Avaliação das boas práticas de fabricação e da contaminação de preparações cárneas de restaurantes institucionais e comerciais na cidade de Americana, SP / Evaluation of good manufacturing practices and contamination in meat preparations from institutional and commercial restaurants in the city of Americana/SP

Diante do ritmo acelerado da vida contemporânea, observa-se um aumento na tendência dos indivíduos em optar por realizar suas refeições fora de casa. A carne, reconhecida como um componente essencial na alimentação dos brasileiros, está suscetível à contaminação pois apresenta ambiente favorável à proliferação de microrganismos patogênicos. Fazendo-se necessária uma análise de contaminação pós-produção afim de evitar Doenças Transmitidas por Alimentos. No presente estudo objetivouse avaliar as boas práticas de fabricação e contaminação de preparações de carne bovina assada, de restaurantes particulares e institucionalizados no município de Americana-SP. Amostras de carne prontas para o consumo foram obtidas de seis estabelecimentos comerciais e seis institucionais. Durante a coleta, foram verificadas as temperaturas e realizadas análises de conformidades com a RDC n° 275, de 2002. As amostras foram examinadas para detectar a presença ou ausência de E. coli e coliformes termotolerantes a 45° C. Para a análise foi realizada a técnica de tubos múltiplos para quantificar a totalidade dos coliformes. Observou-se que, conforme estipulado pela Resolução n°43 de 2015, nenhuma das amostras oriundas de restaurantes comerciais, e a maioria das provenientes de restaurantes institucionais, atingiram as temperaturas requeridas. No que concerne à identificação de E. coli através de testes microbiológicos, foi constatado que seis amostras de restaurantes comerciais e quatro de restaurantes institucionais testaram positivo para a presença deste microrganismo. Conclui-se que as amostras de restaurantes comerciais apresentaram níveis de contaminação superiores em comparação com as amostras de restaurantes institucionais.

Given the fast-paced rhythm of contemporary life, there is an increase in individuals choosing to have their meals outside the home. Meat, recognized as an essential component in the Brazilian diet, is susceptible to contamination as it provides a favorable environment for the proliferation of pathogenic microorganisms. It is necessary to conduct post-production contamination analysis to prevent Foodborne Diseases. This study aimed to evaluate the good manufacturing practices and contamination of roasted beef preparations from private and institutional restaurants in the city of Americana-SP. Samples of ready-to-eat meat were obtained from six commercial establishments and six institutional ones. During collection, temperatures were checked, and conformity analyses were conducted according to RDC No. 275, 2002. The samples were examined for the presence or absence of E. coli and thermotolerant coliforms at 45°C using the multiple tube technique to quantify the total coliforms. It was observed that, as stipulated by Resolution No. 43, 2015, none of the samples from commercial restaurants and the majority from institutional restaurants reached the required temperatures. Regarding the identification of E. coli through microbiological tests, it was found that six samples from commercial restaurants and four from institutional ones tested positive for the presence of this microorganism. It is concluded that samples from commercial restaurants showed higher contamination levels compared to institutional restaurant samples.

Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts.

The aim of this study was to determine the impact of accelerated aging (AA) on shelf stability, product loss, sensory and biochemical characteristics of 2 lower quality beef cuts. Triceps brachii (TB) and semimembranosus (SM) were collected and fabricated from 10 USDA Choice beef carcasses and assigned to 1 of 6 treatments: 3 d cooler aged (control), 21 d cooler aged, AA 49 °C for 2 h, AA 49 °C for 3 h, AA 54 °C for 2 h, and AA 54 °C for 3 h. The results showed that AA can decrease APC counts on steak surface and in purge and redness, but increase lightness and product loss of the steaks (P < 0.01). Lower shear force was also found for AA steaks compared to those from the control (P < 0.01), with the AA 54 °C treatments being comparable to 21 d cooler aging. However, the trained sensory panel determined AA steaks were less juicy and flavorful than those from the control and 21 d cooler aged samples (P < 0.05). There was no off-flavor detected in AA steaks though lipid oxidation was higher in AA samples than those in the control steaks (P < 0.01). The AA treatments stimulated cathepsin activity (P < 0.05), which may have enhanced the solubilization of stromal proteins and led to a different troponin-T degradation pattern compared to those from the 21 d aged samples (P < 0.01). Although AA is an economical and time-efficient method to increase tenderness of lower-quality beef cuts, further research is needed to determine strategies to mitigate the decrease in juiciness from AA treatments.

Contribution of Beef to Key Nutrient Intakes and Nutrient Adequacy in Pregnant and Lactating Women: NHANES 2011-2018 Analysis.

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B-vitamins. The objective was to assess the association of beef intake with nutrient intake and adequacy among pregnant and lactating women using 24-h dietary recall data. Usual intakes from foods were determined with the National Cancer Institute (NCI) method and % population below Estimated Average Requirement (EAR) or above Adequate Intake (AI) were estimated. A high proportion of pregnant and lactating women had inadequate intakes for vitamin D (94%), vitamin E (82%), vitamin C (52%), and vitamin A (50%), magnesium (35%), folate (31%), zinc (25%), and vitamin B6 (22%); only 4% and 35% met AI for choline and potassium, respectively. About 67% of pregnant and lactating women were beef consumers, consuming 49 g beef/day. Beef consumers had higher intakes (p < 0.05) of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, and niacin, and a higher proportion (p < 0.05) met nutrient recommendations for protein, calcium, iron, zinc, thiamin, riboflavin, niacin, vitamin B6, and vitamin B12 compared to non-consumers. In conclusion, pregnant and lactating women generally have inadequate nutrient intakes from their diets. Beef consumers have higher intakes and adequacy for certain nutrients, many of which are inherently available in beef or in foods eaten with beef.

Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles.

The aim of this study was to evaluate meat quality and changes in the meat exudate metabolome of different beef muscles (5 d postmortem, longissimus lumborum and psoas major muscles) during wet-aging (additional 3, 7, 14, 21, and 28 d of aging). Shear force of meat declined significantly (P < 0.001) with aging, meanwhile, increased myofibril fragmentation index, lipid and protein oxidation with aging were observed (P < 0.01). Psoas major (PM) showed significantly higher (P < 0.05) purge loss, centrifugal loss, and cooking loss, as well as higher tenderness and more severe lipid and protein oxidation (P < 0.01) than longissimus lumborum (LL) during aging. Principal component analysis of the metabolomic profiles revealed distinct clusters according to the period of aging and the type of muscle simultaneously. Overabundant amino acids, peptides, oxidized fatty acids, and hydroxy fatty acids were found in long-term aged meat exudates, and forty metabolites were significantly correlated with meat quality characteristics. Fifty-nine metabolites were significantly affected by muscle type. These results demonstrated the potential possibility of evaluating meat quality using meat exudate metabolomics.

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.

The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions that may replace traditionally used plastic packaging. This study's conceptual framework is in line with the trend of sustainable development and zero waste. This study was conducted to develop a recipe for edible films derived from beef gelatin with gelatin concentrations at 4%, 8%, and 12% enriched with additions of beef broth in amounts of 25, 50, 75, and 100%. Selected physical properties of the output edible films were examined in terms of thickness, swelling in water, opacity, water content, water solubility, structure, and mechanical properties. The conducted research made it plausible to conclude that the addition of broth has a positive effect on the extensibility of the edible films and the other physical properties under consideration, especially on decreasing the film thickness, which was found to vary between 50.2 and 191.6 µm. When gelatin and broth were added at low concentrations, the tensile strength of the films increased, and subsequently decreased; however, an opposite effect was observed for elongation at break. The increased broth concentration caused the film opacity to increase from 0.39 to 4.54 A/mm and from 0.18 to 1.04 A/mm with gelatin concentrations of 4% and 12%, respectively. The water solubility of the gelatin films decreased as a result of the broth addition. However, it was noticed that increasing the content of broth caused the water solubility to increase in the tested films. The mere presence of broth in the gelatin films changed the microstructure of the films and also made them thinner.

Discrimination among Fresh, Frozen-Stored and Frozen-Thawed Beef Cuts by Hyperspectral Imaging.

The detection of the storage state of frozen meat, especially meat frozen-thawed several times, has always been important for food safety inspections. Hyperspectral imaging (HSI) is widely applied to detect the freshness and quality of meat or meat products. This study investigated the feasibility of the low-cost HSI system, combined with the chemometrics method, to classify beef cuts among fresh (F), frozen-stored (F-S), frozen-thawed three times (F-T-3) and frozen-thawed five times (F-T-5). A compact, low-cost HSI system was designed and calibrated for beef sample measurement. The classification model was developed for meat analysis with a method to distinguish fat and muscle, a CARS algorithm to extract the optimal wavelength subset and three classifiers to identify each beef cut among different freezing processes. The results demonstrated that classification models based on feature variables extracted from differentiated tissue spectra achieved better performances, with ACCs of 92.75% for PLS-DA, 97.83% for SVM and 95.03% for BP-ANN. A visualization map was proposed to provide detailed information about the changes in freshness of beef cuts after freeze-thawing. Furthermore, this study demonstrated the potential of implementing a reasonably priced HSI system in the food industry.

A ratiometric fluorescence probe for bisulfite detection in live cells and meat samples.

The development of reliable probe technology for the detection of bisulfite (HSO3-) in situ in food and biological samples is contributing significantly to food quality and safety assurance as well as community health. In this work, a responsive probe, EHDI, is developed for ratiometric fluorescence detection of HSO3- in aqueous solution, meat samples, and living cells. The probe is designed based on the HSO3- triggered 1,4-addition of electron deficit C = C bond of EHDI. As a result of this specific 1,4-addition, the π-conjugation system was destructed, resulting in blue shifts of the emission from 687 to 440 nm and absorption from 577 to 355 nm. The probe has good water solubility, high sensitivity and selectivity, allowing it to be used for imaging of HSO3- internalization and production endogenously. The capability of probe EHDI for HSO3- was then validated by traditional HPLC technology, enabling accurately detect HSO3- in beef samples. The successful development of this probe thus offers a new tool for investigating HSO3- in situ in food and biological conditions.

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle.

The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.

Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage.

The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.

Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks.

This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had shorter cooking times and lower cooking losses than fat-off steaks (P < 0.001), regardless of quality grade. There were treatment × quality grade interactions for initial (P < 0.01) and sustainable juiciness (P < 0.05) of the LT samples and initial juiciness (P < 0.05) of the SD samples, with the fat-on AA samples being more juicy than the fat-off AA samples, but the AAA treatments were not different from each other. Regardless of quality grade, fewer panelist responses indicated livery flavour (P < 0.05) for fat-on compared to fat-off LT samples. Regardless of fat-on/fat-off treatment, AA compared to AAA samples had more responses for bloody/serumy (P < 0.01) and unidentified off-flavours (P < 0.05) in LT samples. However, AAA samples had more responses for metallic off-flavour in LT (P = 0.059) and SD (P < 0.05). There were no differences in calorie content between fat-on compared to fat-off steaks (P > 0.1) regardless of quality grade and muscle type, or between AA and AAA steaks regardless of cooking with fat-on or off (P > 0.1). Maintaining the subcutaneous and intermuscular fats while cooking will improve ribeye steak palatability without increasing calorie content, especially for leaner steaks.

An updated meta-analysis of the anti-methanogenic effects of monensin in beef cattle.

Meta-analyses were performed to quantitatively summarize the effects of monensin on in vivo methane (CH4) production in beef cattle, and differentiate these outcomes according to dietary management, dose of monensin, and length of monensin supplementation. Data from 11 manuscripts describing 20 individual studies were used, and CH4 was converted to g/d when required. Studies were classified according to dose of monensin (mg/kg of diet dry matter), length of monensin supplementation prior to the last CH4 measurement, feeding management (ad libitum vs. limited-fed), and diet profile (high-forage or high-concentrate diets). Variance among studies were assessed using a χ² test of heterogeneity and calculated using I² statistics. The inclusion of monensin decreased (P < 0.01) CH4 production by 17.5 g/d when all studies were analyzed together. A moderate (P < 0.01) heterogeneity (I²â€…= 55%) was detected for CH4 production estimates between studies; thus, meta-analyses were performed within classes. The reduction in CH4 differed (P < 0.01) according to dose of monensin, as it decreased (P < 0.01) by 25.6 g/d when the high recommended dose range was used (32 to 44 mg/kg), and tended to decrease (P ≤ 0.07) by 9.7 and 13.5 g/d when the moderate (≤31 mg/kg) and above recommended (≥45 mg/kg) doses were used, respectively. The reduction in CH4 also differed (P < 0.01) according to the length of monensin supplementation. Monensin decreased (P ≤ 0.05) CH4 production by 24.3 g/d when supplemented for <15 d, by 15.4 g/d when supplemented from 23 to 33 d, by 24.3 g/d when supplemented from 52 to 79 d, and tended to decrease (P = 0.06) CH4 production by 3.21 g/d when supplemented from 94 to 161 d. The reduction in CH4 did not differ (P = 0.37) according to diet profile, despite a 30% difference in reduction when monensin was added to high-forage (20.89 g/d) compared with high-concentrate diets (14.6 g/d). The reduction in CH4 tended to differ according to feeding management (P = 0.08), decreasing by 22.9 g/d (P < 0.01) when monensin was added to diets offered ad libitum, and by 11.5 g/d (P = 0.05) in limit-fed diets. Collectively, this study provides novel insights and further corroborates monensin as CH4 mitigation strategy in beef cattle operations. The most effective responses were observed during the first 79 d of monensin supplementation, and when monensin was included between 32 to 44 mg/kg of diet, was added to high-forage diets, and added to diets fed ad libitum.

Effects of Thawing Conditions on the Physicochemical and Microbiological Quality of Thawed Beef.

This study aimed to determine the effects of thawing methods such as thawing in a refrigerator, at room temperature, in cold water, and using a microwave oven on the pH, color value, 2-thiobarbituric acid (TBA) value, water-holding capacity, thawing loss, textural attributes, microbial status, and morphology of frozen beef samples. The redness (a*) value of beef samples thawed in cold water for prolonged time and those thawed at room temperature for prolonged time significantly increased compared with that of samples thawed using other methods. The TBA value and thawing loss of beef samples thawed in a refrigerator were significantly lower than those of samples thawed using other methods. Regardless of the thawing method used, beef samples thawed for prolonged time showed significantly high TBA values. With regard to texture, beef samples thawed using a microwave oven showed the maximum hardness compared with those thawed using other methods. The total aerobic bacterial count in fresh beef samples was 1.98 log colony-forming unit (CFU)/g, whereas that in samples thawed at room temperature was 2.49 log CFU/g. Beef samples thawed at room temperature for prolonged time and those thawed using a microwave oven showed irregular structure. These data demonstrated that the thawing condition affects the physicochemical and microbiological qualities of beef, with thawing in a refrigerator resulting in superior beef quality than thawing at room temperature or using a microwave oven.

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers.

The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that composed of graded inclusion levels of Napier grass (NP). Three experimental diets designated as diet 1 (0.0 g kg-1 NP: Control), diet 2 (300 g kg-1 NP grass) and diet 3 (600 g kg-1 NP) were formulated. Twenty-four male steers aged 8 months with an average body weight of 185.0 ± 30 kg were used. In a completely randomized design, the animals were allocated to the diets and fed for 120 days. Dietary NP inclusion reduced (P < 0.05) the animals' average daily gain and increased the feed efficiency. The steers' daily feed intake and final body weight decreased (P < 0.05) with a 600 g kg-1 inclusion level. The fermentation indices were not affected (P > 0.05) by the inclusion. While the inclusion reduced (P < 0.05) warm muscle temperature, it had no effect (P > 0.05) on carcass dressing percentage, warm and cold initial and ultimate pH. However, 600 g kg-1 inclusion level reduced (P > 0.05) warm and cold carcass weights. Meat physical attributes, moisture characteristics and tenderness were not affected (P > 0.05) by dietary treatments, except for the 7-days aged meat thaw loss, which increased at 600 g kg-1 inclusion level. Inclusion of 300 g kg-1 increased meat protein and fat, but dry and organic matter contents decreased with increasing inclusion levels. Dietary inclusion of NP grass up to 300 g kg-1 in steers' diets improved feed intake, carcass traits and yielded meat high in protein and fat.

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella.

Background: Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. Aims: To examine the occurrence, microbial load, and effect of apple vinegar on Salmonella serovars in beef and beef products. Methods: 150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count (ENT), isolation and identification of Salmonella, and their virulence factors detection by multiplex PCR were determined, and an experimental study of the effect of natural apple vinegar marination on Salmonella spp. Results: TVC was higher in meatballs (3.32 × 106 ± 1.07 × 106) while beef burgers (4.22 × 103 ± 0.71 × 103) had the highest ENT. Concerning the prevalence of Salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The common serovars detected were Salmonella typhimurium (6%), Salmonella enteritidis (6%), and Salmonella infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 hours were reduced to 0.38 × 102 ± 0.05 × 102 log CFU/ml; however, after 48 hours become the most reduction (0.31 × 102 ± 0.07 × 102 log CFU/ml) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations. Conclusion: The consumed beef and beef products are contaminated with pathogenic bacteria such as Salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 hours.

Investigation of cosmopolitan and local Italian beef cattle breeds uncover common patterns of heterozygosity.

The analysis of livestock heterozygosity is less common compared to the study of homozygous patterns. Heterozygous-Rich Regions (HRRs) may harbor significant loci for functional traits such as immune response, survival rate, and fertility. For this reason, this study was conducted to investigate and characterize the heterozygosity patterns of four beef cattle breeds, which included two cosmopolitan breeds (Limousine and Charolaise) and two local breeds (Sarda and Sardo Bruna). Our analysis identified regions with a high degree of heterozygosity using a consecutive runs approach, the Tajima D test, nucleotide diversity estimation, and Hardy Weinberg equilibrium test. These regions exhibited recurrent heterozygosity peaks and were consistently found on specific chromosomes across all breeds, specifically autosomes 15, 16, 20, and 23. The cosmopolitan and Sardo Bruna breeds also displayed peaks on autosomes 2 and 21, respectively. Thirty-five top runs shared by more than 25% of the populations were identified. These genomic fragments encompassed 18 genes, two of which are directly linked to male fertility, while four are associated with lactation. Two other genes play roles in survival and immune response. Our study also detected a region related to growth and carcass traits in Limousine breed. Our analysis of heterozygosity-rich regions revealed particular segments of the cattle genome linked to various functional traits. It appears that balancing selection is occurring in specific regions within the four examined breeds, and unexpectedly, they are common across cosmopolitan and local breeds. The genes identified hold potential for applications in breeding programs and conservation studies to investigate the phenotypes associated with these heterozygous genotypes. In addition, Tajima D test, Nucleotide diversity, and Hardy Weinberg equilibrium test confirmed the presence of heterozygous fragments found with Heterozygous-Rich Regions analysis.

The impact of sire breed on feedlot performance and carcass characteristics of beef × Holstein steers.

Dairy herds are mating a portion of cows to beef cattle semen to create a value-added calf. Objectives of this study were to compare the feedlot performance and carcass characteristics of beef × Holstein steers by breed when sires represented bulls with commercially available semen. Three groups of single-born, male calves (n = 262) born to Holstein dams on 10 Pennsylvania dairies were sourced during 3 yr. Steers were sired by seven beef breeds: Angus, Charolais, Limousin, Hereford, Red Angus, Simmental, and Wagyu. Steers were picked up within a week of age and raised at two preweaned calf facilities until weaning (8 ±â€…1 wk of age) under similar health and management protocols. Steers were then transported to a commercial calf growing facility where they were managed as a single group until 10 ±â€…2 mo of age when they were moved to be finished at the Pennsylvania Department of Agriculture's Livestock Evaluation Center feedlot. Groups of steers were selected for slaughter based on body weight. Carcass characteristics were evaluated by trained personnel and a three-rib section of the longissimus muscle (LM) was collected from each carcass for Warner-Bratzler shear force (WBSF) evaluation and intramuscular fat determination. Steers sired by all sire breeds except for Limousin had greater average daily gain (ADG; 1.62 to 1.76 kg/d) than Wagyu × Holstein steers (1.39 kg/d; P < 0.05). Angus-sired steers had an 8.6% greater ADG than Red Angus-sired steers (P < 0.05). Angus, Charolais (1.73 kg/d), and Simmental-sired steers (1.68 kg/d) also had greater ADG than Limousin-sired steers (1.55 kg/d; P < 0.05). Wagyu × Holstein steers spent 5 to 26 more days on feed (P < 0.05) than Limousin × Holstein, Simmental × Holstein, Angus × Holstein, and Charolais × Holstein steers. Angus and Charolais-sired steers were also on feed for 19 and 21 d fewer, respectively, than Limousin-sired steers (P < 0.05). Red Angus-sired steers had greater marbling scores than Simmental and Limousin-sired steers and Angus and Charolais-sired steers had greater marbling scores than Limousin-sired steers (P < 0.05). Angus, Limousin, and Hereford-sired steers produced the most tender LM as evaluated by WBSF; Angus-sired carcasses (3.82 kg) were more tender than Charolais (4.30 kg) and Simmental-sired carcasses (4.51 kg; P < 0.05). Limousin and Hereford-sired steers (3.70 and 3.83 kg, respectively) also had more tender steaks than Simmental-sired steers.

Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources.

In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.