Polymorphisms of RDH16 and VEGFR1 influence M. trapezius steatosis in Japanese Black carcass.

The exact cause of steatosis, one of defects in Japanese beef carcasses, has not been elucidated to date, because it is very difficult to diagnose cyclopedically with certain reproducibility due to the bias in the outbreak. Therefore, the objective of this study was to assess the influence of polymorphisms in retinol dehydrogenase 16 (RDH16), myoferlin (MYOF) and vascular endothelial growth factor receptors 1 and 2 (VEGFR1, VEGFR2) on carcass-graded Musculus trapezius steatosis. For logistic regression analysis, 646 carcasses shipped from 29 farms in Miyazaki, Japan, were used. The GG genotype in RDH16 showed significant odds ratios against AA and AG. In VEGFR1, CT had a significant odds ratio against CC. After evaluating for interaction, highly significant odds ratios were observed in the combinations that included the GG risk genotype in RDH16. It is noteworthy that there was no steatosis in the combination GG (RDH16) and CC (VEGFR1). It may be concluded that there is a possibility that steatosis can be suppressed by the CC genotype in VEGFR1. The current study revealed the influence of genetic polymorphisms on M. trapezius steatosis that had not been reported until now, and may help elucidate the cause of steatosis.

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content.

Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus ventralis (SV), and Semimembranosus (SM) muscles from upper 2/3 USDA Choice and Select quality grades (QG). Concentrations of NL FA (mg/g) were influenced by intramuscular fat (IMF) content being greater in upper 2/3 Choice compared with Select. The SV contained greater concentrations of NL FA; meanwhile, the SM contained the lowest quantities of NL FA. Percentages (g/100g of total FA) of NL SFA and MUFA were increased in beef with greater IMF content. Concentrations and percentages of PL FA had muscle specific differences between QG. Volatile compounds were primarily affected by muscle. Increases in SFA and MUFA were related with consumer liking, regardless of lipid fraction. Overall the influence of QG on SFA and MUFA was muscle specific. Therefore, each muscle may require specific considerations when considering FA, volatile compounds, and ultimately consumer liking.

Effectiveness of a 95 SNP panel for the screening of breed label fraud in the Chinese meat market.

Breed assignment has proved to be useful to control meat trade and protect the value of special productions. Meat-related frauds have been detected in China; therefore, 95 SNPs selected from the ISAG core panel were evaluated to develop an automated and technologically updated tool to screen breed label fraud in the Chinese meat market. A total of 271 animals from four Chinese yellow cattle (CYC) populations, six Bos taurus breeds, two Bos indicus and one composite were used. The allocation test distinguished European, Japanese and Zebu breeds, and two Chinese genetic components. It correctly allocated Japanese Black, Zebu and British breeds in 100, 90 and 89% of samples, respectively. CYC evidenced the Zebu, Holstein and Limousin introgression. The test did not detect CYC components in any of the 25 samples from Argentinean butchers. The method could be useful to certify Angus, Hereford and Japanese Black meat, but a modification in the panel would be needed to differentiate other breeds.

An Updated Review of Meat Authenticity Methods and Applications.

Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.

A rapid low-cost high-density DNA-based multi-detection test for routine inspection of meat species.

The increasing occurrence of food frauds suggests that species identification should be part of food authentication. Current molecular-based species identification methods have their own limitations or drawbacks, such as relatively time-consuming experimental steps, expensive equipment and, in particular, these methods cannot identify mixed species in a single experiment. This project proposes an improved method involving PCR amplification of the COI gene and detection of species-specific sequences by hybridisation. Major innovative breakthrough lies in the detection of multiple species, including pork, beef, lamb, horse, cat, dog and mouse, from a mixed sample within a single experiment. The probes used are species-specific either in sole or mixed species samples. As little as 5 pg of DNA template in the PCR is detectable in the proposed method. By designing species-specific probes and adopting reverse dot blot hybridisation and flow-through hybridisation, a low-cost high-density DNA-based multi-detection test suitable for routine inspection of meat species was developed.

Prediction of beef eating quality in France using the Meat Standards Australia system.

An experiment was set up for (i) comparing Australian and French consumer preferences to beef and to (ii) quantify how well the Meat Standards Australia (MSA) grading model could predict the eating quality of beef in France. Six muscles from 18 Australian and 18 French cattle were tested as paired samples. In France, steaks were grilled 'medium' or 'rare', whereas in Australia 'medium' cooking was used. In total, 360 French consumers took part in the 'medium' cooking test, with each eating half Australian beef and half French beef and 180 French consumers tested the 'rare' beef. Consumers scored steaks for tenderness (tn), juiciness (ju), flavour liking (fl) and overall liking (ov). They also assigned a quality rating to each sample: 'unsatisfactory', 'satisfactory everyday quality' (3*), 'better than everyday quality' (4*) or 'premium quality' (5*). The prediction of the final ratings (3*, 4*, 5*) by the French consumers using the MSA-weighted eating quality score (0.3 tn + 0.1 ju + 0.3 fl + 0.3 ov) was over 70%, which is at least similar to the Australian experience. The boundaries between 'unsatisfactory', 3*, 4* and 5* were found to be ca. 38, 61 and 80, respectively. The differences between extreme classes are therefore slightly more important in France than in Australia. On average, even though it does not have predictive equations for bull meat, the mean predicted scores calculated by the MSA model deviated from observed values by a maximum of 5 points on a 0 to 100 scale except for the Australian oyster blade and the French topside, rump and outside (deviating by <15). Overall, the data indicate that it would be possible to manage a grading system in France as there is high agreement and consistency across consumers. The 'rare' and 'medium' results are also very similar, indicating that a common set of weightings and cut-offs can be employed.

Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat.

BACKGROUND: The objective of this work was to study the post-mortem evolution of potential biomarkers (µ-calpain activity and proteolytic profile) of meat tenderisation in bovine longissimus dorsi (LD) muscle from several biotypes coming from two beef breeds ('Asturiana de los Valles' and 'Asturiana de la Montaña') and showing different levels of muscular hypertrophy (mh/mh, mh/+, + /+). RESULTS: LD samples were taken at 2, 12, 24 and 48 h and 3, 7, 14 and 21 days post-mortem. The presence of muscular hypertrophy produced a faster rate of pH decline, faster exhaustion of µ-calpain activity and earlier occurrence of proteolytic changes. Changes in the electrophoretic pattern of some peptides from sarcoplasmic (glyceraldehyde-3-phosphate dehydrogenase) and myofibrillar (troponin T and troponin I) muscle extracts within the first 24 h significantly correlated with meat toughness and allowed accurate discrimination of meat products into two groups: (1) fast tenderising meat, coming from mh-biotypes, and (2) late tenderising meat, from normal (+/+) biotypes. CONCLUSION: Early monitoring (within 24 h after slaughter) of selected biomarkers in LD muscle allowed accurate prediction of ultimate meat toughness and could be used in the meat industry as a tool for early classification of beef into fast and late tenderising meat.

Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology.

The objective was to evaluate the sensory categorisation of beef by Japanese consumers, based on Meat Standards Australia methodology. Various cuts of beef, with a wide range of quality (from Australian and Japanese cattle) and three cooking methods (grill, yakiniku, shabu shabu), were evaluated by 1620 Japanese consumers in Tokyo and Osaka. Consumers rated each sample for four sensory attributes (tenderness, juiciness, flavor and overall satisfaction), then selected one of four grades (unsatisfactory/2-star, good everyday/3-star, better than everyday/4-star, and premium quality/5-star), based on the quality of the beef within each cooking method. Meat quality scores, denoted as MQ4 scores (weighted combination of the four sensory attributes) were calculated from the Japanese consumer test results, to describe the Japanese consumer rating of beef. The distribution of the Japanese consumer MQ4 scores showed a clear distinction between grades, with the majority of scores being included within the boundaries of each grade. The MQ4 score allocated approximately 64% of the samples to their correct consumer grades. The MQ4 score showed potential to be used as a tool in developing and monitoring a consumer-focused grading system that is able to predict Japanese consumer satisfaction of individual beef cuts prepared by different cooking methods.

Consumers' quality perception of national branded, national store branded, and imported store branded beef.

This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded Carnalentejana beef, as better on all quality cues and quality aspects than the other two store branded beefs. Preference for Carnalentejana beef stayed highly consistent even after the blind test, where consumers differentiated this beef from the other two beef brands on all sensory dimensions: taste, tenderness, and juiciness, and chose it as the preferred one. Consumers utilized more perceived intrinsic cues to infer expected eating quality of store branded beefs.

Prediction of beef carcass salable yield and trimmable fat using bioelectrical impedance analysis.

Bioelectrical impedance technology (BIA) is capable of providing an objective method of beef carcass yield estimation with the rapidity of yield grading. Electrical resistance (Rs), reactance (Xc), impedance (I), hot carcass weight (HCW), fat thickness between the 12th and 13th ribs (FT), estimated percentage kidney, pelvic, and heart fat (KPH%), longissimus muscle area (LMA), length between electrodes (LGE) as well as three derived carcass values that included electrical volume (EVOL), reactive density (XcD), and resistive density (RsD) were determined for the carcasses of 41 commercially fed cattle. Carcasses were subsequently fabricated into salable beef products reflective of industry standards. Equations were developed to predict percentage salable carcass yield (SY%) and percentage trimmable fat (FT%). Resulting equations accounted for 81% and 84% of variation in SY% and FT%, respectively. These results indicate that BIA technology is an accurate predictor of beef carcass composition.

Evaluation of the efficacy and cost-effectiveness of melengestrol acetate in feedlot heifer calves in western Canada.

The purpose of this study was to evaluate the relative efficacy and cost-effectiveness of feeding melengestrol acetate (MGA) to feedlot heifer calves in western Canada. Heifers fed MGA had significantly (P less than .05) improved average daily gain, feed conversion, and carcass quality grade and lower rates of initial undifferentiated fever treatment and bovine respiratory disease mortality. However, heifers fed MGA had less desirable (P less than .05) carcass yield grade. There was a net economic advantage of Can $11.31/animal in favor of heifers fed MGA. Based on these results, it is efficacious and cost-effective to feed MGA to heifer calves raised in standard large-pen commercial feedlots in western Canada.

Technical note: the United States Department of Agriculture beef yield grade equation requires modification to reflect the current longissimus muscle area to hot carcass weight relationship.

With the adoption of visual instrument grading, the calculated yield grade can be used for payment to cattle producers selling on grid pricing systems. The USDA beef carcass grading standards include a relationship between required LM area (LMA) and HCW that is an important component of the final yield grade. As noted on a USDA yield grade LMA grid, a 272-kg (600-lb) carcass requires a 71-cm(2) (11.0-in.(2)) LMA and a 454-kg (1,000-lb) carcass requires a 102-cm(2) (15.8-in.(2)) LMA. This is a linear relationship, where required LMA = 0.171(HCW) + 24.526. If a beef carcass has a larger LMA than required, the calculated yield grade is lowered, whereas a smaller LMA than required increases the calculated yield grade. The objective of this investigation was to evaluate the LMA to HCW relationship against data on 434,381 beef carcasses in the West Texas A&M University (WTAMU) Beef Carcass Research Center database. In contrast to the USDA relationship, our data indicate a quadratic relationship [WTAMU LMA = 33.585 + 0.17729(HCW) -0.0000863(HCW(2))] between LMA and HCW whereby, on average, a 272-kg carcass has a 75-cm(2) (11.6-in.(2)) LMA and a 454-kg carcass has a 96-cm(2) (14.9-in.(2)) LMA, indicating a different slope and different intercept than those in the USDA grading standards. These data indicate that the USDA calculated yield grade equation favors carcasses lighter than 363 kg (800 lb) for having above average muscling and penalizes carcasses heavier than 363 kg (800 lb) for having below average muscling. If carcass weights continue to increase, we are likely to observe greater proportions of yield grade 4 and 5 carcasses because of the measurement bias that currently exists in the USDA yield grade equation.

Evaluation of a Dutch public-private partnership to promote healthier diet.

PURPOSE: Public-private partnerships may help to promote healthy diets. We assessed customers' exposure to and the acceptability of a Dutch public-private healthy diet campaign in butcher's shops and investigated the effects on the purchase of lean meat and the use of liquid cooking margarine and potential behavioral determinants. METHODS: The pretest-posttest control group design included 486 customers (242 experimental and 244 control) of butcher shops representing 64% of the original sample. Campaign exposure, acceptability, and behavioral effects were measured by a questionnaire. RESULTS: Seventy-one percent of the customers noticed the campaign. Scores on the acceptability were positive to very positive. Regression analysis revealed that customers in the experimental condition evaluated the campaign better (B = .415; p < .05) and felt more encouraged to buy lean meat (B = .252; p < .05) than customers in the control condition. No effects on behavior were found. DISCUSSION: Study design limitations included possible campaign exposure of control group participants. The study shows the feasibility and acceptability of a joint health-promoting activity through a public-private partnership, but there were no effects on behavior.

Sociodemographic, knowledge, and attitudinal factors related to meat consumption in the United States.

OBJECTIVE: To provide information about meat consumption and factors that explain differences among subpopulations, and to evaluate how knowledge and attitudes about nutrition and awareness of diet and health influence meat consumption. DESIGN: The 1994-1996 Continuing Survey of Food Intakes by Individuals provided two nonconsecutive 24-hour recalls. The Diet and Health Knowledge Survey was administered at least 1 week after the last 24-hour recall. Meat subgroups (chicken, beef, pork, and processed pork products) were calculated from Food Guide Pyramid meat groups by using recipe ingredients. SUBJECTS: The study sample included 4,802 children and 9,460 adults from the Continuing Survey of Food Intakes by Individuals and 5,649 adults from the Diet and Health Knowledge Survey. STATISTICS: Weighted percentages and means described the food intake and self-assessed dietary characteristics. Relationships among types of meat intake, dietary characteristics, and demographics were evaluated using a two-stage, multivariate regression model. RESULTS: Individuals in higher income households consumed relatively more chicken; those in low-income households consumed more processed pork products. Those consuming no beef and smaller amounts of chicken had the lowest discretionary fat intakes. Beef and pork consumers were more likely to think that their diets were too high in fat, but less likely to believe it is important to eat a low-fat diet. Region of residence affected the probability of consuming most meats. Having a high level of education was associated with a lower likelihood of consuming beef and pork. CONCLUSIONS: Sociodemographic factors are strong predictors of the probability of choosing particular types of meat and of the amounts eaten. Knowledge and attitudes about diet and meat products also influence choices.

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

Evaluating consumer acceptability of various muscles from the beef chuck and rib.

One hundred thirty-eight consumers evaluated steaks from the complexus (CX), infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the wholesale beef chuck; the deep pectoral (DP) from the wholesale brisket; and the longissimus thoracis (LT) from the wholesale rib. The LT was used as a reference for comparison to the other muscles. Ten USDA Choice and ten USDA Select boneless boxed beef subprimals were used for each muscle. Subprimals were aged 14 d from box date, frozen, and cut into 2.5-cm-thick steaks. Consumers rated the IF highest (P < 0.05) for overall like, tenderness, juiciness, and flavor, and assigned it the highest (P < 0.05) price/0.45 kg. The TB also was rated higher (P < 0.05) than the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. The SV and CX were rated as being similar (P < 0.05) to the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. Consumers rated the SS lower (P < 0.05) than the LT for tenderness, juiciness, flavor, and price. The DP was rated as the toughest, driest, and blandest (P < 0.05), resulting in assignment of the lowest (P < 0.05) price/0.45 kg. Differences in palatability ratings due to quality grade were found for several muscles; USDA Choice SV and SS were rated higher (P < 0.05) for overall like, tenderness, and juiciness than USDA Select SV and SS. For the IF, USDA Choice was rated higher (P < 0.05) for tenderness and juiciness than USDA Select. The USDA Choice TB was rated higher (P < 0.05) for juiciness, and the USDA Choice DP was rated higher (P < 0.05) for overall like, than their USDA Select counterparts. Tenderness, juiciness, and flavor ratings were correlated with overall like ratings (r = 0.84, 0.77, and 0.76, respectively) and with price (r = 0.73, 0.70, and 0.68, respectively). These results indicate the IF, TB, SV, and CX were acceptable, whereas and the SS and DP were unacceptable as steaks.

Novas técnicas de avaliaçäo objetiva de carcaças suínas e suas relaçöes com a qualidade da carne suína / New techniques in the assessment of pig carcasses and their relationship with meat quality

Os sistemas de tipificaçäo eletrônica de carcaças suínas säo revisados nos aspectos inerentes ao princípio de funcionamento, precisäo dos resultados, facilidade de aplicaçäo, limitaçöes de uso, custos e relaçöes com a estimativa da qualidade da carne suína na linha de matança. Os equipamentos Destrom, FOM, HGP e SKGLL säo os mais precisos, seguidos pelos KSA, LSQ, Porkitron e SKG. A possibilidade de identificar mudanças na estrutura, cor e capacidade de retençäo de água do músculo suíno através da reflexäo, avaliada no momento da tipificaçäo, é discutida. Os equipamentos de segunda geraçäo estimam a percentagem de carne magra pela reflexäo interna, portanto, poderiam avaliar a qualidade de carne no mesmo dia do abate. Todavia, a estimativa da condiçäo PSE, 45 a 50 minutos "post-morten", obtida com tais equipamentos, näo é uma informaçäo confiável da qualidade final da carne (24 horas "post-mortem"), mas pode ser usada como informaçäo para melhorar as condiçöes do manejo pré-abate