High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat.

In the present study, we studied the effect of high oxygen-modified packaging (HiOx-MAP) on yak meat tenderness and the underlying mechanism. HiOx-MAP significantly increased the myofibril fragmentation index (MFI) of yak meat. In addition, western blotting showed that the expression of hypoxia-inducible factor (HIF-1α) and ryanodine receptors (RyR) in the HiOx-MAP group was reduced. HiOx-MAP increased the activity of sarcoplasmic reticulum calcium-ATPase (SERCA). The energy disperse spectroscopy (EDS) mapping showed gradually reduced calcium distribution in the treated endoplasmic reticulum. Furthermore, HiOx-MAP treatment increased the caspase-3 activity and the apoptosis rate. The activity of calmodulin protein (CaMKKß) and AMP-activated protein kinase (AMPK) was down-regulated leading to apoptosis. These results indicated that HiOx-MAP promoted apoptosis during postmortem aging to improve the tenderization of meat.

Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films.

The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.

Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage.

This study aimed to evaluate the effects of super-chilled storage (-1.3 °C) combined with starch film packaging containing different contents of sea buckthorn pomace extract (SSF, 0, 1, 2, and 3%, w/w) on the quality of chilled beef. The release kinetics, microstructure, and mechanical properties of the film were also measured to investigate its suitability for super-chilled storage. The results of the meat quality assessment showed that the L*, a*, and sensory evaluation values of the SSF-3% samples were significantly higher (P < 0.05), and the pH, b*, thiobarbituric acid reactive substance (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TCA) were significantly lower (P < 0.05) than the SSF-0%. The release of SBP from the SSF film was controlled by diffusion. Furthermore, SSF-3% was found to have a compact microstructure and good mechanical properties at the end of the super-chilled storage. The results demonstrated that SSF is an effective packaging material for beef at super-chilling temperatures.

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure.

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to assist thawing. The thawing rate, meat quality, nutrient substances, volatile compounds, and microstructure of the WYM were determined. The results showed that ultrasonic thawing treatment reduced thawing times by 30.95-64.28% compared to control. The meat quality results revealed that the thawing loss, cooking loss, L* and b* values, and pH values decreased significantly while the a* value and cutting force increased significantly (P < 0.05) at the lower 400 W power level compared with the control. In addition, the free amino acid (FAA), mineral, and vitamin (especially water-soluble vitamins) contents were significantly (P < 0.05) increased with the ultrasound treatment. UAT significantly (P < 0.05) increased the content of volatile compounds, an effect that was highest in the UAT-400 W group. Partial least squares discrimination analysis (PLS-DA) showed that 2,4-heptadienal was critical in distinguishing the UAT groups from the control. When the ultrasonic power was lower than 400 W, the muscle cell area was significantly (P < 0.05) increased but decreased when higher power was used. Therefore, UAT improves the thawing efficiency and quality of frozen WYM, particularly at a power level of 400 W, and these findings have potential applications in the meat industry.

Effect of a low-voltage electrical stimulation on yak meat tenderness during postmortem aging.

This study evaluates the effect of a low-voltage electrical stimulation (ES) on the tenderness of yak longissimus muscle (LM). Samples from 16 yak bulls were divided into four treatment groups: normal chilling (NC), ES and chilling (ES & C) for 72 s (ES &C 72 s), ES & C for 90 s (ES & C 90 s), and ES & C for 108 s (ES & C 108 s). The temperature, the pH, the glycogen content, the Warner-Bratzler shear force (WBSF), the myofibril fragmentation index (MFI), and the muscle ultrastructure were determined during the course of postmortem aging. ES caused a rapid decrease in the pH to form a high-temperature and low-pH environment. The glycogen content gradually decreased with aging. The WBSF value of the ES & C groups was significantly lower than for the NC group (p < .05). The MFI values of ES & C groups after 24 hr postmortem aging were significantly higher than for the NC group. We concluded that ES improved yak meat tenderness during postmortem aging and that the different duration time by ES indicated different effects, and its affect was remarkable in the ES & C 90 s.

Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket.

A new food packaging material was developed for beef jerky. The material consists of an esterified potato starch film with 3 different concentrations (2%, 4%, and 6%, w/w) of sea buckthorn pomace extract. The packaged beef jerky was kept in supermarket. The sea buckthorn pomace extract-esterified potato starch film (SPF) packaging significantly reduces the water loss, L*, a*, thiobarbituric acid reactive substances (TBARS) and the total volatile basic nitrogen (TVB-N) of beef jerky during storage (p < 0.05), demonstrating a protective effect to reduce the deterioration of the quality. However, a high content of sea buckthorn pomace extract in film (6%) also affects the smell of beef jerky. Moreover, SPF effectively inhibits the growth of common spoilage bacteria in beef jerky. These results demonstrated that SPF reduces the deterioration rate of the beef jerky and the decreases the spoilage by bacteria, which both gives SPE a high potential as a new packaging material.

Sequencing and characterization of miRNAs and mRNAs from the longissimus dorsi of Xinjiang brown cattle and Kazakh cattle.

Breed improvement is an important genetic process affecting meat quality. Compared with Kazakh cattle, Xinjiang brown cattle have significantly improved carcass quality and meat quality. To elucidate the molecular mechanisms underlying the improvements in Xinjiang brown cattle and the differences in beef quality between the two breeds, we used RNA-Seq to study differentially expressed genes and miRNAs and regulatory pathways related to adipogenesis, myogenesis and fibrogenesis in the longissimus dorsi muscles of Xinjiang brown cattle and Kazakh cattle. The results showed that 1669 genes were differentially expressed in the longissimus dorsi muscle tissues of Xinjiang brown cattle and Kazakh cattle; 879 genes were upregulated and 790 genes were downregulated in Xinjiang brown cattle compared to Kazakh cattle. These genes were mainly involved in PPAR signaling, unsaturated fatty acid biosynthesis and vascular smooth muscle contraction. Additionally, 346 differentially expressed miRNAs were identified, of which 265 miRNAs were downregulated and 81 miRNAs were upregulated in Xinjiang brown cattle compared to Kazakh cattle. Association analysis of the differentially expressed genes and miRNAs revealed that 86 differentially expressed miRNAs related to adipogenesis were associated with 31 differentially expressed genes, 76 differentially expressed miRNAs associated with myogenesis were associated with 28 differentially expressed genes, and 54 differentially expressed miRNAs associated with fibrogenesis were associated with 19 differentially expressed genes. miRNA-target gene networks were also constructed. Finally, the expression levels of 19 genes and miRNAs were verified by qRT-PCR. Some differentially expressed genes, including FABP4, ACTA2 and ACTG2, were shown to play an important role in beef meat quality. This is the first study to perform transcriptomic analysis of muscle tissues from Xinjiang brown and Kazakh cattle.

Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles.

The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the quality of yak meat during natural grazing and short-term fattening. Based on the analysis, we found that in fattening yak, the carcass weight (CWT) was increased by 106.43%, whereas the cooking loss, tenderness, and drop loss were significantly improved due to higher intramuscular fat content and lower moisture (P < 0.05). Protein, fat, calcium, and amino acids were also much higher (P < 0.01) in fattening yak compared with the grazing yak. The levels of albumin (ALB), lactate dehydrogenase (LDH), triglyceride (TRIG), and amylase (AMYL) in serum indicated better nutritional status for fattening yaks. The transcriptomics analysis showed that the high expression of ACSL1 and ACACB genes improved the synthesis and deposition of fat in fattening yak, whereas the regulation of SLC7A8, ATP1A4, ATP1A1, SLC3A2, and CPA3 gene expression weakened the proteolysis. These results indicated that fattening with TMR improves the yield and quality of the yak meat.

Differential expression of mRNA-miRNAs related to intramuscular fat content in the longissimus dorsi in Xinjiang brown cattle.

In this study, we examined the role of mRNAs and miRNAs in variations in intramuscular fat content in the longissimus dorsi muscle in Xinjiang brown cattle. Two groups of Xinjiang brown cattle with extremely different intramuscular fat content in the longissimus dorsi were selected for combined of miRNA and mRNA analysis using an RNA-Seq. In total, 296 mRNAs and 362 miRNAs were significantly differentially expressed, including 155 newly predicted miRNAs, 275 significantly upregulated genes, 252 significantly upregulated miRNAs, 21 significantly downregulated genes and 110 significantly downregulated miRNAs. The combined miRNA and mRNA analysis identified 96 differentially expressed miRNAs and 27 differentially expressed mRNAs. In all, 47 upregulated miRNAs had a regulatory effect on 14 differentially downregulated target genes, and 49 downregulated miRNAs had a regulatory effect on 13 upregulated target genes. To verify the sequencing results, 10 differentially expressed genes (DEGs) and 10 differentially expressed miRNAs were selected for qRT-PCR. The qRT-PCR results confirmed the sequencing results. The results of this study shed light on the molecular regulation of bovine adipose tissue, which might help with the development of new strategies for improving meat quality and animal productivity in beef cattle to provide healthier meat products for consumers.

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat.

This study investigated the effect of reactive oxygen species-mediated oxidative stress on activation of mitochondrial apoptosis and tenderness of yak meat during postmortem ageing. Oxidative stress degree, Ca2+ levels, membrane permeability transition pore opening, mitochondrial membrane potential, apoptotic factors and the shear force were examined. Results showed that the ROS generated by H2O2 significantly increased mitochondrial oxidative stress by decreasing the activities of superoxide dismutase, catalase and glutathione peroxidase, and increasing lipid peroxidation. Furthermore, oxidative stress enhanced Ca2+ production and cytochrome c release, changed the levels of Bcl-2 family proteins and activated caspase-9 and -3 activities. Ultimately, oxidative stress increased the apoptosis rate and tenderness of yak meat. These observations confirmed that ROS-mediated oxidative stress participates in the activation of the apoptotic cascade reaction involving Ca2+ and Bcl-2 family proteins. The results further suggested that ROS-mediated oxidative stress plays a significant role in meat tenderization through the mitochondrial apoptotic pathway.

Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging.

The effect of membrane permeability transition pore dependent mitochondrial apoptotic activation on yak meat tenderness was investigated. Results indicate that MPTP opening increased significantly and the mitochondrial membrane potential decreased markedly in the early aging process (P<0.05). Cytochrome c was released from the mitochondria to the cytoplasm via the MPTP in the early period. Meanwhile, the activation of procaspase-9 occurred earlier than that of procaspase-3. Cyclosporin A suppressed the MPTP opening, depolarization of the mitochondrial membrane potential, activities of caspase-9 and caspase-3, apoptosis rate, myofibril fragmentation index, reactive oxygen species generation, and Ca2+ levels. These results demonstrated that MPTP mediated the release of cytochrome c in the mitochondrial apoptotic pathway. Furthermore, yak meat tenderness was improved by mitochondrial apoptotic pathway during aging. MPTP opening may be influenced by the ROS generation and Ca2+ overloading in yak meat during postmortem aging.

Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle.

We investigated nutritional characteristics and active components in the liver of Wagyu×Qinchuan cattle and Qinchuan cattle produced in Shaanxi (China). We observed significant differences (p<0.05) in the proximate composition of protein, fat, carbohydrate, total energy, and glycogen. Wagyu×Qinchuan cattle liver showed higher (p<0.05) sodium, iron, zinc, and selenium concentrations than Qinchuan cattle liver. The amino acid composition of Wagyu×Qinchuan cattle liver was richer (p<0.05) in 13 types of amino acids, with the exception of Asp (10.06%), Val (5.86%), and Met (1.72%). Total essential amino acids accounted for almost half the composition (39.69%) in Wagyu×Qinchuan cattle liver. Wagyu×Qinchuan cattle liver had lower (p<0.05) levels of monounsaturated fatty acids (18.2%), but higher (p<0.05) levels of polyunsaturated fatty acids (35.11%), compared with Qinchuan cattle liver (23.29% and 28.11%, respectively). The thrombogenic index was higher in Qinchuan cattle liver (0.86) than in Wagyu×Qinchuan cattle liver (0.70), and the glutathione (38.0 mg/100g) and L-carnitine (2.12 µM/g) content was higher (p<0.05) in Wagyu×Qinchuan cattle liver than in Qinchuan cattle liver (29.8 mg/100g and 1.41 µM/g, respectively). According to the results obtained, the liver of Wagyu×Qinchuan cattle, which is insufficiently used, should be increasingly utilized to improve its commercial value.