Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage.

BACKGROUND: A total of 60 three-way crossbred (Landrace, Duroc, and Yorkshire) pigs were divided into two groups (processed sulfur-fed pigs (SFPs) and nonprocessed sulfur-fed pigs, (NSFPs)) and used to determine the effect of supplementation with 3 g kg-1 processed sulfur on water-soluble precursors, free amino acids, and taste of meat using an electronic tongue, during refrigerated storage. RESULTS: Glycogen and glucose levels of SFP were significantly higher than in NSFPs. Glycogen levels decreased and glucose levels increased during storage (P < 0.001). The pH and moisture content of SFPs were higher than in NSFPs. Inosine of SFPs was higher than in NSFPs (P < 0.05). Hence, umami and richness tastes of SFPs were higher than in NSFPs and increased during storage. The total free amino acid content of both groups was not different, although it increased during storage (P < 0.001). The umami taste of water-soluble precursors was improved in meat derived from SFPs during refrigeration. CONCLUSION: The storage time and dietary supplementation with processed sulfur increased the taste components of meat. Application of an electronic tongue system can be used to distinguish the taste characteristics of different types of pork, based on differential supplementation and aging. © 2018 Society of Chemical Industry.

Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.

BACKGROUND: The present study aimed to evaluate the effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty, 1-day-old male chicks (5 birds per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day-1 ) × 2 (regular diet with 0 or 0.25 g kg-1 Bacillus subtilis) factorial design. Chickens were harvested at day 46, and pairs of whole legs were collected at 1 day postmortem. The chicken legs were deboned, ground, tray-packaged with oxygen-permeable film, and displayed for 3 days. RESULTS: Heat stress and probiotic supplementation had no impact on pH, water-holding capacity, color, protein functionality, lipid lipolysis and lipid/protein oxidation stability (P > 0.05). Display storage increased the pH and lipid oxidation of ground chicken legs (P < 0.05). In addition, protein oxidation occurred during display storage, as determined via an increased carbonyl group (P = 0.0109) and reduced thiol group (P < 0.0001). CONCLUSION: The results of the present study indicate that chronic heat stress and probiotic supplementation had no practical adverse impact on protein functionality and oxidative stability of ground chicken leg meat. © 2017 Society of Chemical Industry.

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham.

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe(2+) and Ca(2+) content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress.

BALB/c mice were exposed to chronic alcohol-induced oxidative stress by intragastric administration of excessive ethanol (5 g/kg body weight) during the 24-week period. Curcumin (0.016%) or capsaicin (0.014%) containing diets were fed with or without ethanol treatment in four groups. There was no statistically significant difference in the behavioral test between all groups during the experimental period. Only one alcohol-treated mouse fed a normal diet showed a behavioral disorder and died before the raising period was completed. There were no effects on the activity of catalase and superoxide dismutase in the brain. However, curcumin or capsaicin treatment prevented alcohol-induced decline in brain weight. Furthermore, the levels of malondialdehyde and phosphatidylcholine hydroperoxide were significantly reduced in the brain tissue extract. The findings of this study demonstrated and confirmed the antioxidant effect of curcumin and capsaicin against alcohol-induced oxidative stress, and they suggest a direction for further studies.