Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat.

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.

Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content.

Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.

Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers.

The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis - RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 h of slaughter to assess muscle fibre traits, while physio-chemical meat quality was assessed in each muscle at 48 h post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibres in their muscles, as well as a higher intramuscular fat content, and lower collagen content.

Src family kinases are involved in the meiotic maturation of porcine oocytes.

Mammalian meiotic maturation is regulated by changes in the phosphorylation state of proteins involved in signalling pathways. The regulatory proteins include the family of Src tyrosine kinases. Src family kinases (SFKs) are required for meiotic maturation of mouse oocytes, and it remains to be elucidated whether they play the same role in porcine oocytes. To clarify the role of SFKs in the meiotic maturation of porcine oocytes we used inhibition of SFKs, western blotting and immunolocalisation to determine the presence of SFKs and localisation in the oocytes and assays to determine the activity of maturation-promoting factor (MPF) and mitogen-activated protein kinase (MAPK). Inhibition of SFKs resulted in the disruption of oocyte maturation and led to a decline in MPF and MAPK activity. The fluorescence intensity of SFKs in the cytoplasm and membrane of MI oocytes decreased significantly compared with germinal vesicle oocytes. The highest fluorescence intensity for SFKs was detected on the membrane of MII oocytes. Only weak fluorescence was detected in the perichromosomal area of MI and MII oocytes. These results prove that SFKs play an active role in the meiotic maturation of porcine oocytes by regulating MPF and MAPK activity.

The roles of c-Jun N-terminal kinase (JNK) and p38 mitogen-activated protein kinase (p38 MAPK) in aged pig oocytes.

After reaching metaphase II, in vitro matured oocytes undergo the complex processes referred to as oocyte aging. Under our culture conditions, some aged oocytes remained at the stage of metaphase II, some underwent spontaneous parthenogenetic activation and others underwent cellular death, either through apoptosis (fragmentation) or lysis. We investigated the effect of c-Jun N-terminal kinases (JNK) and p38 Mitogen-activated protein kinase (p38 MAPK) inhibition on pig oocyte aging and the activity of JNK and p38 MAPK during the aging period. Inhibition of JNK protected the oocytes from fragmentation (0% fragmented oocytes under JNK inhibition vs. 26% fragmented oocytes in the control group). Inhibition of p38 MAPK had no effect on fragmentation. Inhibition of JNK also had an influence on spontaneous parthenogenetic activation of aged oocytes. The ratio of activated JNK to total JNK decreased during aging of oocytes. However, exit from MII had no effect on it. The ratio of activated p38 MAPK to total p38 MAPK did not change significantly. The phosphorylated form of JNK is present in fragmented and activated oocytes, while lysed oocytes lack the active form of JNK. Based on our data, we can conclude that JNK plays an active role in fragmentation of pig oocytes and that p38 MAPK is not involved in this process.