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Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

YANG Xiao-yin, XU Bao-chen, LEI Hong-mei, LUO Xin, ZHU Li-xian, ZHANG Yi-min, MAO Yan-wei, LIANG Rong-rong

2022, 21 (8): 2445-2455. DOI: 10.1016/S2095-3119(21)63854-6

Abstract （267） PDF in ScienceDirect

This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP). The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg^–1. This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C. Compared with the control (0 g kg^–1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC. Patties containing 0.50 and 0.75 g kg^–1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage. These results suggested that 0.50 and 0.75 g kg^–1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

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Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

ZHANG Yi-min, ZHANG Xiu-ze, WANG Tian-tian, David L. Hopkins, MAO Yan-wei, LIANG Rong-rong, YANG Guang-fu, LUO Xin, ZHU Li-xian

2018, 17 (09): 2118-2125. DOI: 10.1016/S2095-3119(18)62028-3

Abstract （457） PDF （5571KB）（308）

In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C again until 24 h post-mortem. pH and temperature were measured during rigor on SC loins as well as those subjected to routine chilling (RC, 0–4°C, till 24 h post-mortem). Color L*, a*, b* values, metmyoglobin (MetMb) content, MetMb reducing ability (MRA) and NADH content were determined on samples aged for 1, 7, and 14 d. Sarcoplasmic proteome analysis was only conducted on d 1 samples. The results showed muscles subjected to SC maintained a temperature at around 15°C for 5 to 10 h post-mortem, and exhibited a slow temperature decline, but rapid pH decline. Beef steaks treated with SC had higher L*, a*, b* and chroma values than those of RC samples at 1 and 7 d chilled storage (0–4°C), while showing no significant difference for a*, b* and chroma values at d 14. The SC samples also exhibited a lower relative content of surface MetMb, higher MRA and NADH content, compared with RC beef steaks during storage, indicating the SC-treated beef showed an improved color stability. Eleven differential protein spots/nine proteins were identified by two-dimensional gel electrophoresis and mass spectrometry, and those proteins were mainly involved in redox, chaperone binding, metabolic and peroxidase activity. Oxidoreductases play a role in decreasing the oxidation-induced myoglobin oxidation and benefiting the production of NADH, and finally improving the colour of beef. Of these, pyruvate dehydrogenase E1 component subunit beta showed a positive correlation with color L*, a*, b* values and accounted for more than 60% of the variation in color values; this protein can be considered as a potential beef color biomarker. The present study provided valuable information for studies on the molecular mechanism of color improvement from step-chilling, as well as for identifying markers associated with beef color.

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Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

ZHANG Yi-min, David L. Hopkins, ZHAO Xiao-xiao, Remy van de Ven, MAO Yan-wei, ZHU Li-xian, HAN Guang-xing, LUO Xin

2018, 17 (07): 1691-1695. DOI: 10.1016/S2095-3119(17)61890-2

Abstract （600） PDF in ScienceDirect

This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high (≥6.10) ultimate pH (pHu) (dark-cutting) in the M. longissimus lumborum (LL) were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses (5.40–5.79; 5.80–6.10, respectively), to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a*, b* and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.

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Characterization of NPR1 Genes from Norton and Cabernet Sauvignon Grapevine

ZHANG Yi-ming, NI Xi-lu, MA Hui-qin , Wenping Qiu

2013, 12 (7): 1152-1161. DOI: 10.1016/S2095-3119(13)60432-3

Abstract （1803） PDF in ScienceDirect

Non-expressor of pathogenesis-related genes 1 (NPR1) plays a significant role in the defense responses of plants to pathogens by regulating the expression of defense-related genes. In the present study, we isolated two NPR1 genes from Vitis aestivalis cv. Norton and Vitis vinifera cv. Cabernet Sauvignon, which were referred to as VaNPR1.1 and VvNPR1. 1-CS, respectively. They encode a protein of 584 amino acids with a predicted molecular weight of 64.8 kDa and a theoretical isoelectric point (pI) of 5.74. The predicted amino acid sequences of VaNPR1.1 and VvNPR1.1-CS differ by only one amino acid. Over-expression of VaNPR1.1 gene in Arabidopsis npr1-1 mutant plants restores the transcriptional expression of AtPR-1 gene, though not to the full scale. This result demonstrated that a grapevine VaNPR1.1 possesses a similar function to the Arabidopsis NPR1 in the regulation of defense-related genes. Over-expression of VaNPR1.1 in transgenic Arabidopsis plant increased tolerance to salinity, but had no effect on the drought tolerance. We conclude that VaNPR1.1 is a functional ortholog of AtNPR1 and also involved in grapevine’s response to the salt stress.

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Studies on the Root Characteristics of Maize Varieties of Different Eras

ZHANG Feng-lu, NIU Xing-kui, ZHANG Yi-ming, XIE Rui-zhi, LIU Xin, LI Shao-kun , GAO Shi-ju

2013, 12 (3): 426-435. DOI: 10.1016/S2095-3119(13)60243-9

Abstract （1419） PDF in ScienceDirect

Experiment was conducted at the Gongzhuling Experimental Station of Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Jilin Province, China, during 2009-2010. Six representative varieties of maize (Baihe in the 1950s, Jidan 101 in the 1960s, Zhongdan 2 in the 1970s, Yedan 13 in the 1980s, Zhengdan 958 in the 1990s, and Xianyu 335 in the 2000s) were each planted under two different densities (52 500 and 82 500 plants ha-1) and two different nitrogen application levels (150 and 300 kg ha-1). Root characteristics and distribution among soil layers were studied by the field root digging method. The results showed that root mass increased with the process of the growth and development of the plant, and it peaked at kernel filling stage, and decreased at maturity due to the root senesces. Root mass of different maize varieties from the 1950s to 1980s had a trend of increase, while it decreased for the modern varieties. Root length and root surface areas had the similar changing trend. The study suggested that early maize varieties may have root redundancy, and reducing root redundancy may be a direction for variety improvement for high yield. Root characteristics were affected by nitrogen application level and density; modern varieties were more suitable for higher fertilizer application level and density conditions. Root characteristics distribution among soil layers decreased by an exponent equation, but the regression coefficients of different varieties were different. Though the root length density (RLD) of every soil layer of different varieties also decreased by an exponent equation, there were large variations of RLD in every part of a layer.

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