The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers.

BACKGROUND: Antioxidants such as vitamin C (VC) and chromium (Cr), which effectively scavenge free radicals, may improve functional characteristics of the intestine and may reduce intestinal diseases. Cr absorption increases in the presence of VC. In poultry, VC is mainly derived from glucose; hence, Cr is an important component for glucose tolerance. We evaluated the synergistic effects of these two antioxidants together. OBJECTIVES: This study aims to investigate two levels of VC and two levels of Cr and their interaction on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers. METHODS: Two levels of VC (250 and 500 mg/kg dry matter [DM]) and two levels of Cr (700 and 1400 µg/kg DM) were added to a basic diet for 42 days in five treatments. The 2 × 2 plus 1 (control group) factorial experiment was performed in a completely randomised design for 42 days using 360 one-day-old male chicks. RESULTS: Very low-density lipoprotein, high-density lipoprotein, low-density lipoprotein, total cholesterol and triglyceride level, liver enzymes, antibody titer against sheep red blood cells, fat content, odour, chewing ability, elasticity and oral sensation traits were affected by combination of VC and Cr. CONCLUSIONS: Combination of VC and Cr can increase unsaturated fatty acids and decrease saturated fatty acids, as well as improve cecal microbial flora, and may be useful as antioxidant compounds and non-antimicrobial stimulants for economic growth. The use of 250 mg/kg of VC and 700 µg/kg of Cr is recommended in broiler diets.

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles.

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

Science and technology of meat and meat products in Japan-Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine.

This review aimed to provide an overview of meat science and technology in Japan influenced by Washoku (traditional Japanese cuisine) from the aspect of meat palatability. The tradition of umami (savory taste) research would contribute to a better understanding of the mechanism of taste improvement by aging, processing, and feeding. Paying close attention to delicate food aroma in Washoku would facilitate finding preferable Wagyu beef aroma, as well as odor substances affecting human physiological conditions. Sticking to various food textures could potentially facilitate the research of heating gel of meat and enzymatic and nonenzymatic theories for meat tenderization. High-pressure studies of meat propose a novel approach to producing low-salt products. Raw ham, Lachs-type ham, might fascinate people due to its moist texture similar to that of raw fish. Methods to season traditional fake meat using plant materials in Washoku could give a hint for improving substituted meat flavor.

RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract.

To evaluate how eucalyptus leaf polyphenol extract (EPE) affects chicken meat color and taste, we added different levels of EPE (0%, 0.06%, 0.09%, and 0.12%) to chicken feed. The redness (a* value) and the myoglobin content of breast muscle in EPE group were remarkably higher. Furthermore, the guanosine monophosphate, histidine, and glycine muscle contents were also enhanced. Transcriptome analysis showed that 10 candidate genes related to meat quality were affected by EPE treatment. The identified genes, with functions critical to chicken meat color and taste, will help to determine the molecular mechanisms of EPE.

Hypoxanthine enhances the cured meat taste.

We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat-stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate-related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine-5'-monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose-dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste.

Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor.

The purpose of this study was to assess an evaluation method using an artificial taste sensor, in comparison with chemical analysis and sensory evaluation of the taste of meat during curing. Samples of Canadian pork were treated with salt, nitrite and phosphate. Curing time ranged from 0 to 168 h. In the sensory evaluation, there were no significant differences in the all characteristic items at 72-h cured sample compared to the 0-h sample. Some of the characteristic items for the 168-h sample (umami, overall taste, richness and overall palatability) showed significant difference (P < 0.05) compared to the 0-h sample. Taste sensor analysis indicated that the sensor outputs of bitterness and saltiness were significantly correlated with curing time (R = 0.98 and 0.97, respectively), and total free amino acids (R = 0.91 and 0.96, respectively). The sensor output of bitterness was significantly correlated (R = 0.96) with the sum of amino acids corresponding to bitter taste. The increase in the chemical components contributing to bitterness and/or saltiness was indicated as the cause of the characteristic taste. Taste sensor analysis may be applicable as a qualitative method for evaluating taste characteristics generated during the curing of manufactured cooked meat products.