Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples.

In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef.

Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways.

Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi (Yarrowia hollandica (D4 and D11), Penicillium oxalicum (D5), and Meesziomyces ophidis (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of Penicillium oxalicum (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by Penicillium oxalicum (D5). Dry-aged beef-isolated Penicillium oxalicum serves as a potential starter culture for the fermentation of meat products.

Semi-Squat Exercises with Varying Levels of Arterial Occlusion Pressure during Blood Flow Restriction Training Induce a Post-Activation Performance Enhancement and Improve Vertical Height Jump in Female Football Players.

Low-load blood flow restriction training (BFRT) has been shown to induce a significant increase in muscle activation. However, low-load BFRT to augment the post-activation performance enhancement (PAPE) has not been previously examined. This study aimed to examine the PAPE of low-intensity semi-squat exercises with varying pressure BFRT on vertical height jump performance. Twelve elite athletes from the Shaanxi Province women's football team volunteered to participate in this study for 4 weeks. Participants completed four testing sessions that included one of the following at random: (1) non-BFRT, (2) 50% arterial occlusion pressure (AOP), (3) 60% AOP, or (4) 70% AOP. Muscle activity of the lower thigh muscles was recorded using electromyography (EMG). Jump height, peak power output (PPO), vertical ground reaction forces (vGRF), and rate of force development (RFD) were recorded for four trials. Two-factor repeated measures analysis of variance (ANOVA) showed that semi-squat with varying pressure BFRT had a significant impact on the measured muscle EMG amplitude and MF value of vastus medialis, vastus lateralis, rectus femoris, and biceps femoris (P < 0.05), and MF value decreased with increasing pressure. Muscle activation (EMG amplitude) did not change further. The EMG amplitude of the gluteus maximus was significantly decreased by semi-squat training with different pressures (P < 0.05), while that of the gluteus maximus muscle was gradually increased by non-BFR with semi-squat training (P > 0.05). The 50% and 60% AOP BFRTs significantly increased jump height, peak power, and force increase rate (RFD) after 5 min and 10 min of rest (P < 0.05). This study further confirmed that low-intensity BFRT can significantly increase lower limb muscle activation, induce PAPE, and improve vertical height jump in female footballers. In addition, 50% AOP continuous BFRT is recommended for warm-up activities.