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Results for “Red Meat”

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PubMed1975

[Bacteriological and physicochemical studies of the meat from poultry with acute Marek's disease].

Studied were bacteriologically a total of 114 birds affected with acute Marek's disease (40 broilers, 44 growing layers, and 30 adult layers) as well as 100 healthy control birds of the same three categories. A chemical analysis was performed of the red and white meat of 20 of the diseased pullets and 20 of the diseased adult layers as well as of 34 of the affected broilers. The investigation included the same numbers of the control birds. Extractions of the sampled meat were studied in terms of catalase number, pH value, and peroxydase activity. It was found that enterobacteria in the viscera of the diseased birds were three to nine times more frequently encountered than in the same organs of the controls. In two cases Salmonella bacteria were also isolated from the affected chickens. In three cases there were enterobacteria in the red musculature of these birds. The meat of the diseased birds had higher water content, higher catalase number and pH value, with lower contents of proteins, fats, and mineral matter. The only exception was the red meat of these birds which had higher content of crude protein as compared with the red meat of the normal birds.

Acute Disease↗

PubMed2026

Deciphering S-nitrosylation-regulated metabolic networks in postmortem beef based on label-free modificomics: Identification of ferroptosis as a novel quality-related pathway.

This study elucidated the molecular mechanisms of S-nitrosylation on postmortem beef metabolism and quality based on the label-free modificomics. Varying degrees of S-nitrosylation were exogenously induced in beef semimembranosus (SM) muscle. Results indicated that a high S-nitrosylation level significantly increased beef pH and Warner-Bratzler shear force (WBSF) while reducing centrifugal loss (P < 0.05). A total of 828 S-nitrosylated proteins and 1458 modification sites were identified, of which 114 sites on 81 proteins (DSNPs) exhibited differential modification abundance, representing an increase of 125% compared with previous proteomics studies. DSNPs were mainly involved in glycolysis, the tricarboxylic acid cycle, oxidative phosphorylation, calcium signaling, cell structure, and ferroptosis. Notably, this study provides the first evidence in postmortem muscle that S-nitrosylation regulates key ferroptosis-related proteins, including ACSL, CP, and TF, offering new insights into the link between S-nitrosylation and the ferroptosis pathway in meat. Correlation analysis demonstrated that TF was significantly negatively correlated with pH and WBSF, but positively correlated with centrifugal loss (P < 0.05). Collectively, protein S-nitrosylation critically modulates postmortem beef quality through the coordinated regulation of multiple metabolic processes. More importantly, the identification of ferroptosis as a S-nitrosylation-sensitive pathway provides a new perspective for regulating meat quality through protein post-translational modifications.

Animals↗

PubMed2026

Inhibitory mechanism of phloretin on the AgrA LytTR domain-agr operon complex formation and its application in beef.

Staphylococcus aureus (S. aureus) represents a major foodborne pathogen whose enterotoxin production poses significant challenges to food safety due to its high environmental resistance and limited efficacy of conventional sterilization. Since the expression of enterotoxins is predominantly governed by the agr quorum sensing system, targeting this regulatory pathway has become a strategic choice for virulence control. This study elucidated the mechanism by which phloretin, a potential quorum sensing inhibitor, interferes with the agr system to attenuate virulence. To achieve this, the recombinant AgrA LytTR domain was expressed and purified, and its interaction with phloretin was characterized using thermal shift assays (TSA), electrophoretic mobility shift assays (EMSA), and molecular dynamics (MD) simulations. The results showed that phloretin specifically binds to the AgrA LytTR domain, enhancing its thermal stability and disrupting AgrA LytTR-agr operon binding by reducing the free energy of interaction between them, without causing significant structural rearrangement. Mechanistic analysis indicated that phloretin sterically hinders key β-sheet turn residues (HIS169, ASN201, ARG233), thereby impairing DNA recognition, downregulating RNAIII transcription, and inhibiting agr signaling. In cooked beef, phloretin significantly inhibited the secretion of enterotoxins and α-hemolysin, while delaying lipid oxidation and protein degradation, and maintaining the meat texture. These findings suggested that phloretin is a multifunctional substance with anti-virulence, antioxidant, and preservative properties, demonstrating its potential as a natural food preservative.

Phloretin↗

PubMed2026

Source- and Solubility-specific Choline, Gut Microbiota, and Dyslipidemia Risk: Trimethylamine N-oxide-associated and Non-trimethylamine N-oxide-Associated Patterns in a Prospective Cohort Study.

BACKGROUND: Dietary choline, a major precursor of the gut microbial metabolite trimethylamine N-oxide (TMAO), is implicated in dyslipidemia risk; however, source- and form-specific associations and interactions with gut microbiota remain unclear. OBJECTIVES: The aim of this study was to examine longitudinal associations of source- and form-specific dietary choline with plasma TMAO and dyslipidemia and to identify gut microbiota interactions. METHODS: Using data from the China Health and Nutrition Survey (2018-2023), dietary intake was assessed via 3 consecutive 24-h recalls in this prospective cohort study. Two-level generalized linear mixed-effects models were applied in 4828 adults (mean age: 55.9 ± 12.6 y, 56.6% females) to assess choline-dyslipidemia associations. Choline-TMAO and TMAO-dyslipidemia analyses were conducted in 1091 participants free of dyslipidemia at baseline. Among 7169 adults with gut microbiome data, Least Absolute Selection and Shrinkage Operator and logistic regression identified lipid-associated gut genera; TMAO relationships were examined in a subset of 693 participants. RESULTS: Higher intakes of total [Q4 compared with Q1: odds ratio (OR) = 1.261; 95% confidence interval (CI): 1.007, 1.580], red meat-derived (OR: 1.753; 95% CI: 1.196, 2.568), and lipid-soluble choline (OR: 1.304; 95% CI: 1.047, 1.624) were associated with higher risk of elevated low-density lipoprotein cholesterol (LDL cholesterol), whereas vegetable-derived choline was inversely associated. Egg-derived and lipid-soluble choline were positively associated with plasma TMAO, which was prospectively associated with 5-y incident dyslipidemia (Q4 compared with Q1-OR: 1.620; 95% CI: 1.047, 2.509), elevated LDL cholesterol (Q3 compared with Q1-OR: 2.478; 95% CI: 1.187, 5.174), and hypertriglyceridemia (Q4 compared with Q1-OR: 1.829; 95% CI: 1.028, 3.225). Three TMAO-associated genera were identified: Lachnospiraceae and Phascolarctobacterium as pro-risk taxa and Turicibacter as protective. The adverse LDLcholesterol association of egg-derived choline was observed exclusively in Phascolarctobacterium-enriched individuals. CONCLUSIONS: Dietary choline source and solubility differentially associated with dyslipidemia risk through TMAO-associated and non-TMAO-associated patterns, with gut microbiota as key modulators.

Humans↗

PubMed2026

Development, feasibility, acceptability, and preliminary impact of NutriSOS®: A behavioral mobile app to promote sustainable diets.

The primary objective of this study was to describe the development of the NutriSOS® app and to evaluate its feasibility and acceptability for its use in the NutriSOS® Randomized Controlled Trial (RCT) to promote sustainable diets. A secondary objective was to explore preliminary changes in dietary and physical activity behaviors and environmental impact following app use. The NutriSOS® app integrates personalized dietary advice, educational content, self-monitoring, and social interaction features. A single-arm, pre-post pilot study was conducted in 37 young Mexican adults over four weeks. Feasibility, acceptability, quality, and usability were assessed using online surveys, alongside exploratory changes in dietary and physical activity behaviors, environmental indicators, and their association with perceived behavioral determinants. Feasibility and acceptability were high overall, with favorable responses reaching up to 100% in key components such as the nutritional guide and learning modules, and above 90% for messaging, registration, and design. Greater variability was observed in some sections, particularly the 24-h recall (41-86%). Reductions in red and processed meat and ultra-processed food consumption were observed (from 3 to 1 times/week, p < 0.01), with ∼60% decreases in their related environmental footprints (p < 0.01) and favorable self-reported behavioral determinants (p < 0.0001). Physical activity type and intensity changed (p < 0.05). These findings support NutriSOS® as a feasible and acceptable tool, while highlighting areas for refinement, particularly those related to the time and effort required for data entry, prior to its implementation in the NutriSOS® RCT, in which its effectiveness will be formally evaluated.

Humans↗

PubMed2025

Diet Changes and Colorectal Cancer Risk in the UK Biobank.

BACKGROUND: Modifying dietary behaviors into healthier habits may attenuate the risk of colorectal cancer. This study aimed to investigate the association between dietary changes and the risk of colorectal cancer. METHODS: Following dietary recommendations for red and processed meat, fruit and vegetables, and alcohol consumption, we classified 50,640 participants into poor and good adherence groups in the UK Biobank. Changes in dietary habits were defined as stable poor, poor to good, good to poor, and stable to good adherences. A Cox proportional hazard model was used to examine the association between dietary changes and colorectal cancer risk. RESULTS: Women were more likely to follow dietary recommendations than men. After a median of 3.3 years from the latest follow-up, 8,328 (16.4%) participants followed an improved dietary habit and 5,808 (11.5%) participants had a worsened diet. Compared with men who stably consumed fruit and vegetables <5 servings/day, those who increased their consumption to ≥5 servings/day were related to colorectal cancer risk reduction [HR: 0.24 (0.09-0.63)]. However, the beneficial associations of increased fruit and vegetable consumption were not statistically significant in women [HR: 0.41 (0.11-1.56)]. CONCLUSIONS: Our findings support the evidence that increasing fruit and vegetable intake could serve as a beneficial strategy to mitigate colorectal cancer risk in men. IMPACT: Participants from the UK Biobank significantly changed their adherence to dietary recommendations during the follow-up. Increasing fruit and vegetable consumption was inversely associated with colorectal cancer risk among men.

Humans↗

PubMed2026

Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking.

This study investigated the evolution of eating quality (colour, texture and volatile flavour compounds), water status, microstructure and protein structure of pork meat under different cooking methods. The methods analysed included traditional cooking (TC: 10, 20, 30 and 40 min, 100 °C), sous-vide cooking (SV: 1, 2, 3 and 4 h, 60 °C) and micro-pressure cooking (MC: 10, 20, 30 and 40 min, 120 °C). Across the three cooking processes, as cooking time increased, cooking loss, lightness, yellowness, P23, β-sheet, random coil and surface hydrophobicity of the meat samples increased. By contrast, redness, P22, hydrogen proton density, esters content, α-helix, β-turn and sulfhydryl group content decreased. Moreover, the Warner-Bratzler shear force (WBSF), adhesiveness, hardness, springiness, gumminess, chewiness, alcohols, aldehydes, ketones and fluorescence intensity of the meat samples, initially increased and then decreased as cooking progressed. SV resulted in higher water-holding capacity (WHC), improved redness and increased alcohol and ester levels, whereas MC produced softer meat and greater water mobility. Furthermore, MC enhanced the degree of microstructural damage and protein structural unfolding in the meat. MC requires less time to achieve textures and flavours similar to those obtained using the TC and SV methods. Thus, MC is an efficient cooking method for the catering industry to obtain desired meat quality rapidly.

Cooking↗

PubMed1978

[Post-natal development of hematocrit in calves].

This study was carried out on 470 veal calves fed only with milk. Calves with haematocrit value before slaughter higher than 39.0, from 32.5 to 34.5 and lower than 25.0 has red, pink or white meat. Comparison between haematocrit of newborn and 3 months old calves showed two separate situations : decrease of haematocrit for values at birth higher than 38.9 and increase for values lower than 32.3.

Aging↗

PubMed1979

Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate test.

Of three methods studied, brisk shaking of samples in dilution blanks by hand and homogenization by a stomacher were compared relative to their capacity to recover the endotoxins and viable bacteria; blending with a Waring blender was compared with these two methods only on the recovery of viable cells. Aerobic plate counts were essentially the same by the three methods for fresh meats, with the stomacher producing slightly higher aerobic plate counts and significantly higher gram-negative counts determined by violet red bile agar. The stomacher produced significantly higher aerobic plate counts and violet red bile agar results on frozen meats than did shaking. Endotoxins were determined by the Limulus amoebocyte lysate test; results by shaking and stomacher on 15 single samples of frozen meat were identical. Of Limulus amoebocyte lysate-negative beef which was spiked with known endotoxin, a higher percentage of recovery was obtained with the stomacher. Although both aerobic plate counts and violet red bile agar counts were found by shaking and stomacher to decrease significantly in frozen meats, endotoxin content was not significantly affected. The stomacher was found to be the better method overall, especially when meats are to be examined for their content of viable gram-negative bacteria, endotoxins, or both.

Aerobiosis↗

PubMed1978

[Preservation of meats in a controlled atmosphere].

Commercializing meat sets problems more particularly connected with its organoleptic and microbiological qualities. As these qualities, resulting from biochemical and microbial effects, develop during the storage, the conditioning must precisely help their controlling. After examining their factors, the Author analyses the processes of conditioning which he classifies in three categories according to the techniques used and the desired finality (need to store at -1 degree C + 3 degrees C). 1. Conditioning under a steam-proof and gas pervious (O2-CO2) film. Composition of the internal atmosphere permanently close to that of the normal atmosphere. No change in the bright red colouring at the surface (oxymyoglobin). Microbial growth slowed down by refrigeration. Limited storage (a few days). Comminuted meat trade. 2. Conditioning under a totally steam--and gas--proof film. Internal atmospheric air under reduced volume and pressure ("vacuum-packed" meats). Internal changes during the storage: reduced rate O2; increased rate CO2 (cellular and microbial respirations). Surface becoming darker (absence of oxymyoglobin). Growth of the germs arrested (pathogenic and spoilage). However development of microaerophilic and acidophilic germs (in particular the lactic B.). Storage possibly extended to 8 weeks. Re-apparition of the red colour after oxygenation (opened package). Wholesale meat trade. 3. Conditioning under a film with properties close to that of (2 degrees). Initial constitution of an internal "artificial" atmosphere increased in O2 and CO2 (gas injection). No change in the bright red colouring (oxymyoglobin). Growth of the germs arrested (pathogenic and spoilage). Selection of an acidophilic aerobic flora including lactic B. and microbacterium. Storage until 12-15 days. Comminuted meat trade.

Carbon Dioxide↗

PubMed1975

[Determination of zeranol in meat (author's transl)].

A qualitative and quantitative method for the determination of zeranol in meat and liver is described. The analysis procedure includes methanol extraction, enzymatic hydrolysis of possibly existing conjugates, and liquid-liquid partition, followed by two-dimensional thin layer chromatography. Zeranol is selectively made visible as a red-violet spot with Fast Blue B salt. The detection limit in meat is found to be 10 ppb. For the quantitative determination zeranol is eluted from the TLC plates and reacted with Fast Blue B salt. A quantitative determination can be performed with a concentration of 0.4 ppm. The application of this method demonstrated the presence of zeranol in 2 out of 18 commercially obtained samples.

Chemical Phenomena↗

PubMed2025

Whole-genome sequencing identifies genetic diversity and adaptive signatures of hypoxia and ultraviolet radiation in Chinese chickens.

INTRODUCTION: Domestic chickens primarily descended from the wild red junglefowl, play a crucial role in global egg and meat production. China hosts diverse indigenous chicken populations that have adapted to various environmental conditions, including high-altitude with hypoxic and ultraviolet radiation stress. METHOD: We analyzed whole-genome sequences of 118 birds from five Indigenous Chinese chicken populations and 295 chicken genomes from publicly available databases to identify genomic diversity, admixture, and selection signatures of chickens adapted to high-altitude environments. Selection signatures were identified using nucleotide diversity (π), Tajima's D, XPEHH, and XP-CLR, selection scan methods. RESULTS: We observed a reduction in genetic diversity and historical declines in effective population size in high-altitude chicken, suggesting ongoing selection pressures shaping these populations. Selection scans identified nine genomic regions under strong positive selection, enriched for genes associated with hypoxia and ultraviolet radiation. Notably, five genes (TPK1, BAZ2B, MARCHF7, LLGL2, and RCAN3) were repeatedly detected across multiple selection signature analyses. RNA-seq analysis further confirmed the differential expression of these genes in the lung and heart tissues of chickens adapted to high and low altitudes, reinforcing their role in physiological adaptation to hypoxic environments. Altitude adaptation is driven by the selection of genes involved in oxygen metabolism, cellular stress response, and energy regulation. CONCLUSION: Our study provides compelling genetic evidence for differentiation between high and low and high-altitude Chinese chicken populations. These findings also ensure our understanding of local adaptation in poultry and establish a genomic framework for breeding strategies to improve environmental resilience to altitude-related stressors.

Animals↗

PubMed1992

Effects of the beta-adrenergic agonist L644,969 on muscle protein turnover, endogenous proteinase activities, and meat tenderness in steers.

Eight MARC III composite (1/4 Hereford, 1/4 Angus, 1/4 Pinzgauer, and 1/4 Red Poll) steers weighing approximately 350 kg were fed 0 or 3 ppm of the beta-adrenergic agonist L644,969 (Merck Sharp and Dohme Laboratories, Rahway, NJ) for 6 wk in a high-concentrate diet. Feed efficiency was higher (P less than .05) in beta-adrenergic agonist-fed steers at 1, 3, 5, and 6 wk on trial. Average daily gain was greater (P less than .05) in beta-adrenergic agonist-fed steers at 3, 5, and 6 wk on treatment. Fractional degradation rate (percentage/day) of skeletal muscle myofibrillar protein was 27.1% lower (P less than .05) in beta-adrenergic agonist-fed steers at 3 wk on trial. Fractional accretion rate (percentage/day) of skeletal muscle myofibrillar protein in beta-adrenergic agonist-fed steers was higher (P less than .05) at 1, 3, 5, and 6 wk on trial. The beta-adrenergic agonist-fed steers had heavier (P less than .05) carcasses (9.6%), larger (P less than .05) longissimus muscle areas (24.3%), and lower (P less than .05) USDA yield grades (43.8%). Marbling degree, USDA quality grade, kidney, pelvic, and heart fat percentage, and 12th rib fat thickness were not different (P greater than .05). Calpastatin activity was higher (P less than .05) in muscle from the beta-adrenergic agonist-fed steers at 0 and 7 d postmortem. There were no differences (P greater than .05) in mu- or m-calpain or in cathepsins B or B+L or cystatin(s) between beta-adrenergic agonist-fed and control steers.(ABSTRACT TRUNCATED AT 250 WORDS)

Adrenergic beta-Agonists↗

PubMed1975

The use of three dye-binding procedures for the assessment of heat damage to food proteins.

1. A study has been made of pure proteins heated either alone or in contact with sugars, so as to cause a severe fall in their reactive lysine contents, and also of commercial protein concentrations. 2. For unheated materials, and for bovine plasma albumin and fat-extracted, dried chicken muscle severely heated in the absence of sugar, Acid Orange 12 binding values (mmol bound dye/kg crude protein (nitrogen times 6-25)) were close to the sum of total histidine, total arginine and reactive lysine contents (mmol/kg crude protein (N times 6-25)), which we have termed HARL values. The dye-binding values and the HARL values were reduced similarly by heat treatment. 3. For materials in which protein and glucose had reacted under mild conditions (37 degrees), the dye-binding capacity with Acid Orange 12 was unchanged even though the HARL value of these materials was considerably reduced. When protein and glucose or sucrose were heated more severely, the dye-binding capacity was slightly lowered but not to the same extent as the reduction in the basic amino acids. 4. Animal feeding-stuffs, whether unheated, industrially processed or diliberately heated, appeared to react with Acid Orange 12 in the same way as the model systems (selected to represent three types of heat damage: 'advanced' and 'early' Maillard and protein-protein damage). 5. Remazol blue binding values and fluorodinitrobenzene (RDNB)-reactive lysine values were similarly reduced in materials that had been severely heated, either with or without added sugars; however, when protein and glucose had reacted under mild conditions the fall in Remazol blue binding was less than that in FDNB-reactive lysine. 6. For the model materials, binding with cresol red was, in general, higher for heated samples but the results showed no correlation with FDNB-reactive lysine values. For meat and groundnut meals, changes in values after heat treatment were smaller than those that have been reported for soya-bean meals.

Alkanesulfonates↗

PubMed1975

Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortem.

Explore the source record for details and available documents.

Adenosine Triphosphatases↗

PubMed1992

Portuguese man-of-war envenomation.

Portuguese man-of-war and jellyfish stings are common occurrence in the coastal waters of the southern United States. Signs and symptoms of Portuguese man-of-war envenomation usually appear immediately following a sting but may be delayed for several hours. Reactions are commonly localized and comprise pain, paresthesia, and intense burning with a linear, red, papular eruption or urticaria at the contact site. Systemic signs may include nausea, myalgia, headache, chills, or pallor. Cardiovascular collapse and death have been reported. Venom can be inactivated with dilute acetic acid (vinegar), proteolytic meat tenderizer, or baking soda. Tentacle debris should be removed. Resolution of symptoms usually occurs within 72 hours, without sequelae.

Adolescent↗

PubMed1975

An epidemiological study of child health and nutrition in a northern Swedish county. VII. A comparative study of general and dental health, food habits and socio-economic conditions in 4-year-old children.

A study of the general and dental health and the food habits of randomly selected 4-year-old Swedish urban children was performed. The results were compared with the findings of an investigation carried out four years earlier in the same area. In comparison with the earlier study no significant differences were found in haemoglobin values, packed red cell volume, microsedimentation rate and anthropometric measurements. The food habits had altered. A reduction in the frequency of between-meal consumption, particularly of sweets and soft drinks, as well as a reduction of the frequency of meat, fish and egg consumption was found. The children had an increased sandwich and milk consumption. The caries frequency was markedly reduced, which might be explained by the decreased between-meal consumption and an increased consumption of fluoride tablets. The food habits and the caries situation were generally influenced by the parents' socio-economic conditions, especially their educational level.

Anthropometry↗

PubMed1977

Incidence of aflatoxin-potential contamination in Spanish sausages.

525 strains of moulds were isolated from 8 samples of red pepper (Capsicum annuum) and from 3 samples of black pepper (Piper nigrum). These spices were commonly added to the various kinds of spanish sausages, specially to the spanish "chorizo". Of these 525 isolated moulds, 100 belonged to the Aspergillus flavus group. 69 were isolated from red pepper and 31 from black pepper. Of these strains, 28 strains isolated from red pepper were found positive in producing aflatoxin B1 while only 8 of the strains isolated from black pepper produced aflatoxin B1. 16 of the strains isolated from red pepper also produced aflatoxin G1. After experimental contamination by these aflatoxicogenic strains of moulds of various kinds of spanish sausages, and after drying them under similar storage conditions used in the sausage industry, the presence of aflatoxin were detected only on the skin but not in the meat of the sausage.

Aflatoxins↗