, Sylhet, Barisal and Rangpur. Total 285 representative samples (covering all stakeholders like farmers, butchers, meat processors, ULO/VS/PDO) were interviewed. Four FGDs and 50 KIIs were administered with different stakeholders. Descriptive statistics like percentage, mean, ranks and Binary logistic regression and Z test were used for data analyses. Findings show that the authority is not functioning properly due to lack of action plan and monitoring cell. Lack of certification authority, sanitary and meat inspector visit, restricted day, pre-slaughter and post-slaughter examination is visible. Act should be updated time to time to address the field based need. The study reveals that to implement the slaughter act Department of Livestock Services (DLS) as authority should have action plan and monitoring cell.SAARC J. Agri., 15(1): 111-122 (2017)

Functional data classification using covariate-adjusted subspace projection

We propose a covariate-adjusted subspace projection method for classifying functional data, where the covariate effects on the response functions influence the classification outcome. The proposed method is a subspace classifier based on functional projection, and the covariates affect the response function through the mean of a functional regression model. We assume that the response functions in each class are embedded in a class-specific subspace spanned by a covariate-adjusted mean function and a set of eigenfunctions of the covariance kernel through the covariate-adjusted Karhunen–Loève expansion. A newly observed response function is classified into the optimally predicted class that has the minimal L2 distance between the observation and its projection onto the subspaces among all classes. As supported in our simulation study, the covariate adjustment is useful for functional classification, especially when the covariate effects on the mean functions are significantly different among the classes. The data applications to meat quality control and lung cancer mass spectrometry demonstrate the usefulness of the proposed method in functional classification.