Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area

Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre cross-sectional area (CSA), and endomysium thickness of muscles from wild boars hunted in two different ecosystems (arable area vs. wetlands) were evaluated. Three muscles: Biceps femoris (BF), Semimembranosus (SM), and Longissimus (L) subjected to massaging (or not) for 4 h were studied.     

Chemical composition of two muscles of the common duiker (Sylvicapra grimmia)

Ten mature male common duikers (Sylvicapra grimmia) were cropped and their M longissimus dorsi (LD) and M biceps femoris (BF) dissected in order to determine the chemical composition of the meat of this species. There was no significant difference in proximate chemical composition between the LD and the BF. The duiker muscle had a moisture content of 713.1 g kg^?1, a high protein content (257.7 g kg^?1) and a low fat content (20.6 g kg^?1). Potassium and phosphorus were the minerals and lysine and leucine the amino acids present in highest concentrations in the meat. The LD contained higher levels of sodium and zinc than the BF but lower levels of alanine, leucine and lysine. Stearic acid, palmitoleic acid, oleic acid and linoleic acid constituted the greatest proportion of fatty acids in the meat. The common duiker's meat also had a high polyunsaturated fatty acid content (414.2 g kg^?1 total fatty acids), allowing it to be considered a healthy food commodity. Copyright © 2004 Society of Chemical Industry     

Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig

BACKGROUND: The use of betaine as a dietary supplement to reduce fat deposition and increase lean muscle mass in pigs is increasing. However, there is no available information on its effect on the physical and chemical (i.e. fatty acid (FA) profile) characteristics of pork. RESULTS: The effects of long‐term betaine intake (1 g betaine kg^?1 diet for 20 weeks) on the chemical and physical characteristics of Musculus longissimus dorsi, M. biceps femoris and M. semimembranosus from the Alentejano pig were investigated. The contents of total protein, intramuscular lipids (neutral and polar), myoglobin and total collagen as well as the water‐holding capacity, physical colour characteristics and FA profile of the three muscles were determined. With the exception of a significant increase in the intramuscular lipid content of M. longissimus dorsi and M. biceps femoris, betaine supplementation did not influence muscle chemical and colour characteristics or body fat deposition. CONCLUSION: These data suggest that long‐term betaine supplementation selectively increases intramuscular lipid deposition (a trait related to meat quality) while not affecting other chemical (including the atheroprotective FA profile) and physical characteristics of the Alentejano pig muscles studied. Copyright © 2012 Society of Chemical Industry     

Effect of dietary soybean oil addition on the odd-numbered and branched-chain fatty acids in rabbit meat

The effect of dietary soybean oil (SO) inclusion (20 g/kg) on the odd-numbered (ONFA) and branched-chain (BCFA) fatty acids (FA) of two muscles, differing in fatness (Longissimus lumborum and Biceps femoris), was studied in 24 New Zealand × Californian rabbits. The increased muscle fatness in Biceps femoris (P < 0.001) was related to higher saturated (P < 0.01) and monounsaturated (P < 0.01) fatty acids. Intramuscular ONFA and BCFA contents were not affected, but their proportions were reduced (P < 0.01 and P < 0.001) by SO addition, suggesting a dilution effect of the dietary polyunsaturates accumulated in both muscles, except for 17:0i which decreased only in Longissimus lumborum due to significant (P < 0.05) soybean oil × muscle interaction. The higher (P < 0.05) BCFA contents and the FA profile in Biceps femoris were not affected by fatness, indicating an association with other muscle properties. The present study supplies new information on ONFA and BCFA in rabbit meat.     

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties

The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan-fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations, 0.05%, 0.20%, and 0.50% (w/w), were tested. The meat crusts were analyzed for HCA content using liquid chromatography-tandem mass spectrometry. Results showed that surface application of all tested amino acids significantly reduced total HCA content (P < 0.05), and the interaction of amino acid type and concentration significantly affected (P < 0.05) both individual and total HCA formation. Tryptophan at 0.50% reduced total HCAs the most (0.92 ng/g, 93% inhibition), followed by 0.50% lysine (1.94 ng/g, 84% inhibition), while leucine (3.95 ng/g, 64% inhibition) and proline (4.71 ng/g, 56% inhibition) were less effective at 0.50%. In addition, applying amino acids to meat surface significantly influenced (P < 0.05) pH and surface color change of beef crusts; particularly, lysine at 0.20% and 0.50% increased pH and a^* (redness) but reduced b^* (yellowness), while tryptophan and leucine at 0.50% increased L^* (whiteness). No significant effect was observed on cooking loss. Adding amino acids at 0.50% affected (P < 0.05) formation of aldehydes and pyrazines (as the key flavor compounds of fried beef). Overall, the results of this study suggested that adding amino acids to ground beef patties could effectively mitigate mutagenic HCA formation during cooking.     

Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

Three muscles (Longissimus thoracis, Semimembranosus, Biceps femoris) of 40 young bulls from 3 breeds were used to quantify structural characteristics of bovine connective tissue by image analysis, with both macroscopic and microscopic approaches. Collagen and proteoglycan content was also investigated. Perimysium occupied a greater area (8 vs 6%), and was wider (42 vs 2 μm) and shorter per unit area (1.9 vs 30 mm mm^− 2) than endomysium. Perimysium and endomysium from Longissimus were thinner, less ramified than in Biceps. Longissimus showed less total collagen and cross-linking and more proteoglycans (P < 0.0001) than Biceps muscle. Blond d'Aquitaine perimysium occupied less area, was more ramified and muscles contained less collagen, cross-linking and more proteoglycans than Angus (P < 0.001). Limousin was intermediate. High proteoglycan content in muscle containing less total collagen suggested a complementarity between these molecules. They might influence mechanical properties of intramuscular connective tissue. This was especially true given that proteoglycans and total collagen were negatively and positively linked with structural parameters, respectively.     

Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

The present work was aimed to study the feasibility of classifying Iberian pigs fattened with two different diets, acorns and grass (AG) and oleic acid enriched concentrate (HO), by means of comparing the fatty acid profile and the content of different compounds of the unsaponifiable lipid fraction (neophytadiene and α- and γ-tocopherol) of subcutaneous (SCF) and intramuscular (IMF) fat of Biceps femoris and Semimembranosus muscles. The proportions of palmitic (C16:0), stearic (C18:0) and linoleic (C18:2 n-6) acids of the three studied tissues did not show a consistent behaviour as influenced by the feeding. The proportion of oleic acid (C18:1 n-9) was significantly affected by the diet in SCF and IMF of Semimembranosus muscle but not in IMF of B. femoris. Some minor fatty acids, such as arachidonic (C20:4 n-6) and linolenic (C18:3 n-3) acids, showed the best ability for the classification of the animals according to their feeding background and the obtained values showed significant differences caused by the diet in the three studied tissues. Neophytadiene and γ-tocopherol contents were statistically higher in AG than in HO pigs, while there were not differences in the α-tocopherol levels between experimental groups. Thus, it seems that procedures based on the quantification of arachidonic (C20:4 n-6) and linoleic (C18:3 n-3) acids as well as neophytadiene and γ-tocopherol levels would be useful to differentiate Iberian pigs fattened outdoors on acorns and grass from those fed MUFA enriched diets.     

Nutrient composition and technological quality of meat from alpacas reared in Peru

The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24 months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner–Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n−6 to n−3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b^* value.     

Evaluation of Fatty Acid Profile of Wagyu Beef by ATR-FTIR Spectroscopy

Japanese black Wagyu beef has its characteristics of fatty well-marbled texture, flavor, and tenderness which are affected by fatty acid composition. The aim of this study was to develop an analytical method for evaluating the fatty acid profile of Wagyu beef by Fourier transform infrared (FTIR) spectroscopy. In the current study, attenuated total reflection–FTIR (ATR-FTIR) spectroscopy and gas chromatography (GC) were applied to the fat tissues, and the solvent-extracted fats which were sampled from subcutaneous, inter- and intramuscular fat tissues. Results of GC analysis showed that monounsaturated fatty acids (MUFA) content became larger in the order of intramuscular, intermuscular, and subcutaneous fats, and saturated fatty acids (SFA) became smaller in the same order. Subcutaneous fat could be discriminated from inter- and intramuscular fats on the basis of fatty acid composition by principal component analysis. The ATR-FTIR analysis revealed that the shift of the peak positions of alkene C–H stretching vibration at around 3,006 cm⁻¹ occurred depending on the unsaturation degree of fatty acids in beef fat. Partial least squares (PLS) regression analysis with leave-one-out cross-validation was applied to the combined regions of 2,800–3,050 and 1,000–1,500 cm⁻¹ for the fat tissues and the extracted fats. The correlation coefficients of the PLS validation models predicting the content of the MUFA and SFA for solvent-extracted fats were higher than those for fat tissues, and the coefficients (R ²) of determination more than 0.873 were obtained for solvent-extracted fats and 0.522 for fat tissues.     

Optimization of cyclopropane fatty acids production in Yarrowia lipolytica

Cyclopropane fatty acids, which can be simply converted to methylated fatty acids, are good unusual fatty acid candidates for long-term resistance to oxidization and low-temperature fluidity useful for oleochemistry and biofuels. Cyclopropane fatty acids are present in low amounts in plants or bacteria. In order to develop a process for large-scale biolipid production, we expressed 10 cyclopropane fatty acid synthases from various organisms in the oleaginous yeast Yarrowia lipolytica, a model yeast for lipid metabolism and naturally capable of producing large amounts of lipids. The Escherichia coli cyclopropane fatty acid synthase expression in Y. lipolytica allows the production of two classes of cyclopropane fatty acids, a C17:0 cyclopropanated form and a C19:0 cyclopropanated form, whereas others produce only the C17:0 form. Expression optimization and fed-batch fermentation set-up enable us to reach a specific productivity of 0.032 g·L⁻¹·hr⁻¹ with a genetically modified strain containing cyclopropane fatty acid up to 45% of the total lipid content corresponding to a titre of 2.3 ± 0.2 g/L and a yield of 56.2 ± 4.4 mg/g.     

Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

The Biceps femoris muscles from 50 hams were used in the study. Ten samples were taken for analysis on the day after slaughter. Forty hams were drycured and taken for analysis by groups of 10 at days 74, 81, 179 and 273 after the beginning of processing. Volatile compounds were extracted from the middle part of the Biceps femoris muscle by dynamic headspace extraction, then analysed by gas chromatography and mass spectrometry. More than 100 peaks were detected, among which 74 were identified and 52 were quantified. Most identified compounds originated from either lipid oxidation or amino acid degradation. The total quantity of extracted compounds increased dramatically between day 0 and day 74. Propanone was by far the most abundant compound, followed by the other ketones, alcohols and aromatic hydrocarbons (66·5, 9·9, 9·2 and 8·4% of the total chromatogram area, respectively, at the end of processing). The levels of individual compounds varied greatly during processing. There was some evidence of independence between the reactions producing volatile compounds from lipids and those involving amino acids.     

Activity of Aminopeptidase and Lipolytic Enzymes in Five Skeletal Muscles with Various Oxidative Patterns

The activity of muscle aminopeptidase B, alanyl aminopeptidase, acid lipase and acid esterase were assayed in pork muscles of different metabolic type. The muscles were Masseter , Trapezius , Semimembranosus , Biceps Femoris and Longissimus dorsi and some significant differences (P>0·05) were found in enzyme activities. Alanyl aminopeptidase showed lower activity in Masseter and Biceps femoris while aminopeptidase B had lower activity in Biceps femoris . Acid lipase and acid esterase showed lower activity in Trapezius and higher in Masseter . However, no clear relationship could be established between the assayed enzyme activities and the metabolism of the muscles.     

Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Forty Merino Branco ram lambs were used to study the effects of initial diet and duration of supplementation with a conjugated linoleic acid (CLA) promoting diet, on carcass composition, meat quality and fatty acid composition of intramuscular fat. The experimental period was 6 weeks. The experimental design involved 2 initial diets (commercial concentrate (C); dehydrated lucerne (L)), and 2 finishing periods (2 and 4 weeks) on dehydrated lucerne plus 10% soybean oil (O). Data were analysed as a 2 × 2 factorial arrangement with initial diet and time on finishing (CLA promoting) diet as the main factors. The lambs were randomly assigned to four groups: CCO; COO; LLO; LOO according to the lamb’s diet fed in each period.Lambs initially fed with concentrate showed higher hot carcass weights (11.2 vs 9.6 kg) than lambs fed initially with lucerne. The increase of the duration of finishing period reduced the carcass muscle percentage (57.4% vs 55.5%) and increased the subcutaneous fat percentage (5.67% vs 7.03%). Meat colour was affected by initial diet. Lambs initially fed with concentrate showed a lower proportion of CLA (18:2cis-9, trans-11 isomer) (0.98% vs 1.38% of total fatty acids) and most of n−3 polyunsaturated fatty acids than lambs initially fed with lucerne. Initial diet did not compromise the response to the CLA-promoting diet and the proportion of 18:2cis-9, trans-11 in intramuscular fat increased with the duration of time on the CLA-promoting diet (1.02% vs 1.34% of total fatty acids).     

Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

Physicochemical characteristics of Semimembranosus and Biceps femoris muscles from 24 dry cured Iberian hams were analysed. The hams were salted with different amounts of salt (60 g kg^–1, HS, and 30 g kg^–1, LS, w/w) and then ripened at different temperatures (traditional processing, T, versus modified processing, M). The processing conditions did not significantly affect the moisture content and the chloride molality of Semimembranosus and Biceps femoris muscles (p>0.05) throughout ripening, although daily weight losses were significantly affected (p<0.01). The effect of the processing conditions on water activity was also rather limited as it was only significant at the drying stage. Colour a* values and chroma were significantly higher in Semimembranosus muscles from T hams than from M ones (p<0.01). Muscles from hams elaborated in a traditional system showed a higher number of tyrosine crystals than muscles from hams processed in a modified one, though only to a significant extent in Semimembranosus muscle (p<0.05). The salt concentration was higher in HS than in LS hams. HS hams showed higher weight losses in the salting and postsalting stages, owing to a more intense osmotic dehydration.     

安福火腿游离脂肪酸、风味物质及氨基酸分析

为揭示安福火腿的品质特性及其主体挥发性风味物质成分,采用气相色谱-质谱联用、固相微萃取-气相色谱-质谱联用等对其肌内脂肪和皮下脂肪中游离脂肪酸、挥发性风味物质进行对比分析及肌肉中氨基酸的组分含量进行定量检测。结果表明,从肌内脂肪和皮下脂肪中分别检测出19、29种游离脂肪酸（皮下脂肪的总游离脂肪酸含量是肌内脂肪的7.992倍）,29、31种挥发性风味物质。采用气味活性值分析法分别得到7、14种主体挥发性风味物质,其中己醛、辛醛、壬醛、（E, E）-2, 4-癸二烯醛和双戊烯是肌内脂肪和皮下脂肪中共同呈现的关键挥发性风味物质,3-甲硫基丙醛和癸醛仅存在于肌内脂肪中。肌肉中检测出17种氨基酸,且必需氨基酸的含量丰富,占氨基酸总量的41.98%,天冬氨酸和谷氨酸两种鲜味氨基酸的含量最高,它们对安福火腿的鲜美度有着重要的贡献。此研究可为后期分析加工工艺对安福火腿品质的影响提供借鉴。     

Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs

Thirty Awassi ram lambs were used to investigate the effects of live weight at slaughter (SW) and aging time (AT) on meat quality attributes of Mm. Semitendinosus, Semimembranosus, Biceps femoris and Longissimus. Lambs were slaughtered at 20, 30 or 40 kg live weight, and muscles of each lamb carcass were aged for either 24 h or 7 days. Warner–Bratzler shear force values increased (P < 0.01) with increasing live weight and decreased (P < 0.01) by increasing AT in both M. Semimembranosus and Biceps femoris. Lightness (L*) of the four muscles decreased (P < 0.001) with increasing weight but was not affected by AT. Aging time increased (P < 0.05) redness (a*) in Mm.Semitendinosus and Longissimus. Cooking loss was reduced (P < 0.001) by increased AT in M. Longissimus and by increasing (P < 0.001) live weight in M.Semitendinosus. Aging time had no effect on expressed juice of all muscles but it was improved (P < 0.001) with increasing live weight in M. Semimembranosus. pH values were significantly influenced for Mm. Semimembranosus and Biceps femoris and values were higher for lighter weight and decreased with increasing weight. Aging time did not influenced pH. In conclusion, meat quality for lambs slaughtered up to 30 kg was better than for lambs slaughtered at 40 kg with quality being improved by increasing aging time.     

无量山乌骨鸡腿肌营养成分分析和评价

通过对无量山乌骨鸡腿肌的营养成分进行测定,对比不同性别无量山乌骨鸡腿肌的营养成分差 异,评价其营养价值。结果表明：无量山乌骨鸡腿肌的粗蛋白含量为（23.02±0.69）%、粗脂肪含量为 （2.00±0.97）%、灰分含量为（1.25±0.06）%、水分含量为（73.63±1.29）%;腿肌冻干粉中17 种氨基酸的总量 达（82.59±4.30）%,鲜味氨基酸总量为（28.78±1.56）%,必需氨基酸含量为（34.08±1.83）%,必需氨基酸/ 总氨基酸的值为（41.26±0.52）%,必需氨基酸/非必需氨基酸的值为（70.26±1.52）%,氨基酸组成比例均衡; 腿肌冻干粉中18 种脂肪酸的总量为（33.88±9.41） mg/g,必需脂肪酸含量为（10.21±2.89） mg/g,饱和脂肪酸 含量为（14.13±4.41） mg/g,不饱和脂肪酸含量为（19.75±5.22） mg/g,不饱和脂肪酸占比高于50%;腿肌中 磷元素含量为（721.25±294.75） mg/kg,镁、钙、铁、锌、铜含量分别为（240.03±63.06）、（24.28±5.56）、 （14.94±2.76）、（11.40±1.94）、（1.51±0.85） mg/kg。无量山乌骨鸡腿肌的营养成分具有性别差异性,公鸡 腿肌的水分含量、17 种氨基酸总量、鲜味氨基酸、必需氨基酸及磷元素含量显著（P＜0.05）或极显著（P＜0.01） 高于母鸡,且公鸡腿肌的氨基酸比值系数分高于母鸡;母鸡腿肌的粗脂肪、灰分、饱和脂肪酸、单不饱和脂肪酸及 锌元素含量显著（P＜0.05）或极显著（P＜0.01）高于公鸡。     

Biochemical composition of two red seaweed species grown on the Brazilian coast

BACKGROUND: Algae species have been used as an important source of food because they are highly nutritive considering their vitamin, protein, mineral, fiber, essential fatty acid and carbohydrate contents. However, a large number of seaweeds have been poorly studied, especially Brazilian species. Two red macroalgae species from the Brazilian coast (Plocamium brasiliense and Ochtodes secundiramea) were assessed with respect to their total lipid, fatty acid, total nitrogen, protein, amino acid and total carbohydrate contents. RESULTS: The total lipid contents (dry weight) were 36.3 and 35.4 g kg^?1; fatty acid contents were 9.3 and 12.1 g kg^?1; total nitrogen contents were 37.4 and 24.9 g kg^?1; protein contents were 157.2 and 101.0 g kg^?1; amino acid contents were 127.5 and 91.4 g kg^?1; and total carbohydrate contents were 520.3 and 450.7 g kg^?1 for P. brasiliense and O. secundiramea, respectively. CONCLUSION: Considering these compositions, both algae species were determined to have sources of protein, essential amino acids and carbohydrates similar to the edible seaweeds Laminaria japonica and Palmaria palmata. Copyright © 2011 Society of Chemical Industry     

Chemical composition,protein fraction and fatty acid profile of donkey milk during lactation

The chemical composition, fatty acid and protein fraction of donkey milk samples from domestic (Arcadian) breed were assessed from the 30th day to the 210th day of lactation. Total fat, proteins and minerals (Ca, Mg, K and P) were affected by the stage of lactation. Fatty acids were significantly influenced, with a decrease of 31.4% in saturated fatty acids, an increase of 53.8% in unsaturated fatty acids, a concomitant elevation of polyunsaturated fatty acids and a low n-6/n-3 ratio (2:1). Analysis by sodium dodecylsulphate-polyacrylamide gel electrophoresis found, on average, 42.8% casein and 57.2% whey protein. The concentration of lysozyme was between 1.20 and 2.54 mg mL⁻¹, while the highest values were detected by the lysoplate method. Finally, low microbial content and somatic cells were also found in donkey milk with overall average log 4.4 cfu mL⁻¹ and log 4.8 cells mL⁻¹, respectively.